Chef Cook

Clarence Jackson

Philadelphia, Pennsylvania ***** 267-***-****

adefl8@r.postjobfree.com

Sous Chef,Kitchen supervisor, Specializing in Contemporary American, Latin, and Classical French Fine-Dining Cuisine

OVERVIEW

Eighteen years of professional cooking and kitchen management experiences. Exemplify leadership qualities and professionalism. Focus, Results-Oriented, and Team-Spirited. And Serve Safe Certified. PROFESSIONAl EXPERIENCE

2019 to present, Sous chef at Sheraton Suites at Philadelphia airport. Responsible for all aspects of managing the kitchen personal, ensuring the quality preparation of all menu item and proper handling /storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor cost. Interview, hire, train. and responsible for banquet events.

2016 to 2019, kitchen supervisor at Urban Farmer restaurant in the logan hotel in philadelphia pa. Also part time employment at Alma de cuba restaurant in Philadelphia, starting 2017 to 2019 as a station cook ..

● 2014 to 2016, Terrain at Styers in glen mills PA chef de tournant .

●2012 to 2014, Radnor Hotel in Radnor PA Lead line cook Trainer Plan menus, assure quality control.

●2011 to 2012, Double Tree Hotel in Plymouth Meeting PA PM Kitchen supervisor Supervised cooks/chefs Managed back of house operations

●2010 to 2011 Concord Country Club in Chadds Ford PA Sous Chef Hire, train and direct cooks/chefs Ordering and inventory.

●2009 to 2010 Restaurant Square 1682, @ Hotel Palomar in Philadelphia, PA Rounds Cook Worked all shifts breakfast, lunch and dinner.

●2007 to 2009 Whitemarsh Valley Country Club in Lafayette Hills, PA Grilled Chef Creating Menu Specials Work Banquets and special events.

●2004 to 2007 Rouge in Philadelphia PA Headline Cook Rotating through all position Preparing desserts, plate designing and stock making. Also was in the 2005 GQ Magazine, for Rouge Famous Burger

●2003 to 2004 Circa (Upscale Restaurant) in Philadelphia PA Became Headline Cook after six months employed.

●EDUCATION & INTERNSHIPS

●The Art Institute of Philadelphia Culinary Arts Program 2000 to 2003 Graduate : Associates Degree Work with Jim Colman at The Rittenhouse Hotel Treetop Restaurant in 2000 Twenty 21 Restaurant in 2003 Philly Roc Restaurant in 2003

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