1. James J. Bass
5201 Collin Mckinney Pkwy Mckinney Tx, 75070  (214) 384-1797  1topchef82@gmail.com
Objective
Extremely-passionate and motivated Young Sous Chef, Eager to learn more and deliver exceptional
culinary services utilizing profound cooking skills, station coordination, and strong teamwork abilities in
order to orchestrate a positive kitchen environment.
Qualification Highlights
 1.5 Years Experience In Sous Chef Role
 Extensive knowledge in all areas of restaurant,and hotel operations
 Exceptional ability to lead and train staff and organize and coordinate activities
 Outstanding skills in cooking and preparing a variety of foods
 Strong knowledge of food preparation and presentation methods, techniques, and quality
standards, along with inventory and stocking methods.
Professional Experience
State & Allen Kitchen + Bar/Nodding Donkey/Savory Catering April 15-Current
Sous Chef
• Assisted and supported the executive chef in routine and specific tasks
• 250-300+ covers daily
• Catering
• Actively interacted with guests
• Produced daily specials
• Monthly Inventory
• Developed new menu items
• Established daily priorities and delegate work to culinary staff
• Communicated additions and changes in assignments with catering staff
• Handled concerns in the kitchen
Sheraton Suites Market Center Dallas August 14-April 15
Line Cook
80-100 Covers Lunch/Dinner Shift, responsible for daily line set-up, menu prep, execucetion of all plated
dishes
Westin Hotel Wheeling, IL March 14-August 14
Banquet Cook II Hot/Cold
Experience in large number preparations, that Consist of Breakfast,Lunch, Dinner, including personal
omelet station.

2. Rodan- Asian Infusion Restaurant March14-June14
Jr Sous Chef
80-150 Covers Brunch/Dinner shift, Assist in menu change, ordering, prep, and execution of menu. (Had
Four Dishes On Menu)
Blackstone Renaissance Hotel,Chicago, IL July 11-Nov 13
Cook (Mercat A La Planxa)- (Bodega 5)-(Cafeteria Chef)
80-200 sandwiches in upscale Sandwich Shop (Bodega 5)
Cafeteria Chef,in charge of producing three meals a day menu for 250-300 staff members (Breakfast,
Lunch, and Dinner), in charge of keeping the cafeteria a comfortable and healthy environment, keep a
very smooth operation, always clean, and 100% Sanitation and fresh food
Norwegian Cruise Line Honolulu, HI March 11 – May 11
Line Cook
Responsible for daily opening of kitchen, 100-120 Omelets for breakfast at personal station, responsible
for carving station in same shift, responsible for all sanitation requirements and training
Hilton Anatole Hotel, Dallas, TXAug 07-Feburary 11
Lead Line Cook
Worked on the line and assisted in different kitchens throughout conventional size hotel, Sautee, grill/fry,
salad station, assisted in Garde Manger and expedite station, flexible abilities and able to effectively work
for 3 shift times: Breakfast,Lunch, and Dinner, responsible for 80-150 covers with Room
Service/Amenities and 200-300+ covers in restaurant per day, food safety and sanitation-insuring all
proper safety cooking methods and sanitation
EDUCATION/ CERTIFICATIONS
Le Cordon Bleu College of Culinary Arts Chicago, Chicago, IL
Associate of Applied Science in Le Cordon Bleu Culinary Arts Nov 07
City Of Dallas Food Handler Certification
Texas Food Safety Manager Certification