Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

JONAH

Easley,SC

Summary

Experienced culinary professional with a strong background in high-volume kitchen environments, known for creating diverse, high-quality dishes that meet menu specifications. Skilled in time management and multitasking in fast-paced settings, adept at sautéing, grilling, and plating. Thrives on team collaboration, adapting to changing needs, and delivering results while maintaining consistency and flavor. Demonstrates reliability and flexibility in high-pressure environments, excelling in kitchen efficiency and upholding safety and cleanliness standards.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Sauté Line Cook

Hay Creek Hotels
02.2023 - Current
  • Oversaw sauté station, guaranteeing prompt preparation of premium dishes during busy service periods.
  • Enhanced kitchen efficiency by teaching junior cooks proper sauté methods and safety measures.
  • Implemented inventory management practices to minimize waste and optimize ingredient usage.
  • Assisted in menu development by providing input on seasonal ingredient availability and trends.
  • Conducted regular equipment checks to ensure functionality and adherence to safety standards.
  • Covered, dated, rotated and properly stored food items to preserve quality and freshness.

Executive Sous Chef

Tupelo Honey, Greenville
02.2019 - 11.2022
  • Execute all directives of management throughout all shifts.
  • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in a variety of kitchen equipment.
  • Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Responsible for having a working knowledge of all recipes.
  • Maintain a clean and sanitary work station area.
  • Follow proper plate presentation and garnish set up for all dishes.
  • Assist in food prep assignments during off-peak periods as needed.
  • Open and close the kitchen properly and follow the checklists for kitchen stations. Assist others in opening and closing the kitchen.
  • Occasionally responsible for the oversight of BOH shift execution including line, prep, expo, and dish.
  • Occasionally heads the preparation of Tupelo Honey family meal.
  • Responsible for safety and sanitation, adhering to Steritech standards.
  • Occasionally responsible for performance and training of line.
  • Occasionally responsible for supporting back of house leadership with BOH supervision; including coaching, counseling, discipline and overall mentorship of direct reports.

Sous Chef

Crepe Du Jour, Greenville
11.2018 - 02.2019
  • Learning & executing Crepe recipes.
  • Master the art of crêpe making.
  • Help in the preparation and design of all food and drinks menus.
  • Produce high quality plates both design and taste wise.
  • Ensure that the kitchen operates in a timely way that meets our quality standards.
  • Fill in for the Executive Chef in planning and directing food preparation when necessary.
  • Resourcefully solve any issues that arise and seize control of any problematic situation.
  • Manage and train kitchen staff, establish working schedule and assess staff’s performance.
  • Order supplies to stock inventory appropriately.
  • Comply with and enforce sanitation regulations and safety standards.
  • Maintain a positive and professional approach with coworkers and customers.

Commis Chef

Restaurant 17, Travelers Rest
08.2018 - 11.2018
  • Work with Executive Chef to plan and direct daily kitchen operations and develop seasonal menus reflecting restaurants farm-to-table mission.
  • Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation.
  • Uphold company procedures and executed daily and weekly procedures, including temperature checks, and food labeling, dating, and storage.
  • Assisted with acceptance and storage for deliveries; reconciled inventories received with purchase orders and reported damaged goods or discrepancies.
  • Created and maintained safe working environment in accordance with OSHA standards, company policies, and regulatory requirements; removed hazards and identified equipment malfunctions.

Prep Cook

The Cheesecake Factory, Haywood Mall
02.2018 - 08.2018
  • Follow the prep list created by chefs to plan duties. Label and stock all ingredients on shelves so they can be organized and easily accessible.
  • Measure ingredients and seasonings to be used in cooking.
  • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. Undertake basic cooking duties such as reducing sauces, parboiling food etc.
  • Prepare simple dishes such as salads, entrees etc. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
  • Ensure all food and other items are stored properly.
  • Comply with nutrition and sanitation guidelines. Perform other kitchen duties as assigned.

Team Leader

WOOPS! Macarons, Haywood Mall
09.2017 - 12.2017
  • Create an inspiring team environment with an open communication culture amongst other Woops! Team members. Responsible to build B2B business for macarons in their respective areas by finding consistent business for corporate gifting, event based sales, etc. Delegate tasks and set deadlines. Oversee day-to-day operation of kiosk.
  • Monitor team performance and report on metrics. Discover training needs and provide coaching. Encourage creativity and risk-taking. Suggest and organize team building activities.

Server promoted to Grill Operator

Waffle House, Powdersville
02.2014 - 09.2015
  • Taking food and beverage orders and must enter all orders as quickly as possible while maintaining the proper sequence.
  • Serve ordered food and beverages in their section and to other sections as well when necessary.
  • Coordinate with the kitchen to make sure that service is on time and the quality of the food is according to the company’s standards.
  • Perform all delegated tasks as directed by the management and make sure that all the company’s operational guidelines are upheld.
  • Responsibility in organizing and arranging cooked foods.
  • Perform all station duties including Fry, Griddle, Pantry, Flat Top, and cooking eggs.
  • Communicate with the manager at all times as well as the on - duty servers to make sure that the processing of customer orders are going smoothly.

Education

GED - undefined

Hillcrest High School
Simpsonville, SC
01.2013

Skills

  • Kitchen Management
  • Menu Planning
  • Quality Assurance
  • Customer Service
  • Inventory Management
  • Staff Development and Leadership
  • Strong Work Ethic
  • Adaptability

Certification

ServSafe Certified

Timeline

Sauté Line Cook

Hay Creek Hotels
02.2023 - Current

Executive Sous Chef

Tupelo Honey, Greenville
02.2019 - 11.2022

Sous Chef

Crepe Du Jour, Greenville
11.2018 - 02.2019

Commis Chef

Restaurant 17, Travelers Rest
08.2018 - 11.2018

Prep Cook

The Cheesecake Factory, Haywood Mall
02.2018 - 08.2018

Team Leader

WOOPS! Macarons, Haywood Mall
09.2017 - 12.2017

Server promoted to Grill Operator

Waffle House, Powdersville
02.2014 - 09.2015

GED - undefined

Hillcrest High School

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