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Culinary Experience. Self-Employed Contractor. Traveling Chef. Offshore credentials TWIC card Executive Chef. Chef-Manager. Do Whatever It Takes Attitude" and a hands-on, lead by example management style+1 504 281 EMAIL AVAILABLE Orleans, LA 70130 Willing to relocate anywhere Authorized to work in the US for any employerSummaryChef Candidate's Name
PHONE NUMBER AVAILABLEEMAIL AVAILABLECulinary Associate Degree.ServSafe Manager certified.Private Chef.(EIN) Self-Employed ContractorPassionate Culinary Artist.Leadership/Management & Training:Trained and Managed between 5-20 kitchen staff across the United States.University settings.Fine dining RestaurantsGulf of Mexico Offshore facilities.Ability:I have the ability to perform the most difficult and complex tasks in cooking a variety of menu items.Food Preparation:1.Production Chef ordering and inventory. Considered an expert and work with a high degree of independence.2.Knife skills peel, chop,cut, slice, dice,etc.3.Operating a variety of cooking equipment and line station.Strengths:accountable for all culinary activities at various food establishments.Overseeing kitchen activities, training personnel, and overseeing product purchasing, and managing culinary budgets.Estimate food consumption and requisition or purchase foodStrength On hand:Select and develop recipes as well as standardize production recipes to ensure consistent quality.Establish presentation technique and quality standards, and plan and price menus.Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.Managerial skills:Manages production for 3 points of service:1.Restaurant.2.Retail.3.Catering.Able to multi-task,excellent communication skills phone/writing.Great customers care service.Computer skills involving the following programs.Microsoft/ Office Suite/ Word /Excel/Power point.Work experienceHurricane relief. Comp Boss Culinary and laundry Department Crew.Casey logistics. - Calhoun, GAAugust 2024 to PresentSupervisorCulinary and laundry Department Crew.CULINARY DEPARTMENTSpecific tasks include, cooking/service, set up lines by arranging food and/or dessertWash and stack dishes; clean and scrub pots and pans; clean conveyers, rackServing customers in a cafeteria or restaurant setting.LAUNDRY DEPARTMENTAttend to laundry machines and customers, ensuring safe and appropriate use of all machinesPerform routine service or minor repairs to malfunctioning machinesMark machines that are out-of-order and log for repairs as necessarySell detergent and other cleaning goods to customersWeigh and separate laundry for clients purchasing individual laundry servicesTraveling Executive ChefThe Hotel Task ForceAdd locationJune 2024 to PresentThe rowle involved stepping in to ensure seamless kitchen operations, maintaining high standards of food quality, and leading kitchen teams in the absence of regular chefs.Traveling Executive ChefChef on The Fly, LLCAdd locationAugust 2023 to PresentSome Responsibilities:Create customized menus based on client preferences, dietary restrictions, and local ingredientsPrepare and cook meals, hors d'oeuvres, and desserts for clients in various locationsManage all aspects of food preparation and presentation, including plating and garnishingConduct inventory management and ordering of food suppliesMaintain a clean and organized kitchen, ensuring adherence to food safety and sanitation standardsCommunicate with clients to ensure satisfaction with food and serviceCollaborate with Executive Chef to develop new menu items and recipesStay up-to-date with culinary trends and advancementsHelp with packing and unpacking kitchen supplies and equipmentSous Chef/Culinary ConsultantRuthella's New Orleans Cuisine LLC - New Orleans, LAJune 2014 to Present1.Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style.Consulting on new menu items for events.Food Kitchen Safety/Purchasing.Inventory Control Cost Reduction.Maintained control costs and successfully passed all state health and food safety inspections.LEADERSHIP Staff Leadership/Management & Training:Trained and managed between 5- 10 cooks and 10-15 kitchen staff within a world renowned restaurants/offshore kitchens.Sous Chef/Kitchen ManagerCenterPlate World War II museum - New Orleans, LAMay 2022 to July 2023Responsibilities:The Sous Chef III position is an hourly position and reports to a more senior Sous Chef or Executive Chef.It is the first level of supervision within a Centerplate commercial kitchen, performing functions and responsibilities that require a minimal to moderate level of difficulty and a less sophisticated level of detail, experience and expertise and complexity than Sous Chef II or Sous Chef IIIThe Sous Chef III assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing mannerThe Sous Chef III directs some aspects of food service production and service, ensuring that approved food safety and sanitation guidelines are followedWith guidance, the Sous Chef III supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shopThe Sous Chef III assists in training, mentoring and helping to develop other Culinarians, and in monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operationParticipate as part of Culinary Leadership Team to supervise a culinary department for the preparation of foods served to the customers in a consistent and timely mannerEnsure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food productsContribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by exampleHours are often extended or irregular to include nights, weekends and holidaysChef AssistantBrennan's Commissary Market - New Orleans, LAApril 2022 to September 2022Chef Assist.Adheres to the strict food safety and sanitation policies within the galley.Responsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logsRespond quickly to guest requests and ensure follow through of service delivery.Executive Chef/ Self-employed contractorComplete Logistical Services, LLCAdd locationFebruary 2022 to September 2022Commitment to controlling inventory and minimalizing food waste by utilizing standardized recipesEnsures all special requests and allergies are acknowledged, prepared and served accordingly.Adheres to the strict food safety and sanitation policies within the galley.Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient.Chefs Manual, standards and proceduresAnticipate the needs of both guests and crewAssists in the production and service of all Crew mealsResponsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logsRespond quickly to guest requests and ensure follow through of service deliveryAssist with breakfast, lunch, hors doeuvres and dinner preparation; as well as any special onboard eventsWork closely with the Executive Chef to ensure that the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to.Follow approved menus, standardized recipes, and food sanitation standardsWork with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely mannerAssist in orchestration of proper storage of deliveries in appropriate areas of the galleyComply FDA logs are completed on a daily, weekly and monthly basisCreate positive crew experiences and a healthy work environmentMaintain sanitation and cleanliness standards of the galley, storage rooms and galley crew roomsSupervision of the Back Porch, including but not limited to training, leading and directing to ensure the preparation and service of food items that are produced are in accordance to the menu as well as clean, stocked and organized at all times especially at the end of each dayResponsible for supervising and assisting the Galley Stewards with various tasks throughout the day. Various tasks could include but are not limited to; removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tableware.Lead Cook/Kitchen Hotel ManagementAmerican Cruise Lines (ACL)Add locationMarch 2022 to June 2022Lead Line cook my involved with the supervision of all aspects of food production including breakfast, lunch, and dinner.You assist the Executive Chef/Sous Chef with the preparation and service of all food related items that are produced in the galley in accordance to the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties.Responsibilities:
Commitment to controlling inventory and minimalizing food waste by utilizing standardized recipesEnsures all special requests and allergies are acknowledged, prepared and served accordingly.Adheres to the strict food safety and sanitation policies within the galley.Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient.Adheres to all American Cruise Lines standards, Chefs Manual, standards and proceduresAnticipate the needs of both guests and crewAssists in the production and service of all Crew mealsResponsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logsRespond quickly to guest requests and ensure follow through of service deliveryAssist with breakfast, lunch, hors doeuvres and dinner preparation; as well as any special onboard eventsWork closely with the Executive Chef to ensure that the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to.Follow approved menus, standardized recipes, and food sanitation standardsWork with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely mannerAssist in orchestration of proper storage of deliveries in appropriate areas of the galleyComply FDA logs are completed on a daily, weekly and monthly basisCreate positive crew experiences and a healthy work environmentMaintain sanitation and cleanliness standards of the galley, storage rooms and galley crew roomsSupervision of the Back Porch, including but not limited to training, leading and directing to ensure the preparation and service of food items that are produced are in accordance to the menu as well as clean, stocked and organized at all times especially at the end of each dayResponsible for supervising and assisting the Galley Stewards with various tasks throughout the day. Various tasks could include but are not limited to; removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tablewareDay CookSodexo Offshore remote site - New Orleans, LAOctober 2021 to June 2022MY job is provide oversight of food service and housekeeping staff for an offshore oil platform, which is accessed by helicopter from a heliport in Harahan, Louisiana. Reporting directly to the District Manager, this manager will have oversight of 10+ hourly employees and will typically work a schedule of equal rotation of 3 weeks on and 3 weeks off the rig.This position will involve the oversight of staff in a galley kitchen where a cycle menu is produced, feeding 100 persons on board, 4 times a day as well as the logistics surrounding the housekeeping, laundry for visitors and staff.Primary Responsibilities Include(but Are Not Limited To)daily oversight of all housekeeping, laundry, food service duties to include adherence to all food safety/HACCP guidelines, labeling/dating, temperature logs and staff training; the ability to work within existing financial costing models, operate within those financial parameters and produce weekly and monthly financial reports, P&L management;oversight of monthly inventory and ordering (including par level oversight); and/or planning, scheduling, staffing, training and motivating as needed to ensure stellar guest service is provide. Successful candidates will demonstrate experience, success and proficiency in the following areas: professional and polished written and verbal communication; hands-on cooking/culinary experience; managing budgets, especially along with food cost, labor cost; conflict resolution and problem-solving; multi-tasking, project management and prioritizing; taking initiative and working independently in order to achieve agreed upon business outcomes and to ensure set plans are followed; maintaining client relationship; and/orcomputer literacy including usage of Microsoft Office (specifically Excel) and our other food service programsLead Line CookGRAND ISLE RESTAURANT - New Orleans, LAApril 2017 to June 20181.Working closely with the kitchen supervisor/sous chef.Confirming the beginning of the shift procedures line checks dates of freshness and checking for any 86 items, supporting other line cooks when needed to assure ticket times, safety measures within kitchen operating supporting in closing duties.Chef/Kitchen ManagerCompass Group USA - New Orleans, LAJanuary 2015 to July 2017Responsibilities:MANAGER A 1.5 MILLION DOLLAR AccountExecute onsite Joseph S Clark High School.1.Meals to groups of up to 250 guestsMenu developmentGrilling, smoking, cooking and bakingLunch and Buffet presentation & stylingAccommodate dietary restrictions and specialty diets upon requestMaintain kitchen organization & cleanlinessOrdering & inventory managementSchedule, train & manage kitchen staff of up to 6 staffAbility to work evenings and weekendsEnsure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchenOverseeing and supervising the preparation and cooking of various food items, developing daily menu items and their preparation and garnishment.I was responsible for planning and directing food preparation in kitchens.This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.Essential Duties and Responsibilities:Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management styleManagement of all back of house staff in a high volume kitchen, including ongoing training, development, and follow upAchieve or exceed budgeted labor and other cost centers through proper planning and executionAssist in overseeing weekly and monthly inventories, and ordering of food and suppliesMaintain sanitation procedures and organization of work area adhering to all OSHA regulations.Lead Line Cook/Sous Chef(Compass Group) Flick Independent Schools Dining - New Orleans, LAAugust 2014 to June 2016Assist Managing with A 1.9 MILLION DOLLAR Account.1.Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management styleManagement of all back of house staff in a high volume kitchen, including ongoing training, development, and follow upAchieve or exceed budgeted labor and other cost centers through proper planning and executionAssist in overseeing weekly and monthly inventories, and ordering of food and suppliesMaintain sanitation procedures and organization of work area adhering to all OSHA regulations.Responsibilities:Execute onsite catered meals to groups of up to 150 guestsMenu developmentGrilling, smoking, cooking and bakingBuffet presentation & stylingAccommodate dietary restrictions and specialty diets upon requestMaintain kitchen organization & cleanlinessOrdering & inventory managementSchedule, train & manage kitchen staff of up to 6 staffAbility to work evenings and weekendsEnsure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchensOverseeing and I've assist in supervising the preparation and cooking of various food items, developing daily menu items and their preparation and garnishment.I was responsible for planning and directing food preparation in kitchens.This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.EducationDiploma in CNA, Nursing.Louisiana State University - Alexandria, LAAugust 1996 to May 1998Associate in Science (AS) in CommunicationsDelgado Community College - New Orleans, LAAugust 1990 to May 1993Associate in Culinary ArtsDelgado Community College - New Orleans, LAAugust 1990 to May 1993e.g. in General High School studyWalter L Cohen High School - New Orleans, LASeptember 1987 to June 1988SkillsBehavioral HealthAddiction CounselingCrisis InterventionCOST REDUCTION - 8 yearsINSPECTIONS - 10+ yearsPublic healthMaintenanceTime Management - 10+ yearsShift managementBaking - 10+ yearsProgram managementProfit & Loss - 10+ yearsConflict managementCulinary - 10+ yearsStrategic Planning - 10+ yearsPresentation Skills - 10+ yearsPizza MakerFood safetyPurchasingAdministrative Experience - 10+ yearsConflict ManagementManagement Experience - 10+ yearsBanquet experienceCrew managementMicrosoft Outlook - 10+ yearsServingForecastingLabor Cost AnalysisKitchen Staff - 10+ yearsP&L Management - 10+ yearsRestaurant Management - 10+ yearsFinancial Report Writingkitchen - 10+ yearsKitchen managementLine cookFood serviceCleaningCustomer service - 10+ yearsIndividual / Group CounselingIntake ExperienceBanquet Experience - 10+ yearsProfit & LossManagement - 10+ yearsFood serviceMotivational InterviewingEnglishChildhood development - 10+ yearsFinancial managementBasic MathSageForecastingExperienced - 10+ yearstraining - 10+ yearsPOSManufacturing - 10+ yearsCash handlingMental Health CounselingKitchen experience - 10+ yearsExcel - 10+ yearsCareer History: Lead line cook. Sous Chef.ik Offshore Camp boss. Chef manager. Overseeing and I've assist in supervising the preparation and cooking of various food items, developing daily menu items and their preparation and garnishment. Saut Cook: "chefs de partie." I've works preparing meats, poultry, fish and vegetables as needed to meet the restaurant's orders(over 200 covers) stationed at the kitchen's range. Responsibility of the saucier, or sauce chef, one of the kitchen's most skilled cooks. Assistant Chef: Assisted Chef's with purchasing,menu developing/recipe tasting/Overseeing-supporting crew-members job duties. Offshore Baker: The baking job includes being the night cook as well a member of the Baking team. Preparing: Breads- rolls-beignets-croissants-cakes-cookies-tarts-and truffles. Dietitian/Nutritionist: Planning weekly menu and executed daily meals for University students/Senior citizens/terminally ill patients servicing their diverse dietary needs. - 10+ yearsRetail salesTypingGroup TherapyCulinary Experience - 10+ yearsRestaurant experienceEnglishBusser - 10+ yearsServing Experience - 10+ yearsSupervising experiencePOS - 10+ yearsFood Preparation Experience - 10+ yearsFood service management - 10+ yearsAutism ExperienceFine dining experienceMeal Preparation - 10+ yearsSalesAssembly - 10+ yearsCleaning ExperienceSaute - 10+ yearsCase ManagementTeam Player - 10+ yearsKitchen Management Experience - 10+ yearsChef - 10+ yearsBUYING/PROCUREMENT - 10+ yearsProduct developmentFOOD SAFETY - 10+ yearsHotel experience - 10+ yearsRestaurant Experience - 10+ yearsLeadership - 10+ yearsProduct demosSupervising Experience - 10+ yearsNutritionWindowsProgram ManagementProgram DevelopmentChild & Family CounselingCooking - 10+ yearsBehavioral TherapyMenu planningSageSocial WorkCatering - 10+ yearsKnife skills - 10+ yearsCognitive Behavioral TherapyMicrosoft OfficeComputer Literacy - 10+ yearsCommunication skills - 10+ yearsFinancial Modeling - 10+ yearsINVENTORY - 10+ yearsProfit & lossServingTraining & developmentHospitality - 10+ yearsCustomer relationship management - 10+ yearsFood preparationAwardsSous Chef of the year.May 2015Ruthella's New Orleans Cuisine LLC. Awarded 2013-19Employee of the MonthNovember 2012(Centerplate food service)Ernest N. Morial Convention Center.Employee of the Month Awarded/2012.Certifications and licensesFood Handlerfood handler certificateServSafeFood Handler CertificationDriver's LicenseTWIC CardNovember 2020 to November 2026ServSafe certifiedMarch 2015 to March 2021Manager certificationsCNASkills testsCooking skills: Basic food preparation - PROFICIENTFebruary 2022View full score reportFood safety - PROFICIENTFebruary 2022View full score reportWork style: Reliability - PROFICIENTFebruary 2022View full score reportManagement & leadership skills: Impact & influence - PROFICIENTApril 2022View full score reportFood service fit: Crew member - COMPLETEDApril 2022View full score reportSupervisory skills: Motivating & assessing employees - COMPLETEDApril 2022View full score reportCustomer focus & orientation - COMPLETEDJune 2022View full score reportGeneral manager (hospitality) - COMPLETEDJuly 2022View full score reportBartending - PROFICIENTOctober 2022View full score reportAdditional informationSKILLSStrong points:Food Kitchen Safety/Purchasing Inventory Control Cost Reduction.Maintained control costs and successfully passed all state health and food safety inspections.Add more sections2024 Indeed - Cookies, Privacy and Terms - Your Privacy Choices |
