Executive Chef Kitchen Staff
Resume:
Oscar Jamerson
Chesapeake, VA *****
*************@*****.***
Professional Summary
Chef with 20 years of experience cooking in a variety of environments. Results-driven professional highly experienced Natural leader and operational problem-solver successful at maintaining budgets, overseeing staff and optimizing program operations. Effectively leverage interpersonal communication skills to develop long-lasting relationships. Work Experience
Executive Chef
Springhill Suites by Marriott-Virginia Beach, VA
February 2023 to Present
• Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations
• Worked closely with front-of-house staff to coordinate timing of courses for optimal guest experience during busy service periods
• Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences
• Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
• Created and standardized recipes for consistent quality across multiple locations Executive Chef
Delta By Mariott-Chesapeake, VA
May 2023 to November 2023
• Created recipes and prepared advanced dishes.
• Hired, managed, and trained kitchen staff.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Onboarded new employees with training and new hire documentation. Executive Chef
City Experiences-Norfolk, VA
May 2022 to December 2022
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Obtained fresh, local ingredients to lower grocery costs. Site Coordinator/ School Nutrtion
Chesapeake Public Schools-Chesapeake, VA
May 2017 to July 2022
• Manage multiple nutrition services staff
• Supervise, evaluates, and trains school nutrition personnel
• Scheduled staff and volunteers to cover all necessary duties during planned events.
• Maintains time cards for employees under his/her supervision
• Prepares food and supply orders by school sites
• Maintains daily inventory of food and supplies by school sites
• Submits school monthly inventory reports to Central Office
• Assures proper collection and deposits of school nutrition receipts for each school
• Insures student and staff accounts are accurately maintained
• Responsible for meeting budgetary goals by school site
• Recommends to Supervisor the appointment, termination, transfer, and scheduling of school nutrition personnel
• Supervised crew of 40[ employees
• Coached management on communication tactics with staff and customers regarding organization changes
• Recruited volunteers to assist with fundraising and community outreach.
• Supported senior leadership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, resourcing, risk mitigation and proposal development for various events. Kitchen Supervisor
Aramark Hampton Roads Regional Jail
September 2009 to June 2011
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
• Supervise 20 to 30 inmates in preparation of 1500 meals for breakfast, lunch and dinner
• Verified proper portion sizes and consistently attained high food quality standards according to Aramark's protocol
• Instructed new inmates and staff in proper food preparation, food storage, use of kitchen equipment, utensils, sanitation and safety issues
• Responsible for receiving food
• Responsible for proper storage of food items in pantry
• Developed and standardized new recipes to diversify kitchen offerings
• Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings
Sous Chef
Marriott Hotel
May 2008 to January 2009
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
• Led shifts while personally preparing food items and executing requests based on required specifications
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in appropriate storage room, walk-in refrigerator, freezer or cooler
• Wrote nightly dinner specials for two restaurants
• Record time card hours nightly to the executive chef
• Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions
• Created exciting dishes to draw in clientele and increase revenues
• Helped staff adhere to tough restaurant requirements through effective discipline and motivation
• Performed as head chef as needed to maintain team productivity and restaurant quality
• Supervised all kitchen food preparation while operating in demanding, high-volume environment Line Cook
Mahi Ma's Seafood & Sushi Saloon
December 2007 to June 2008
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Worked grill and broiler stations
• Responsible for closing and sanitation of kitchen
• Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections
• Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food
• Kept stations stocked and ready for use to maximize productivity
• Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving
• Operated fryers and grills according to instructions to maintain safety and food quality
• Prepared more than 300 dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate
Production Chef
Sage Dinning service/Cape Henry Colligate Schools
May 2004 to June 2005
• Responsible for supervising and cooking 1500 lunch meals for students daily
• Responsible for doing inventory each week
• Write production schedule
• Receive food Items
• Supervise all banquet functions
• Assisted Food Director with day to day operations
• Checked temperature of freezers and refrigerators to maintain proper storage of cold items
• Established and maintained open, collaborative relationships with kitchen team to maximize efficiency
• Enforced proper sanitation practices to prevent spoiling or contamination of foods
• Prepared more than 500 dishes per day in fast-paced environment while maintaining high customer satisfaction rate
Sous Chef
Waterside Sheraton Hotel
May 2004 to April 2005
• Supervise p.m. line and banquet operations
• Responsible for nightly specials
• Responsible for safety and securing and locking kitchen each night
• Order produce as needed
• Assisted Chef in food and labor cost
• Supervised all kitchen food preparation while operating in demanding, high-volume environment
• Directed staff in restaurant kitchen as well as in field when completing catering jobs
• Prepared mise en place every day to promote efficient preparation of signature dishes
• Monitored and improved work of 10 team members producing over 100 meals per night Banquet Chef
Virgina Beach Resort Hotel
March 2003 to May 2004
• Responsible for planning and executing Sunday brunch
• Supervise and prepare all food items for specials events
• Maintain safety and cleanliness of kitchen
• Make all soups and sauce for banquet and line each night
• Created daily specials for all shifts
• Managed kitchen staff team of 10 and assigned various stages of food production Culinary Specalist
United States Navy
September 1999 to January 2003
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and Navy polices
• Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing Education
Bachelor of Science in Hospitality Management
Kansas State University
Present
Associate of Science in Culinary Arts
Johnson & Wales University - Norfolk, VA
2001
Skills
• Cake decorating experience
• Management
• Food service
• Food handling
• Team player
• Leadership
• Supervising experience
• Budgeting
• Over 20 years of food service experience
• Team management
• Planned effective cooking schedule
• Food preparation
• Hospitality and service industry background
• Restaurant experience
• Hotel experience
• Mentorship and training
• Labor Cost Analysis
• Staff scheduling
• Beautiful presentation of food procedures
• Forecasting
• Analysis skills
• Recording temperatures of food items
• Strong attention to safe food handling
• Fine dining experience
• Customer support
• Kitchen experience
• Service-oriented
• Extensive catering background
• Institutional and batch cooking
• Kitchen management
Certifications and Licenses
ServSafe
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