Jonathan Maupin

• Prepared high-quality dishes in accordance with established recipes and presentation standards.
• Collaborated with kitchen staff to ensure timely service during peak hours.
• Maintained cleanliness and organization of workstations, following health and safety regulations.
• Trained new line cooks on kitchen procedures, equipment usage, and food preparation techniques.
• Monitored inventory levels and communicated needs to management to prevent shortages.
• Implemented process improvements that enhanced kitchen efficiency and reduced waste.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Checked food temperature regularly to verify proper cooking and safety.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

I reached out to them and scheduled a one day stage. After my one night they offered a position on Garde Manger station. Unfortunately I only was only able to work there briefly due to a family emergency that forced me away from the kitchen for a month.

• Played a key role in opening a new restaurant concept.
• Operated the grill station with precision and consistency.
• Prepared ingredients, maintained par levels, and ensured station readiness.
• Followed strict food safety, labeling, and storage procedures.
• Assisted with new menu rollout and recipe development.
• Maintained a clean and compliant workstation.

• Delegate and coordinate with team members to ensure the safety and quality of preparations.
• Scheduling
• Ordering products from CBI, properly receiving and putting away orders.
• Monthly inventory, food and labor costing.
• Creating daily and weekly specials/features.
• Prepared ingredients and ensured quality for service.
• Cooked food items to exact temperatures and guest preferences.
• Managed, cleaned, and restocked station(s) daily.
• Labeled and dated all prepped items.
• Controlled waste and repurposed ingredients into specials.

• Prepared ingredients and executed menu items accurately.
• Maintained clean, organized kitchen stations.
• Ensured proper labeling and dating of all prepped items.
• Minimized waste and supported creation of specials.

• Coordinated food distribution and ensured quality before delivery to guests.
• Assisted with opening and closing procedures.
• Served food and beverages while ensuring guest satisfaction.
• Provided information and guidance to hotel guests.
• Handled cash and reported discrepancies to management.
• Performed general maintenance and cleaning tasks.