Jamie Jackson
Ripon,North Yorkshire
Summary
Fervent chef de partie with immense experience in food presentation and plating. Prolific in creating sauces and mixing quality ingredients. Proven success in procuring repeat patronage. Artistic professional with background in preparation, cooking and presentation of dishes. Creative individual with steady focus on acquiring culinary experience. Motivated to learn dynamics of cooking and using finest ingredients to produce delicious meals. Comprehends kitchen principles and amenable to deliver quality standards. Dedicated to spend long hours in kitchen to master craft of cooking. Enthusiastic in working with team to deliver sumptuous cuisines. Experienced working in team environments. Reputation for hard work, punctuality and willingness to learn new things. Works to increase success through effective work strategies and customer service.
Overview
2
2
years of professional experience
2
2
years of post-secondary education
Work history
Chef De Partie
The Inn at South stainley
Harrogate, North Yorkshire
2023.06 - Current
- Plate up completed meals with meticulous attention to presentation and portion control.
- Collaborate with head chef to create innovative, seasonal menus for special events.
- Developed menus for continuous use, events and promotions for different seasons.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Ensured that full menu prep is completed for the next days service.
- Worked on Pass, larder, mains/sauce and garnish.
- Worked breakfast, lunch and dinner shifts in partnership with front of house to ensure a smooth and enjoyable experience for all guests.
- Promoted continuous improvement by problem-solving and sharing suggestions to optimise team operations.
- Successfully maintained clean driving licence and access to reliable transportation.
- Offered friendly, efficient customer service and handled challenging situations with ease.
- Displayed energy and enthusiasm in fast-paced environment.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Monitored line production to achieve consistent quality.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Prepared, produced and packed food in tight timescales.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Built and maintained strong working relationship with staff across business.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
- Maintained clean and tidy food preparation areas.
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Followed recipe specifications strictly to produce high volume of food orders.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Supervised and trained junior chefs cook assigned dishes.
Chef De Partie
The General Tarleton
Ferrensby, North Yorkshire
2022.08 - 2023.06
- Stared my employment as a Commis, then promoted to Chef De Partie in April 2023.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Complied with food safety regulations.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Cooked and presented dished in line with standardised recipes.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Accurately measured dish ingredients to support precise portioning.
- Quality-checked items for quantity and presentation.
- Carried out tasks assigned by Chef De Partie.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Reduced customer complaints by enforcing strict quality control procedures.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Met high standards of food hygiene and safety.
- Supported food service in busy restaurant environment.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Stored foodstuffs and ingredients in established manner.
- Controlled and minimised food waste.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Inspected completed work and stations to verify conformance with standards.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Followed precise recipe cards and food preparation procedures.
- Carried out day-to-day duties accurately and efficiently.
- Offered friendly, efficient customer service and handled challenging situations with ease.
Commis Chef
Kings Croft Hotel
Pontefract, West Yorshire
2022.06 - 2022.08
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Complied with food safety regulations.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Cooked and presented dished in line with standardised recipes.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Accurately measured dish ingredients to support precise portioning.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Education
NVQ Level 2 - Catering
Leeds College of Catering Printworks Campus
Leeds 2020.09 - 2022.07
Skills
- Pantry restocking
- Food preparation techniques
- Recipes and menu planning
- Just In Time stock control
- Produce purchasing
- Sanitation guidelines
- Banquets and catering
- Food allergy understanding
- Utensils knowledge
- Food plating and presentation
- Fine-dining expertise
- Meal preparation
Timeline
Chef De Partie
The Inn at South stainley
2023.06 - Current
Chef De Partie
The General Tarleton
2022.08 - 2023.06
Commis Chef
Kings Croft Hotel
2022.06 - 2022.08
NVQ Level 2 - Catering
Leeds College of Catering Printworks Campus
2020.09 - 2022.07