Quality Control Professional Experience

JOHN W. JACKSON JR.

**** ********** **. ********, ** 36532 251-***-**** ******@*******.***

Objective

To enter into a creative pasty chef position where I can utilize my extensive experience, diverse talents and unique abilities to create esthetically pleasing and delicious products.

Professional Experience

Pastry Chef

Mobile Infirmary, Mobile AL 2015-present

Responsible for food overall pastry quality that met and exceeded expectations.

Maintains inventory of pastry and other food products utilizing applicable software.

Assists in managing and controlling labor costs, food expenditures and disposal.

Plans new menu items, assure quality control, and minimize waste.

Visually inspects the appearance of all cold and hot food proper color combination and overall presentation to maintain appeal.

Head Pastry Chef

Grand Hotel Marriott Resort, Golf Club & Spa, Point Clear, AL 2007-2015

Responsible for food overall pastry quality that met and exceeded expectations.

Assisted managing and controlling labor costs, food expenditures and disposal.

Adjusted schedule and production as estimated by the forecasts and banquet menus.

Managed the schedule, training, performance evaluations and production of 8-12 cooks.

Developed specialized products like wedding cakes, catering, etc.

Planned menus, assured quality control of all products, and minimized waste.

Managed production for desserts in all outlets, Grand Steak House, Saltwater Grill, and Off Property & All Banquet Function.

Pastry Supervisor

Gaylord Opryland Resort, Nashville, TN 1997-2007

Responsible for proper and efficient production of food items.

Maintained inventory of pasty and other food products utilizing applicable software.

Supervised the kitchen staff and maintained kitchen if head chef not present.

Organized the kitchen and maintained production levels.

Demonstrated supervisory and leadership skills; pastry training skills and techniques for preparing high quality baking goods and pastries.

Supervised and coordinated the production of desserts, confection, ice creams and fancy pastries; prepared all pastry and dessert items for buffet, banquet and restaurant functions according to standard recipes.

Currently enrolled in Chef Finance a Class Provided by Morrison

ACF PASTRY COMPETITION

1st. Place plated dessert ( ACF gold medal )

1st. Place chocolate centerpiece ( ACF gold medal )

FRENCH PASTRY SCHOOL

•Ice cream and sorbet Technology class

WORLD PASTRY FORUM CLASSES

•Making Dough by Ciril Hitz

•Painted Chocolate by Ewald Notter

•Composition Class by Anil Rohira

•SERVESAFE CERTIFICATION

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