High School Service

PATRICK JAMES

***-**-*** **, *********, ny ***** • Home: 347-***-**** • Cell: 347-***-**** • **********@*******.***

Professional Summary

As a supervisor/cook/chef with multiple years of experience I AM Energetic with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure se ings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. I possess an innate skill in creating exceptional menu items. I Focused on high standards for taste and quality, while maintaining profitable margins. Skills

Strong a ention to safe food handling procedures Food presentation talent Hospitality and service industry background Effective planner Work History

Education

Institutional and batch cooking

Supervisor, 08/2002 to 09/2007 Zone Chef – Brooklyn, NY

Prepared food items for celebrities (actors,football players,basketball players etc.)consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Verified proper portion sizes and consistently a ained high food quality standards. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information. Planned lunch, dinner a as well as special menus for in-house special events and catering. Properly wrapped, boxed, and weighed bakery department products. Successfully reduced the restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory. Expertly managed 40 staff and maintained appropriate staffing levels throughout shifts. Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Food Service, 10/2007 to 09/2011 Golden Crust – Queens, NY

Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes. Assisted customers in placing special orders for large-scale events such as weddings and birthday parties. Assisted customers in placing special orders for large-scale events such as weddings and birthday parties. Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions. Promptly reported any maintenance and repair issues to Executive Chef. Practiced safe food handling procedures at all times. Changed and sanitized all cu ing boards, benches and surfaces when beginning a new task to avoid cross- contamination. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

High School Diploma: Jonathan Grant High School - Spanish Town, Jamaica

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