Latoia Jackson

Houston, TX *****

708-***-****

adxv87@r.postjobfree.com

OBJECTIVE: Seeking a management position that will allow utilization and growth of acquired skills and work experience.

EDUCATION:

The Art Institute of Dallas Dallas, TX

Associate of Applied Science in Restaurant Catering Management

June 2012

SKILLS:

20+ years of Management experience, Basic techniques, knife skills, Menu Management, Supervision of the Restaurant, Latin Cuisines, Baking & Pastry, Kitchen safety, nutrition and food preparation, Build standard recipes, Build and start a menu process, Prepare a broad

Meal with soups, appetizers, entrees, and desserts, Time management while cooking

Working Back of the House and Front of the House at school restaurant

Microsoft, Excel /POS systems

WORK EXPERIENCE:

Compass Group/Morrison Hermann Memorial Hospital

Sous Chef Houston, TX December 2021-Present

Train, manage, coach, supervise and resolve all problems for two restaurants (Retail Café and Dr.’s Lounge)

Supervise and participate in cooking techniques, and estimate food consumption for events

Assist in menu pricing and preparation

Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and / dining room

Maintain a clean, safe and organized work environment

Monitor and track proper cooking and holding temperatures

Uphold and demonstrate a complete understanding of company policies and procedures

Maintain weekly inventory

Schedule appropriate staff levels in accordance with budget and business forecast

Responsible for the day to day functions of all food services and programs. With specific focus on the back and front of the house operations

Progressively document and discipline employees to promote better work performances

Train all staff to provide an great customer service and experience

Controlling all cost while building sells

Interviewing, hiring and terminating employees

Motivate team leadership on a day to day basis

Building Sales

Mentoring supervisors/cooks in training

A Diff Swirl Ice Cream Shop

Executive Chef Houston, TX April 2020- December 2021

Create and prepare recipes for menu items

Holding daily development and educational meeting each day

Plan and direct ice cream preparation and culinary activities

Supervise kitchen staff and managers

Responsible for scheduling, payroll records, approving time off and staffing all areas of the restaurant

Recruit and manage staff

Estimate food requirements and food/labor cost

Rectify arising problems or complaints

Maintain great customer service to guest and employees

Responsible for executing quality of food and service

Responsible for maintaining inventory and ordering

Maintaining a positive, upbeat work environment in all situations

Supporting, upholding, demonstrating, and enforcing company standards and regulations on an day to day basis

Responsible for all food and small ware orders while staying on budget

OTG at Bush International Airport

Sous Chef Houston, TX September 2019- February 2020

Train, manage and supervise all staff for two restaurants in two Terminals

Plan and direct food preparation in kitchens

Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen

Maintain a clean, safe and organized work environment

Monitor and track proper cooking and holding temperatures

Supervise and participate in cooking techniques

Maintain weekly inventory of both locations

System Services Associates at the Houston Zoo

Sous Chef/ Culinary Park Operation Manager Houston, TX February 2017- August 2019

Oversee an account with revenue of over 10 million dollars

Train, coach, counsel, and resolve problems

Supervise and participate in cooking techniques, and estimate food consumption for events

Assist in menu pricing and preparation

Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and / dining room

Maintain a clean, safe and organized work environment

Monitor and track proper cooking and holding temperatures

Uphold and demonstrate a complete understanding of company policies and procedures

Perform the steps of SSA extra guest service to ensure a memorable experience for every guest and client

Schedule appropriate staff levels in accordance with budget and business forecast

Responsible for the day to day functions of all food services and programs. With specific focus on the back and front of the house operations

Progressively document and discipline employees to promote better work performances

Maintain monthly inventory of all restaurants, carts and food trailers

Tanglewood Resort and Conference Center

Sous Chef Pottsboro, TX July 2016-January 2017

Train, manage and supervise all staff for two restaurants in a timely manner

Plan and direct food preparation in kitchens

Resolve and seize control of any situation at a moment’s time

Train staff to go above and beyond the exceptions/Discipline underperforming staff members

Order supplies and monthly inventory

Comply with and enforce sanitation regulations and safety standards

Maintain a positive and professional approach with coworkers and customers

Topgolf of Dallas

Event Chef / Kitchen Manager Dallas, TX April 2015- June 2016

Train and manage all event prep staff and supervise and coordinate all special events

Estimate food consumption, requisitions and food purchase for events

Standardized production recipes to ensure consistent quality and proper execution of events

Prepare cook and properly garnish all food orders in accordance with menu specification

Comply with the company standards for safe food handling and storage

Provide excellent customer service to clients and customers

Maintain cleanliness of facility

Omni Hotel Dallas, TX April 2014 – April 2015

Banquet Cook

Prepare, cook and properly garnish all food orders in accordance with menu specifications

Prepare sauces, soups and hot entrée

Coordinate completion of menu items with servers

Comply with the company standards for safe food handling and storage

Complete food requisitions to maintain inventory items

Provide great customer service

Maintain cleanliness of facility

Wolfgang Puck Catering Dallas, TX September 2012- April 2014

Lead Cook

Prep, cook and serve all menu items according to quantity of people for special event

Mixes and cooks specialty dishes and delicate foods

Follow standardized production recipes to ensure consistent quality

Maintain inventory of supplies and food items and assists in ordering of goods

Maintain cleanliness of facility

Contact this candidate