Javan S. Harris

**** ******* ****, **

Chevy Chase, MD 20815

adptu2@r.postjobfree.com / 301-***-****

PROFESSIONAL SUMMARY

Over 8 years of proven successful education, OJT and experience providing supreme cooking and food preparation.

Successful outcomes with high standards for tastes and quality of kitchen operations and ServSafe Certified.

Subject Matter Expert in communications, transparency and multitasking skills as leader and collaborator.

Responsible for 100% of operational workflow efficiency with collaborative and successful outcomes.

Create efficient teamwork through communications and transparency of policy and procedures of the kitchen.

Received professional recognition of always keeping a clean and sanitary workstation(s).

Subject Matter Expert with logging temperatures of food items and maintaining analytics to ensure compliance.

Ability to conduct efficient cooking of various food cuisine based on menu of small, medium, and large restaurants.

Provide efficient and timely production of food request for restaurants with 800, 300, 50, 25 seating capacities.

TECHNICAL SKILLS

Create a beautiful presentation of various dishes based on menu and special request. Strong expert knowledge of safe food handling procedures and positive inspection outcomes. Expert and accurate knowledge of portion sizes and recipes. Strong expert knowledge of safe food handling procedures. Expert Customer Service. Highly proficient in supporting leadership, and successful outcomes to include revenue increase, workflow efficiency, and staffing teamwork.

DETAILS OF PROFESSIONAL EXPERIENCE

Bethesda Blues & Jazz Supper Club Line Cook Bethesda, MD June 2016 – Jan. 2017 & Mar 2018 – Feb 2021

Prepared food items for entertainment event shows seating eight hundred tabled customers.

Ensured strict compliance with recipes, portioning, cooking and waste control guidelines.

Worked the grill, sauté,’ fry, salad, expeditor, and prep statins.

Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

Operated large volume cooking equipment, grills, deep-fat fryers, and grills.

Prepped and served events, weddings, parties, bar mitzvahs, business meetings and entertainers.

Interacted with customers to ensure quality of food, suggestions showing genuine appreciation.

Broadway Restaurant Line Cook Potomac, MD June 2015 – May 2016

Worked stations with various menu items to include lunch and dinner.

Assisted diners with obtaining food from serving table need.

Cleaned and organized eating, service and kitchen areas.

Ensured freshness of food and ingredients by checking for quality, maintaining inventory.

Greeted each customer with interpersonal communication skills during the menu workflow.

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Suburban Hospital Line Cook Bethesda, MD Jan. 2014 – Sept. 2014

Prepared food items with the best quality and consistency to ensure compliance with recipes, portioning, cooking and waste control guidelines.

Worked grill station with maximum efficiency and high-quality nutrition value.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility workflow policies.

Sanitized all cutting boards, benches, surfaces when starting meals to avoid cross contamination.

Operated large-volume cooking equipment such as grills, deep-fat fryers and griddles.

EDUCATION

Lincoln Culinary Institute Columbia Maryland Certificate of Culinary Arts Dec. 2013

Internship at NSA Jessup, Maryland Internship Completion Sept. 2013 – Dec. 2013

Wheaton High School Wheaton, Maryland Diploma Sept. 2008 – June 2012

REFERENCES AVAILABLE UPON REQUEST

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