Jeffrey Strain

Chef

Location 15h@2xEast Palo Alto, CA

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Summary

My desired goal is to become a Chef or even a Restaurateur of a Steakhouse. I like Chicago and Chicago Style Steakhouse and would be interested in learning the business. I would like to better understand "dry aging" techniques and like to learn all the sides, salads, other meats, fish, etc. that goes on in a steakhouse. I was able to experience ... Read more

My desired goal is to become a Chef or even a Restaurateur of a Steakhouse. I like Chicago and Chicago Style Steakhouse and would be interested in learning the business. I would like to better understand "dry aging" techniques and like to learn all the sides, salads, other meats, fish, etc. that goes on in a steakhouse. I was able to experience on occasion different styles steakhouse dining and having traveled to Chicago on a number of occasions was introduced to its many traditional steakhouses. I grew up in California and respect their Steakhouse tradition. I am a Culinary School Graduate of San Francisco with an Associates Degree in Culinary Arts. I have about 10+years experiences in restaurants, catering, spa cuisine, country club buffets and even have been a personal chef.

My Dream Job is Working as a Chef in a Chicago Steakhouse.

Work Experience
  • Caterer

    Catering Connection at Service C
    May. 2017 to Present (1 month)

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    Role & Tasks:

    Drop off and pick-up catering service. Put together utensils and condiments for catering service. Instructed others on preparing utensils and condiments for catering service.

  • Line Cook

    Catering Connection at Service Connect
    Mar. 2017 to Present (3 months)

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    Role & Tasks:

    Make hot and cold sandwich and sides.

  • Prep Cook

    Catering Connection at Service Connect
    Mar. 2017 to Present (3 months)

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    Role & Tasks:

    Assist in preparing daily lunch. Make sandwiches (hot & cold).

  • Dishwasher

    Catering Connection at Service Conne
    Jan. 2017 to Present (5 months)

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    Role & Tasks:

    Wash everything used by the cooks and chef. Assist team members and chef when asked. Break down cardboard boxes. Look for things that need to be cleaned and re-stocked.

  • Deli Counter Help

    Woodside DeliRedwood City, CA, US
    Jan. 2007 to Jan. 2007 (Less than a month)

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    Role & Tasks:

    Made sandwiches to order. Stocked dry goods, soda, meats and cheeses. Put away deliveries. Opened and closed store.

  • Line Cook

    North, Tucson, AZ
    Sep. 2005 to Oct. 2005 (1 month)

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    Role & Tasks:

    Worked variety of line positions. Both lunch and dinner.

  • Line Cook

    Skyline Country Club, Tucson, AZ
    Jul. 2005 to Aug. 2005 (1 month)

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    Role & Tasks:

    Worked variety of positions on the line. Assisted with weekend breakfast/brunch buffet. Breakfast, lunch and dinner.

  • Line Cook

    Miraval Spa and Resort, Catalina, AZ
    Dec. 2003 to Feb. 2005 (1 year and 2 months)

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    Role & Tasks:

    Prepared daily soup. Ran a position on the line. Cooking a hot meal (usually a fish dish) or a cold sandwich or wrap. Prepared meals for guests, staff and directors.

Education
  • Culinary Arts
    California Culinary Academy, Le Cordon Bleu, San Francisco
    Jan. 2003 to Mar. 2004

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    Associates Degree • GPA: Over 3.00

    Summary

    I VERY MUCH ENJOYED MY TIME A THE CALIFORNIA CULINARY ACADEMY IN SAN FRANCISCO. I LOVE LEARNING AND WORKING WITH THE CULINARY ARTS. IT TOOK ME A WHILE TO REALLY REALIZE HOW FORTUNATE I WAS TO ATTEND THIS CULINARY SCHOOL.

    Awards
    I did earn one award accommodation at Le Cordon Bleu, San Francisco Culinary Academy while working at Project Open Hand (a food service that delivers meals to San Franciscans that can not leave their homes for meals and need their meals delivered. They m
Skills

Advanced Knife Handling

Charcuterie

Cheese course

Chopping

Pasta Cooking

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Expediting

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Food Safety Knowledge

Staff education / motivation

General knife handling

Ticket Management

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Interests
My desired goal is to become a Chef or even a Restaurateur of a Steakhouse. I like Chicago and Chicago Style Steakhouses and would be interested in learning the business. I would like to better understand "dry aging" techniques and like to learn all si
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