Damion Vincent Jones

**** ****** ***

Bronx, NY *0466

adyyh8@r.postjobfree.com / 914-***-****

Culinary Skills & Interests:

I possess a keen understanding of supervising and coordinating every aspect of Food and Beverage production. I have amased over 10 years in the Hospitality industry. I ensure a high level of quality and service from both front of the house as well as the back of the house. I have a vast knowledge in D.O.H and Ecosure sanitation procedures concerning food protection, proper food storage and pest prevention. I am also computer literate, detail oriented, and hold great organizational skills. I have attended several Respect and Dignity classes to further my management skills. I am open to learning new techniques and want to build upon my background in Food and Beverage.

Education:

Star Career Academy of New York: New York, NY Graduated:05/2012

Concentration: Commercial Cooking/Culinary Arts Certificate

Certified in Food Protection

Dewitt Clinton High School: New York, NY 06/1996

High School Diploma

Hyatt Herald Square: New York, NY 09/2014- 1/2021

Executive Sous Chef/ Food and Beverage Manager

●Responsible for the acquisition of quality Team members. (front of house as well as back oh house)

●Maintained department overall operational budgets. (food costs, wine and spirits, glassware, linen, chemicals etc.)

●Booked, planned and executed large scale seasonal rooftop events with grade A service.

●Revamped and created seasonal Breakfast, Lunch, Dinner and Rooftop menus

●Resolve guest concerns and complaints in a timely fashion to ensure positive guest feedback

●Input weekly payroll for entire Food and Beverage Team. (Calculated and applied Tips to payroll)

●Coached and counseled Team members in a timely manner and accordance with company policy.

●Placed or reviewed all Food and Beverage orders. Conducted weekly and monthly inventory

●Performed all D.O.H /Ecosure audits

Entertainment Cruises: New York, NY 11/2016 - Present

Gallery Supervisor

●Responsible for ensuring the staff completed the desire menu to Spirit cruises standards

●Managing inventory and logging all food wastes and costs.

●Takes leadership in ensuring all team members are following proper DOH and EcoSure protocol.

●Takes lead in all EcoSure and DOH audits.

Even Hotels: New York, NY 10/2015 - 11/2016

Second Cook

●Order food, baked products, and necessary equipment/tools

●Run the line independently for breakfast and dinner services

●Maintain monthly inventory for all kitchen items as well as Grab & Go area

●Performed various other duties as assigned

●Responsible for receiving and signing for all food products and packages

Hyatt Herald Square: New York, NY 09/2014- 2020

Line Cook/Shift Lead

●Order produce, proteins, and baked goods in addition to monthly inventory

●Responsible for designing and implementing specials and running the kitchen independently

●Prep a variety of foods for breakfast, lunch, and dinner service.

●Prep and execute recipes given to me by my director for parties, wine tastings, and other events

●Cooking and plating service menu orders for guest in a timely fashion received via micros

●Maintain a clean and safe work environment at all times

●Responsible for room service orders as well as restaurant and walk in orders

Sony: New York, NY 03/2013 – 09/2014

-Central Catering Kitchen / 3656 34th St, Long Island City, NY 11106

-Intrepid / 10 Lincoln Center Plaza, New York, NY 10023

-The Metropolitan Museum of Art / 1000 5th Ave, New York, NY 10028

-Lincoln Center for the Performing Arts /10 Lincoln Center Plaza, New York, NY 10023

Cook

●Prepare food items according to designated recipes and quality standards

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