1. Justin Yearwood
Address: 2675 South west 121 Terrace,
Miramar, Florida 33025 Phone: 954.445.0908 E-
mail: Gjwcatering@gmail.com

2. -Director of Culinary Operation -
• Results-oriented and dedicated professional with
hands-on experience in multi-unit food service
management experience in fine dining, casual
dining, and on/off-premise catering. Exemplify
superior skills in directing operations, promoting
business services, and guaranteeing quality of
operations to drive sales and service. Possess
strong ability to implement and maintain
operational systems and to provide high-level
guest satisfaction to attain organizational goals.

3. CAREER-RELATED SKILLS
Menu/Recipe Development and Planning Negotiation and Closing Time Management
High-Volume Food Preparation Inventory Control Purchasing Problem-Solving and Six Sigma Training
Beverage/Food Management Safety and Sanitation Leadership and Team Building
Budgeting Cost Containment Needs Assessment Guest Services Relations
Technical Skills: MS Office (Outlook, Word, Excel, PowerPoint), Micros, HIS, Delphi, P&L Analysis

4. Simple and clean

5. Clean Kitchen
Organize Consistant

6. Chic Style

7. Hamptons
Art Basel-Press Release

8. Leadership, Respect and Honor

9. Eye for Detail
DISPLAYS AND PRESENTATIONS

10. Fruit Display
Thai style (trained by Master Thai Garde manger chef)

11. Forage vegetable display
Pickled, Poached and Cured

12. Fruits and Berries

13. Thai style watermelon carving

14. Serrano ham- Mini Grill Cheese
Provoleta station, Horchata gazpacho, Smoked Ugly tomato Gazpacho, Mango and Saffron
Gazpacho,
Compressed Fruit with Sweet Carbonated Lime tea,
Dehydrated Conch Chowder
Cheese tasting
Provoleta, Fomager, Manchego, wafer waffles Miss Universe Fashion Show

15. -Pimento Smoked Duroc butt, Braised for 7 hours and pulled and topped on a salted semi sweet
Tostone. Then garnished with Micro planed Mexican queso blanco and micro cilantro.
-Mini turkey Sliders on a truffle butter toasted Brioche, topped with a Sous vide apple chutney

16. New York, Nassau, Miami, Toronto, San Antonio, Argentina,
COCKTAIL RECEPTION

17. Tempura Korean dusted Stone crab claws
St Regis

18. Sous vide baby Veal
Nassau

19. Pickled ginger and edame salad
garnish with micro shiso

20. Olive tapenade, Tomato and white
asparagus salad

21. Cantaloupe and honeydew Melon spheres, Dehydrated Prosciutto and
garnished with icesamalt crystal strings.
Avocado Foam- lime cured Hamachi Candied covered spices

22. Adapt with the times, clientele and Location
PLATED COLD AND HOT

23. Classic Fruit and Cheese

24. Thai Style bouillabaise
Food Art

25. A little This a little that
Sacher tart, Greek yogurt sphere, eggless
Private Dinners lemon custard, gianduja mousse

26. Pan Asian style
PROFESSIONAL SHOT PHOTOS

27. Seafood

29. Smoked Sweet soy and ponzu cured tuna topped with tobiko caviar
and fried lotus roots
Pan seared Stripe bass , Chayote, red curried and pumpkin Bisque,

30. Lamb English pea rissoto with vegetable ragout-
dessert trio- Mango cheese cake- dulce de leche mousse, smore with rose
water marshmallow

31. Align And Engage
PRODUCTION

32. Thai Coconut and Calabaza soup
Grapple and Asian pear salad tossed in a sweet ponzu vinaigrette
A Cobaya event is an underground event that supports a need! It is
a group of talented individuals who invest their time on creating 5
Cobaya Event
star Michelin service in an remote environment.
500 pp partnered with Wolfgang puck catering

33. Amenities

34. Apple tart, Vanilla Foam, pulled
Contact Info Venuace isomalt dome,
954-445-0908
Mavenoperationinc@gmail.com
http://www.linkedin.com/in/justinyear
wood