Jordan Abrams
Angola
Summary
Diligent Chef with solid background in culinary techniques and kitchen operations. Demonstrated ability to execute menu items with precision and maintain high standards of food safety and quality. Proven track record of effective teamwork and adaptability in fast-paced environments.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Fat Bob's Smokehouse
05.2022 - Current
- Working on food truck
- Expediting hundreds of in house, catering, and to-go orders every day
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Trained new staff on kitchen procedures, promoting adherence to safety protocols and quality standards.
- Collaborated with team members to streamline food preparation processes, enhancing efficiency.
- Maintained cleanliness and organization of kitchen stations to ensure food safety compliance.
- Prepared and cooked menu items according to established recipes and standards.
- Streamlined kitchen operations, enhancing workflow efficiency and reducing prep time.
- Led culinary team in creating innovative menu designs and seasonal offerings.
- Mentored junior chefs, fostering skill development and culinary excellence within the team.
Chef De Partie
Mangia Italian Restaurant
03.2021 - 05.2022
- Preparation and portioning of a wide variety of food items. Stocking station 100% for service. Very high volume Italian restaurant putting out up to 600 plates a night. Building and plating dishes during service. Running the line and communicating with the expo. Properly cleaning and sanitizing all areas.
- Monitored food presentation and portion control to uphold restaurant's culinary standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Plated and presented all dishes to match established restaurant standards.
- Managed daily kitchen operations, ensuring timely and high-quality dish preparation.
- Collaborated with executive chefs to develop and refine seasonal menus.
Sous Chef
Mon Ami Cafe & Bakery
10.2020 - 04.2021
- Cooking breakfast orders as well as setting up the kitchen for the day. Prepping sauces, soups, cut meats, etc. Helping to prepare and organize specials.
- Developed new menu items, enhancing culinary offerings and customer satisfaction.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Managed inventory levels, reducing waste through effective stock control practices.
- Implemented food preparation processes that improved overall kitchen efficiency.
- Collaborated with front-of-house staff to ensure seamless service during high-volume periods.
- Conducted quality checks on food presentation and taste, maintaining high culinary standards.
- Supervised kitchen staff, ensuring efficient workflow and adherence to safety standards.
Sous Chef/Kitchen Manager
Shoreline Catering
12.2014 - 12.2019
- Receiving and stocking food orders. Leading the preparation and cooking of meals for up to 250 people daily. Preparing drop off catering items.
- Supervised daily kitchen operations, ensuring high-quality food preparation and presentation.
- Trained and mentored junior kitchen staff on culinary techniques and food safety practices.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Finance Intern
The AdArt Company
12.2015 - 06.2017
- Scanning work orders into cloud filing system then physically filing them. Other forms of data entry tasks
- Assisted in financial data analysis to support budget forecasting and reporting processes.
- Developed and maintained Excel spreadsheets for tracking expenses and revenue streams.
- Participated in preparing financial reports for management review, ensuring accuracy and compliance.
Dish/Prep Cook
Route 5 Restaurant
05.2012 - 09.2013
- Prepared ingredients and components for menu items, ensuring freshness and quality.
- Executed food preparation techniques, including chopping, marinating, and portioning to enhance efficiency.
- Maintained cleanliness and organization of workstations according to health and safety standards.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Operated commercial dishwashing equipment efficiently to maintain cleanliness and sanitation standards.
- Collaborated with kitchen staff to ensure timely availability of clean dishes and utensils.
Education
Diploma - Diploma
La Mirada High School
La Mirada, CA01.2016
Certification - Culinary Arts
Erie 2 Chautauqua Cattaraugus BOCES
Angola, NY01.2015
Skills
- Scheduling
- Inventory
- Banquet Experience
- POS
- Microsoft Word
- Food Preparation
- Baking
- Restaurant Management
- Inventory Management
- Hospitality
- Pasta making
- Food Safety
- Culinary Experience
- Catering
- Menu Planning
- Microsoft Office
- Phone etiquette
- Pricing
- Kitchen Management Experience
- Attention to detail
- Food safety
- Cleanliness standards
- Kitchen sanitization
Certification
- ServSafe Manager January 2026 to January 2031
- Driver's License
Timeline
Chef De Cuisine
Fat Bob's Smokehouse
05.2022 - Current
Chef De Partie
Mangia Italian Restaurant
03.2021 - 05.2022
Sous Chef
Mon Ami Cafe & Bakery
10.2020 - 04.2021
Finance Intern
The AdArt Company
12.2015 - 06.2017
Sous Chef/Kitchen Manager
Shoreline Catering
12.2014 - 12.2019
Dish/Prep Cook
Route 5 Restaurant
05.2012 - 09.2013
Certification - Culinary Arts
Erie 2 Chautauqua Cattaraugus BOCES
Diploma - Diploma
La Mirada High School
Additional Information
ServSafe