Summary
Overview
Work History
Education
Skills
Timeline
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Lionel Jase

New Orleans,LA

Summary

. Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.

Overview

17
17
years of professional experience

Work History

Line Cook

Mr. Mudbugs Catering
11.2020 - 12.2023
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Chef

Nice Guys Bar And Grill
12.2017 - 10.2020
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Participated in food tastings and taste tests.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Implemented food cost and waste reduction initiatives to save money.

Line Cook

Black Aangus Restaurant
11.2014 - 07.2017
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.

Line Cook

Broussards Restaurant
12.2011 - 05.2014
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Plated and presented all dishes to match established restaurant standards.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.

Line Cook

Dickie Brennan's Steakhouse
05.2007 - 12.2011
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Produced adequate amounts of mise en place to make meal preparation easier.

Education

Associate of Applied Science - Culinary Arts

Delgado Community College
New Orleans, LA
12.2013

Skills

  • Analytical Thinking
  • Crew training
  • Sautéing Techniques
  • Operational Oversight
  • Kitchen Organization
  • Equipment Maintenance
  • Sauce preparation
  • Meat Cutting
  • Grilling Techniques
  • Food safety knowledge
  • Sauce making
  • Kitchen Station Setup
  • Entree Preparation
  • Allergen awareness
  • Food Safety Standards
  • Ingredients measuring
  • Plating and presentation
  • Recipe Adaptation
  • Shellfish and Seafood Preparation

Timeline

Line Cook

Mr. Mudbugs Catering
11.2020 - 12.2023

Chef

Nice Guys Bar And Grill
12.2017 - 10.2020

Line Cook

Black Aangus Restaurant
11.2014 - 07.2017

Line Cook

Broussards Restaurant
12.2011 - 05.2014

Line Cook

Dickie Brennan's Steakhouse
05.2007 - 12.2011

Associate of Applied Science - Culinary Arts

Delgado Community College

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Lionel Jase