JonVincent Bell
Toano,VA
Summary
Experienced Chef with three decades in all aspects of Restaurant Operations, Catering, and Banquet services. Demonstrated ability to lead culinary teams and deliver exceptional dining experiences. Authorized to work in the US for any employer.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Chef/Owner
Essunjays Elite Catering
Houston, TX
12.2019 - Current
- Personal / Private Chef. Create and cook special heart healthy meals for family of 4. Plan, purchase, marinade, and prep all proteins and vegetables.
Executive Chef
Nous Mangeons
Minden, LA
03.2017 - 01.2020
- Executive Chef and Owner of the restaurant. Responsible for all Operations for FOH and BOH.
Chef de Cuisine
Grace Estate
03.2015 - 06.2017
- Responsible for all Recipe creation and implementation, and Menu Engineering. Also Catering and Event planning and Customer service.
Executive Chef
Cypress Bend Resort
Many, LA
08.2015 - 09.2016
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
Attitude on Food
Omaha, NE
04.2002 - 09.2009
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Education
Bachelor of Applied Arts - Culinary Arts
Le Cordon Bleu
Paris, France12.2006
Bachelor of Science - Management
UMUCE
Swabish Gmund, Germany12.1999
Bachelor's - Management
UMUCE
Mildenhall, UK12.1999
Skills
Financial analysis
Kitchen assistance
Pastry preparation skills
Food preparation specialist
Expertise in cuisine
Payment processing
Team synergy
Food service management
Targeted talent growth
Menu development
Culinary skills
Service delivery focus
Professional kitchen knives
Banquet food production
Gastronomic expertise
Outdoor cooking
Rotisserie methods
Culinary sauce developer
Operational governance
Process optimization
Supervision management
Food preparation techniques
Food preparation
Culinary operations
Hotel and restaurant operations
Hygiene control measures
Verbal and written communication
Service delivery management
Kitchen management
Expertise in hospitality services
Dining reservation software
Effective prioritization
Leadership skills
Oversight operations
Culinary expertise
Culinary skills
Culinary management
Accomplishments
Published - "Favorite Recipes of Southern Sons"
Military Service
- Branch: USAF E4
- Service Country: United States
- Rank: E4
- February 1978 to February 1984
Assessments
- Cooking Skills: Basic Food Preparation – Highly Proficient
- March 2020
- Preparing food, using cooking equipment, and converting ingredient measurements. Full results: https://share.indeedassessments.com/share_to_profile/e63ddc13ce3e83b3290860bfdca6a02f8eed53dc074545cb7
- Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Certification
ServSafe
Timeline
Chef/Owner
Essunjays Elite Catering
12.2019 - Current
Executive Chef
Nous Mangeons
03.2017 - 01.2020
Executive Chef
Cypress Bend Resort
08.2015 - 09.2016
Chef de Cuisine
Grace Estate
03.2015 - 06.2017
Sous Chef
Attitude on Food
04.2002 - 09.2009
Bachelor's - Management
UMUCE
Bachelor of Applied Arts - Culinary Arts
Le Cordon Bleu
Bachelor of Science - Management
UMUCE