KEVIN A. JASMIN
LAS VEGAS,NV
Summary
Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established High volume restaurants throughout Las Vegas.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Fine Company
Las Vegas, NV
09.2023 - Current
- Prepared items for roasting, sautéing, frying, and baking.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
Bouchon
Las Vegas
01.2023 - 08.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Lead Sauté Cook
My Mother’s House Italian
06.2021 - 04.2022
- Prepared fine dining entrees in a high volume restaurant
- Ensured every plate left the kitchen with an impeccable standard and appropriate portion size to meet guest’s expectations
- Maintained a clean working environment to assure safe and sanitary food-handling practices
- Organized, prepared and breakdown sauté station before and after service
- Arranged sautéed food items aesthetically on dishes and garnished them properly.
Garde Manger Cook
Bottiglia Enoteca & Cucina
09.2020 - 06.2021
- Assembled a variety of antipasti, which included, multiple salads and charcuterie boards
- Shucked oysters and prepared seafood towers, which included, de-shelling fresh shrimp, lobster and crab
- Ensured oil levels were to temperature and all fried items were prepared to SNHD health code standard
- Prepared and plated various desserts, which included, one seasonally changing dessert
- Condensed and labeled walk-in refrigerator.
Line Cook – Prep Cook
Vince Neil’s Tatuado
05.2019 - 09.2020
- Ensured all equipment was sufficiently operating; such as grill, flat tops, fryers, broilers
- Checked and documented temperature logs throughout every shift
- Prepped and prepared items for steam tables and food warmers
- Quality control of all food - made sure that food was rotated and thrown out if expired, and created back up for all food on the line, such as, cutting up fresh vegetables, trimming fat from meats and guaranteeing diamond marks on each protein
- Efficiently cooked on the line with precise plating and portioning to ensure every meal was plated accordingly to the spec sheet.
Server Assistant – Prep Cook
Nora’s Italian Cuisine
03.2018 - 05.2019
- Front of house duties included: greeting guests, bussing tables, taking out trash, maintaining general cleanliness of the restaurant, and restocking to-go station
- Dessert preparation and maintained in-depth knowledge about dessert menu, including allergens
- Took the lead on quality control and rotation of food to ensure quality and freshness.
Education
Green Valley High School
Henderson, NVSkills
- Presentation and adaptability
- Multitasking and communication
- Coordination and Planning ahead
- Food Safety and Regulations, current SNHD Food Handler Card
- Techniques: Cooking, Grilling, Food Preparation, Knife Skills
Timeline
Chef De Partie
Fine Company
09.2023 - Current
Chef De Partie
Bouchon
01.2023 - 08.2024
Lead Sauté Cook
My Mother’s House Italian
06.2021 - 04.2022
Garde Manger Cook
Bottiglia Enoteca & Cucina
09.2020 - 06.2021
Line Cook – Prep Cook
Vince Neil’s Tatuado
05.2019 - 09.2020
Server Assistant – Prep Cook
Nora’s Italian Cuisine
03.2018 - 05.2019
Green Valley High School