Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Jakob Bass

Baton Rouge,LA

Summary

Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Sous Chef

Iverstine Farms
06.2025 - Current
  • Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
  • Developed and executed seasonal menus, enhancing customer satisfaction and dining experience.
  • Streamlined inventory management processes, reducing waste and improving cost efficiency.
  • Collaborated with front-of-house staff to coordinate timely meal service during peak hours.
  • Ensured consistency in food quality by implementing standardized recipes and plating procedures.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.

Prep Chef

The Pearl
10.2024 - 06.2025
  • Prepared ingredients and ensured proper storage to maintain food safety standards.
  • Assisted in menu planning by providing input on seasonal ingredient availability.
  • Monitored inventory levels and coordinated with suppliers for timely restocking of ingredients.
  • Trained new kitchen staff on best practices for food handling and preparation techniques.
  • Led team to achieve operational efficiencies through process improvements and workflow optimization.
  • Accomplished multiple tasks within established timeframes.
  • Cross-trained existing employees to maximize team agility and performance.
  • Helped with scheduling employees and interviewing new hires

Prep Cook/Line Cook

Iverstine Farms
05.2024 - 08.2024
  • Prepared ingredients by chopping, slicing, and measuring for efficient meal assembly.
  • Operated kitchen equipment, ensuring adherence to safety and sanitation standards.
  • Collaborated with chefs to execute menu items accurately and timely during high-volume service.
  • Maintained cleanliness of workstations and kitchen areas to promote a safe cooking environment.
  • Developed and prepared for "Menu Week" and opened for dinner service
  • Trained new staff on food preparation techniques and kitchen protocols for consistency and quality.
  • Contributed to menu development by providing feedback on ingredient selection and dish presentation.
  • Assisted in inventory management by monitoring stock levels and organizing supplies effectively.
  • Created and implemented countless recipes that are still being used - standardized recipes*

Lead Line Cook

Stab's Prime Steak & Seafood
02.2024 - 05.2024
  • Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
  • Developed and implemented efficient workflows to enhance food preparation processes.
  • Trained and mentored new line cooks, improving team performance and cohesion.
  • Collaborated with management on menu planning, incorporating seasonal ingredients and trends.
  • Managed inventory levels, reducing waste through careful ordering and storage practices.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.

Sous Chef /Server Team Lead

Oak Lodge
08.2023 - 02.2024
  • Supervised kitchen staff to ensure timely and high-quality meal preparation.
  • Developed and executed menu items in collaboration with the head chef.
  • Trained new kitchen team members on proper cooking techniques and procedures.
  • Supervised event setups, ensuring compliance with safety and service standards.
  • Trained new staff on food handling procedures and equipment usage.
  • Monitored staff performance, providing constructive feedback to promote individual development and teamwork.
  • Increased efficiency by assisting in equipment setup, breakdown, and maintenance during events.
  • Demonstrated flexibility in handling diverse catering needs, from small gatherings to large corporate events.

Line Cook

Portobello's Grill
04.2023 - 01.2024
  • Prepared diverse menu items following standardized recipes and presentation guidelines.
  • Supervised kitchen staff to ensure efficient workflow and high-quality food preparation.
  • Trained new cooks on kitchen procedures and techniques, promoting skill development and teamwork.
  • Collaborated with front-of-house staff to streamline service timing during peak hours, improving overall efficiency.
  • Conducted inventory management, ensuring timely restocking of supplies while minimizing costs.
  • Evaluated cooking methods and equipment usage, identifying opportunities for process improvements in the kitchen.
  • Reduced waste by implementing proper storage techniques and inventory management.
  • Collaborated with executive chef to design creative daily specials, enhancing customer satisfaction.
  • Led line cook team in meeting high-volume demands during busy services, maintaining exceptional food quality standards.

HOH Line Cook

Chili's Bar and Grill
07.2020 - 08.2022
  • Prepared food items consistently according to Chili's recipes and standards.
  • Collaborated with team members to ensure timely service during peak hours.
  • Maintained cleanliness and organization of kitchen workspace following health guidelines.
  • Assisted in training new kitchen staff on procedures and equipment usage.
  • Monitored inventory levels, reporting shortages to management for timely replenishment.

Education

Associate of Science - Culinary Arts

Louisiana Culinary Institute
LA
08-2024

Associate of Science - Business Administration

Northwestern State University of Louisiana
Natchitoches, LA

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Customer service
  • Kitchen organization
  • Allergen awareness
  • Menu memorization
  • Butchery skills
  • Employee scheduling

Certification

  • Microsoft
  • ServSafe Management

Timeline

Sous Chef

Iverstine Farms
06.2025 - Current

Prep Chef

The Pearl
10.2024 - 06.2025

Prep Cook/Line Cook

Iverstine Farms
05.2024 - 08.2024

Lead Line Cook

Stab's Prime Steak & Seafood
02.2024 - 05.2024

Sous Chef /Server Team Lead

Oak Lodge
08.2023 - 02.2024

Line Cook

Portobello's Grill
04.2023 - 01.2024

HOH Line Cook

Chili's Bar and Grill
07.2020 - 08.2022

Associate of Science - Culinary Arts

Louisiana Culinary Institute

Associate of Science - Business Administration

Northwestern State University of Louisiana

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