Jorge Lema
Line Cook at Brooklake Country Club- Claim this Profile
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English -
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Spanish -
Topline Score
Bio
Credentials
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NY state food certificatin
-Aug, 2006- Nov, 2024 -
CERTIFIED PROFESSIONAL FOOD MANAGER
ANSI/ FOOD SAFETYFeb, 2016- Nov, 2024 -
Gluten Free Certified NY, City
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Experience
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Brooklake Country Club
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Events Services
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1 - 100 Employee
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Line Cook
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Mar 2018 - Present
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Delicious Hights Rest
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Bekerly Hights
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lead cook/ sous chef
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Jan 2017 - Jan 2018
Working on sautéed line and grill station, Food preparation and presentation. Working on sautéed line and grill station, Food preparation and presentation.
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Pomptonian Food Services
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United States
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Food and Beverage Manufacturing
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1 - 100 Employee
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Personal Chef/ Head Cook/ Supervisor
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Sep 2013 - Dec 2016
Mentored and Execute Menu Presentation and Teamwork Waste control, Supervision & Production Mentored and Execute Menu Presentation and Teamwork Waste control, Supervision & Production
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LREI/Cater to you
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New York ,NY
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Chef manager
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Aug 2006 - Apr 2012
Managed all aspects of kitchen and menu for 2 schools Cater special events, supervised 9 personal personnel Responsible for food cost control, inventory and purchasing Ensure compliance with all regulatory standards Developed and maintain production, teamwork and morale of the kitchen team Managed all aspects of kitchen and menu for 2 schools Cater special events, supervised 9 personal personnel Responsible for food cost control, inventory and purchasing Ensure compliance with all regulatory standards Developed and maintain production, teamwork and morale of the kitchen team
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Water's Edge Restaurant
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Long Island City New York
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Line Producer
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Sep 2005 - Sep 2006
Prepared and managed all aspects of catered events Prepared and managed all aspects of catered events
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Seppis New York
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123 west 56th street New York
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Saucier/chef the Partie/ Chef the Cuisine
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Oct 1998 - Jul 2005
Managed kitchen operations for French Mediterranean restaurant, perform interviewing, hiring and dismissal of employees, purchase and pricing for full menu reducing waste through control and utilization of food. Perform butchering of fresh meat/seafood and prepare soups and sauces. Managed kitchen operations for French Mediterranean restaurant, perform interviewing, hiring and dismissal of employees, purchase and pricing for full menu reducing waste through control and utilization of food. Perform butchering of fresh meat/seafood and prepare soups and sauces.
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Osteria del Circo/Le Cirque Rest..
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153 52th street New York , NY
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Garde Manger/Pasta/ Sauteéd & Line Cook
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Nov 1996 - Jun 1998
Preparation and presentation of basic Italian cuisine Trained and supervised assistant in garde manger and pasta station Preparation and presentation of basic Italian cuisine Trained and supervised assistant in garde manger and pasta station
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Daniella Ristorante
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Greater New York City Area
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Line Cook
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Nov 1995 - Nov 1996
Production and presentation of basic Italian Production and presentation of basic Italian
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Fresco Italian Restaurant
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United States
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Food and Beverage Services
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1 - 100 Employee
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Line Cook/ Garde Manger
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Sep 1993 - Oct 1995
Assisted in all production and presentation of plated desserts Assisted with all mis en place for sauté, garde manger and pasta stations Assisted in all production and presentation of plated desserts Assisted with all mis en place for sauté, garde manger and pasta stations
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Education
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1982 - 1987
Juan Bautista Vazquez HS
Natural Resources/Conservation, General
Community
