Stephanie Jacques

Chef de Partie

Location 15h@2xFort Lauderdale, FL

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Summary

I possess a strong desire to build a career within the service industry; I have a natural enthusiasm and passion for culinary arts. I am able to thrive in a fast paced environment, take direction, and work well in a team. My ultimate goal is to grow within my field and perfect my craft.

I possess a strong desire to build a career within the service industry; I have a natural enthusiasm and passion for culinary arts. I am able to thrive in a fast paced environment, take direction, and work well in a team. My ultimate goal is to grow within my field and perfect my craft.

Work Experience
  • Chef de Partie
    The Alinea Group
    Oct. 2017 to Present (Less than 1 year)

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    Role & Tasks:

    Chef de partie of meat 1. Responsible for daily prep and organization of my station. Keeping up with daily orders for my station, preparing sauces, proteins, and all mise en place for the station. Helping to direct and lead my commis chefs in daily food prep operations. Maintaining high food standards, assisting in plating, and offering creative insight.

  • jr sous chef
    Wianno Club
    May. 2017 to Present (1 year)

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    Role & Tasks:

    I managed and ran the golf house kitchen at the club during lunch hours. Created daily specials, oversaw all culinary operations from that kitchen including small functions and daily service. It was a seasonal position for the summer in cape cod. I also worked as lead grill cook and jr sous chef In the main dining room kitchen every night. I made daily specials, lead a team of 5 people. I helped in ordering, butchering, fresh pasta, daily kitchen organization and sanitation.

  • Chef de Partie, grillardin
    The Polo Club of Boca Raton
    Sep. 2015 to Present (2 years)
  • ACF Apprentice
    The Polo Club - Boca Raton, FL
    Sep. 2014 to Present (3 years)

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    Role & Tasks:

    ACF Apprentice, Crown Room Grill Cook, Floater Chef

    • Set up and break down of grill station, preparation of steaks according to temperature requests
    • Banquet preparation and plate ups
    • Able to work various stations based on needs of the club.
    • Focus on consistency, following recipes and procedures, creating prep lists, creating daily specials, and managing personal waste.

  • Kitchen Supervisor
    Chart House - Fort Lauderdale, FL
    Nov. 2013 to Sep. 2015 (1 year and 10 months)

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    Role & Tasks:

    Kitchen Supervisor, Training Sous Chef.

    • Inventory, invoice, scheduling
    • Set up and break down of line prior to service, completing check list and preparation list,
    managing waste, maintaining food handling standards.
    • Receiving
    • Preparation for all dishes prior to service in timely manner, managing staff production and employee moral.
    • Ability to work Grill, sauté, fry and pantry stations
    • Cold apps, pastry prep and cooking
    • Preparation and cooking for all functions and events
    • Creative concept designs according to menu for functions and events
    • Party platter preparations for all functions and events
    • Handling of raw fish, meats, poultry
    • Appropriate sanitation procedures and adhering to all safety regulations

Education
  • Culinary Arts
    Le Cordon Bleu Culinary Arts Institute Sydney, Australia
    Jun. 2013 to Sep. 2013

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    Summary

    (Jun 2013- Sept 2013) Le Cordon Bleu Culinary Arts Institute Sydney, Australia
    • Certificate III in Hospitality (Cuisine)

Skills

Advanced Knife Handling

On-site Special Events

Chopping

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking

Pasta making

Portioning

Expediting

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Scheduling

Servesafe Certified

Food Handlers Certificate

Food Safety Knowledge

Frying

General knife handling

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

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