Akashia James

Experienced Chef skilled at balancing both the front of house as well as back of house operations. Team player as well as Team leader abilities, fosters a sense of camaraderie among all team members to ensure and maintain highest level of guest satisfaction with food and service provided, resulting in new and repeat business.

Experience in mass production; catering and private event catering, offshore cooking, and galley operations and management.

First Cook, Galley - EDISON CHOUEST OFFSHORE - Galliano Marine - Cut Off, LA / Gulf of Mexico

(2022-10 - 2023-04)

• Plan, execute and serve meals for client and crew
• Responsible for the day to day operations; ordering, cooking, restocking, service, inventory, food cost, food consumption, job safety and additional paperwork
• Proficient with daily operations with or without a steward on board
• Easily adaptable to accommodate dietary needs and restrictions

First Cook, Galley - EDISON CHOUEST OFFSHORE - Galliano Marine - Gulf of Mexico

(2023-05)

Events Chef, Executive Sous Chef, Production Manager - TRUMP LINKS NYC, Waterfront Kitchen - Bronx, New York

(2019-12 - 2022-06)

Oversees event operations in absence of Chef. Responsible for the day to day operations; ordering, schedules, service and expo, inventory, food cost and additional paperwork. Managed and executed Large events daily; weddings, golfing events, birthdays, political and social events.

Events Chef, Lead, Production Manager - TWITTER NYC (Guckenhiemer) - New York, New York

(2018-05 - 2020-06)

Catered for 500+ daily, several stations and Micro Kitchens, managed and executed additional events weekly, Managed purchasing food, menu production and daily kitchen operations

Events chef, Production - THOMAS PRETI CATERERS INC - Long Island City, New York

(2019-03 - 2020-04)

Small and Large scale Catering.

Lead/Freelance - FOOD BY SUNG CATERING/PERSONAL CHEF - Brooklyn, New York

(2015-11 - 2019-12)

Small and large event planning and catering. in home personal chef. New York, Hamptons, Upstate

Kitchen Assistant/freelance - NATURALLY DELICIOUS CATERING - Brooklyn, New York

(2017-06 - 2019-03)

Event Catering and event prep.

Chef Assistant - BOBBING APPLE CATERING & CONSULTING - Queens, New York

(2016-02 - 2017-05)

Oversees event operations in absence of Chef. Responsible for the day to day operations; ordering, schedules, service and expo, inventory and additional paperwork.

Chef Assistant - KINGBEE - New York, New York

(2015-09 - 2016-06)

Oversees event operations in absence of Chef. Responsible for the day to day operations; ordering, schedules, service and expo, inventory and additional paperwork

Executive Sous Chef - NONSUCH BAY RESORT - Antigua and Barbuda, W.I.

(2012-09 - 2015-06)

Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. Select items for select occasions and oversee special catering events.

Sous Chef - RED ROOSTER HARLEM/ MSG - New York, New York

(2011-11 - 2012-06)

Lead Sous Chef, involved in managing BOH as well as FOH on a daily basis.

• Food Inventory ~ mass production ~ aggressive expediting ~ 400+ person services ~ staff management of 30+ staff
• Staff scheduling for minimal overtime ~ recipe creation and execution
• Assisted in accumulating and maintaining an A grade as well as two Stars

Freelance/Catering - MSG Marcus Samuelson Group - New York, New York

(2011-11 - 2012-06)

Travels with company as well as catering through Red Rooster Harlem

• Offsite cooking for events ~ improv cooking ~ catering ~ personal cooking ~ food for photography, still and motion

Line cook - MERKATO 55 - New York, NY

(2008-03 - 2008-08)

Sous Chef - MERKATO 55 - New York, NY

(2008-08 - 2009-01)

Monitored and maintained inventory levels, ordered food and supplies ~ managed kitchen staff of over 15 and delegated and over saw kitchen assignments and service ~ expedited service in chefs absence

Sous Chef and Production Manager - A.S CONSULTING - New York, NY

(2009-01 - 2010-10)

Managed Zanzibar restaurant, staff of 12~ full menu over haul~ kitchen restoration ~ consulting with sister restaurants. Managed production for XIE XIE restaurant~ maintained and monitored inventory levels, ordered food and supplies ~ collaborate on recipes and execution~ over saw and organized catered events ~ managed restaurant's service in absence the chef.

Line Cook - MERCER KITCHEN - New York, NY

(2007-06 - 2010-12)

Hired 1 week into externship ~ trained on all stations ~ aggressive cooking 300+ covers nightly ~head line cook. Maintains a part time relationship with company to present

Certificate - Culinary Arts - Arts Institute of NYC (2006-10 - 2007-12)