Jerome Gregory Brown

Professional Chef/Maître D with over 22 years of extensive experience, Italian Cuisine, modern American cuisine, Caribbean cuisine, French cuisine, Vegan Cooking, and other international cuisine. Capable of managing high volume kitchen and dining serving of up to 100 table while managing staff and motivating them to perform to their best of abilities across services. Constantly creating new recipes and menus, implementing seasonal ingredients and modern techniques.

Self-motivated professional with outstanding skills in both chef and Restaurant Supervisor with superior leadership and interpersonal skills. Ability to build rapport with customers and colleagues, innate ability to interact effectively with people of various cultures and backgrounds and succeed in high pressure challenging and deadline-driven environment. Seeking to bring strong supervisory food preparation and organizational skills to the table, with respected organization that value work and commitment and vison.

Sous Chef / Chef De Cuisine - Hardrock Hotel Daytona Beach - Daytona Beach, FL

(2021-03 - 2025-10)

• Train and supervised
• Manage daily kitchen operation, help to create standard and health regulation
• Identify and provide solution for problem areas
• Sauté/Grill/Fry/Pizza and Prepping
• Vegan Cooking
• Create new menus and wide range of recipes
• Ordering produce, seafood, meats and other kitchen items
• Conduct routine inspections of food and beverage
• Utilizing Butchering Skills
• Batch Cooking
• Temperature control logs etc

Chef De Cuisine / Lead Cook / Breakfast - Hilton Oceanfront Daytona Beach Florida - Daytona Beach, Florida

(2024-02 - 2025-10)

• Food Preparation
• Banquet production
• Train and Supervised
• Food cost
• Identity and provide solutions for problem areas
• Sauté/Grill/pizza/sous Vade cooking
• Butchering Skills

Chef D Cuisine / Shift Supervisor - Lost Dog Pub - Orleans, MA

(2018-05 - 2020-10)

• Train and supervised
• Manage daily kitchen operation, create standard and health regulation
• Identify and provide solution for problems areas
• Sauté/Grill/Fry/Pizza and Prepping
• Create new menus and wide range of recipes
• Ordering produce, seafood, meats and other kitchen items
• Conduct routine inspections of food and beverage
• Butchering Skills

Lead Cook - Universal Studios Orlando (Vivo Italian Kitchen) - Orlando

(2015-04 - 2018-03)

• Sauté/Grill/Pizza/Fry/Pantry
• Manage nightly kitchen operation
• Hot and cold temperature log
• Safety and health regulation
• Training recruit
• Motivate and giving advice

Lead Cook / Food Server / Waiter / Bartender - Eden Gardens Wellness Resort & Spa - 39 Lady Musgrave Rd Kingston, JA

• Taking and Placing food orders
• Greet and seat guest
• Wine connoisseur
• Providing room service

Cook / Food Server / Bartender - Jamaica Pegasus Hotel - Kingston, Jamaica

(2006 - 2011)

• Customer service
• Greet and seat Guest
• Place food and beverage order
• Train new recruits
• Gueridon service
• Wine connoisseur
• Provide room service
• Tables setting
• Process payments

Culinary Degree (Certification) - Culinary Arts - Heart College of Hospitality Services / CIA (2005 - 2009)

Professional Dining (Certification) - Hospitality Management - Hospitality Management Institute (2007 - 2007)

Vocational Certificate - Law Street Trade Training Center (2002 - 2003)

School Leaving Certification - Tacuis Golding High School