Jackson Stephen
Halifax,NS
Overview
7
7
years of professional experience
Work History
Sous Chef
Julep kitchen and cocktails
05.2019 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Disciplined and dedicated to meeting high-quality standards.
- Applied entrepreneurial leadership and vision for one of [CIty]'s premier full-service catering and event production companies.
- Reduced food costs [Number]% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
Line Cook
Popeyes
01.2018 - 12.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Line Cook Supervisor
Sbarro
09.2017 - 01.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Education
Culinary Management - Hospitality
Niagara College On The Lake
Niagara-on-the-Lake, ON11.2019
Skills
- Menu Planning
- Garnishing and Plating
- Order Delivery Practices
- Guest Satisfaction
- Collaborative Relationships
- Vendor Relations
- Time Management
- Productivity Maximization
- Cash Handling
- Loss Prevention Goals Monitoring
- Inventory Rotation
- Performance Assessment
- Forecasting and Planning
Timeline
Sous Chef
Julep kitchen and cocktails
05.2019 - Current
Line Cook
Popeyes
01.2018 - 12.2019
Line Cook Supervisor
Sbarro
09.2017 - 01.2019
Culinary Management - Hospitality
Niagara College On The Lake