Jonathan Barrow

Line Cook

Location 15h@2xNew Orleans, LA

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Summary

Self-motivated professional with outstanding skills as a Chef. Ability to build rapport with customers and colleagues. I have the ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, food prep, and organizatio... Read more

Self-motivated professional with outstanding skills as a Chef. Ability to build rapport with customers and colleagues. I have the ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, food prep, and organizational skills with a respected organization that values hard work, commitment, and vision.

Work Experience
  • Line Cook

    Oct. 2015 to Nov. 2016 (1 year and 1 month)

    See Details

    Role & Tasks:

    •Prepare all food products in compliance of standardized codes, recipes, and portion volume.

    •Ensure cooking operations are followed under operational procedures and standards in regards to food handling.

    •Manage all cooking equipment and utensils, ensuring everything is functional and up to code.

    •Perform with ease and efficiency under significant pressure in a fast-paced environment.

  • Sous Chef

    Whole Food
    Jan. 2015 to Aug. 2015 (7 months)

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    Role & Tasks:

    •Prepare all food products in compliance of standardized codes, recipes, and portion volume.

    •Ensure cooking operations are followed under operational procedures and standards in regards to food handling.

    •Manage all cooking equipment and utensils, ensuring everything is functional and up to code.

    •Perform with ease and efficiency under significant pressure in a fast-paced environment.

  • Offshore Cook

    Art Catering Inc.Belle Chasse, LA, US
    Mar. 2011 to Nov. 2014 (3 years and 8 months)

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    Role & Tasks:

    •Prepared food for vessel crew as per their preferences and restocked kitchen for next shift.

    •Helped in maintaining kitchen cost through effective inventory management and waste elimination.

    •Purchased grocery items and checked all deliveries against requirement list.

    •Cleaned living quarters, lavatories and dining and recreation rooms.

    •Assisted senior management in developing integrated geological and geophysical reservoir flow models.

    •Prepared vessel reports on lithology, mineralogy and pressure regimes.

  • Prep Cook

    Delta Catering
    Feb. 2005 to Jan. 2011 (5 years and 11 months)

    See Details

    Role & Tasks:

    •Organized supplies, put food deliveries away and rotated stock.

    •Monitored freshness of food products, helping to reduce spoilage.

    •Utilized excellent knife skills to chop, dice, and slice vegetables, carve and grind meats and cheeses and fillet fish.

    •Portioned and plated cold prepped food for serving to customers.

    •Monitored and restocked supplies throughout day to aid swift, efficient flow for cooks.

    •Maintained cleanliness of station, ensuring sanitary conditions and safety checks.

Education
  • Culinary Arts
    Blue Cliff College
    Jan. 2010 to Jan. 2010
Skills

Advanced Knife Handling

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Enforcement Of Safety / Sanitation Standards

Portioning

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food Budgeting

Smoking

Food Safety Knowledge

Food Styling

Staff education / motivation

Frying

General knife handling

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Menu development

Customer service

POS Systems

Experience in a Fine Dining Establishment

Staff Management of 20

Staff education / motivation

Food Preparation Knowledge

Food Safety Knowledge

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