Hendersonville, TN ***** 504-***-**** ad2hou@r.postjobfree.com

JONATHAN CALENDER

PROFESSIONAL Organized individual possessing excellent memorization and communication skills. Proficient

SUMMARY in preparing raw food and ingredients. Detail-oriented professional with superior knife skills

and strong sense of taste and smell. Handles criticism well and quickly learns from

challenges. Diligent Cook possessing excellent cooking skills and strong knowledge of food

safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize

productivity. Dedicated team player with punctual nature and open communication style

dedicated to working hard. Motivated kitchen leader offering dedicated experience in food

preparation. High standards for taste and quality with expertise maintaining profitable

margins. Superior communication and leadership skills. Flexible Cook willing to work

weekends, holidays and evenings. Comfortable working in fast-paced environments in team

setting. Background in maintaining kitchen sanitation, preparing basic components of dishes

and working within team of cooks.

SKILLS ● Team Oriented ● Quality Control ● Ingredients Measuring

● Food Assembly ● Ingredient Preparation ● Cleaning and Organization

● Food Spoilage Prevention ● Team Coordination

WORK HISTORY LEAD LINE COOK 03/2019 to 10/2023

Commanders Palace, New Orleans, LA

● Prepared multiple orders simultaneously during peak periods with high accuracy rate,

maximizing customer satisfaction, and repeat business.

● Instructed new staff in proper food preparation, storage, use of kitchen equipment and

sanitation.

● Maintained well-stocked stations with supplies and spices for maximum productivity.

● Upheld optimal staff and customer protections by monitoring food handling, cleaning, and

sanitation protocols.

● Followed restaurant stock management schedule to monitor product freshness and rotate

out old products.

● Handled portion control activities according to specified instructions provided by chef.

● Grilled meats and seafood to customer specifications.

● Created identical dishes numerous times daily with consistent care, attention to detail, and

quality.

LINE COOK 06/2017 to 03/2019

Acme Oyster House, New Orleans, LA

● Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

● Monitored food quality and presentation to maintain high standards.

● Checked for quality, kept track of old and new items and rotated stock to confirm freshness

of food and ingredients.

● Prepared and cooked meals according to recipes and customer specifications.

● Followed health, safety and sanitation guidelines while preparing and serving food.

● Prepared food items in compliance with recipes and portioning control guidelines.

● Set up and prepared cooking supplies and workstations during opening and closing to

maximize productivity.

● Plated and presented all dishes to match established restaurant standards.

PREP COOK 08/2013 to 06/2017

House Of Blues, New Orleans, LA

● Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.

● Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.

● Preserved freshness of food by storing food in designated containers and storage areas

within freezer or refrigerator.

● Set up and prepared cooking supplies and workstations during opening and closing to

maximize productivity.

● Managed opening and closing shift kitchen tasks.

EDUCATION University of New Orleans, New Orleans, LA

Bachelor of Science, Business Administration, 11/2001

Contact this candidate