Line Cook Fine Dining
Resume:
Jonathan Walker
Fine Dinning Kitchen
Contact
Livermore Ca.
*******************@*****.***
Objective
As a fine dining professional, the goal is to
present the best food with a memorable
experience. Exhibiting cooking and plating
techniques that enhance the products and bring
together a fully composed and visually enticing
expression of taste and culture.
Education
1 year Sushi Chef apprenticeship
Supervisor in high end Kitchens
Fast paced fine dining Kitchen
High Volume Fine Dining
Key Skills
Food Safety
Knife skills
Prep station
Cooking techniques
Flavor combinations
Sushi fabrication
Visual Plating
Product utilization
Sauté/Grill
Experience
Sous Chef Teruko (Japanese Cuisine)
With Chef, Tadashi Ono
@ The Hotel Chelsae, Manhattan, Ny.
Cooking in a high-end Japanese Cuisine kitchen, I Trained under a Master Chef (Michelin Star) for the Japanese cuisine. Learning the plating and flavor combination in a fast-paced kitchen, serving up to 200 covers nightly. Doing daily Inventory and Prep. List Management. Working as a lead in Cold preparation and desert stations. Controlling the quality and consistency of output in product fabrication of fish, prep & plating.
Sous Chef Hollybrook Lane
@ 1st Ave & 89th UES Manhattan, Ny.
Cooking in a high-end southern Cuisine kitchen that puts out unique plate. I am working with a master of the cuisine and cooking techniques. Learning the flavor combinations in a fast-paced kitchen. Doing daily Inventory and Prep. List Management. Working as a team in all stations of the kitchen Including grill, sauté, prep & plating.
Chef de Partie Sons of Liberty
@ 1st St. Livermore, Ca.
Working in a high-end Gastro Pub kitchen that produces Great tasting balanced menu. Using advanced cooking techniques and flavor combinations for a fast-paced kitchen. Focus on visually enhanced plating that brings the food to an elevated level. Working together in a team for all parts of the kitchen Including grill, sauté, prep & plating. Assistant Kitchen Manager/ Sushi Apprentice BISTRO EAST
@Mammoth Lakes Ca.
Manage Daily operation including Food inventory and procurement, Staff Scheduling, Menu revisions, and Vendor relations. Customize the orders depending on Holidays. Working under a Master sushi chef at a Small BISTRO type setting. Performing on an open line with high quality products. Prep all sushi components. Fabricate sushi and plate visually appealing final products. A combination of Japanese cuisine and some American classics to give a fully composed dining experience.
Line Cook Lake Front restaurant
@Tamarack Lodge @ Mammoth Lakes Ca.
Working in a high-end kitchen that produces a 7-course tasting menu. Learning cooking techniques and flavor combinations for a fine dining experience. Line cook for a fast-paced kitchen. Focus on visually enhanced plating that brings the food to an elevated level. Working together in a team for all parts of the kitchen (grill, sauté, prep, plating). Innovative flavors and technical skills. Adventure Cook WWV/Mountain River Adventures
@Kernville Ca.
Deliver a fine dining experience in the great outdoors. Taking guests on an outdoor adventure while providing full course meals prepared in open air temporary kitchens. Bringing the guest experience to fully catered multi day adventure trip on Whitewater rivers and Mountain bike adventures.
Line Cook Canyons Restaurant @ the Crossings golf club
@Carlsbad Ca.
California inspired cuisine that embraces the local products and the Country Club experience. Clean organic food with sustainability in mind. Fun & easy to approach foods to be enjoyed on the patio seating overlooking the beautiful Golf course.
OTHER EXPERIENCE;
Waiter Experience at multiple restaurants including Naked Café / @Carlsbad Ca.
Old spaghetti Factory/ @San Marcos Ca.
The BLVD Restaurant & night cub / @San Marcos Ca.
NOTES:
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