Jason Giggins
Rural Hall,NC
Summary
Adaptable and enterprising chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
28
28
years of professional experience
Work History
Sous Chef
Maple Chase Golf And Country Club
2017.09 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with staff members to create meals for large banquets.
Kitchen Manager
Mosssys Eats Ales And Spirits
2010.05 - 2017.10
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Sous Chef
Old Salem Tavern
1996.08 - 2011.09
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Education
Some College (No Degree) -
Forsyth Technical Community College
Winston-salem, NCHigh School Diploma -
West Forsyth High School
Clemmons, NC06.1990
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
Timeline
Sous Chef
Maple Chase Golf And Country Club
2017.09 - Current
Kitchen Manager
Mosssys Eats Ales And Spirits
2010.05 - 2017.10
Sous Chef
Old Salem Tavern
1996.08 - 2011.09
Some College (No Degree) -
Forsyth Technical Community College
High School Diploma -
West Forsyth High School
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