Jason M. Tom

PROFESSIONAL CERTIFICATIONS

ServSafe: Food Protection Manager Certifcation -  Exp. May 6, 2024

ServSafe: Massachusetts Allergen Training - Exp. November 6, 2023

American Health And Safety Institute Choke Saver Training - Exp. August 6, 2020

Massacusetts TIPS (T.I.P.S. - Training and Intervention Procedures for Servers of alcohol) Certification - Exp. Oct 1, 2021



PROFESSIONAL EXPERIENCE

Night Market,  Cambridge, MA USA, September 2014 - April 2019

Chef

  • Assisted opening of a 48 seat Asian street food inspired restaurant including line and storage design and mise en place set-up

  • Staff, train, and manage BOH staff of up to 12 cooks and dishwashers

  • Build systems to ensure consistent and delicious food

  • Conceive, prepare and execute menu items and specials Control food cost through daily ordering and monthly inventory

  • Control labor cost through appropriate staffing


Grass Fed, Jamaica Plain, MA USA October 2013 - September 2014

Krista Kranyak, Owner

Supervisor

  • Staffed, trained, and managed a staff of 20 combined FOH and BOH staff

  • Built systems to ensure consistent product, easy continuity for a high turnover staff, and cost control

  • Controlled food cost through daily ordering from 25% to 21% and monthly inventory

  • Ensured a high level of quality in customer service as well as quality of food

  • Ordered and controlled inventory on beer, wine, and liquor, as well as ran specials

  • Managed and ran payroll for the entire staff


Stir Boston, Boston, MA USA, http://www.stirboston.com , September 2012 - September 2013

Barbara Lynch, Chef/Owner, Kristen Kish, Chef de Cuisine, Eric Leblanc, Chef de Cusine

Assistant Chef

  • Assisted Top Chef Season 10 winner, Kristen Kish

  • Prepare and execute 5-11 course demonstration dinners alone for 10 patrons nightly

  • Control food cost through daily ordering from 23% to 18% and monthly inventory

  • Create and execute classes based on culinary regions, cookbooks and themes


Moksa Restaurant, Cambridge, MA USA, February 2012 - August 2012

Patricia Yeo, Executive Chef

Sous Chef/Chef de Cuisine

  • Assisted the opening including line and storage design and mise en place set-up for Top Chef Master, Patricia Yeo

  • Oversaw team of 10 line cooks and two other sous chefs

  • Responsible for making all back of the house human resources decisions including hiring, releasing, salary and scheduling

  • Controlled and monitored food cost through ordering and regulation of menu pricing from 28% to 19%

  • Created and executed daily list of no less than 3 specials plus all desserts

  • Supervised and monitored all food quality


Island Creek Oyster Bar, Boston, MA USA, http://www.islandcreekoysterbar.com February 2011 - February 2012

Jeremy Sewall, Executive Chef

Rounds Cook

  • Prepared and executed dishes for all stations, sauté, grill, hot appetizer and raw bar on a rotating basis

  • Created and executed specials and amuse-bouches

  • Executed an average of 350, and up to 450 covers nightly

American Seasons, Nantucket, MA USA, http://www.americanseasons.com Summer/Fall 2008 - 2010

Michael LaScola, Chef/Owner

Rounds Cook

  • Prepared and executed dishes for all stations, sauté, grill, hot appetizer and plating/expo on a rotating basis

  • Butchered and portioned proteins including fish, poultry and whole pig

  • Developed and executed specials and charcuterie items

  • Assisted in ordering and inventory control

  • Executed up to 220 covers nightly at the height of the season


East by Northeast, Cambridge, MA USA, January 2010 - May 2010

Philip Tang, Chef/Owner

Cook

  • Assisted in the opening of the 24 seat restaurant

  • Prepared and executed all menu items including hand-made dumplings, noodles and breads

  • Assisted in the butchery of whole pigs twice monthly


The Rendezvous in Central Square, Cambridge, MA USA, June 2007 - May 2008

Steve Johnson, Chef/Owner

AM Prep Cook/Line Cook

  • Processed intake of all orders including organization of all storage and proper product rotation

  • Produced line-ready mise en place including stocks, sauces, compotes, hand-made pastas, pastries, and fabricated cuts of meat

  • Executed all dishes including composing salads and plating desserts for the pantry station.


Chez Henri, Cambridge, MA USA, January 2005 - June 2007

Paul O’Connell, Chef/Owner

Rounds Cook promoted from Garde Manger cook January 2007

  • Prepared, executed and plated menu items from all stations on a rotating basis


EDUCATION

Colby College May 2000

Bachelor of Arts in English with Creative Writing/Fiction Concentration,                           

East Asian Studies with Chinese Culture Concentration (double major)

Honors: Dr. Ralph J. Bunche Scholarship


ADDITIONAL EXPERIENCE

Trade Show Representative, Eurobrew, Inc.  2004 - 2006

Mutual Fund Accountant/Custodian, State Street Corporation 2001 - 2006

Music Reviewer, The Weekly Dig (http://www.digboston.com) 2000 - 2001