Roelont Jaedon Thompson
Springfield,OR
Summary
Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach. Successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest and business demands. Knowledgeable about labor and inventory controls, recipe development and menu planning.
Overview
3
3
years of professional experience
Work History
Food Line Leader
Hop Valley Brewing
Springfield, OR
10.2021 - 12.2022
- Followed up on accidents, problems and guest complaints in food line area and within overall food and beverage department.
- Listened to and understood concerns and issues raised by food line members and guests.
- Maintained service standards within food line operations and deployed coaching sessions and motivational recognitions.
- Assisted food services manager in decreasing food costs by nearly 10%
- Monitored food preparation, production and plating for quality control.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Created new recipes daily, outlined steps and trained staff on correct preparation.
Line Cook
Ambridge Hospitality
Eugene, OR
07.2021 - 10.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate and minimal ticket times, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Performed 125 covers on average per night as only dinner cook.
Line Cook
Planktown Brewing Company
Springfield, OR
06.2020 - 07.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Education
No Degree - Microbiology And Statistics
05.2024
Skills
- Performance Motivation
- Kitchen Staff Supervision
- Special Menu Planning
- Food Assembly Supervision
- Maintaining Clean Work Areas
- Optimal Inventory Levels
- Operational Problems Analysis
- Food Delivery Oversight
- Self-Motivated
- Flexible and Adaptable
- Eager to Learn and Improve
Hobbies
Amateur Weightlifting
Competitive and leisurely Golfing
Home Cooking
Timeline
Food Line Leader - Hop Valley Brewing
10.2021 - 12.2022
Line Cook - Ambridge Hospitality
07.2021 - 10.2021
Line Cook - Planktown Brewing Company
06.2020 - 07.2021
The College of Idaho - No Degree, Microbiology And Statistics
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