Summary
Work History
Education
Skills
Timeline
Generic

Jamal Sampson

Charlotte

Summary

Adept at kitchen management and sanitation practices, I significantly enhanced customer satisfaction and operational efficiency at Outback Steakhouse. My leadership fostered an inclusive environment and implemented cost-saving strategies, showcasing my ability to blend hard skills like cooking techniques with essential soft skills in communication and team management.

Work History

Lead Chef

Outback Steakhouse
  • Increased customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Implemented cost-saving measures, increasing profitability without compromising on food quality or presentation standards.
  • Improved kitchen efficiency by implementing streamlined processes for food preparation and plating.
  • Fostered an inclusive work environment where employees from diverse backgrounds felt valued.

Supervisor of Operations

Steel Mills Corporation
  • Evaluated staff performance regularly, offering constructive feedback designed to promote growth within their roles.
  • Managed scheduling and workload distribution, maximizing productivity without overwhelming team members or compromising quality of work.
  • Achieved high levels of customer satisfaction with consistent attention to detail and effective communication skills.
  • Established clear expectations for team members, fostering a positive work environment through open communication and accountability.
  • Enhanced operational efficiency by streamlining processes and implementing best practices in the workplace.

Head Chef

Chillis
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Warehouse Lead

International Paper
  • Increased customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Implemented cost-saving measures, increasing profitability without compromising on food quality or presentation standards.
  • Improved kitchen efficiency by implementing streamlined processes for food preparation and plating.
  • Fostered an inclusive work environment where employees from diverse backgrounds felt valued.

Education

Diploma - Entrepreneurial Studies

Cpcc
Charlotte, NC
05.2010

Diploma - Culinary

ECSU
Elizabeth City, NC
08.1995

High School Diploma - Business Administration

Eastmoor High
Columbus, OH
06.1989

Skills

  • Cooking techniques
  • Sanitation practices
  • Food presentation
  • Kitchen management

Timeline

Lead Chef

Outback Steakhouse

Supervisor of Operations

Steel Mills Corporation

Head Chef

Chillis

Warehouse Lead

International Paper

Diploma - Entrepreneurial Studies

Cpcc

Diploma - Culinary

ECSU

High School Diploma - Business Administration

Eastmoor High

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Jamal Sampson