John Stephenson
Chef
Brooklyn,NY
Summary
Seasoned Chef who is passionate about food culture and growth. Ambitious professional with 10-year record in high volume kitchens. Solid industry background and proven expertise in all areas of the kitchen. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Knowledgeable about sanitation and food safety, customer relations and storage procedures. Clear communicator and decisive manager with adept leadership skills, prioritizing teamwork.
Overview
7
7
years of professional experience
5
5
years of post-secondary education
Work History
Junior Sous Chef
Momofuku Ssäm Bar
New York, NY
08.2022 - 09.2023
- Worked all stations and expedited service.
- Helped create menu items and recipes.
- Ordering and inventory.
- Receiving and invoices.
- Trained and managed various team members.
- Helped maintain A grade.
- Helped create and maintain guidelines that fall in-line with DOH standards.
- Stayed with company throughout closing process.
- 200 - 300+ covers per night.
Line Cook
Momofuku Ssäm Bar
New York, NY
05.2022 - 08.2022
- Worked stations: - grill and expo.
- Prepared recipes and dishes according to chef's instructions/ recipe book.
- Was transferred to help during busy season.
- 200 - 300+ covers per night.
Line Cook
Momofuku Noodle Bar Uptown
New York, NY
02.2022 - 05.2022
- Worked all stations.
- Prepared recipes and dishes according to chef's instructions/ recipe book.
- Kept clean and efficient work space.
- Was transferred here during remodeling to help start Am/lunch service.
- 150+ covers per night.
Line Cook
Momofuku Noodle Bar
New York, NY
08.2021 - 02.2022
- Worked all stations.
- Prepared recipes and dishes according to chef's instructions/ recipe book.
- Kept clean and efficient workspace.
- Returned to company mid pandemic.
- 200+ covers per night.
Line Cook
Momofuku Bar Wayō
New York, NY
10.2019 - 07.2020
- Worked all stations.
- Prepped and prepared dishes according to chef's specifications.
- Kept clean and efficient workspace.
- Was laid off due to start of Covid-19 pandemic.
- 100+ covers per night.
Jr Sous
Wallflower
New York, NY
09.2018 - 07.2019
- Worked all stations.
- Worked both night and prep shifts.
- Helped plan menu layout and food cost.
- Handled order and receiving.
- Trained and managed various team members.
- Prepared dishes according to chef's specifications.
- Helped to maintain A rating.
- 100+ covers per night.
Tournant
Carbone
New York, NY
05.2017 - 07.2018
- Worked all stations.
- Worked both night and morning shifts.
- Prepared dishes according to chef's specifications.
- Maintained clean workstation.
- 350+ covers per night.
Line Cook
The Spotted Pig
New York, NY
09.2016 - 02.2017
- Worked Stations: - Garde Manager, Hots, Veg and Oyster Bar.
- Prepped and prepared dishes according to chef's specifications.
- Maintained clean workstation.
- 200+ covers per night.
Education
High School Diploma -
Trinity College East
Trinidad And Tobago 09.2004 - 07.2009
Skills
Advanced Cookery
Meat and Fish Butchery
Recipe and Menu Development
Inventory Management
Ordering/Purchasing
Receiving
Kitchen Management/Leadership
Team Development/Teamwork
Running Service
Food Safety KnowledgeSafety Procedures KnowledgePositive Attitude
Sanitation Practices
Baking and Pastry Knowledge
Timeline
Junior Sous Chef
Momofuku Ssäm Bar
08.2022 - 09.2023
Line Cook
Momofuku Ssäm Bar
05.2022 - 08.2022
Line Cook
Momofuku Noodle Bar Uptown
02.2022 - 05.2022
Line Cook
Momofuku Noodle Bar
08.2021 - 02.2022
Line Cook
Momofuku Bar Wayō
10.2019 - 07.2020
Jr Sous
Wallflower
09.2018 - 07.2019
Tournant
Carbone
05.2017 - 07.2018
Line Cook
The Spotted Pig
09.2016 - 02.2017
High School Diploma -
Trinity College East
09.2004 - 07.2009