Sainteya Jean Jacques
Miami Gardens,FL
Summary
Dedicated Line Cook able to complete meal preparation to assure quality products. Team-oriented professional dept at working under pressure. Motivated Line cook offering over 7 years experience in food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Overview
12
12
years of professional experience
Work History
Junior Sous Chef
Hilton Donwtown Miami
Miami, FL
05.2014 - Current
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Handled portion control activities according to specified instructions provided by the chef.
- Grilled meats and seafood to customer specifications.
- Practiced safe food handling procedures at all times.
- Maintain clean, neat and properly stocked check stand area.
- Ordered food items as needed for upcoming events per sous chef request.
- Oversaw the cleanliness of each station in the kitchen.
- Successfully completed kitchen product inventory as assigned.
- Plated in an attractive manner according to restaurant standards.
- Led by example to ensure team members prepared items in an accurate and high-quality manner.
- Washed and disinfected kitchen area, floors, tables, tools, knives and equipment.
- Maintained high standards of cleanliness and sanitation.
- Cleaned grocery shelves, storage area and work areas and kept floors free of spills, water and hazardous debris.
- Packaged and labeled products.
- Recorded temperature of food and food storage areas, including freezers and refrigerators.
- Scanned shelves and product cases for expired stock and discarded outdated or spoiled items.
- Adhered to safe work practices.
- Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
Line Cook
Penguin Hotel
Miami Beach, FL
06.2012 - 03.2014
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Decorated cakes, cupcakes, cookies and special occasion trays.
- Maintained high standards of cleanliness and sanitation.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Handled portion control activities according to specified instructions provided by the chef.
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
- Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue.
- Practiced safe food handling procedures at all times.
Education
Medical Coding And Billling
Keiser Career College
Miami Lakes2010
Skills
- Food preparation
- Food presentation talent
- Portioning
- Food rotation
- Food spoilage prevention
- Kitchen sanitation
- Strong communication skills
- Strong work ethic
- Team leadership
- Integrity
- Concentration
- Quality controls
- Ingredient selection
- Creativity
- Recipe portioning
- Safe handling
Accomplishments
- Acted as Vice presisdent of the safety committee
- Awarded and was recognized as “Employee of the Month”
Additional Information
I am a very hard worker who can perform any tasks and always on time I love challenges
Timeline
Junior Sous Chef
Hilton Donwtown Miami
05.2014 - Current
Line Cook
Penguin Hotel
06.2012 - 03.2014
Medical Coding And Billling
Keiser Career College