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Jesse A

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Restaurant With Extensive Daily Planning And
Frisco, Texas
Active over a week ago

Chef in Frisco, Texas

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Jesse Adkins 5500 McKinney Pl Dr, McKinney, TX Cell: 21495724... - [email protected] Professional Summary Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Flexible, results-oriented Manager offering focused leadership and restaurant operations knowledge to drive profitability. Exceptional communication skills. Manager with experience leading multi-million dollar restaurants as well as banquet and catering operations at award-winning restaurants around the country. Driven to raise the bar for fine dining and all aspects of guest relations. Work History 12/2017 to Current Executive chef in trainingTupelo Honey – Frisco, TX • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. • Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. • 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. • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions. • Comprehensive knowledge of food and catering trends • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes. • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. • Verified proper portion sizes and consistently attained high food quality standards. • Maintained updated knowledge of local competition and restaurant industry trends. • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. • Regularly interacted with guests to obtain feedback on product quality and service levels. • Achieved and exceeded performance, budget and team goals. • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. • Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information. • Decorated and merchandised quality bakery goods. • Verified freshness of products upon delivery. • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. 08/2014 to Current Culinary professional Olive Garden Italian Restaurant – Frisco, TX • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes. • Organized special events in the restaurant, including receptions, promotions and corporate luncheons. • Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits. • Carefully interviewed, selected, trained and supervised staff. • Interacted positively with customers while promoting hotel facilities and services. • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity. • Led and directed team members on effective methods, operations and procedures. • Maintained a safe working and guest environment to reduce the risk of injury and accidents. • Promoted the business through participation in and sponsorship of community events. • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant. • Achieved highest employee retention rate in the region. • Correctly calculated inventory and ordered appropriate supplies. • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations. • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. • Developed, implemented and managed business plans to promote profitable food and beverage sales. • Skillfully interacted with external vendors to obtain the best quality in pricing and product. • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties. • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies. 08/2015 to 08/2017 Chef De CousineSea Breeze Fish Market & Grill – Plano, TX • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. • Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. • Ordered and received bakery products and supplies. • Created and managed budgets for operations and capital equipment. • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation. • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. • Promptly reported any maintenance and repair issues to Executive Chef. • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries. Education 2012 High School Diploma: Wylie High - Wylie, TX 2014 Associate of Arts : Culinary Art institute of Dallas - Dallas, Texas • Coursework in Food Service Management and Restaurant Management • Culinary Arts coursework • Basic Vocational Certificate: Hospitality • 3.5 GPA Skills • Service-oriented • Staff scheduling • Food service background • Passion for customer satisfaction • Results-oriented • Inventory control and record keeping • Natural leader • Strong work ethic • Conflict resolution techniques

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