Food Service Safety
Resume:
JAHMAL HUTSON
**** ******* *****, *******, ** 94589
*************@*****.***
Objective
Motivated United States Marine Corps Veteran pursuing a position with an amazing company where I can grow and expand my knowledge.
Skills and Qualifications
• Inventory
• Trustworthy
• Time management
• Team player
• Project management
• Staff development
• Strong communication skills
• Multi-tasking
Certifications
• Renewable Energy and Communications Tower Technician Program Certificate
• Authorized Climber and Rescue Certificate • Level 1 Crane Rigging Certificate
• American Red Cross First Aid/CPR/AED Card • Signalperson Certificate
• OSHA 10-Hour Construction Safety Card • Capstan Hoist Certificate
• Electrical Safety Certificate • CADWELD Certificate
• Fasteners, Torque, and Tension Certificate
Education and Training
Airstreams Renewables, Inc. Tehachapi, CA
Renewable Energy & Communications Tower Technician Program July 2020
Accelerated training on various aspects of electrical, mechanical and technical skills required to safely troubleshoot and service renewable energy and communication tower equipment with an emphasis on safety. U.S. Army Joint Culinary Center of Excellence Fort Lee, VA Fort Lee Advanced Culinary Skills Training
May 2012
The Advanced Culinary Skills Training Course was developed with the intent to train select food service personnel in advanced culinary techniques.
John F. Kennedy High School Richmond, CA
High School Diploma
June 2011
Career History and Accomplishments
United States Marine Corps Head Chef Sept. 2011 - Jan. 2020
• Supervised preparation of specialty items and customer requests to verify accuracy in production
• Incorporated customer recommendations and feedback to experiment with new dish creations
• Coordinated preparation of customer meals and monitored food handling for safety purposes
• Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
• Assessed inventory levels every month and placed orders to replenish goods before supplies depleted
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates
• Managed kitchen staff team of 25 and assigned various stages of food production
• Monitored and improved work of 25 team members producing multiple meals per night
• Trained and supervised line cooks to develop new skills in sanitation and storage
• Stocked and managed inventory using First-In-First Out (FIFO) method to use products prior to expiration and reduce food waste
• Managed kitchen operations across three different locations
• Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs
• Controlled and directed the food preparation process and any other relative activities
• Constructed menus with new or existing culinary creation ensuring the variety and quality of the servings
• Approved and polished dishes before they reached the customers
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