Trey Jackson
Columbus
Summary
The Chef i am right now is the best version of my fifteen years in the restaurant industry. I have the best head on my shoulders i have had in my entire life. Im a man of many mistakes and i have learned from each and every one of them. looking to bring a positive and focused energy to the kitchen. Im very adaptable and trainable as im always seeking to learn something new. looking for long term and full time employment.
Overview
5
5
years of professional experience
Work History
Sous Chef
Sow Plated
06.2023 - 08.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Line Cook
Chapman's Eat Market
05.2022 - 02.2023
- 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.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
Line Cook
Veritas
07.2018 - 12.2022
- 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.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- learned everything i use as my foundation for fine dining from my peers and the chefs at veritas. i wouldn't be the chef i am without my experience here.
- Plated and presented all dishes to match established restaurant standards.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Interacted with guests to obtain feedback on product quality and service levels.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Monitored food quality and presentation to maintain high standards.
Education
High School Diploma -
Twinsburg High School
Twinsburg, OH05.2011
Skills
- Profit Target Achievement
- Vendor Sourcing
- Guest Satisfaction
- Dish Preparation
- Food Preparation and Safety
- Chef Assistance
- Collaborative Relationships
- Kitchen Preparation
- Garnishing and Plating
- High-Volume Environments
- Budgeting and Cost Control
- Stocking and Replenishing
- Inventory Management
- Disciplinary Action
- Cleaning and Sanitation
- Food Preparation Supervision
Timeline
Sous Chef
Sow Plated
06.2023 - 08.2023
Line Cook
Chapman's Eat Market
05.2022 - 02.2023
Line Cook
Veritas
07.2018 - 12.2022
High School Diploma -
Twinsburg High School