Travous Jones
Fort Lauderdale,FL
Summary
Vision-driven culinary executive with over a decade of experience leading diverse restaurant concepts, premium bakery operations, and high-end catering programs. Expertise in elevating culinary standards while driving profitability through strategic cost control, operational optimization, and effective team leadership. Robust background spans restaurants, hospitality environments, and bespoke event catering, including weddings, private celebrations, buffets, and intimate chef-driven experiences. Committed to fostering innovation and excellence in every culinary endeavor.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Pastry Chef | Bakery & Production Operations Leader
Salty
08.2022 - Current
- Lead high-volume pastry and bakery production for a premium, brand-driven concept, ensuring consistent execution aligned with company quality standards
- Oversee production planning, inventory forecasting, and waste reduction to support efficient, scalable output
- Train and develop bakery staff on techniques, recipes, and equipment to ensure consistency and accountability
- Conduct ongoing quality assurance through taste calibration, visual standards, and batch testing
- Maintain strict compliance with food safety, sanitation, and organizational standards
- Operate and maintain commercial baking and pastry equipment to support daily production demands
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Executive Chef | Culinary Operations & Profit Optimization Lead
Paradigm Hospitality
01.2019 - 08.2022
- Directed all culinary operations across restaurant service and catered events, overseeing execution, staffing, sanitation, and service standards
- Elevated profitability through purchasing strategies, inventory controls, portion optimization, and waste-reduction initiatives
- Executed high-end catering events including weddings, baby showers, buffets, and intimate private gatherings
- Developed customized menus aligned with client expectations, brand vision, and operational efficiency
- Built and maintained vendor partnerships to source high-quality, seasonal ingredients within budget targets
- Collaborated cross-functionally with front-of-house and event teams to ensure seamless service flow
- Conducted routine operational audits to maintain health department compliance and internal quality benchmarks
Executive Chef | Multi-Unit Culinary Leadership
Duffy’s Sports Grill
05.2010 - 01.2019
- Provided long-term culinary leadership within a high-volume, multi-service restaurant environment
- Oversaw daily kitchen operations including prep, execution, plating, sanitation, and compliance
- Contributed to menu development, seasonal rollouts, and promotional initiatives
- Trained, mentored, and developed culinary teams to strengthen leadership pipelines and consistency
- Improved food-cost performance through inventory management systems, waste reduction, and portion controls
- Partnered with restaurant leadership to align culinary execution with business objectives and guest experience
- Ensured continuous adherence to food safety standards and health department regulations
Education
Culinary Arts
Trade School
Skills
- Culinary Leadership & Operations
- Restaurant, Hotel & Hospitality Environments
- High-End Catering & Event Execution
- Profit Optimization & Cost Control
- Menu Development & Brand Standards
- Vendor Relations & Seasonal Sourcing
- Team Development & Training
- Quality Assurance & Regulatory Compliance
- High-Volume & Bespoke Service Models
Certification
ServSafe Certified
Timeline
Pastry Chef | Bakery & Production Operations Leader
Salty
08.2022 - Current
Executive Chef | Culinary Operations & Profit Optimization Lead
Paradigm Hospitality
01.2019 - 08.2022
Executive Chef | Multi-Unit Culinary Leadership
Duffy’s Sports Grill
05.2010 - 01.2019
Culinary Arts
Trade School