Chef

**/**** ** *******

Sheperdstown, WV

**/**** ** **/****

Ashburn, VA

JACOB SOMERFIELD

Summary

Talented Chef with 9 years of experience preparing delicious, healthy dishes. Specializing in preparing menus known for attracting and retaining customers. Looking for my next challenging role to continue growth in culinary management.

Skills

Advanced baking skills

Culinary expertise

Knowledge of production equipment

Dish preparation

Kitchen sanitation

Menu planning capability

Food and beverage pairing

Inventory management

Kitchen equipment and tools

Grilling and deep frying skills

Food procurement

Banquets and catering

Recipe creation

Meal preparation

Team training

Vendor relationships

Menu development

Purchasing

Food preparation techniques

Portion and cost control

Pantry restocking

Cleaning and sanitizing methods

Cleaning and sanitation

Experience

Chef Manager

Aramark

Kept atmosphere constructive for employees by promoting effective listening skills, regular training and moral building exercises

Ordered food supplies every week to restock inventory, remaining aware of budgets. Educated culinary staff on all current safety and food regulations to keep kitchen compliant. Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.

Plated dishes using tasty garnishes and sauces to appeal to and delight patrons. Supervised kitchen staff of 16 individuals, delivering on-the-fly training and mentoring to improve skills. Worked with vendors to locate optimal recipe ingredients at cost-effective rates. Created exciting dishes to draw in clientele and increase revenues. Monitored kitchen area and staff to ensure overall safety and proper food handling techniques. Developed recipes and menus to meet consumer demand and align with culinary trends. Prepared schedules, work assignments and constructed employee compensation packages. Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.

Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.

Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and essential items.

Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs. Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry. Chef De Cuisine

Aramark

Managed budget, labor and direct operating expenses for conference, catering and a la carte restaurant. Worked closely with other chefs and cooks and provided hands-on training and teaching. Managed all kitchen employees, including bussers, dishwashers, and waitstaff. Tracked kitchen's inventory and ordered new food and supplies when needed. Monitored kitchen area and staff to ensure overall safety and proper food handling techniques. Winchester, VA 22603 C: 703-***-**** ****************@*****.*** 04/2011 to 08/2012

Leesburg, VA

06/2012

Rosslyn, VA

06/2010

Leesburg, VA

06/2010

Leesburg, VA

Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.

Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.

Developed recipes and menus to meet consumer demand and align with culinary trends. Prepared schedules, work assignments and constructed employee compensation packages. Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs. Worked with vendors to locate optimal recipe ingredients at cost-effective rates. Adjusted seasonal plans to source local ingredients and aligned special dishes with area events. Planned and prepared food products orders to maintain appropriate stock levels. Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.

Chopped and diced vegetables and fruits to stock fridge ahead of busy periods. Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.

Created exciting dishes to draw in clientele and increase revenues. Considered seasonal product pricing and availability in development of promotional dishes and menu selections.

Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry. Created tasty dishes using popular recipes, delighting patrons and generating return business. Monitored quality, presentation and quantities of plated food across line. Communicated effectively with wait staff regarding patron food allergies and dietary restrictions. Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.

Lead Cook

Vintage 50

Precooked garnishes such as bacon pieces for later use to top off fresh dishes. Kept stations stocked and ready for use to maximize productivity. Double-checked plated meals for any last minute changes before sending to dining room. Inventoried kitchen sections and refilled supplies. Trained new chefs on menu items and kitchen procedures. Maintained consistent quality and high accuracy when preparing identical dishes every day. Prepared food in the morning and before services started. Cooked food following specific measurements and recipes. Observed and tested food to determine whether food was cooked sufficiently and according to recipes. Filled specialized menu orders.

Education and Training

Associate of Science: Culinary Arts

Art Institute of Washington

High School Diploma

Loudoun County High School

Certificate: Culinary Arts

C.S. Monroe Technology Institute

Certifications

SafeServ certification: Food Handling

SafeServ Certified: Manager Certification

CPR Certified

First Aide Certified

AED Certified

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