Jauna Wesson
Gulfport,MS
Summary
Culinary professional prepared for high-pressure kitchen environments with focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.
Overview
23
23
years of professional experience
Work History
Line Cook
Creole Cuisines Concepts/ Flamingo Landing
04.2025 - 08.2025
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Line Cook
Coterie Restaurant & Oyster Bar-Long Beach
06.2024 - 11.2024
- Provided excellent culinary experiences for dining patrons. Positions held on fry, grill, saute, oyster grill, and prep.
- Plated and presented all dishes to match established restaurant standards.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Line Cook
Flamingo Landing
06.2023 - 06.2024
- Provided delicious dishes to dining patrons. Duties included saute station, prepping duties, and pantry.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
Line Cook Berkman's Place-Augusta's
Augusta National Golf Club/ Masters Tournament
03.2022 - 04.2022
- Preparing food for club members. While assuring foods are properly prepared with high standards.
Beverage Server
Islandview Casino and Resort
03.2021 - 12.2021
- Completed mandatory alcohol server training to comply with local regulations and maintain a safe environment for patrons.
- Developed rapport with regular customers, fostering loyalty and repeat business.
- Enhanced customer satisfaction by promptly serving beverages and attending to special requests.
Beverage Server/ Beverage Server Trainer
Caeser's Entertainment/Harrah's Casino
07.2010 - 03.2012
- Assisting gaming patrons with beverage needs.
Beverage Server/ Bartender/Barback
Argosy/Belle of Baton Rouge Casino
02.2003 - 07.2010
- An ambassador educating gaming patrons about the bar's inventory while assisting in decision making. Offering recommendations based on guest's likes and dislikes.
Education
Associate of Occupational Studies - Hospitality and Culinary Management
Louisiana Culinary Institute
Baton Rouge, LA01.2023
Associate of Occupational Studies - Culinary Art-Advanced Culinary Arts
Louisiana Culinary Institute
Baton Rouge, LA01.2022
Skills
- ServSafe certified since 2019
- Skilled in human resources practices for the hospitality industry
- Competent in hospitality industry promotion
- Completion of NRA ManageFirst program
- Commitment to workplace professionalism
- Service excellence
- Trustworthy and accountable
- Meal preparation expertise
- Understanding of food safety practices
- Proficient in various grilling styles
- Expertise in frying techniques
- Visual food styling
- Allergen safety protocols
- Effective portion management
- Team training facilitation
- Culinary support processes
- Ingredient measurement proficiency
Timeline
Line Cook
Creole Cuisines Concepts/ Flamingo Landing
04.2025 - 08.2025
Line Cook
Coterie Restaurant & Oyster Bar-Long Beach
06.2024 - 11.2024
Line Cook
Flamingo Landing
06.2023 - 06.2024
Line Cook Berkman's Place-Augusta's
Augusta National Golf Club/ Masters Tournament
03.2022 - 04.2022
Beverage Server
Islandview Casino and Resort
03.2021 - 12.2021
Beverage Server/ Beverage Server Trainer
Caeser's Entertainment/Harrah's Casino
07.2010 - 03.2012
Beverage Server/ Bartender/Barback
Argosy/Belle of Baton Rouge Casino
02.2003 - 07.2010
Associate of Occupational Studies - Hospitality and Culinary Management
Louisiana Culinary Institute
Associate of Occupational Studies - Culinary Art-Advanced Culinary Arts
Louisiana Culinary Institute
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