OBJECTIVE

Service and Hospitality

SUMMARY

Committed, dedicated, mature employee with 32 years of experience in the Restaurant/Hospitality. This includes kitchen management, front of the house training, bartending, and banquet/event style plating and garnishing with major corporations. I believe in team work and have excellent communications skills with employees, customers, and management. I am a self-motivated individual with a sense of humor, yet I maintain a high standard. I have developed excellent organizational skills and experience with implementing and establishing kitchen recipes, standards, policies, and procedures. I have strong leadership abilities instructing and motivating employees while being a team player. I enjoy creating a pleasant work environment with recognized interpersonal skills.

ACCOMPLISHMENTS

*For two years straight, I was selected to be the spokesperson to present newly featured food attractions at the Durham Bulls Athletic Park (DBAP) on WRAL channel 5 news on “Opening Game Day”

*Have received several commendations for quick and efficient handling of difficult recipes and plate presentations

*Constantly demonstrate leadership, and on hand support during high volume moments

*Have successful apprenticeships from several Master Chefs

*Have perfected the ability to cook to correct desired temperatures on command, due to the knowledge of the selected protein’s tendencies, the temperature of the selected appliance, the safety range regulated temperatures, in conjunction with shelf lives, along with proper thawing and shelf live procedures

*Have the full ability and experience to run any station on line on an exceptional level

*Have received several bonuses, incentives, recommendations for, along with being awarded EMPLYOEE OF THE MONTH

*Re-created the menu for “Mainer’s Cove” seafood restaurant in 2003

*Able to order food and produce due to the full recognition and understanding of par usage

*Have my State certified education certificates for Food handler’s, Basic Food Handler, Allergen awareness, Covid 19 awareness, and Alcohol seller/ buyer that are current.

INTERPERSONAL SKILLS

Considered to be a “stabilizing influence” on the line, due to an established rapport with employees and managers

Have coached several employees on improving work performance that resulted in meeting and maintaining objectives and employee promotions

CAREER HISTORY

Favor Grace Catering 05/15/19 to present

TEXAS ROADHOUSE 01/03/18 to 02/15/19

*Broil cook/ Meat cutter

PEI WEI 08/29/16 to 08/02/17

*Wok Cook

ZOE’S KITCHEN 06/21/17 to 12/20/17

*Assistant Kitchen Leader

THE AUTHENTIC BBQ PIT 11/10/13 to 01/21/15

*Line Captain

CENTERPLATE 04/12/09 to 7/21/14

*Concessions Chef at the DBAP and the DPAC

*Bartender at DPAC

J.R NOVELTIES 01/1/06 to 3/14/09

*Executive Chef/Part Owner

*Traveling concessions for food trailer (Vendor)

Yancey’s Jazz and Blues Café 03/03/03 to 2/15/05

*Kitchen Manager/ Head Chef

Regal University Hotel 01/06/00 to 12/22/02

*Souse Chef/Nighttime Supervisor

Grill 55 Night Club 01/01/98 to 01/01/00

*Leased kitchen

Long Horn Steakhouse 08/23/95 to 10/31/98

*Assistant Kitchen Manager

Village Tavern 11/27/90 to 08/21/95

*Nighttime supervisor

EDUCATION

NC A&T STATE UNIVERSITY 08/91 – 12/94

Business Administration (Management)

Health Tech Institute 2004

Phlebotomy (Certified)

University of Phoenix 2010 – 2011

Management in Hospitality, Hotel, and Tourism

Serve Safe 2012

Certified

NC Food handler’s Certificate

NC Allergens Awareness Certificate

NC Covid 19 Training Certificate

Nc Alcohol Server/ Seller Certificate

Nc Basic Food Safety Certificate

Jamil H. Royster

3823 Tyne Drive

Durham NC, 27703

919-***-****

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