Jonathan Impastato Sr.
Slidell,LA
Summary
Culinary professional with solid background in food preparation and kitchen operations. Known for maintaining high standards of cleanliness and consistently delivering quality results. Reliable team player who adapts to dynamic kitchen demands and contributes to cohesive work environment with strong knife skills and attention to detail.
Worked in the industry for over 30 yrs. Held every back of the house position. Managment,cooks ,dish ,prep,ect.
Overview
30
30
years of professional experience
Work History
Prep Cook
BJs Brewhouse
11.2023 - Current
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
Lead Cook
Good Eats Cafe
04.2016 - 11.2023
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Took over line positions in event of emergency.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
Lead Cook
La Pines Cafe
03.2001 - 04.2016
- Prepared and served various food items in fast-paced [Type] environment.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
- Prepared food items in compliance with recipes and portioning control guidelines.
2nd Cook
Cheyene Mt.Confrence Resort
11.1999 - 02.2001
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Restaurant Manager
LaPines Cafe
03.1995 - 08.1999
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Correctly calculated inventory and ordered appropriate supplies.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Reconciled cash and credit card transactions to maintain accurate records.
- Carefully interviewed, selected, trained, and supervised staff.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
Sous Chef
Day Je Vu Restaurant
09.1997 - 06.1999
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Education
GED -
Mandeville High
Mandeville, LA01-1985
Skills
- Attention to detail
- Cleaning and organization
- Customer service
- Safe food handling
- Teamwork and collaboration
- Efficient multitasking
- Time management
- Following instructions
- Food handling
- Food preparation
- Cleanliness
- Quick-learning
- Highly motivated
- Dependable and reliable
- Kitchen organization
- Inventory stocking
- Food storage
- Preparation speed
- Team collaboration
- Active listener
- Sanitation practices
- Basic cooking techniques
- Knife skills
- Chopping vegetables
- Cross-contamination prevention
- Workstation maintenance
- Stock rotation
- Measuring ingredients
- Equipment sanitation
- Cutting techniques
- Proper portioning
- Ingredient preparation
- Food quality control
- Vegetable prep
- Food spoilage prevention
- Menu memorization
- Kitchen operations
- Measurements and weights
- Heavy lifting
- Kitchen equipment operation
- Temperature monitoring
- Portion control
- Ambitious
- Food waste reduction
- Order delivery practices
- Recipes and menu planning
- Ingredient inspection
- Food pairing
- Performance improvement
- Sauce preparation
- Food presentation
- Food inspection
Timeline
Prep Cook
BJs Brewhouse
11.2023 - Current
Lead Cook
Good Eats Cafe
04.2016 - 11.2023
Lead Cook
La Pines Cafe
03.2001 - 04.2016
2nd Cook
Cheyene Mt.Confrence Resort
11.1999 - 02.2001
Sous Chef
Day Je Vu Restaurant
09.1997 - 06.1999
Restaurant Manager
LaPines Cafe
03.1995 - 08.1999
GED -
Mandeville High