Customer Service Social Media

Location:

Fort Worth, TX

Posted:

January 16, 2025

Contact this candidate

Resume:

Julian Dickerson

•Chef

•Student

•Entrepreneur

**** ****** **. **** ***** TX, 76112

· 817-***-****

****************@*****.***

*******@*****.***

A smart worker with a great set of skills and experiences.

Serv safe Certified

HACCP trained & certified

FSQA trained & certified

USDA Food Safety Trained

BOH Management Experience

Advanced knife skills

High understanding of chemistry, molecular gastronomy, Recipe writing, Communication and Custom service.

Associates in International Cuisine with training in cuisines ranging from East Asia to South America.

French Cuisine experienced & Italian Cuisine experienced

Proficient in Sautéing, Garde Manger, Grilling (open-grate, Griddle flat top, Broiler Salamander,) Frying, Baking as well as Combi-oven maneuvering.

Opening a personal Chef catering business in 2020 has opened his eyes to marketing strategies for clientele increase, social media marketing proven to reach the local populace with careful research into the demographic of single moms, single people/single parent homes in a high demand career path without ways to healthy home cooked meals, inspired by a need to help the general public, Julian makes this his goal to feed the needy at an affordable price making this his vision come true to help his community through his food.

A Love for Food, an eagerness to improve and learn different skill sets passion for hospitality, customer service, having years of experience working BOH in the F&B industry. He is currently working toward learning Cyber Security to make himself more of an asset to himself and to later companies.

Career Experience:

Zafiros Mexican Bar and Cantina

Line Chef/Executive Sous

February 2024- November 2024

In charge of providing culinary knowledge and skills with working a professional commercial Line built for handling multiple orders due to the POS system “Toast” which allows for speedy and accurate execution from Server orders tableside with the customer to the BOH kitchen for quick customer service. Working closely with the Executive Chef partner to ensure raw ingredients are being handle with care and proper preparation to complete recipes built for customer satisfaction. Viewing week over week expenses P and L on a constantly updated spreadsheet, covering said expenses and where to trim for proper book balancing.

Stonehouse Restaurant

Line Chef

October 2023- current

Positioned to execute, plate utilize simple recipes formulated by the Executive Chef in a relaxed “home” converted commercial kitchen, working alongside the restaurant owners to make their customer base feel a sense of culinary excitement.

Aramark

Cook

July 2023- October 2023

Ordered to supply expert service for the congregating employees of the JP Morgan Chase Executive Branch in Plano, Tx. In charge of executing various recipes in a high speed, high volume commercial kitchen built with state of the art equipment working under the instruction of a one Chef Michael Weidemer.

Employed to utilize culinary knowledge and customer service tactics when serving a crowd with an upwards count of 4300 employees within a 4 hour serving period.

Panda Express

Cook 1

August 2022-July 2023

In charge of upkeep the BOH operations including but not limited to: Preparing pre packaged frozen, raw pieces of product by company recipes and portioning according to business needs, operating and cleaning of appliances such as propane/butane gas fueled Wok stations, mobile fryer filter system with hose attachment, Flat-top grill, Double Fryer, Lowboy refrigerators, grease trap ventilation hoods, hot water blancher etc.

DoorDash delivery driver

June 2022 – (currently still enrolled in program as a side hustle)

Experience with Safe and Speedy Delivering, great customer communication and top notch customer service, Eagerness to serve.

RMSI Retail Associate

Seasonal Spring position

January 2022 – June 2022

In charge of resetting products on aisle shelves of the Albertsons and Tom Thumb retail stores according to planogram settings delivered from RMSI management. Tasks of resetting retail shelves had to be completed with a sense of urgency, ergo these tasks were time based commissions the quicker the team of 10-12 gets done the better.

Amazon Packer Associate

November 2021 – January 2022

Retail picker and packer of customer orders consistent with food, bev, medicines, and other various items ordered by a vast customer base. Setup to pick items from ambient temps, freezer temps, refrigerated temps, and dry storage inventory checklists. This position called for the use of an application on company phone devices which were built for scanner plug-ins so picking items accurately can be them main goal for quality customer care.

April 2021- November 2021

Exec. Chef of Keller Chophouse

Overseer of BOH happenings and head of kitchen ops during dinner service, developing recipes such as white board specials, soup of the day and Reparing and preparing traditional menu items for bigger customer over turn ration

September 2019- current

Ramsworth Creations (personal chef service, catering and food blog)

Chef Owner/ Blogger

Develop recipes fit for a homemaker. Take photos of various food items cooked, and plated inspired by over 12 years of experience in the Restaurant Industry. Write recipes according to strict customer diet plans, cater to various clientele including companies such as Rheem Water Co. And Novum Vitae Ent.

Showcasing various culinary creations using modernized cooking techniques such as molecular gastronomy, sous vide machines, japanese grill tops, and smoke machines.

September 2019 – September 2020

Cook Children’s Medical Center

Cook II/Production Chef/ Recipe Developer

Maintained professional customer service for the hospital restaurant “Camelot Court”, upholding the best quality serving in house recipes created and developed alongside the Executive Chef Joann Williams. In charge of planning catered events adhering to food safety precautions, training individuals in a high volume, high frequency, fast paced commercial kitchen environment, conducted wide scale orders for restaurant needs, partnering with companies like US Foods, Cysco as well as making purchases for events using and up to date procurement systems for bulk ordering.

July 2019 – November 2019

Bridlewood Golf Country Club

Sous Chef

Prepare and Maintain quality food items featured on a club restaurant menu for members and guests. Schedule restaurant purchases for production, fabrication and prep of various proteins for BBQ, Cold-smoking, Hot-smoking and open fire grilling.

Proteins Including: Bovine animals, Shellfish, Finfish, ArmFish, Poultry, and Pork.

Preform scheduling duties for line staffing.

Recipe Development for amuse-bouche and tasting events.

Train individuals in culinary appreciation and Gastronomic artistry

Adhere to strict food safety measures, including sanitizing and machine maintenance

Maintains order and cleanliness for BOH, Cooking/Prep Stations, Walk-in Refrigerator/Freezers, and Dry Storage Inventory and upholding a professional rapport with Exec. Chef Shimond J.

The GM Gary Galloway and FOH operations.

May 2016-June 2019

Blue Apron Corp.

FSQA SUPERINTENDENT/QUALITY SUPERVISOR,

Performed qualitative labs on fresh produce. Inspecting product to ensure top quality is being delivered to the vast customer base.

Inspected different types of food directly with a purchasing team, working side by side with farmers and vendors across the country.

Ensuring specs are accurate for proper portioning of various cultural meals.

Team Motivating and management of a team of 6. This included; Informational disclosure on the ingredients being used and application there of; as well as foreshadowing needs and determining the team’s main focus for the cycle/week ahead.

Performed multiple checks with inventory and stock placement within the facility. This included knowledge of different temperature controlled areas that kept perishable and non-perishable items.

Trained by an Official USDA Agricultural Commodity Grader on different defects of produce, how to assess these defects and when to escalate these defects to rejection of product. Thus keeping the integrity of the business needs.

June 2015- May 2016

Little Goat Diner

Line Cook, Flat-top, Fry cook, Garde Mangier,

Worked alongside Celebrity Chef, Stephanie Izard (Top Chef Winner; season 4).

Prepared ticketed orders from various stations.

May 2013- July 2016

Roy’s Hawaiian Fusion of Chicago

Line Cook, Sushi Chef, Recipe Development, Garde Mangier, Pastry

Prepared ticketed orders from various stations in a gourmet kitchen.

Followed specific complex recipes created by World Renowned Chef Roy Yamaguchi.

Held to high standards in a Fine Dining restaurant.

Recipe Creation

Followed strict food safety guidelines.

Education

August 2013-January 2014

Le cordon bleu, Dallas/Chicago IL

Accel Course in Culinary Artistry & International Cuisine.

2009

High school diploma, Duncanville high school

Skills

Quality Eye

Enthusiastic and extremely motivated.

Experience in team building and team management, Scheduling, Professional Delegation and Crowd Control.

Catering experience and Event planning.

Experience in Quality Control, Quality coaching, and Inventory records.

Extreme understanding of customer service.

Professional Culinarian in The Art of Gastronomy.

Recipe Development/ Recipe Writing.

Proficient in Molecular Gastronomy

Food Blogging/ Upscale

Delivery Driving

Door Dasher

Experience working with flat top grills, Rational/Wolf combi-ovens, Frymasters Open grate grills, Steamers, Kettle Pots, steam tables, Tilt skillets, Convection Ovens, Butane Torches, and Meat slicers

Stations: Saute, Fish, Apps, Grill, Cold Prep, Hot Prep, Sushi, Veg, Pastry, Expo.

Knowledge of cold and hot food prep and production.

Experience with receiving manifests

Experience with temperature equipment: Probe thermometer, Temperature gun.

Certificates/specialized training

Certified in First Response, First Aid and CPR.

USDA Trained in inspecting various produce, fresh goods, frozen goods as well as dry goods.

Extensive training and knowledge of sanitation and MSDS regulations.

Current Tarrant County Food Handler’s Card

REFERENCES

Tracy Cox

Quality Manager, Blue Apron Corp.