Jonathan Sandy Email & Phone Number

Chicago, Il, Us

Chicago, Il, Us

Louisville, Ky, Us

Serving high-end clientele in the downtown Louisville area.

Menu development.

Ran day-to-day operations including orders working with purveyors distributors coordinating and delegating projects over seeing the quality of the product coming in and being sent out maintaining management over all employees.

Chicago, Illinois, Us

- Maintained well-organized line to keep work efficient and consistent.- Supervised and enhanced work of 3-6 person team producing more than 400-800 plates per day.- Onboarded and mentored more than 20 kitchen staff at all levels.- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues. - Aligned seasonal plans with ingredient availability and key area events for optimal promotions.- Produced revolutionary brunch menu offerings to put establishments on local, regional and national map. Menus were redeveloped on a monthly basis.- Kept food cost percentage below 32% to support business profit targets.- Plated meals paying special attention to garnishes and overall presentation.- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.- Prepared items for roasting, sautéing, frying and baking and fabricated all seafood.- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Chicago, Illinois, Us

Maintaining daily responsibilities including station prep overall prep managing quality of products and out going dishes.

- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.- Maintained well-stocked stations with supplies and spices for maximum productivity.- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.- Produced over 250 dishes per day and maintained near-perfect customer satisfaction scores.- Distributed food to team members with efficiency in high-volume environment.- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers.- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.

Chicago, Il, Us

- Large-scale dish preparation of unique pastries, specialty salads and a variety of entrees (500+ plates per event).- Crafted exciting catering options for clients, including corporate picnics, wedding banquets, and fundraisers.- Cooked meals according to administrative policies, health code regulations and food service standards.- Observed federal and local kitchen safety regulations to prevent food borne illnesses.- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.- Loaded trays with accessories, including eating utensils, napkins and condiments.- Trimmed, rotated, culled, crisped and watered produce to maintain freshness and attractiveness.

- Orchestrated positive customer experiences at all stages by overseeing every area of food preparation operations.- Collaborated with Head Chef to collect information about specific customer desires and dietary needs.- Maintained smooth and timely operations in preparation and delivery of meals.- Prepared authentic Japanese dishes numerous times daily with consistent care, attention to detail and quality.- Collaborated with Head Chef in production or modification of menus and selections.- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.

San Diego, California, Us

- Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.- Trained team members in successful strategies to meet operational and sales targets.- Recruited, interviewed and hired individuals which would add value to team while bringing wealth of experience.- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.- Handled customer service by dealing with complaints, organizing stock and answering customer questions.- Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.- Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.

- Initiated phone sales for a variety of products, including Direct TV, Home Guard and Master Card. - Earned additional commission based on number and quality of sales.

West Lafayette, In, Us

- Trained in both large and small animal clinics; experience with farm, domestic and exotic animals. - Monitored/cared for sick and recovering animals.- Trained in forklift and other small engine equipment, as well as general facilities maintenance.- Assisted veterinarians with procedures when needed, working on call when necessary.

- Routinely assisted Veterinarians with general animal exams. - Assisted in operations on small and large animals including euthanasia.- Responsible for administering medication to sick and recovering animals.- Performed routine lab work and specialized tests on animals as necessary.

Bachelor Of Applied Science (B.A.Sc.), Culinary Arts/Chef Training

Associate Of Science (A.S.), Hospitality Administration/Management/ Culinary Arts

Student-At-Large

High School Diploma