Jonathan Ray
Chicago,IL
Summary
Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with several years of related experience.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Cook Shift Leader
music city catering
Indianapolis, IN
04.2023 - Current
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus for special occasions and events as requested by management.
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Exercised portion control for items served, eliminating waste.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Prepared high-quality dishes according to established recipes.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Line Cook
W Hotel
Chicago, IL
04.2019 - 01.2023
- Kept stations stocked and ready for use to maximize productivity.
- Trained new team members on proper meat and vegetable preparation techniques.
- Adhered to sanitation policies at all times when handling food products.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Coordinated with other departments to ensure timely delivery of meals to guests.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Resolved customer complaints regarding food quality or service issues.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Delegated work to staff, setting priorities and goals.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Distributed food to service staff for prompt delivery to customers.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Planned menus while taking into account special dietary requirements.
- Reviewed invoices from vendors to ensure accuracy of orders placed.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Maintained food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Assisted with menu planning, budgeting and cost control processes in the kitchen.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Recognized by management for providing exceptional customer service.
- Adjusted cooking times based on volume of orders received during peak hours of service.
Lead Juicer
original soul vegetarian
Chicago , IL
04.2014 - 02.2019
- Prepared fresh juices to order using various fruits, vegetables and other ingredients.
- Chopped ingredients and prepped food items ahead of lunchtime and dinner rush periods.
- Created a welcoming atmosphere in the store by engaging with customers in friendly conversations.
- Responded promptly to inquiries from customers regarding product availability or pricing information.
- Processed payments on cash register and counted back bills and change to patrons.
- Monitored inventory levels of ingredients and restocked when necessary.
- Explained food preparation methods and ingredients to enable patrons with food allergies to make educated decisions.
- Demonstrated knowledge of nutrition facts related to juices served.
- Provided customer service by answering questions about menu items.
- Adhered to health codes by sanitizing work areas regularly.
- Enforced sanitation standards among staff members during preparation of drinks.
- Stored food in designated areas following wrapping, dating, food safety and rotation procedures.
- Inspected all fruits and vegetables for quality control before preparation.
- Stocked shelves with supplies such as cups, lids, straws and toppings.
- Notified kitchen staff of shortages or special orders, prompting appropriate action and keeping wait times short.
- Operated commercial blenders and juicers to create smoothies and juices.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Nutrition Aide
seldom dreams
Chicago , IL
03.2012 - 12.2013
- Travel to Chicago public schools to promote healthy lifestyles, such as dietary habits and exercise, to children in grades 1-8.
- Implement exercise routines.
- Serve meals during lunch periods.
- Engaged with residents to provide positive and enriching experiences.
- Set up trays and food service carts to deliver food to students.
- Adhered to all local health codes while preparing meals for students.
- Monitored temperatures of prepared food and cold-storage areas.
- Set the tables before the students arrived to maintain meal plan productivity.
- Prepared simple snacks for students who requested them.
- Worked closely with team members to update cleaning protocols and increase aide efficiency.
- Chopped ingredients and prepped food items ahead of lunchtime.
- Cleaned kitchen equipment such as blenders, mixers, and slicers following sanitation protocols.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
Skills
- Sanitation procedures
- Ingredient knowledge
- Plating techniques
- Food preparation
- Staff scheduling
- Time management
- Special diets
- Knife skills
- Team leadership
- Nutrition
Certification
- Food Handler
- Alcohol Certification
Timeline
Cook Shift Leader
music city catering
04.2023 - Current
Line Cook
W Hotel
04.2019 - 01.2023
Lead Juicer
original soul vegetarian
04.2014 - 02.2019
Nutrition Aide
seldom dreams
03.2012 - 12.2013
- Food Handler
- Alcohol Certification