Jason Verdun Resumé

Skills Summary

Twenty years of restaurant experience included serving in Executive and Sous Chef positions
Extensive practical knowledge of food purveying, food costing, inventory management and hiring of kitchen staff
Strong knowledge of classic Japanese and French cuisines
Experience in helping to open several restaurants including a Michelin three star Japanese restaurant
Strong knowledge of knife skills, meat butchery and sauces
A great passion for food and food science

Work Experience

Roy's Waikoloa, Waikoloa, Big Island, Hawaii 12/06 - 07/07

Pacific Rim Cuisine

Executive Chef

Responsible for high volume restaurant, menu preparation, daily specials, staff hiring and training. Average daily covers of 300.

Merriman's Restaurant, Waimea, Big Island, Hawaii 12/06 - 07/07

Pacific Rim Cuisine

Saute Cook

Responsible for all fish and meat items on saut� station including daily specials. Also, responsible for working off-premise catered special events. Average daily covers of 140-160.

Hapuna Prince Hotel, Big Island, Hawaii

1/06 - 11/06

Broil, Cook II Hakone Japanese Restaurant and Steakhouse
Japanese Cuisine
Responsible for preparation of all hot items, sauces and meats for the steak house. Other duties include daily inventory, and ordering to maintain pars on all other restaurant inventories.

Safari Chefs, Big Island, Hawaii	1/05 - present
Private Chef Private chef company offering services to Big Island luxury homes. Oversee menu planning, food purveying and preparation , staffing and all service aspects of events.

Masa, New York, New York

9/04 - 12/04

Tournant Chef
Japanese Cuisine, 4 Star New York Times Rating and Mobile 5 Star Rating
Responsible for the classic preparation of hot items, soups and sauces in Masa and Bar Masa. Average daily covers of 32 at Masa and 100 covers at Bar Masa.

5 Ninth, New York, New York	4/04 - 8/04
Pastry and Tournant Chef Asian Cuisine Responsible for all pastry and dessert items as well as saucier and poissonier positions. Average covers of 140 per evening.

Nikko Japanese Restaurant, Hampton Cove, Alabama	3/03 - 12/03
Chef's Assistant Japanese Cuisine Responsible for broil and saut� stations and daily oversight of purveying and kitchen production. Average covers of 100 per evening.

Main Street Caf�, Madison, Alabama	5/02 - 2/03
Sous Chef New American Cuisine Responsible for all kitchen operations. Average covers of 200-300 per evening.

Pauli's Chophouse & Humphrey's Bar & Grill, Huntsville, Alabama	5/02 - 1/03
PM Kitchen Manager Steakhouse and BBQ Responsible for daily specials, ordering, processing and menu preparation. Also, responsible for training of kitchen personnel including saucier, broiler, fry and expediter stations. Average covers of 200-300 per evening.

Tallulah's Restaurant & Bar, Huntsville, Alabama	3/01 - 2/02
Executive Chef Mediterranean Cuisine Restaurant oversight of all food and beverage, ordering, processing, menu preparation, food costing, food and beverage inventory control & management, personnel training, and server orientation. Average covers of 60-100 per evening.

Mollie Teal's Restaurant & Bar, Huntsville, Alabama	9/98 - 3/01
Prep and Line Cook American French Cuisine Assistant kitchen supervisor responsible for menu writing, daily menu changes, supervision of bakery personnel, food inventory, and general kitchen & personnel oversight. Average covers of 100-150 per evening.

801 Franklin Restaurant & Bar, Huntsville, Alabama	3/98 - 9/98
Saut� and Broil Cook (same owners as below) New American French Cuisine Responsible for meat butchery, sauce preparation and all main food items. Covers of 60-80 per evening.

Pauli's Bar & Grill, Classic, Madison, Alabama	2/98 - 12/98
Saut� and Prep Cook American French Cuisine Line cook and middle person responsible for saut� and garde manger stations. Average covers from 125-135 per evening.

Education

The French Culinary Institute, New York, NY
Grand Diploma in Culinary Arts, June 16, 2004

Oakwood College, Huntsville, Alabama
Undergraduate studies, pre-engineering program 1993-1994

Hobbies
Bonsai, golf, billiards and scuba diving

www.safarichefs.com