Executive Chef with 10 Years Experience

JL James Lyons

Suitland, MD ***** 240-***-****

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

PROFESSIONAL

SUMMARY

Seasoned Executive Chef with ten years of culinary experience. Maintains and handles all operations for establishment and staff. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences.

SKILLS Food spoilage prevention

Inventory Rotation

Plating and presentation

Banquets and catering

Food Safety Regulations

Kitchen Management

Workflow Optimization

Purchasing management

Cost Control

WORK HISTORY HEAD CHEF 08/2023 to CURRENT

Nipsy's Upper Marlboro, MD

Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Created recipes and prepared advanced dishes.

Mentored kitchen staff to prepare each for demanding roles. Monitored line processes to maintain consistency in quality, quantity, and presentation.

Placed orders to restock items before supplies ran out. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business. EXECUTIVE CHEF 03/2022 to 08/2023

Abrams Assisted Living Washington, DC

Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Handled and stored food to eliminate illness and prevent cross- contamination.

Oversaw business operations, inventory control, and customer service for restaurant.

Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

LINE COOK SUPERVISOR 05/2021 to 11/2022

Penn Royal Station Washington, DC

Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

Monitored food inventory and supplies to prevent waste. Maximized team productivity by expertly delegating tasks to kitchen staff. Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.

LINE COOK 01/2019 to 03/2021

Hawk 'n' Dove Washington, DC

Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Maintained well-stocked stations with supplies and spices for maximum productivity.

Grilled meats and seafood to customer specifications. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business. EDUCATION High School Diploma 06/2002

Central High School, Capitol Heights, MD

CERTIFICATIONS ServSafe Certification, #219-39182 - 4/4/2022 - 4/4/27

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