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Click here or scroll down to respond to this candidateCecilia Jackson/ Chef de Cuisine/ Executive Sous ChefStreet Address Post Oak DrClarkston, GA Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEAlways open to new trends and foods! Favorite food to inspire with: Breakfasts, Brunches,and lunches! Eggs are my most favorite protein to inspire with! Steakhouses are in my wheelhouse! From Bones(Street Address ) to Morton's of Chicago, Chop's,BarrBones(Buford,Ga.) Overnight Supervisor for Peachtree Corners locations. Before covid-19. Pancake batter production, flat top,wheel,dish pit etc. Authorized to work in the US for any employerWork ExperienceAssistant Food Service DirectorSAGE Dining Services/ Hillside School - Atlanta, GA June 2023 to PresentAssistant food service director chef for Private school/ Hospital in the Atlanta areas Preparing breakfast, lunch and dinner. Daily purchasing and receiving, menu development,adherence to strict dietary changes for specific students.Executive Sous ChefRoshambo All Day Diner - Atlanta, GASeptember 2022 to PresentLead breakfast and lunch Chef for new concept from the owner/chef's from Local 3,Muss and Turners,MTH Pizza,Dark Horse Private dining club. Fresh eggs to order omelets,French toast,pancakes and more! High volume breakfast and lunch. Daily line checks,some purchasing and receiving. Family supper chef served daily for employees.Chef de CuisineProof of the Pudding - Atlanta, GAApril 2021 to PresentIn charge of off site catering,on site chef de Cuisine for various cuisines and events through out the metro Atlanta area. This is a contract as needed for special events. QWICK PROFESSIONALS/GIG ChefSt. Cecilia. Restaurant Marcel- Grand Banquet. no.246. - Atlanta, GA October 2019 to PresentGig chef. Working various positions on the line. Roasting station,pasta,saute,apps and fish stations. For all three restaurants. Pasta fabrication, butchering of meat and fish. Some pastry work done. Chef de CuisineMount Royal Steak House/ Hyatt Centric - Atlanta, GA February 2019 to May 2022Am Sous Chef for James Beard awarded Chef Hugh Acheson. Responsible for purchasing and receiving of goods,full breakfast execution, banquets and lunches. Butchering of meats and seafood. Mentorship and training of existing employees and new hires. Updated ServSafe manager certification,2022. Chef Tournant/Culinary Trainer,Wok,saute,grill, Infra-red broiler oven.Pizza and pantry stations worked.Lazy Dog Restaurant and Bar - Peachtree Corners, GA June 2019 to March 2020Wet/dry wok station worked with speed and consistent portions of Asian cuisines. Teriyaki,Kung Pao, sweet and spicy. Calamari,pho bowls and variety of fried rices. Volume saute station and grill stations worked.Trains all incoming new hires to their respective stations. Executive ChefBaba's Gyro and Kebobs - Cummings, GAJune 2017 to August 2019Kitchen manager for Mediterranean/Persian and Italian cuisines made from scratch. Purchasing and receiving, inventory control. Off site catering and volume Togo business. Butcher/Meat Cutter/ Sous ChefPappadeaux Seafood Kitchen - Lawrenceville, GAAugust 2009 to March 2019Butcher/fish monger for high volume FRESH seafood restaurant. Live fire grill operator and broiler chef. Other stations worked as well. Fry,saute,gumbo and butchering. Executive Sous Chef/ BroilerNew York Prime Steakhouse - Atlanta, GAJuly 2015 to February 2019Broiler chef for iconic old school steakhouse. Broiling of all prime cuts of meats. 40 oz. Tomahawks,petite lamb chops,16 oz. Bone in Ribeyes,12 oz. Filets,12 oz. NY strips etc. 4-6 lb. Broiled lobsters as well. Use of 4 infra -red broiler ovens used for service. Some butchering done on premises. All temps hit to perfection! Private ChefThe Thompson Family Household - Gainesville, GAMay 2007 to September 2017Private chef for family of 4. Major responsibilities was to cook and create menus for 3 times a day/5 to 6 days a week. Breakfast, lunches, midday snacks and dinner. Vegetarian options and gluten free menu created for 2 children and 2 adults. Hours were from 6am to 6pm Monday through Friday. CDC/ Chef de CuisineCapital Grille Atlanta - Buckhead, GAFebruary 2012 to June 2017Broiler chef/butcher/sous chef for iconic old school steakhouse. Responsible for leading team to flawless service and food preparation. Scheduling of employees,ordering and butchering of prime steaks and seafoods.Breakfast Cook/ SupervisorWaffle House/ Steak and Shake - Lawrenceville, GAApril 2014 to January 2017Early morning breakfast cook in charge of first shift opener. Cooking all items of breakfast. ETO's, waffles/ pancakes,bacon, sausages, omelette's and crepes,french toasts etc. Event Chef/ LUTIMOBAC-Bold American Catering - Atlanta, GASeptember 2012 to February 2015Off site catering chef for special events and weddings. Action station chef,set up and take down. Menu development,food costing etc.Lead Grill CookJ.Alexanders/ Redlands Grill - Norcross, GAOctober 2009 to February 2015Lead grill operator for volume restaurant. Live '46 inch grill using hardwoods such as oak/hickory logs. Chargrilled burgers, chicken, rib's and prime steak's. Signature hawaiian ribeyes, 16oz. Strip steak,8/10 oz. Filet mignon, brochettes, artichokes and prime rib served nightly. AM/PM shifts worked. Hibachi ChefBenihana's/ Buckhead Atlanta - Buckhead, GADecember 1992 to May 1997Hibachi chef for busy volume japanese/ Chinese inspired restaurant. Prepping fresh ingredients,working hibachi grill/wok. Fast, competent and friendly. Superior knife skills. EducationBachelor's in Culinary Arts and Restaurant Management Johnson and Wales University, Miami FL. Servsafe Manager certified 2022. - Miami, FL February 1997 to June 2001High school or equivalent in General studiesWestbury High School - Westbury, NYSeptember 1979 to June 1983Skills Class B Well seasoned chef,with acuity in all things culinary. (6 years) Fluent in computer programming (4 years) Performance Management (6 years) Chef Cooking Banquet Experience Catering Kitchen Experience Kitchen Management Experience Meat Cutting Profit & Loss Purchasing Restaurant Management Pricing POS Food Preparation Supervising Experience Leadership Labor Cost Analysis Inventory Control Restaurant Experience Food Safety Employee Orientation Meal Preparation Merchandising Microsoft Office Quality Assurance Recruiting Events Management Culinary experience Budgeting Forecasting Sales Management Conflict management Project management Employee evaluation Menu Planning Operations Management Microsoft Powerpoint Event Planning Program Development&w&FWfV V@ Food service management Hotel experience Spanish Cost control Kitchen management Microsoft Excel Microsoft Word HACCP English Hospitality Food production Team management Shift management Dietary department experience Food management Leadership Team management Project management Budgeting Profit & loss Analysis skills Conflict management Financial acumen Supervising experience Hospitality Cooking Negotiation Quality assurance Events management Forecasting POS Sage Pricing Purchasing Sales management Shift management Accounting Sales Procurement Guest relations Production planning Teaching Cataloging Merchandising Bartending Kitchen management Food handling Hotel experience Training & development Chef Serving Food production Vendor management Organizational skills Culinary experience Management Customer service Recruiting Communication skills Writing skills Restaurant experience Fine dining experienceCertifications and Licensesdriver's licenseServSafe Manager certified,2017May 2022 to May 2027ServSafe Manager,food safety.ServSafeFood HandlerFood Handler CertificationTABC CertifiedMAST PermitAssessmentsFood safety ProficientJuly 2021Knowledge of proper food and equipment handling safety measures Full results: ProficientWork motivation ProficientMay 2021Level of motivation and discipline applied toward work Full results: ProficientSupervisory skills: Motivating & assessing employees Completed May 2021Motivating others to achieve objectives and identifying improvements or corrective actions Full results: CompletedCooking skills: Basic food preparation Proficient July 2021Preparing food, using cooking equipment, and converting ingredient measurements Full results: ProficientIndeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.GroupsCulinary Institute of AmericaFebruary 1995 to PresentConsultant and mentor for incoming students and graduates entering the food service industry. 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