Summary
Overview
Work History
Education
Skills
Languages
Accomplishments
Recommendation
Personal Information
Timeline
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Jason Black

Sussex Inlet,NSW

Summary

Dynamic Executive Chef with a proven track record at the American Chief of Mission Residence, excelling in menu planning and event catering. Renowned for promoting American cuisine and maintaining food costs within budget. Adept at staff training and fostering creativity, delivering exceptional dining experiences for dignitaries and world leaders.

Overview

20
20
years of professional experience

Work History

Executive Chef / Food and Beverage Manager

American Chief of Mission Residence
Tokyo, Japan
01.2019 - 08.2024
  • Organized and implemented menus accordingly to dignitaries’ dietary needs
  • Cater large scale events up to 200 pax
  • Maintained house in a ordinary manor and maintained safety and work practices.
  • Organized outside replacement workers for large scale events
  • Maintained food and beverage cost within budgets for all events.
  • Promoted American food for agriculture America USDA on Instagram of Japan American Embassy via video and recipes.
  • Featured on the American embassy Tokyo instagram multiple, teaching how to make recipes and utilize American ingredients
  • Featured in the American embassy cook book which is shared with dignatries and world leaders world wide

Casual Chef

The Apollo
Ginza, Japan
09.2018 - 05.2019
  • Maintained quality standards, and arranged stations accordingly.

Head Chef

Deckhouse
08.2017 - 08.2018
  • Design and implement seasonal menus
  • Maintain running order of kitchen and cleanliness
  • Organize staff and train them with new dishes and techniques
  • Kept up to date with modern trends and techniques within the industry to make sure everything we do is fresh.
  • Maintain food cost and wage cost to an efficient level.

Head Chef

Love fish
Sydney, Australia
10.2016 - 04.2017
  • Head chef running a 200 seat capacity restaurant with 14 services with a kitchen brigade of 15 in total
  • Design and implement menu and weekly specials

Head Chef

The Bathers Pavilion
11.2015 - 10.2016
  • Create and continue with exceptional food of fine dining French cuisine with modern influences, control a team of 9 chefs and 4 kitchen hands
  • Whilst holding onto reputation and keeping the level of service for the restaurant scored 15.5 on the good food guide award

Head Chef

The lord Roberts Hotel
07.2015 - 11.2015

Head Chef

The Swanson
06.2014 - 07.2015

cdp/jnr sous

Icebergs dining room and bar
01.2012 - 05.2014
  • Company Overview: 2 hat restaurant
  • Quality control of overall produce of the kitchen
  • Maintain and control order in the kitchen
  • Plan new special and ala carte menu dishes
  • 2 hat restaurant

Commi- demi chef

Altitude Restaurant
05.2009 - 12.2010
  • Menu Planning
  • Buffet which includes knowledge of different countries cuisines
  • Function and canapé work
  • Altitude Restaurant 1 week working with Michel Roux senior while on promotion in Australia
  • Teamwork and Leadership skills
  • Fresh Pasta and pizza making

Apprentice Chef

Fresh Pizza and Pasta
04.2008 - 04.2009
  • Al carte

Apprentice Chef

Casa di Nico
07.2007 - 04.2008

Apprentice Chef

Shangri La Hotel Sydney
Sydney, Australia
12.2005 - 07.2007
  • Help assist head Chef

Apprentice Chef

Chili’s Restaurant
03.2004 - 03.2006

Education

Certificate III - Commercial Cookery

Ultimo Tafe
01.2008

Skills

  • Menu planning
  • Food safety
  • Event catering
  • Ingredient sourcing
  • Staff training
  • Cost control
  • Attention to detail
  • Creativity

Languages

  • English, fluent
  • Japanese, basic
  • Italian, basic

Accomplishments

  • Published in a presidential cookbook whilst working for the American embassy
  • Published whilst at Love Fish Barangaroo in Flavors of Sydney
  • Maintained 1 chef hat as Head Chef at the Bathers Pavilion
  • Reduced food cost and increased morale in Deckhouse Kitchen Woolwich

Recommendation

Raymond Greene, Director, American Institute in Taiwan, Taipei, Taiwan, It is a pleasure to recommend Jason Black for future employment. Jason served as my residence manager and chef during my 2021-2024 tenure as Deputy Chief of Mission at U.S. Embassy Tokyo, Japan. Jason’s culinary and managerial skills were exceptional in equal measures. Tokyo hosts more Michelin star restaurants than New York, Paris, and London combined along with some of the most discerning palates in the world. Yet, cabinet ministers, corporate executives, and senior diplomats constantly lavished praise on Jason’s ability to create unique and delectable dishes. As residence manager overseeing a four-person team, Jason ran a tight and high morale ship. Jason put a premium on training and mentorship. In my 28-year Foreign Service career, I have never seen a household run as efficiently. What especially amazed me was Jason’s flexibility and calm under pressure. On repeated occasions, we had to suddenly arrange a formal dinner or large event for a visiting senior U.S. delegation. Every time, Jason calmly organized his staff to make the necessary preparations and adjustments, never once missing a beat. My only complaint about Jason was that he didn’t take my offer to join me in Taipei to run our Chief of Mission household staff. I understand his reluctance to move to a totally new environment, but he has set an impossible standard for our team in here in Taiwan.

Personal Information

Citizenship: Australian Citizen

Timeline

Executive Chef / Food and Beverage Manager

American Chief of Mission Residence
01.2019 - 08.2024

Casual Chef

The Apollo
09.2018 - 05.2019

Head Chef

Deckhouse
08.2017 - 08.2018

Head Chef

Love fish
10.2016 - 04.2017

Head Chef

The Bathers Pavilion
11.2015 - 10.2016

Head Chef

The lord Roberts Hotel
07.2015 - 11.2015

Head Chef

The Swanson
06.2014 - 07.2015

cdp/jnr sous

Icebergs dining room and bar
01.2012 - 05.2014

Commi- demi chef

Altitude Restaurant
05.2009 - 12.2010

Apprentice Chef

Fresh Pizza and Pasta
04.2008 - 04.2009

Apprentice Chef

Casa di Nico
07.2007 - 04.2008

Apprentice Chef

Shangri La Hotel Sydney
12.2005 - 07.2007

Apprentice Chef

Chili’s Restaurant
03.2004 - 03.2006

Certificate III - Commercial Cookery

Ultimo Tafe
Jason Black