Oscar Jamerson
Chesapeake
Summary
Chef with 20 years of experience cooking in a variety of environments. Results-driven professional highly experienced Natural leader and operational problem-solver successful at maintaining budgets, overseeing staff and optimizing program operations. Effectively leverage interpersonal communication skills to develop long-lasting relationships.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Executive Chef
Springhill Suites by Marriott
02.2023 - Current
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations
- Worked closely with front-of-house staff to coordinate timing of courses for optimal guest experience during busy service periods
- Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
- Created and standardized recipes for consistent quality across multiple locations
Executive Chef
Delta By Marriott
05.2023 - 11.2023
- Created recipes and prepared advanced dishes
- Hired, managed, and trained kitchen staff
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents
- Oversaw food preparation and monitored safety protocols
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Managed and motivated employees to be productive and engaged in work
- Accomplished multiple tasks within established timeframes
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground
- Onboarded new employees with training and new hire documentation
Executive Chef
City Experiences
05.2022 - 12.2022
- Developed kitchen staff through training, disciplinary action and performance reviews
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Obtained fresh, local ingredients to lower grocery costs
Site Coordinator/ School Nutrition
Chesapeake Public Schools
05.2017 - 07.2022
- Manage multiple nutrition services staff
- Supervise, evaluates, and trains school nutrition personnel
- Scheduled staff and volunteers to cover all necessary duties during planned events
- Maintains time cards for employees under his/her supervision
- Prepares food and supply orders by school sites
- Maintains daily inventory of food and supplies by school sites
- Submits school monthly inventory reports to Central Office
- Assures proper collection and deposits of school nutrition receipts for each school
- Insures student and staff accounts are accurately maintained
- Responsible for meeting budgetary goals by school site
- Recommends to Supervisor the appointment, termination, transfer, and scheduling of school nutrition personnel
- Supervised crew of 40 employees
- Coached management on communication tactics with staff and customers regarding organization changes
- Recruited volunteers to assist with fundraising and community outreach
- Supported senior leadership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, resourcing, risk mitigation and proposal development for various events
Kitchen Supervisor
Aramark
09.2009 - 06.2011
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Supervise 20 to 30 inmates in preparation of 1500 meals for breakfast, lunch and dinner
- Verified proper portion sizes and consistently attained high food quality standards according to Aramark's protocol
- Instructed new inmates and staff in proper food preparation, food storage, use of kitchen equipment, utensils, sanitation and safety issues
- Responsible for receiving food
- Responsible for proper storage of food items in pantry
- Developed and standardized new recipes to diversify kitchen offerings
- Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings
Sous Chef
Marriott Hotel
05.2008 - 01.2009
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Led shifts while personally preparing food items and executing requests based on required specifications
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in appropriate storage room, walk-in refrigerator, freezer or cooler
- Wrote nightly dinner specials for two restaurants
- Record time card hours nightly to the executive chef
- Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions
- Created exciting dishes to draw in clientele and increase revenues
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation
- Performed as head chef as needed to maintain team productivity and restaurant quality
- Supervised all kitchen food preparation while operating in demanding, high-volume environment
Line Cook
Mahi Ma's Seafood & Sushi Saloon
12.2007 - 06.2008
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Worked grill and broiler stations
- Responsible for closing and sanitation of kitchen
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food
- Kept stations stocked and ready for use to maximize productivity
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving
- Operated fryers and grills according to instructions to maintain safety and food quality
- Prepared more than 300 dishes per day in fast-paced environment while maintaining high customer satisfaction rate
Production Chef
Sage Dining Service/Cape Henry Collegiate Schools
05.2004 - 06.2005
- Responsible for supervising and cooking 1500 lunch meals for students daily
- Responsible for doing inventory each week
- Write production schedule
- Receive food Items
- Supervise all banquet functions
- Assisted Food Director with day to day operations
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency
- Enforced proper sanitation practices to prevent spoiling or contamination of foods
- Prepared more than 500 dishes per day in fast-paced environment while maintaining high customer satisfaction rate
Sous Chef
Waterside Sheraton Hotel
05.2004 - 04.2005
- Supervise p.m
- Line and banquet operations
- Responsible for nightly specials
- Responsible for safety and securing and locking kitchen each night
- Order produce as needed
- Assisted Chef in food and labor cost
- Supervised all kitchen food preparation while operating in demanding, high-volume environment
- Directed staff in restaurant kitchen as well as in field when completing catering jobs
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Monitored and improved work of 10 team members producing over 100 meals per night
Banquet Chef
Virginia Beach Resort Hotel
03.2003 - 05.2004
- Responsible for planning and executing Sunday brunch
- Supervise and prepare all food items for specials events
- Maintain safety and cleanliness of kitchen
- Make all soups and sauce for banquet and line each night
- Created daily specials for all shifts
- Managed kitchen staff team of 10 and assigned various stages of food production
Culinary Specialist
United States Navy
09.1999 - 01.2003
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and Navy policies
- Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing
Education
Bachelor of Science - Hospitality Management
Kansas St University
Online01-2027
Associate of Science - Culinary Arts
Johnson & Wales University
Norfolk, VA12.2001
Skills
- Cake decorating experience
- Management
- Food service
- Food handling
- Team player
- Leadership
- Supervising experience
- Budgeting
- Team management
- Planned effective cooking schedule
- Food preparation
- Hospitality and service industry background
- Restaurant experience
- Hotel experience
- Mentorship and training
- Labor Cost Analysis
- Staff scheduling
- Beautiful presentation of food procedures
- Forecasting
- Analysis skills
- Recording temperatures of food items
- Strong attention to safe food handling
- Fine dining experience
- Customer support
- Kitchen experience
- Service-oriented
- Extensive catering background
- Institutional and batch cooking
- Kitchen management
Certification
ServSafe
Timeline
Executive Chef
Delta By Marriott
05.2023 - 11.2023
Executive Chef
Springhill Suites by Marriott
02.2023 - Current
Executive Chef
City Experiences
05.2022 - 12.2022
Site Coordinator/ School Nutrition
Chesapeake Public Schools
05.2017 - 07.2022
Kitchen Supervisor
Aramark
09.2009 - 06.2011
Sous Chef
Marriott Hotel
05.2008 - 01.2009
Line Cook
Mahi Ma's Seafood & Sushi Saloon
12.2007 - 06.2008
Production Chef
Sage Dining Service/Cape Henry Collegiate Schools
05.2004 - 06.2005
Sous Chef
Waterside Sheraton Hotel
05.2004 - 04.2005
Banquet Chef
Virginia Beach Resort Hotel
03.2003 - 05.2004
Culinary Specialist
United States Navy
09.1999 - 01.2003
Associate of Science - Culinary Arts
Johnson & Wales University
ServSafe
Bachelor of Science - Hospitality Management
Kansas St University
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