Head Line Cook, Sous Chef
Resume:
Hi my name is,
Jahlil Jackson
Lansdowne, Pa 19050
***************@*****.***
Objective: To obtain a qualified position exemplifying my experience and skills in the Art of creating good food via American Traditional, Asian, Jewish, French and Italian cuisines.
Skills:
Personable
Great attitude
Active listening skills
Disciplined and organized
Excellent communication skills
Computer literate
Verbal communication management
Excellent time management skills
Effective problem solver
Ability to memorize protocol and guidelines
Effective workflow
Motivated team player
Ability to train other employee as needed
P.O.S trained
Safe Serve trained
Supervisory training
Shipment processing
Menu & Special creation
Butchering
8+ years of uniform knife skills
10 years professional pizza maker(rolling, slapping, tossing)
Fine dining
Batch cooking
Scratch recipe
Stocking
Consistently meeting sales goals
Cash flow management
Maintains a clean work environment
Reliable transportation
Ability to memorize new routes as needed
Good driving record
Active drivers license
Availability Negotiable
Work History:
The Inn at St. Peters
Kitchen Manager, Temporary Sous
2016- Present
Hired all Kitchen staff besides chefs
Supervise all prep including butchering, slicing, pickeling, dough making, scratch recipe etc.
Maintained all areas of the line as needed but mostly supervised the pizza station
Ordered inventory
Help create new specials and recipes each week
Plated and presented a series of cultivating works of art that help make the place what it is
Sovanna
100 Gulp Rd, Upper Merion PA
Cook, Chef Assistant
2016- Temporary
Starting at lunch and ending at nine there is always prep assignments I make for myself the day prior with that being priority I begin the day
Going down a prep list until opening reservations begin at 5:30 pm.Food is then cook with the utmost upper echelon people in mine. I bring a reinvigorating fresh feel and energy to each plate.
Working Pizza and Garnishee most nights meant rolling out pies and selling them in 3 to 4 minutes in a 620 degree oven I also worked pasta making pasta from scratch which included Bow tie, Bucatini,angel hair, shell, and fettuccine and a few more, as well as pastry preparing deserts that were fit for the sophisticated business men and women who often just came for the dessert specials.
South Bowl & North Bowl
19 e Oregon Ave. Phila. Pa
Head Line cook June 2015- Jan 2016
Prepped and prepared food for a heavily trafficked second shift that began at 5pm cooking foods with Jewish traditions and cuisines in mine.
Party foods which in included house made macaroni noodle, turkey sliders, burgers, waffles, taco’s, etc. were usually prepared for a large group of people the main menu was slightly different including dishes like Edamame, steam buns,calamari, tofu, hummus etc.
C &R Kitchen
370 Montgomery Ave Phila. Pa
Head Cook, Shift Supervisor Feb 2014- June 2015
Opened and operated a 1st shift, on a busy turnpike location with great success serving each customer in less than 2 minutes during busy peak hours
Cleaned and sanitized grill as well as work area before beginning shift
Prepped and prepared frozen raw and precooked meats and or vegetables
Sliced deli products using cut resistant gloves via meat slicer, shredder and grader
Maintained a clean and healthy kitchen as well as assured customer satisfaction.
Met daily sale quotas as well as produced revenue for the company
Trained new employees with above satisfactory results
Delegated and lead a crew in a strict professional manner
Used best practices to process cash transactions efficiently
Ordered and received orders twice a week maintaining inventory as needed
Fibber’s Bar &Grill
327 S 69th St Upper Darby, Pa
Line Cook 2013-2015
Cleaned and prepared work area before beginning a steady second shift
Cut all meats and cheeses using the appropriate techniques
Disposed of all gargbage and oil each in its proper place
Took orders delivering excellent customer service to each customer
Cooked small orders on a medium size grill with efficiency serving each customer in less than six minutes
Used skills and knowledge to best produce an appropriate portioned meal
Help with processing orders, and maintaining proper inventory
Upheld a safe and healthy work environment
Aubo Pain
30st Suburban Station Philadelphia, Pa
Prep Cook
2011-2013
Greeted customers entering the store to ascertain what each customer wanted or needed.
Prepped and prepared food for customers in a above satisfactory manner.
Handled all customer relations issues in a gracious manner and in accordance with company policies
Priced merchandise, stocked shelves and took inventory of supplies
Followed merchandise guidelines to present visually appealing displays.
Education:
Pennwood High
100 Green Ave.
Lansdowne, PA 19050
3.4 Graduate
DCCC
Media, PA
3.3 Still attending
Sunoco A-plus
Safe serve training
References:
Joelle Spencer, Su chef
Previous Supervisor
Chef Terell
Previous Co-worker
Chef Brent Singleton
Previous Supervisor
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