Sean Jones
Indianapolis,IN
Summary
Dynamic culinary professional with extensive experience at Bone Fish Grill, excelling in food preparation and teamwork. Proven ability to reduce food waste and enhance kitchen efficiency through effective time management and organization. Skilled in knife techniques and committed to maintaining high hygiene standards, ensuring exceptional dining experiences for guests.
Overview
2025
2025
years of professional experience
Work History
Prep Chef
Bone Fish Grill
- Contributed to a positive working environment through effective communication and teamwork practices.
- Demonstrated strong time management skills by prioritizing tasks efficiently during high-pressure situations.
- Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
- Ensured compliance with all health department regulations, resulting in consistently passing inspections with flying colors.
- Reduced food waste by implementing proper storage techniques and inventory management systems.
- Continuously improved culinary skills through ongoing training opportunities, staying current on industry trends and best practices.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Exhibited flexibility in adapting to menu changes and special event preparations as needed, ensuring a seamless dining experience for all guests involved therein.
- Operated various kitchen equipment safely and effectively, minimizing accidents and downtime.
- Collaborated with other team members to ensure timely completion of meal orders during busy service periods.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepped daily menu items to quickly deliver upon request.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Followed food safety practices and sanitation guidelines.
- Assisted in setting up and breaking down kitchen stations.
- Maintained composure and work quality while under stress.
- Monitored food temperature, discarding items not stored correctly.
- Maintained high personal grooming standards and uniform presentation.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Pushed, pulled and transported large loads and objects.
Lead Cook Sous Chef
Compass Group Management
07.2021 - 11.2024
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
2nd Cook
Center Plate
05.2013 - 02.2020
- Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
- Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
- Prepared various cuisine types, demonstrating versatility and adaptability in the kitchen environment.
- Implemented seasonal menu changes smoothly while retaining popular offerings for loyal clientele.
- Assisted in inventory management, ensuring adequate stock levels while minimizing spoilage.
- Ensured timely service by managing multiple simultaneous orders without sacrificing quality or presentation standards.
- Maintained high standards of cleanliness, resulting in consistently positive health inspections.
- Adhered to strict dietary requirements for guests with allergies or restrictions, ensuring enjoyable dining experiences for all patrons.
Banquet Cook
Crystal Catering
05.2009 - 03.2015
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Ordered food and supplies used to prepare meals for Number people.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Maintained open communication with colleagues and supervisors to proactively address potential issues and ensure a successful event.
- Implemented improved food presentation techniques that elevated overall dining experience at banquets.
- Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
- Reduced food waste through proper portion control and strategic use of leftover ingredients in creative dishes.
- Continuously refined culinary skills through ongoing professional development, incorporating new techniques and trends into banquet offerings.
- Received recognition from management for consistently meeting deadlines without sacrificing dish quality or presentation.
- Increased efficiency by creating detailed prep lists for each event to ensure that tasks were completed on schedule without compromising quality.
- Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
Mass Production Cook
Service America
09.1999 - 01.2014
- Improved customer satisfaction with flavorful dishes, utilizing fresh ingredients and specialized cooking techniques.
- Reduced food waste by closely monitoring inventory levels and adjusting production schedules accordingly.
- Facilitated clear communication between front-of-house staff and the kitchen team to ensure accurate order placements and prompt service times.
- Built a positive work environment by fostering teamwork, providing constructive feedback, and recognizing the achievements of fellow staff members.
- Trained new employees on proper food handling procedures, safety protocols, and mass production cooking techniques.
- Demonstrated adaptability by quickly adjusting menus or production methods as needed based on ingredient availability or changing client requirements.
- Collaborated with culinary team members to develop innovative dishes for special events or promotions.
- Performed thorough inspections of incoming shipment deliveries, verifying ingredient quality and freshness before storage or use in recipes.
- Achieved consistent meal presentation through meticulous attention to detail during plating and garnishing processes.
- Streamlined kitchen operations for greater efficiency by optimizing workstations and equipment layout.
- Continuously refined cooking processes and techniques to optimize efficiency while maintaining high quality standards.
- Assisted with catering events, ensuring adequate staffing levels and smooth execution of service during high-volume periods.
- Collaborated with team members to ensure timely preparation and delivery of high-quality meals to clients.
- Maintained a clean, organized, and safe working environment through strict adherence to sanitation guidelines and best practices.
- Conducted regular equipment maintenance checks, addressing any issues promptly to minimize downtime in the kitchen.
- Operated food production equipment safely and responsibly for quality output.
- Complied with food storage and handling procedures for safe, hygienic operations.
- Assembled and packaged food items securely to meet company standards.
- Packaged food items for shipment and organized orders for delivery.
- Worked in production to improve efficiency.
- Adhered to company safety policies and procedures for proper food safety and sanitation.
- Selected correct ingredients and garnishes according to recipe specifications.
- Discarded expired food items and disposed of waste for hygienic food preparation environments.
- Recorded food production data to enable performance monitoring.
- Kept work areas clean, neat and organized to promote safety, productivity and team success.
- Cleaned and sterilized factory processing containers and work areas to keep foods safe.
- Created batches of food products with specified flavor, texture, clarity, bouquet and color profiles by following production recipes and procedures.
- Followed instructions and processes to maintain food and beverage integrity.
- Documented batch production information such as ingredients and amounts, cycle times and temperatures observed.
- Adjusted equipment during runs to maintain optimal settings and achieve high-quality products.
- Sorted final products according to specified regulatory, customer or company standards.
- Worked with large vats, paddles and agitators to blend, mix and heat raw materials.
- Prepared mixtures by properly filling kettles, pressure cookers and other processing containers with exact ingredients in accurate proportions.
Prep Line Cook
PF Changs Restaurant
01.1999 - 06.2004
- Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
- Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
- Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
- Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
- Contributed to a positive working atmosphere, fostering teamwork among kitchen staff for seamless service delivery.
- Demonstrated adaptability during peak hours by efficiently handling high-volume orders without compromising quality or speed of service.
- Consistently met strict deadlines for meal preparation during busy shifts, contributing to timely service delivery.
- Maintained a clean and sanitary work environment, adhering to health department regulations and ensuring safety for all staff members.
- Reduced food waste by implementing proper storage techniques and monitoring expiration dates.
- Showcased creativity in garnishing dishes, enhancing their visual appeal and attracting more customers to try them out.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Trained and assisted new kitchen staff members.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Prep Line Cook
Wolfgang Puck
08.1998 - 03.1999
- Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
- Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
- Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
- Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
- Consistently met strict deadlines for meal preparation during busy shifts, contributing to timely service delivery.
- Maintained a clean and sanitary work environment, adhering to health department regulations and ensuring safety for all staff members.
- Reduced food waste by implementing proper storage techniques and monitoring expiration dates.
- Supported inventory management efforts through accurate tracking of supplies and placing timely orders with suppliers as needed.
- Maintained a comprehensive knowledge of ingredients used in each dish to confidently answer customer inquiries about allergens or modifications.
- Enhanced customer satisfaction by preparing and presenting high-quality dishes on time.
- Showcased creativity in garnishing dishes, enhancing their visual appeal and attracting more customers to try them out.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Verified proper portion sizes to consistently attain high food quality standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Prep Line Cook
Rick’s Cafe
01.1989 - 07.1993
- Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
- Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
- Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
- Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
- Consistently met strict deadlines for meal preparation during busy shifts, contributing to timely service delivery.
- Maintained a clean and sanitary work environment, adhering to health department regulations and ensuring safety for all staff members.
- Reduced food waste by implementing proper storage techniques and monitoring expiration dates.
- Showcased creativity in garnishing dishes, enhancing their visual appeal and attracting more customers to try them out.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Trained and assisted new kitchen staff members.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
Education
None - Culinary Arts
Ivy Tech Community College of Indiana
Indianapolis, IN05.2013
Skills
- Equipment sanitation
- Food preparation
- Knife skills
- Vegetable prep
- Cooking techniques
- Cutting techniques
- Sanitation practices
- Stock rotation
- Food presentation
- Food storage
- Allergen awareness
- Ingredient measuring
- Sauce making
- Temperature control
- Garnishing techniques
- Menu planning
- Fish filleting
- Batch cooking
- Ingredient inspection
- Dish preparation
- Recipe preparation
- Cutting and slicing techniques
- Recipe reading
- Safe food handling procedures
- Meat trimming
- Workstation organization
- Basic cooking methods
- Cleanliness and sanitation
- High hygienic standards
- Measuring and portioning
- Hygiene practices
- Meal preparation
- Bulk food preparation
- Sanitation
- Portion control
- Kitchen assistance
- Ingredient set up
- Recipe execution
- Cold food preparation
- Catering experience
- Teamwork
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Attention to detail
- Flexible and adaptable
- Problem-solving abilities
- Sweeping and mopping
- Cleaning and sanitizing
- Multitasking
- Multitasking Abilities
- Reliability
- Workplace safety
- Excellent communication
- Reliable and punctual
- Organizational skills
- Team collaboration
- Active listening
- Effective communication
- Adaptability and flexibility
- Verbal and written communication
- Team contribution
- Dishwasher operation
- Decision-making
- Kitchen staff support
- Kitchen sanitation
- Safe food handling
- Relationship building
- Safe handling
- Chopping vegetables
- Food preservation and storage methods
- Food portioning and packaging
- Nutritional knowledge
- Self motivation
- Equipment operation
- Professionalism
- Kitchen station restocking
- Meat cutting
Timeline
Lead Cook Sous Chef
Compass Group Management
07.2021 - 11.2024
2nd Cook
Center Plate
05.2013 - 02.2020
Banquet Cook
Crystal Catering
05.2009 - 03.2015
Mass Production Cook
Service America
09.1999 - 01.2014
Prep Line Cook
PF Changs Restaurant
01.1999 - 06.2004
Prep Line Cook
Wolfgang Puck
08.1998 - 03.1999
Prep Line Cook
Rick’s Cafe
01.1989 - 07.1993
Prep Chef
Bone Fish Grill
None - Culinary Arts
Ivy Tech Community College of Indiana
Similar Profiles
Atenogenes LopezAtenogenes Lopez
Kitchen Manager at Bone Fish GrillKitchen Manager at Bone Fish Grill
Kaela DennisKaela Dennis
Server/Waitress at Bone Fish GrillServer/Waitress at Bone Fish Grill
Jenna BurnsworthJenna Burnsworth
Server at Bone Fish Bar & GrillServer at Bone Fish Bar & Grill