Head Cook Delivery Driver
Resume:
Jermyn Mobley ************@*******.***
*** ************ *** ****, *** 6C Brooklyn, NY 11233
Experienced Chef looking for a Kitchen Manager, Pastry Chef, Head Cook, Sous Chef or Baker’s position. Passion for food an ability to work independently. An understanding of health and safety and food safety regulations. Exemplary cooking, baking, grilling broiling, and frying skills. Accurately and efficiently cook meats, fish, vegetables, soups, and other products as well as prepare and portion food products prior to cooking. Excellent knives skills can operate kitchen equipment, multi tasks and prioritize workload
In a deadline, driven and demanding environment.
Sous Chef - Crosby Hotel, NY, NY 07/22 - 10/22
Key Liaison between executive sous chef and the kitchen team.
Daily operations ensure the highest standard and quality of service is being consistently delivered.
Assisted with senior management to produce exquisite dishes and exciting new concepts to contribute to daily specials, menu planning and seasonal changes.
Maintained strict health and safety and food hygiene standards
Manage the kitchen team and morale of the staff.
Kitchen Manager/Sous Chef – Clinton Hall Restaurant 11/21 - 06/22
Monitor inventory of kitchen and food supplies for cost-effective, weekly ordering.
Maintain company standards for timely, professional customer service.
Provide excellent customer service and addressed problems quickly and efficiently.
Train and provided leadership and delegate tasks to kitchen staff
Enforce all state and company policies and procedures for sanitation and food quality
Breakfast Chef - Friedman’s Restaurant 02/21 - 11/21
Supporting the Executive Head Chef with preparation of hot and cold food for breakfast service to the highest standard · Running sections of the kitchen during service · Ensuring a consistently high level of food service at all times through knowledge of menu items and awareness of commodities used, preparation, methods and cooking · Assisted as necessary with stock control and identifying methods for improving food service · Ensuring kitchen areas and equipment are cleaned and relevant health and hygiene procedures are followed at all times.
Line /Breakfast Cook – SOHO Café, NY, NY 10/19 - 03/20
Prepared breakfast service, providing a high standard of fresh food in a busy hotel restaurant. Primary duty is preparing breakfast food for customers.
Cook individual orders at a restaurant or prepare bulk items like scrambled eggs, meats, or pastries for buffets or breakfast meetings.
2 / 3
Familiarized with cooking a variety of items to order, as well as managing food presentation and customization. Able to prepare both savory and sweet breakfast items based on customer’s needs.
Pastry Chef - Starbucks/Princi, BK NY 06/18 - 06/19
Prepared designated pastry and confectionary items according to established recipes
Formed pastries into uniform portions with knife or divider, mixes cake batter, sheets pastry dough using appropriate equipment and places in pans. Proofed dough and bake in oven; inspected product for quality during and after baking. Clean and maintain work areas, utensils, and equipment. Attended to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and or other unusual conditions.
Provided training and coaching for staff as needed.
Food Delivery Driver/Prep Chef - KettleBell Kitchen, Bk, NY 11/15 - 01/18
• Washed, peeled and/or cut various foods to prepare for cooking or serving.
• Prepared a variety of foods according to customers' orders or supervisors' instructions.
• Stored food in designated containers and or store them in refrigerated storage cabinets.
• Packaged take-out foods to deliver to customers.
Head Cook - IHOP, BK, NY 07/14 - 12/15
Prepare menu items according to IHOP recipes.
Sets up workstation according to IHOP and franchise standards.
Maintained and organized workstation.
Properly clean and sanitize the work area before, during and after each shift.
Line Cook/Prep Cook - BLVD Bistro, NY, NY 01/13 - 10/15
Prepared a variety of foods, meats, seafood, poultry, vegetables, breakfast, and brunch.
Sous Chef/Line Cook - Sheraton Tribeca, NY, NY 12/12 - 01/13
Prepared the hotel restaurant, bar, and hotel club customers breakfast & brunches.
Line Cook - Bunch O Bagels Restaurant, BK, NY 01/12 - 12/12
Prepared Breakfast, Entrees, Appetizers, signature sandwiches and salads from there menu.
Maintained a well-organized kitchen handled food storage, ordered supplies and food safety.
Short Order Cook -The Greek Key Restaurant, Endicott, NY 05/10 - 12/12
Maintained a well functioned kitchen and prepared Greek cuisine made to customer order.
Head Cook/Baker - Delfrisco’s Grill, NY, NY 01/08 - 03/10
Prepared food to order for a busy restaurant. Made homemade cakes, pastries, and pies.
Stocked food, rotated supplies, and maintained an organized, efficient kitchen.
Line Cook - Soul Daddy’s, South Street Seaport, NY, NY 12/05 - 12/07
Created, planned, and cooked all daily specials for a busy café.
3 / 3
AWARDS and CERTIFICATIONS
National Registry of Food Safety Professionals – Certified Food Safety Manager NY, 2018
Food Protection, NYC Department of Health and Hygiene, NY, 2015
Food Service (500 hours of training), Community Food Bank of New Jersey 2010
Sanitary Food Handling, Division of Environmental Health, New Jersey 2010
Baker’s Professionalism, Community Food Bank of New Jersey 2010
Baking Fundamentals, Community Food Bank of New Jersey 2010
Award Best Food Presentation, Community Food Bank of New Jersey 2010
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