Stevie Ray Jernigan
Fort Worth,TX
Summary
Seasoned Chef De Partie and Sous Chef with a proven track record at Omni Hotels & Resorts, excelling in dish preparation and food spoilage prevention. Mastered garnishing and counter sanitization, enhancing dining experiences through meticulous attention to detail and creative menu development. Demonstrated leadership by elevating kitchen standards and fostering team collaboration.
Overview
8
8
years of professional experience
Work History
Chef De Partie
Omni Hotels & Resorts
Irving, TX
09.2023 - Current
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Supervised food preparation staff to deliver high-quality results.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Sous Chef
Felix Culpa
Dallas , TX
08.2022 - 09.2023
- Complied with all health department regulations regarding proper food handling methods.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Maintained accurate records for cost analysis purposes.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Assisted in menu development and recipe testing.
Chef De Partie
Eberly College of Science
Austin , TX
03.2017 - 03.2020
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Liaised closely with kitchen and front-of-house personnel.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Trained kitchen workers on culinary techniques.
Education
GED -
Colorado High School
Colorado City, TX05-2009
Skills
- Food spoilage prevention
- Portion standards
- Dish preparation
- Garnishes
- Counter sanitization
- Proper food handling
Timeline
Chef De Partie
Omni Hotels & Resorts
09.2023 - Current
Sous Chef
Felix Culpa
08.2022 - 09.2023
Chef De Partie
Eberly College of Science
03.2017 - 03.2020
GED -
Colorado High School
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