Jerome Dehoux

Chef Owner

Chez Jerome Limited

11.2007 - 05.2025

Designed and executed seasonal menus, enhancing dining experience through innovative culinary techniques.
Supervised kitchen staff, ensuring efficient workflow and adherence to food safety standards.
Conducted training sessions for junior chefs, fostering skill development and team collaboration.
Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
Developed relationships with local suppliers, sourcing high-quality ingredients to elevate menu offerings.
Implemented quality control measures, maintaining consistency in food presentation and taste across all dishes.
Coordinated special events and private dining experiences, tailoring menus to client preferences and dietary needs.
Led initiatives to introduce sustainable practices in kitchen operations, promoting environmental responsibility within the restaurant.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Reduced food waste with strategic menu planning and inventory control techniques.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Reduced food waste significantly, introducing composting program and revising portion sizes.
Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
Modified recipes to accommodate dietary restrictions and allergies.

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