Inventory Control Executive Chef
Resume:
Ray L. Jackson
************@***.***
South Coatesville, PA
Professional Experience:
Kennett Square Brewing Company, Kennett Square PA
November 2015-Present
Executive Chef
• Create menus and maintain recipe standardization. Responsible for inventory control. Create work schedules for staff and control food costs. Keep an organized and clean work environment
West Chester Golf and Country Club, West Chester PA
August 2019 – ?
Chef
• Create menus, hire and train staff, control food costs, maintain recipe standardization, plate presentation and inventory control. Work all stations in full-service kitchen. Keep an organized, clean and safe work environment
Stolen Sun Brewery, Exton PA
January 2019 – ?
Executive Chef
• Create Menus, maintain recipe standardization. Responsible for inventory control and create work schedules for staff. Control food costs and keep an organized and clean work environment.
World of Beer Exton Pa
January 2018-January 2019
Kitchen Manager / Executive Chef
• Hire and train all kitchen staff, create menus and maintain recipe standardization. Inventory Control and keep an organized and clean work environment.
CTDI West Chester PA
November 2016-September 2017
Account Manager
• Manage accounts, hire staff, train staff on Payroll software. Marketing for epicurean feast.
Hartfeld International Golf and Country Club, Avondale PA
August 2014-September 2015
Chef
• Support Executive Chef in overseeing the day to day culinary operations. Supervise training and development of the kitchen staff. Maintain recipe standardization, plate presentation and inventory control. Keep and organized kitchen in a clean and safe manner. Work all stations in the full-service fine dining room. Execute banquets, wedding tasting and large-scale outing for private course events. Carry out daily baking responsibilities of breads and desserts.
Half Moon Restaurant and Saloon, Kennett Square PA
December 2012-August 2014
Lead Chef
• Implement hot service line. Create bakery and specialty desserts.
St. Franciscan Care Center Hockessin DE
November 2011-June 2012
Assistant Director of Food Service
• Supervise kitchen and service professionals. Prepare all daily menus, monitor residents’ diets, maintain food cost and budget. Schedule and train staff members to ServeSafe. Cater special large-scale events.
Brunches Café, LLC Oxford PA
2009-2011
Owner/Chef
• Create and design front and back of house and create menus. Maintain recipe standardization, responsible for inventory control. Create work schedules for staff, control food costs and keep an organized and clean work environment.
Jenner’s Pond Retirement Community West Grove, PA
2003-2009
Lead Café Chef
• Help create menus for various diet restrictions, hired and trained staff, controlled inventory and keep and organized kitchen in a clean and safe manner.
Education:
JNA Institute Philadelphia, PA
2005-2008
Associates Degree in Culinary Arts
East Stroudsburg University East Stroudsburg, PA
August 2000-June2004
Communications
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