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Conyers, GA
June 29, 2016

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Darnell L. Jackson

**** ********** ***. **., *******, GA. 30013

Home: 770-***-****


Certifications: Skills:

~Safe serve certified ~Extensive food/ beverage knowledge

~First Aid & CPR ~ Restaurant experience

~Maritime Security Awareness ~Food regulation compliance

~Basic Fire Fighting ~Developing menus

~Crowd Management ~Large event catering

~Personal Survival Techniques ~Supply ordering

~Personal Safety & Social Responsibilities ~Meal preparation

~Several outstanding team awards ~Food cost control

~Internal culinary skills ~Ability to build strong customer relationships

~Ability to communicate clearly

. ~Ability to handle fast- paced environment

~Ability to work fast and accurately

~Able to establish and maintain effective working relationships

~Able to follow instructions and established procedures

~Able to handle and resolve problems

~Experience with catering and events

~Highly motivated to work in a customer service oriented job


Menu Development

Moved up the ladder from ration clerk to kitchen manager with the knowledge of the kitchen, menus, and guests we serve; develop daily menu items for high-end restaurant with ingredient limitations and specifications.

Develop popular daily specials with personally sourced ingredients and sauté stations.


Sous Chef

September 2015- Present

Atlanta Greater Christian School- Atlanta

As a Sous for Sage dinning I am responsible for a ten man team. I oversee and assist with the daily functions of both a hot and cold prep area. I feed approximately fourteen hundred students’ and staff combined. I am also in charge of preparing meals for students with allergies. 98 percent of the meals prepared are from scratch. In addition to my duties I ensure the sanitation of my department is upheld, monitor temperature logs and control waste.


March 2015 - September 2015

Northside Hospital -Atlanta

As cook I am responsible for the daily functions of every station in the kitchen. It is a part of my duties to be well know ledged in every aspect of the kitchen and every outlet on a daily basis I feed six hundred patients and twelve hundred to fifteen hundred staff doctors and guests I am also responsible for weekly exhibitions stations


July 2014 - February 2015

Norwegian Cruise Line- Hawaii

Duties as a Cook on Norwegian Cruise line in the only VIP five star restaurant on board includes not only cooking; but, inventory, time management, insuring the department was up to standards, training other employees, and making sure operations run smoothly while moving along the sea feeding up to 2500 passenger’s

Kitchen Manager

October 2010- July 2014

Morrisons at Jackson Hughstons Memorial Hospital Phenix City, AL.

Duties as kitchen manager at JHMH are as followed: Ordering all food, equipment, and supplies on a weekly basis; making menus and supplying recipes; interviewing and training all employees to meet hospital standards on a daily basis; ensure the satisfaction of all hospital guests. Make sure equipment is working properly, place work orders as needed. Make sure all employees are following recipes, hospital policies, and sanitation standards.


September 2012- September 2013

L & S Services Fort Benning, GA.

Duties include cooking, keeping the area clean, and giving customer satisfaction.

To follow menu plans in accordance to military standards. Ensure food product is prepared correctly and is on time and up to the proper temperatures before serving.

Meat and seafood clerk

Winn Dixie Columbus, GA. April 2010 to October 2010

Duties as, seafood, and meat department clerk were to ensure that production sheets, and waste logs were kept up. Ran the front of each market ensuring each section was fully stocked at all times and all food was handled properly; also to oversee shipments of and to log the items that were received. Lastly, cut meat for the meat department when short of staff and train staff on the safety guidelines for using equipment.

Lead grill cook

March 2009 to February 2010

52nd Fighters Wing Fine Dinning Spangdahlem, Germany

Overseas military fine dining facility, duties were to organize menus, order food and to ensure the satisfaction of military officers. Staff included 12 people; made schedules and trained on a daily basis.

Shift leader

February 2008 to February 2010

JR Rockers--- Spangdahlem, Germany

Military Franchise, duty was to manage a staff of four short order cooks; to train on new recipes and to ensure the productivity of the shift


Calvine High School 2005

Elk Grove, CA. USA

General Studies

High School diploma

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