Quality driven chef, Knowledgeable in various cuisines. Seeking to secure a position in the culinary industry where my skills and experience can be utilized allowing me to grow professionally. Seasoned Chef Instructor familiar with leading kitchens, mentoring culinary professionals and developing courses. Proficient in cost controls, inventory management, and food production coordination. Ready to bring many years of progressive experience to a new position with room for career growth.
Hi, I’m
La Juan Gordon
Rockville Centre,NY
Summary
Overview
16
years of professional experience
Work History
Cucosocial llcLong Island, New York
Chef Instructor
11.2023 - Current
Job overview
- Setup and break down event space
- Demo dishes from start to finish.
- Evaluated production on consistent basis to maintain quality and safety of all food.
- Mentored clients on proper cooking techniques and strategies to improve performance.
- Created appropriate learning environments for students.
InstaWork Inc. (Carnegie hall, Fed Rsrv, The Standard E. Vll.L)NY, NY
Chef/Cook
01.2021 - Current
Job overview
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Exercised portion control for items served, eliminating waste.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
JitJatJo Inc (Gray Hawks grill, The water club NYC, BX Zoo Observatory)NY, NY
Chef/Cook
01.2019 - Current
Job overview
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Exercised portion control for items served, eliminating waste.
- Used standardized recipes and other instructions to prepare food.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed established procedures and requirements for safe food handling, storage and service.
Collective retreats (governors Island)Manhattan, NEW YORK
Sous Chef
04.2024 - 11.2024
Job overview
- Assistant with daily delegations in various kitchens with B.O.E.s, weddings, lawn events, as well as personal events.
- Created recipes.
- Maintained a positive work environment.
- Recipe conversion.
- Opening and closing duties.
- Quality control (reduced food cost by properly portioning retail items and transforming waste).
- Baked cakes, cookies, pies, bread, etc.
Andrea Meyers CateringNew York, NY
Catering Chef
01.2021 - 12.2023
Job overview
- Cook on and off site premises..
- Placed orders for food and supplies needed for proper set up and preparation.
- Observed food safety and sanitation protocols to reduce germ spread.
- Developed catering menus to exceed client expectations yet meet tight budgets.
Collective retreats (governors Island)New York
Sous Chef
04.2023 - 11.2023
Job overview
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Closed restaurant.
USMMAGreat Neck, NY
AM Supervisor
06.2020 - 01.2021
Job overview
- Oversaw inventory management, ensuring adequate stock levels and reducing waste.
- Negotiated with suppliers to secure cost-effective resources.
- Led weekly team meetings to discuss progress, address issues, and plan future actions.
- Trained new employees on company policies, job duties, and performance expectations.
- Implemented new operational procedures, increasing efficiency.
- Created daily production logs for breakfast and lunch for five cooks for production for 750 students.
- Developed and maintained a safe working environment, adhering to all safety protocols and regulations.
- Managed team 17 employees, ensuring high productivity and quality standards were met.
The Morgan Library & MuseumNew York, NY
Line Cook
01.2020 - 03.2020
Job overview
- Cooking seasonal dishes according to standardized recipes
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Adhered to portion controls and presentation specifications.
Federal reserveNY, NY
Garde manger
07.2019 - 01.2020
Job overview
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored temperatures of prepared food and cold-storage areas.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared workstations with ingredients and tools to increase efficiency.
Chef Elis' TableMemphis, TN
Sous chef/Kitchen manager
01.2015 - 01.2019
Job overview
- Worked closely with the head Chef to create creative seasonal dishes
- Oversaw and scheduled daily operations for the kitchen.
Applebee's bar and grillJackson, TN
Fry Expert
01.2014 - 01.2015
Job overview
- Prepared 50-100 dishes daily in a fast-paced casual dining setting while maintain high customer satisfacti
- Updated and maintained databases with current information.
- Opened & closed Kitchen.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Camelion ResourceTN
Cook-Sous Chef
01.2009 - 01.2013
Job overview
- Prepared and plated dishes according to the artistic guidelines for attractive presentation.
- Monitored and improved production, food cost, and labor cost.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Replenished food items from inventory and rotated ingredients.
- Used standardized recipes and other instructions to prepare food.
- Managed portion control using correct utensils during preparation and plating.
Education
Le’Cole CulinaireMemphis, TN
AOS from Culinary Essentials
02.2011
University Overview
DeVry UnivNew York, NY
Some College (No Degree) from Hospitality Management
University Overview
Skills
- Menu Planning
- Video courses
- Labor costs understanding
- Dish preparation
- Recipe Development
- Quality controls
- Sanitation Practices
- Food Safety
- Food spoilage prevention
- Knife Skills
- Grilling Techniques
- Batch meal preparation
- Nutrition understanding
- Demonstration skills
- Hands-on instruction
- Allergy awareness
- Cooking methods
Affiliations
Affiliations
- urban gardening
- fishing, hunting
- singing
References
References
References available upon request.Quote
Life is what you make it so make it make cent$$$$$$$
Timeline
Sous Chef
Collective retreats (governors Island)
04.2024 - 11.2024
Chef Instructor
Cucosocial llc
11.2023 - Current
Sous Chef
Collective retreats (governors Island)
04.2023 - 11.2023
Chef/Cook
InstaWork Inc. (Carnegie hall, Fed Rsrv, The Standard E. Vll.L)
01.2021 - Current
Catering Chef
Andrea Meyers Catering
01.2021 - 12.2023
AM Supervisor
USMMA
06.2020 - 01.2021
Line Cook
The Morgan Library & Museum
01.2020 - 03.2020
Garde manger
Federal reserve
07.2019 - 01.2020
Chef/Cook
JitJatJo Inc (Gray Hawks grill, The water club NYC, BX Zoo Observatory)
01.2019 - Current
Sous chef/Kitchen manager
Chef Elis' Table
01.2015 - 01.2019
Fry Expert
Applebee's bar and grill
01.2014 - 01.2015
Cook-Sous Chef
Camelion Resource
01.2009 - 01.2013
Le’Cole Culinaire
AOS from Culinary Essentials
DeVry Univ
Some College (No Degree) from Hospitality Management
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