Jessica Vogelman
Knoxville
Summary
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Well-rounded chef offering several years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Overview
8
8
years of professional experience
2005
2005
years of post-secondary education
1
1
Certification
Work History
Chef
College Fresh
Knoxville
07.2022 - Current
- Creating menus for breakfast, lunch and dinner for the week.
- Budgeting, ordering and recipe specs
- Working all stations in kitchen.
- Knife skills, sanitation safe, work place safety for employees.
- Prepared diverse meals according to established recipes and dietary guidelines.
- Managed kitchen inventory, ensuring fresh ingredients were always available.
- Trained new kitchen staff on food safety and cooking techniques.
- Maintained a clean and organized kitchen environment for efficient operations.
- Monitored food quality and presentation before serving to students.
- Assisted in implementing new menu items based on seasonal availability.
- Prepared high-quality dishes according to established recipes.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained new chefs on proper cooking techniques and menu items.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Supervised food preparation staff to deliver high-quality results.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Lead Prep Cook
Lonesome Dove
Knoxville
05.2020 - 11.2022
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed daily prep lists to streamline food preparation processes.
- Trained new cooks on proper cooking techniques and kitchen safety protocols.
- Monitored inventory levels and assisted with ordering supplies as needed.
- Received feedback from customers regarding taste and presentation of dishes served.
- Kept updated records related to food production including the quantity produced and time taken for each dish.
- Developed daily specials based on seasonal ingredients available in the market.
- Coordinated with vendors for timely delivery of food items according to restaurant policies.
- Provided support to other team members during peak service hours.
- Checked temperatures of freezers and refrigerators regularly and recorded readings on log sheets.
- Maintained a clean and organized work area by sweeping, mopping, and wiping down surfaces.
- Ensured quality of food products by tasting them prior to serving.
- Monitored inventory levels of ingredients and notified management when supplies were low.
- Managed ordering, receiving, storing, prepping, cooking, plating, garnishing, labeling and rotating all food items in accordance with health code regulations.
- Followed recipes accurately to ensure consistent product quality.
- Assisted other cooks in preparing large orders for special events or catering services.
- Implemented creative ideas for menu development in coordination with executive chef.
- Controlled waste through careful preparation planning and efficient use of leftovers.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Sliced meats to prepare for cooking and assembly of menu items.
- Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
- Helped train and develop new talent.
- Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
- Performed workstation prep prior to shift start.
- Received and stored food and supplies.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Executed proper techniques when preparing menu item ingredients.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Measured and weighed food items to comply with portion requirements.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Trained new team members on proper meat and vegetable preparation techniques.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
Lead Catering Cook
Aramark
Knoxville
11.2017 - 05.2020
- Prepared diverse menu items in a fast-paced catering environment.
- Maintained cleanliness and organization of kitchen equipment and workspaces.
- Assisted in inventory management and ordering of kitchen supplies.
- Trained junior staff on cooking methods and kitchen best practices.
- Collaborated with chefs to develop creative menus for catering clients.
- Kept track of expiration dates on ingredients stored in the kitchen pantry.
- Cleaned, sanitized, and organized kitchen equipment, surfaces, utensils, dishes, and small wares.
- Managed production of food for catered corporate and private events.
- Set up work stations prior to opening to minimize prep time.
- Executed proper techniques when preparing menu item ingredients.
Education
Associates Degree of Culinary Arts - Culinary Arts
Le Cordon Bleu Orlando Culinary Academy
Orlando, FL 12.2007 - 12.2008
Astronaut High School
Titusville, FLSkills
- Menu development
- Food safety
- Inventory management
- Recipe creation
- Culinary techniques
- Portion control
- Time management
- Customer service
- Team leadership
- Employee training
- Kitchen organization
- Communication skills
- Problem solving
- Creativity in cooking
- Allergen awareness
- Culinary expertise
- Palate development
- Menu supervision
- Workflow optimization
- Vendor relations
- Food safety and sanitation
- Kitchen operations
- Made-to-order meals
- Creative menu planning
- Butchery skills
- Nutrition
- Company quality standards
- Food safety oversight
- Fine-dining expertise
- Portion and cost control
- Food cost analysis
- Attention to detail
- Company safety standards
- Signature dish creation
- Budgeting and cost control
- Banquets and catering
- Grilling techniques
- Recipes and menu planning
- Sanitation practices
- Kitchen equipment operations
- Multitasking and organization
- Cooking techniques
- Knife use
Certification
- Serv Safe certification
- Serv Safe allergen certification
Timeline
Chef
College Fresh
07.2022 - Current
Lead Prep Cook
Lonesome Dove
05.2020 - 11.2022
Lead Catering Cook
Aramark
11.2017 - 05.2020
Associates Degree of Culinary Arts - Culinary Arts
Le Cordon Bleu Orlando Culinary Academy
12.2007 - 12.2008
Astronaut High School