Monica Jones
New York, New York
  • French cuisine
  • Italian cuisine
  • Proficiency with various kitchen equipment like grills, stoves and fryers
  • Prep task efficiency
  • Kitchen management
  • Training kitchen staff
  • Adaptability in response to a changing environment
  • Written and verbal communication
  • Time management and organization
  • Food safety best practices
  • Kitchen cleanliness best practices
  • Portion control
Executive Chef
Manage day-to-day kitchen operations while overseeing a total of 11 staff members including other cooks.
Redesigned menu for 2018, which subsequently led to an 83% increase in sales revenue.
Interview, hire and train additional staff when needed with a 100% employee retention rate and minimal conflict.
Was rated as one of the 'Top Chefs of 2018' in the local 'Food Junkie' magazine published in December of 2018.
Sous Chef
Terra Nova
Oversaw junior staff members and implemented best practices and training to increase overall performance by 28%.
Prepared meals for both lunch and dining services with around 150 tables each day, maintaining consistency in quality and customer satisfaction.
Collaborated with head Chef to redesign a menu that lead to a sales increase of 56% over the course of a year and a small article in the local paper published in June 2015.
Maintained relationships with various ingredient and equipment vendors and negotiated pricing that generally fell below budgetary limits by around 12%.
Bachelor's degree in Restaurant and Culinary Management
Jacobs Culinary Institute of New York
  • French
  • Italian
  • English