Jonathan Redhage
Chesapeake Chef Service
4
years of professional experience
Overwhelming enthusiasm and passion for learning new skills and techniques used in the food and beverage industry. Excellent team player, as well as being strong and capable working independently. Always looking for new ways to improve myself and constantly seeking critique and useful information to further grow my ever expanding knowledge and skills.
Work History
Prep Cook / Event Chef
4 Months- Working in a prep kitchen among other peers to create various types of cuisines for many different types of small and large scale events (ie: weddings, corporate meetings, private home events)
- Assisting the head chefs in running various types of aforementioned events, as well as occasionally running smaller events independently.
- Assisted head chefs in maintaining cleanliness and organization of kitchen workstations, especially in regards to utilizing and ensuring proper food safety guidelines are being met.
Freelance Catering Chef
9 Months- Developed customized menus following strict dietary needs and following a regulated budget for high-profile clients, ensuring exceptional culinary experiences.
- Preparing gourmet food in different kitchen environments with occasionally limited tools at my disposal, often calling for improvisation.
- Responsible for transporting prepared food product onboard and storing whilst often being limited on storage space in the galley, calling for the use of my exceptional organizational skills.
Executive Sous Chef
2 Years 2 Months- Preparing for, supervising the production of, and occasionally running catered events of varying types. (ie: weddings, golf tournaments, birthdays, corporate events, celebration of life)
- Assisting the Executive Chef in the monthly accounting of inventory as well as placing orders for produce / dry goods when necessary.
- Creating various unique weekly dessert specials for our weekly rotating specials menu, and being responsible for the creation of the entire weekly specials menu occasionally.
- Supervising and ensuring kitchen staff is utilizing proper food safety techniques in accordance of HACCP to meet and surpass health code guidelines, as well as to ensure normal kitchen operation and quality control measures are being met.
Prep / Line Cook
1 Year 4 Months- Maintained cleanliness, organization, and sanitation of work areas in compliance with health regulations, and to ensure streamlined smooth service.
- Monitored inventory levels, reporting shortages to ensure timely replenishment of supplies.
- Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
- Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
Education
Associate of Science
Associate of Science - Culinary Arts
- Assistant Vice President Chef of Auguste Escoffier Club
- Cooking Asia member
- Christian Student Fellowship Association member
- Played for 2 Esports teams
- Pep Band percussionist
High School Diploma
Skills
Food Safety Manager Certification (FSP)
Proficient knife skills
Excellent organizational skills
Extensive food knowledge from traveling
Bilingual (English
Spanish)
Great team player
Culinary travel experience
Extraordinarily strong work ethic
Timeline
Prep Cook / Event Chef
Chesapeake Chef Service
04.2026 - 08.2026Read More
Freelance Catering Chef
Private Jet Charters
05.2025 - 02.2026Read More
Executive Sous Chef
Crofton Country Club
02.2023 - 04.2025Read More
Prep / Line Cook
The Cannon Club
04.2022 - 08.2023Read More
Associate of Science
Read More
Johnson & Wales University
Associate of Science from Culinary Arts
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Northern High School
High School Diploma
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