Myan Jones
Sacramento,CA
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
18
18
years of professional experience
Work History
Executive Chef
SAGE Dining Services
New York, NY
01.2022 - 02.2024
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Data Entry: Microsoft, Teams
Sous Chef
P. F. Chang's
New York, NY
03.2020 - 08.2022
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
Sous Chef
Norwegian Cruise Line
Hawaiian Ocean View, HI
06.2018 - Current
- Open Contract (inactive)
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Developed daily specials utilizing seasonal ingredients.
Executive Sous Chef
Blvd Bistro
New York, NY
03.2017 - 04.2018
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
Chef
Flex by JJJ
New York, NY
03.2017 - Current
Station Chef
Sodexo Remote Sites
Atlanta, GA
08.2015 - 10.2016
- Developed recipes and menus for customers with dietary restrictions.
- Conducted daily inventory of ingredients and supplies, ordering as needed.
- Maintained cleanliness of kitchen area, equipment, and utensils in accordance with health regulations.
- Trained new staff members on proper knife handling techniques and safety protocols.
Cook
Culinary Staffing of America
Sacramento, CA
01.2014 - 02.2015
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Ensured that all food was cooked at the correct temperature and stored correctly.
Cook II
Citrix owners club
Santa Clara, CA
11.2013 - 04.2015
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Checked quality of ingredients before use in order to ensure freshness.
Personal Chef
Heavenly Caregiver Services
Sacramento, CA
02.2006 - 02.2012
- Developed creative menus for clients based on their dietary needs and preferences.
- Prepared and cooked meals for large family events such as holiday dinners, birthdays, anniversaries.
- Organized grocery shopping trips to purchase ingredients needed to prepare meals.
- Managed food inventory and restocked supplies when necessary.
- Maintained records of all meals prepared including menu items, quantities served, and any special instructions given by the client.
- Ensured all food items were stored safely at correct temperatures according to health regulations.
- Monitored expiration dates on perishable products and discarded outdated items before use.
Education
Associate of Arts - Culinary Arts
Institute of Technology
Clovis, CA06-2012
Skills
- Customer Service
- Performance Assessments
- Menu Planning
- Safe Food Handling
- Kitchen Staff Management
- Budgeting and cost control
- Staff Scheduling
- Banquets and catering
- Hiring, Training, and Development
- Vendor Relationship Management
- Team Leadership
Timeline
Executive Chef
SAGE Dining Services
01.2022 - 02.2024
Sous Chef
P. F. Chang's
03.2020 - 08.2022
Sous Chef
Norwegian Cruise Line
06.2018 - Current
Executive Sous Chef
Blvd Bistro
03.2017 - 04.2018
Chef
Flex by JJJ
03.2017 - Current
Station Chef
Sodexo Remote Sites
08.2015 - 10.2016
Cook
Culinary Staffing of America
01.2014 - 02.2015
Cook II
Citrix owners club
11.2013 - 04.2015
Personal Chef
Heavenly Caregiver Services
02.2006 - 02.2012
Associate of Arts - Culinary Arts
Institute of Technology