Jordan Hall
Fayetteville
Summary
Proven leader in the culinary industry, adept in operations management and staff training, significantly enhancing kitchen efficiency and employee satisfaction at Nine Mile Station. Expertise in sanitation standards and food presentation, achieving top health department ratings and elevating dining experiences. Skilled in fostering teamwork, driving business growth through strategic planning and operational oversight. High-performing Chef offering 13 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Owner/Operator
Just Chicken
04.2022 - Current
- Managed day-to-day business operations.
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
- Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
- Cultivated a positive work environment, leading to higher employee retention rates and overall job satisfaction.
- Evaluated company performance against objectives, adjusting strategies as needed to achieve desired results.
- Negotiated contracts with vendors to secure favorable terms for the business.
- Trained and motivated employees to perform daily business functions.
- Implemented effective financial management practices, improving cash flow and profitability.
Executive Sous Chef
Nine Mile Station
04.2021 - 04.2022
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Sous Chef
Barcelona Wine Bar
03.2017 - 04.2021
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
Kitchen Manager
Tijuana Garage
12.2015 - 03.2017
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Oversaw food preparation and monitored safety protocols.
Kitchen Manager
Truetts Luau
11.2014 - 12.2015
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
Education
High School Diploma -
Whitewater High School
Fayetteville, GA05.2013
Skills
- Operations Management
- Documentation And Reporting
- Hiring
- Business Planning
- Staff Training and Development
- Operations Oversight
- Kitchen Management
- Sanitation Standards
- Food presentation
Certification
Food Handler Certification
Life Coach Certification
Timeline
Owner/Operator
Just Chicken
04.2022 - Current
Executive Sous Chef
Nine Mile Station
04.2021 - 04.2022
Executive Sous Chef
Barcelona Wine Bar
03.2017 - 04.2021
Kitchen Manager
Tijuana Garage
12.2015 - 03.2017
Kitchen Manager
Truetts Luau
11.2014 - 12.2015
High School Diploma -
Whitewater High School
Similar Profiles
SHAHRUKH SHEIKHSHAHRUKH SHEIKH
ASSISTANT RESTAURANT GENERAL MANAGER at TEXAS CHICKEN (Churches Chicken)ASSISTANT RESTAURANT GENERAL MANAGER at TEXAS CHICKEN (Churches Chicken)
Theodore RosalesTheodore Rosales
Farm Hand at Golden ChickenFarm Hand at Golden Chicken
Pravinthan SivapalanPravinthan Sivapalan
Restaurant Cashier and General Assistant. at Leighton Fried ChickenRestaurant Cashier and General Assistant. at Leighton Fried Chicken