Jon Buckmaster

Owned by Michelin Star Chef, Johnny Curiel, I prepare and execute high quality dishes in a high volume, high standard restaurant.

• Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
• Maintain and provide hospitality with guests behind the Raw Bar (Crudo station), benefitting our guest's experience.
• Assisted in training new line chefs, sharing best practices for efficient food preparation and service consistency.

Execute refined, high-volume service in a contemporary Chinese restaurant. Awarded a Michelin Bib Gourmand, I contributed several dishes to a seasonal menu that is always progressing and evolving.

• Managed kitchen staff to execute and preform to the standards set by myself and management staff.
• Trained kitchen staff to perform various preparation tasks under pressure
• Managed inventory by ordering product, reducing waste, and maintaining a goal food cost percentage.
• Constructing schedules weekly for kitchen staff, effectively controlling labor costs.
• Set weekly and daily cleaning schedules for staff, in order to strictly adhere to food safety protocols.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.