Jonathan Bazen ad3g5n@r.postjobfree.com

** ***** *****, ********* ** 08046 Tel: 609-***-****

Profile Talented kitchen leader and team motivator. Successful at maintain staff focus, efficiency, and productivity in high volume, fast paced operations. Experience with fine dining, sourcing ingredients, controlling budgets, and boosting restaurant profiles. Key Skills Knowledge of Food Kitchen Management

Food Science Leadership Skills

Safe Food Handling and Sanitation Strong Employer Loyalty

Recipe and Menu Planning Budgeting and Cost Control

Critical Thinker Achievement Oriented

Work Experience

Restaurant Chef Ocean Casino – Atlantic City, NJ

April 2022 – Present

• Assisted with menu planning, purchasing, inventory, cost, food, and, labor control with the General and Regional Managers

• Controlled food cost by following purchasing specifications, product storage requirements, recipe standards and waste control procedures

• Trained kitchen staff in safe operating procedures of equipment, utensils, and machinery

• Trained kitchen staff in sanitation practices, established cleaning schedules, stock rotations, refrigeration temperature control points, and other sanitary controls

• Evaluated job performance, rewarded, and disciplined kitchen staff as appropriate

• Ensured that during food preparation quality standards were maintained, trained team in cooking

• Maintains a safe and sanitary work environment for all team members

• Reduced food cost by 4% and increased sales by 29% from budget, while managing a P&L account

• Coordinate all food purchasing, budgeting and planning operations with other staff members

• Analyze recipes and make menu changes when necessary to keep customers

• Developing unique and cuisine-appropriate menus

• Staying current on developing trends in the restaurant industry

• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

• Monitoring inventory and purchasing supplies and food from approved vendors

• Hiring, training and supervising kitchen staff

• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

• Identifying and introducing new culinary techniques

• Preparing meals and completing prep support as needed Manage staff during service hours, including monitoring health and safety

• Promote and market the restaurant through social media (or coordinate this process, depending on the marketing staff available)

• Plan menus for special events

• Prepare staff pay Order supplies and keep them organized

• Monitor ingredient inventory

• Supervise and schedule kitchen employees

• Oversee kitchen cleanliness and food preparation

• Change the menu when necessary

• Maintain cost reports

Cook Campus Food Group –Mt Laurel, NJ

December 2020 – April 2022

• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

• Revamped menu in collaboration with chef, introducing 6 new items and boosting sales revenue 23% in 2 months

• Track and order supplies and food items, closely monitoring budget and vendor pricing

• Partner with the head chef to create strong business relationships with vendors and pick the best ingredients.

• Partner with junior kitchen staff to prep ingredients and stations for dinner service.

• Close workstations and clean them to ensure they are sanitized and prepared for the next day. Prepped and prepared at various cook stations based on class rotation.

• Worked in all stations to facilitate food order including baking, salad prep, pizza prep, char grill, flat grill, saucier, dining room assistant, and expediter.

• Expedited orders based on the customer's request, which requires to be able to know the menu.

Sous Chef Saraya – Frankford, PA

January 2017 – March 2020

• Visually inspected and sampled all food for proper taste and presentation.

• Planned and directed food preparation in a kitchen.

• Scheduled appropriate number of staff according to daily needs and functions.

• Back Of House inventory, controlled waste and variance of product to ensure proper food rotation.

• Audited product and inventory procedures.

• Maintained company standards and commitment to quality.

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

• Study each recipe and gather all necessary ingredients

• Cook food in a timely manner

• Delegate tasks to kitchen staff

• Inform wait staff about daily specials

• Ensure appealing plate presentation

• Supervise Cooks and assist as needed

• Monitor food stock and place orders

• Check freshness of food and discard out-of-date items

• Experiment with recipes and suggest new ingredients

• Ensure compliance with all health and safety regulations within the kitchen area Education

Bowie State Bowie, MD

Business & Management 08/ 00 – 05/02

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