Jeffrey Keller

Point Pleasant Beach N.J.

732-***-****

OBJECTIVE

To obtain a position in the culinary industry where I may have the opportunity to showcase my skillset and management qualities

Kitchen Manager Tiki Bar

Edgewater Cabana and Beach Club

Sea Bright N.J.

(Seasonal) 2018 till Present

-Responsible for weekly inventory

-Assist employees with prep, flavoring, cleanliness and to ensure all food that leaves kitchen is up to the standard.

-Assist Executive chef with weekly creations of specials

-Oversee production of all food in an multi-outlet kitchen

-Responsible for daily payroll monitoring and weekly payroll closing.

-Responsible for ensuring all food is prepped to standard, stored properly and labeled Line Cook

The Cabin

Freehold N.J.

2016-2018

-Worked all stations on the line: grill, sauté, garde manger, fryer, dessert.

-Very high-volume environment putting out an average of 450 plus covers a day

- Responsible for all meat fabrication

- Ensured proper mise en place for stations daily

Sous Chef/ Asst. Mgr

Jenkinson’s Pavilion

Point Pleasant Beach N.J.

2012-2016 (Year Round Full-Time)

-Manage a team of 48 associates that consist of cooks and stewards.

-Responsible for ordering of all produce, meat, fish, dairy and bread.

-Conduct daily stand up meetings to inform the associates of daily happenings.

-Hold monthly department meetings and trainings.

-Develop seasonal menus utilizing local ingredients and farms.

-Responsible for daily payroll monitoring and weekly payroll closing.

-Created a daily cleaning list for cooks and stewards to ensure a high level of cleanliness.

-Created all banquet and restaurant menus while controlling food cost.

-Responsible for prep and execution of both hot and cold lines for 3 outlets

-Assist management with development of new seasonal menus.

-Expedite the line, banquet and check all food before it goes to the guest.

-Responsible for ensuring all food is prepped to standard, stored properly and labeled.

-Ensure all food that leaves the kitchen is up to standard.

-Touch base with guests to obtain feedback and suggestions.

• Self-motivated, Reliable, Great Attitude, Strong Work Ethic, Professional, Quick Learner

• Excel

• Training

• Team Player

• Cuisine

• Culinary

• High Volume Line Cook

• Knife skills

• Cooking

• Management

• POS

• Soups and Sauces

• Fish and Meat Fabrication

• ServSafe Certified

Recommendations

Brian J. Kiddie

Executive Chef C.E.C.

732-***-****

Jason Murray

Executive Chef

901-***-****

Kristen Romano

Jenkinson’s Pavilion

908-***-****

Contact this candidate