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James J. Bass 5201 Collin Mckinney Pkwy Mckinney Tx, 75070 (214) 384-1797 [email protected] Objective Extremely-passionate and motivated Young Sous Chef, Eager to learn more and deliver exceptional culinary services utilizing profound cooking skills, station coordination, and strong teamwork abilities in order to orchestrate a positive kitchen environment. Qualification Highlights 1.5 Years Experience In Sous Chef Role Extensive knowledge in all areas of restaurant, and hotel operations Exceptional ability to lead and train staff and organize and coordinate activities Outstanding skills in cooking and preparing a variety of foods Strong knowledge of food preparation and presentation methods, techniques, and quality standards, along with inventory and stocking methods. Professional Experience State & Allen Kitchen + Bar/Nodding Donkey/Savory Catering April 15- Current Sous Chef Assisted and supported the executive chef in routine and specific tasks 250-300+ covers daily Catering Actively interacted with guests Produced daily specials Monthly Inventory Developed new menu items

James Bass 2016 Resume

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James J. Bass 5201 Collin Mckinney Pkwy Mckinney Tx, 75070 (214) 384-1797 [email protected]

Objective

Extremely-passionate and motivated Young Sous Chef, Eager to learn more and deliver exceptional culinary services utilizing profound cooking skills, station coordination, and strong teamwork abilities in order to orchestrate a positive kitchen environment.

Qualification Highlights

1.5 Years Experience In Sous Chef Role Extensive knowledge in all areas of restaurant, and hotel operations Exceptional ability to lead and train staff and organize and coordinate activities Outstanding skills in cooking and preparing a variety of foods Strong knowledge of food preparation and presentation methods, techniques, and quality

standards, along with inventory and stocking methods.

Professional Experience

State & Allen Kitchen + Bar/Nodding Donkey/Savory Catering April 15-Current

Sous Chef

• Assisted and supported the executive chef in routine and specific tasks• 250-300+ covers daily• Catering• Actively interacted with guests• Produced daily specials• Monthly Inventory• Developed new menu items• Established daily priorities and delegate work to culinary staff• Communicated additions and changes in assignments with catering staff• Handled concerns in the kitchen

Sheraton Suites Market Center Dallas August 14-April 15

Line Cook

80-100 Covers Lunch/Dinner Shift, responsible for daily line set-up, menu prep, execucetion of all plated dishes

Westin Hotel Wheeling, IL March 14-August 14

Banquet Cook II Hot/Cold

Experience in large number preparations, that Consist of Breakfast, Lunch, Dinner, including personal omelet station.

Rodan- Asian Infusion Restaurant March14-June14

Jr Sous Chef

80-150 Covers Brunch/Dinner shift, Assist in menu change, ordering, prep, and execution of menu. (Had Four Dishes On Menu)

Blackstone Renaissance Hotel, Chicago, IL July 11-Nov 13

Cook (Mercat A La Planxa)- (Bodega 5)-(Cafeteria Chef)

80-200 sandwiches in upscale Sandwich Shop (Bodega 5)

Cafeteria Chef, in charge of producing three meals a day menu for 250-300 staff members (Breakfast, Lunch, and Dinner), in charge of keeping the cafeteria a comfortable and healthy environment, keep a very smooth operation, always clean, and 100% Sanitation and fresh food

Norwegian Cruise Line Honolulu, HI March 11 – May 11

Line Cook

Responsible for daily opening of kitchen, 100-120 Omelets for breakfast at personal station, responsible for carving station in same shift, responsible for all sanitation requirements and training

Hilton Anatole Hotel, Dallas, TX Aug 07-Feburary 11

Lead Line Cook

Worked on the line and assisted in different kitchens throughout conventional size hotel, Sautee, grill/fry, salad station, assisted in Garde Manger and expedite station, flexible abilities and able to effectively work for 3 shift times: Breakfast, Lunch, and Dinner, responsible for 80-150 covers with Room Service/Amenities and 200-300+ covers in restaurant per day, food safety and sanitation-insuring all proper safety cooking methods and sanitation

EDUCATION/ CERTIFICATIONS

Le Cordon Bleu College of Culinary Arts Chicago, Chicago, IL

Associate of Applied Science in Le Cordon Bleu Culinary Arts Nov 07

City Of Dallas Food Handler Certification

Texas Food Safety Manager Certification