Jaquon Rawl
Newark
Summary
Innovative executive professional experienced in high-volume, multi-unit restaurant operations, driven to manage costs and establish strategic, mutually beneficial partnerships and relationships with users, vendors and service providers. Executive Chef Manager experienced in company oversight, committed to cost-effective management of resources and quality performance.
Overview
20
20
years of professional experience
Work History
Executive Chef
Bobby Van's Steakhouse And Grill
02.2023 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
Executive Chef
Tommy's Tavern + Tap
11.2020 - 07.2022
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Executive Chef
Wolfgang's SteakHouse
10.2019 - 04.2020
- Kept labor at or below 29% to support business profit targets
- Increased profits and efficiency 2% by building optimal inventory control model
- Mentored more than 50 kitchen staff at all levels to prepare each for demanding roles
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control
- Planned promotional menu additions based on seasonal pricing and product availability
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Monitored and controlled overhead and production costs with responsibility for profit and loss
- Assisted customers in planning corporate events, social galas and gourmet dinners
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Maintained well-organized mise en place to keep work efficient and consistent
Sous Chef
The Capital Grille
03.2016 - 10.2019
- Prepared food items
- Performed other tasks as assigned by the sous chef or chef
- Consistently offered professional, friendly and engaging service
- Communicated with other kitchen team members to ensure food was prepared on time and correctly.
- Acted as head chef when required to maintain continuity of service and quality
- Mentored more than 30 kitchen staff at all levels to prepare each for demanding roles
- Disciplined and dedicated to meeting high-quality standards
- Planned and directed high-volume food preparation in fast-paced environment
- 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
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
Executive Chef
Yo Sushi
06.2016 - 05.2018
- Trained new employees
- Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards
- Guided guests through menus while demonstrating thorough knowledge of food, beverages and ingredients
- Consistently stayed under monthly controllable expense budget
- Drove food costs down by 33% by effectively improving inventory procedures and reducing spoilage levels
- Managed food delivery for 200+ guests for special events. Executed daily production lists and goals
- Trained kitchen staff on proper use of equipment, food handling, and portion sizing
- Maintained kitchen work areas, equipment, and utensils in clean and orderly condition
- Developed and maintained positive working relationships with others to reach business goals
- Supervised kitchen staff of 20 people and ensured proper event set-up, foo preparation, kitchen clean-up and proper shut down
Line Cook, Key Hourly, Sous- Chef, Executive Chef
Joe's American Bar & Grill
06.2010 - 01.2016
- Line Cook: Preparing and cooking menu items, Food presentation, Executing proper meal times
- Expediter: Ensuring quality of food sold
- Key Hourly: Overseeing Back of House operation
- Sous- Chef: Coordinating under Executive Chef, P & L management, Managing schedules, Inventory, Reconciling invoices, Interviewing and training new hires
- Executive Chef: All operational management, Coordination with corporate adviser, New menu development, 30/30/30 implementation
Line Cook
Friendly's Restaurant
12.2007 - 05.2010
- Prepared hot and cold prep
- Trained new cook hires
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
Factory Worker
Nabisco Brands USA
10.2006 - 11.2007
- Executing assembly line operations
- Carefully packaged finished products and prepared for shipment
- Unloaded and loaded items from conveyors, machines, and conveyances
- Reviewed production specifications to verify accurate weights and measurements prior to mixing ingredients
Front of House Manager
Pathmark Supermarket
06.2004 - 07.2006
- Managed all front of house staff
- Trained new hires
- Oversaw schedules and all operations
- Supervised Open and Closing shifts.
Education
High School Diploma -
East Side High School
Paterson, NJ, USA2003
Skills
- Leadership/communication skills
- Product development
- Budgeting
- ServSafe Certification
- Quality Management
- Time and Resource Optimization
- P&L Management
- Payroll and scheduling
- Problem-solving
- Vendor relations
- Equipment Maintenance
- Staff Management
Core Accomplishments
Operations Management:
- Managed Joe's American Bar & Grill as Sous-Chef and Executive- Chef.
- Handled all functions related to Back of House Operations.
Operations Management:
- Managed Pathmark Supermarket.
- Handled all function related to Front of House Operations.
Timeline
Executive Chef
Bobby Van's Steakhouse And Grill
02.2023 - Current
Executive Chef
Tommy's Tavern + Tap
11.2020 - 07.2022
Executive Chef
Wolfgang's SteakHouse
10.2019 - 04.2020
Executive Chef
Yo Sushi
06.2016 - 05.2018
Sous Chef
The Capital Grille
03.2016 - 10.2019
Line Cook, Key Hourly, Sous- Chef, Executive Chef
Joe's American Bar & Grill
06.2010 - 01.2016
Line Cook
Friendly's Restaurant
12.2007 - 05.2010
Factory Worker
Nabisco Brands USA
10.2006 - 11.2007
Front of House Manager
Pathmark Supermarket
06.2004 - 07.2006
High School Diploma -
East Side High School
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