Jowan Easton
Personal and Private Chef
Dallas,TX
Summary
Demonstrative extensive knowledge in culinary arts and kitchen management, boasting 16+ years of experience. Adept at crafting innovative recipes and optimizing kitchen operations to enhance customer satisfaction and efficiency. Passionate about elevating dining experiences through customized meals and advanced culinary techniques.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Chef
Jowan Personal Chef Services
Indianapolis, IN
05.2018 - Current
- Prepare meals daily or weekly, ensuring client satisfaction and health goals.
- Design personalized meal plans, boosting client satisfaction and healthier eating habits.
- Evaluate client preferences and dietary needs, aligning meals with health objectives.
- Constantly explore new recipes and techniques to enhance culinary experiences.
- Collaborate with clients to customize meals for special occasions, meeting unique requests.
- Engaged with clients to gather feedback, refining meal offerings and fostering strong relationships that promote repeat business.
- Dedicated to culinary arts, continually exploring new recipes and techniques to elevate client dining experiences.
- Worked closely with clients to create custom menus for special events, ensuring unique requests were met and enhancing overall dining experiences.
- Explored and implemented new culinary techniques, enriching the menu offerings and providing clients with diverse and exciting dining options.
Private Chef
Inflight Jet Catering
Carmel, IN
03.2024 - 04.2025
- Manage kitchen operations, enhancing meal quality and efficiency
- Develop innovative recipes, boosting customer satisfaction
- Streamline food prep processes, reducing waste and costs
- Streamlined kitchen operations, enhancing food prep efficiency and reducing meal turnaround time, which boosted customer satisfaction.
- Developed new recipes tailored to client preferences, resulting in an expanded menu that significantly increased repeat business.
- Maintained kitchen organization and cleanliness, ensuring compliance with health regulations and contributing to a safer work environment.
- Implemented a systematic approach to meat fabrication, improving yield and quality while minimizing waste.
- Orchestrated daily kitchen operations, achieving consistent meal quality and reducing service delays, which enhanced overall guest satisfaction.
- Evaluated inventory management systems to optimize stock levels, leading to reduced waste and improved cost efficiency in food preparation.
Sous Chef
Gallery Pastry Bar and Grill
Indianapolis, IN
02.2022 - 08.2022
- Supported executive chef in managing kitchen operations to ensure timely and efficient meal preparation for events.
- Led culinary team, delivering training and mentorship to elevate skills and performance.
- Crafted seasonal menus that integrated client preferences and utilized local ingredients to enhance dining experiences.
- Streamlined kitchen workflow during high-volume periods to enhance operational efficiency.
- Assessed vendor relationships to ensure sourcing of high-quality ingredients.
- Oversaw food preparation tasks during peak service periods, ensuring timely execution of all orders while maintaining quality and presentation standards.
- Oversaw high-volume food preparation operations in a fast-paced environment.
- Oversaw inventory management to optimize stock levels and minimize food waste.
- Partnered with executive chef to design and implement innovative menu items.
- Facilitated positive health inspection outcomes by ensuring strict adherence to all relevant guidelines and regulations during daily operations.
- Guided junior kitchen staff to cultivate a collaborative work environment and enhance overall team performance.
- Enhanced kitchen productivity by streamlining workflow processes and effectively delegating tasks within the team.
- Oversaw quality control processes for all dishes exiting the kitchen, establishing a reputation for culinary excellence.
- Executed plating techniques to enhance visual appeal and uphold stringent restaurant standards.
- Enhanced customer satisfaction ratings by consistently delivering exceptional dishes and ensuring rigorous compliance with food safety standards.
- Facilitated proactive communication with front-of-house management teams to preemptively resolve potential issues.
- Delivered exceptional customer service by effectively addressing guest concerns and accommodating special dietary requests.
- Optimized kitchen operations to enhance overall restaurant efficiency.
Sous Chef
Hoaglin Fine Catering
Indianapolis, IN
06.2017 - 01.2018
- Assisted in preparing and cooking various meats by grilling, smoking, sautéing, roasting, and frying to enhance flavor. Aided in fabricating meats and preparing sauces and soups.
- Managed on-site and off-site catering for plated course events, banquets and weddings.
- Collaborated with event planners to customize menus, ensuring successful execution of diverse catering events.
- Enforced rigorous kitchen hygiene standards and optimized inventory management to enhance operational efficiency.
- Cultivated expertise in culinary arts through continuous exploration of innovative techniques.
- Oversaw kitchen inventory management to minimize waste and optimize resource allocation.
- Cultivated a positive team environment by mentoring junior staff and enhancing collaborative kitchen culture.
Cook
Huge Impact
Indianapolis, IN
03.2017 - 05.2017
- Mastered techniques for preparing diverse entrees on flat-top grill, contributing to menu innovation.
- Achieved high customer satisfaction by delivering expertly cooked wings, seafood, and vegetables. Enhanced kitchen efficiency through effective collaboration with team members. Contributed to positive dining experiences by maintaining food quality and presentation standards.
- Oversaw food preparation activities, focusing on efficiency and quality control in meal production.
- Coordinated efforts with kitchen staff to improve food preparation workflows and maintain high-quality dish presentation.
- Conducted regular inspections and enforced compliance with food safety regulations to promote a hygienic kitchen atmosphere.
Chef
Thomas Catering
Indianapolis, IN
06.2016 - 04.2017
- Crafted high-quality dishes utilizing seasonal ingredients to enhance freshness and flavor.
- Assisted in setting up and serving food at catered events, buffets, and banquets. Supported team members in maintaining cleanliness and organization during events. Helped ensure guest satisfaction through attentive service.
Pantry Chef/Garde Manger
Livery
Indianapolis, IN
10.2016 - 03.2017
- Oversaw ingredient preparation and portioning processes, maintaining high quality and uniformity in meal production.
- Conducted regular inspections and maintained compliance with health standards for a safe working environment.
- Conducted accurate ingredient measurement and mixing to support optimal workflow in kitchen operations.
- Designed and implemented a structured system for ingredient tracking and utilization in production processes.
- Implemented systematic changes in organization to accelerate preparation timelines and decrease material waste.
- Evaluated and verified ingredient quality and freshness, ensuring alignment with health standards and elevating overall dish excellence.
- Maintained an exceptionally clean workspace through diligent adherence to sanitation protocols, surpassing health department requirements.
- Inspired a collaborative kitchen culture through a strong commitment to culinary arts and encouragement of team synergy.
- Utilized advanced knife skills to creatively plate appetizers, salads, entrees, and desserts, ensuring each dish met high presentation standards.
Pantry Chef/Garde Manger
Bucca Di Beppo
Indianapolis, IN
05.2016 - 11.2016
- Organized and prepped ingredients to improve workflow efficiency and ensure high-quality food production.
- Crafted a variety of dishes by adhering to precise recipes, guaranteeing uniform flavor profiles.
- Optimized food preparation processes through meticulous organization of kitchen prep areas.
- Engaged with kitchen staff to streamline meal preparation, enhancing service efficiency and team dynamics.
- Implemented streamlined procedures for ingredient preparation, resulting in improved service speed during high-demand periods.
- Maintained high standards of flavor and quality through meticulous seasoning and adherence to professional culinary practices.
- Enhanced customer satisfaction by delivering beautifully plated dishes, including salads, desserts, and entrees.
Food Prep
McCormick and Schmick's
Indianapolis, IN
01.2016 - 05.2016
- Executed ingredient preparation processes to maintain high quality and consistency in culinary offerings.
- Followed established recipes to maintain quality and consistency in food preparation.
- Facilitated teamwork initiatives to enhance overall kitchen efficiency.
- Executed food preparation tasks to support efficient service delivery and maintain exceptional quality.
Chef
Indianapolis Colts
Indianapolis, IN
07.2014 - 08.2014
- Crafted meals tailored to players' dietary preferences and nutritional requirements.
- Crafted high-quality dishes utilizing seasonal ingredients to enhance freshness and flavor.
- Partnered with executive chef to enhance recipes through systematic feedback integration.
- Ensured adherence to health regulations and sanitation standards across all food preparation areas.
- Operated grill, stove, and oven while ensuring equipment cleanliness post-shift.
- Monitored freezer and refrigerator temperatures to ensure compliance with safety standards.
- Streamlined mise en place organization to ensure consistent workflow.
- Managed food handling and storage processes to ensure safety and prevent cross-contamination.
- Executed proper cleaning techniques to sanitize counters and utensils utilized in raw meat, poultry, fish, and egg preparation.
- Streamlined food preparation processes by implementing time-saving techniques while maintaining quality standards.
- Implemented strict protocols to prevent cross-contamination of utensils, surfaces, and pans during meal preparation.
- Crafted meals from scratch utilizing authentic, popular recipes.
Expediter
Red Lobster
Indianapolis, IN
02.2009 - 07.2009
- Implemented efficient order management systems, focusing on improving dining experience and achieving customer satisfaction.
- Coordinated efforts with kitchen staff to improve order processing workflows, resulting in efficient and prompt meal service.
- Designed and implemented food presentation techniques, resulting in positive feedback from diners.
- Implemented precise order tracking methods, resulting in reduced errors and a more streamlined dining service environment.
- Promoted a cooperative atmosphere through strong interpersonal skills, ensuring staff alignment with customer needs.
Education
Baking And Pastry
Ivy Tech Community College
Indianapolis, IN05.2029
Associate of Science - Culinary Arts And Baking
Harrison College/The Chef’s Academy
Indianapolis, IN05.2017
Skills
Knife Skills
Food preparation
Menu development
Food safety
Kitchen management
Communication
Cooking
Food handling
Nutrition
Food service
Leadership
Recipe Development
Inventory Management
Cost Reduction
Meal Customization
Waste Minimization
Quality Control
Client Engagement
Purchasing
Business Skills
Sales
Teamwork
Organizational
Noticing Details
Certification
- ServSafe
- Certified in food safety and sanitation standards.
Timeline
Private Chef
Inflight Jet Catering
03.2024 - 04.2025
Sous Chef
Gallery Pastry Bar and Grill
02.2022 - 08.2022
Chef
Jowan Personal Chef Services
05.2018 - Current
Sous Chef
Hoaglin Fine Catering
06.2017 - 01.2018
Cook
Huge Impact
03.2017 - 05.2017
Pantry Chef/Garde Manger
Livery
10.2016 - 03.2017
Chef
Thomas Catering
06.2016 - 04.2017
Pantry Chef/Garde Manger
Bucca Di Beppo
05.2016 - 11.2016
Food Prep
McCormick and Schmick's
01.2016 - 05.2016
Chef
Indianapolis Colts
07.2014 - 08.2014
Expediter
Red Lobster
02.2009 - 07.2009
Baking And Pastry
Ivy Tech Community College
Associate of Science - Culinary Arts And Baking
Harrison College/The Chef’s Academy