Objective
I am an experienced chef seeking a position within a company, which would benefit from my experience, enhanced skills, and dedication.
Experience
Trinity Catering Company 12/2012 - Present
219 Corporate Dr
Houma, Louisiana
Chef for Oil Rig
• Create menus for rig
• Create daily specials to ensure cost reduction using over stocked supplies
• Ensure proper temperature of food for proper sanitation
• Ensure all food served timely and properly executed
• Order supplies and equipment for rig – always ensuring cost cutting measures for purchases
• Ensure that food supply is rotated to reduce food loss
• Maintain a budget for company- always calculating cost ensuring my restaurant stays within budget
• Daily computed a budget for rig
• Ensure proper sanitation for all foods
• Practice proper safety practices
MGM- Beau Rivage Casino 03/2011 – 11/2012
875 Beach Blvd Supervisor – Chef Christian
Biloxi, Ms 39530 Phone Number: 228-385-7111
Sous Chef/Supervisor
• Supervise 40 restaurant workers
• Responsible for scheduling of staff, hiring and firing of staff
• Create menus for restaurant
• Create daily specials to ensure cost reduction using over stocked supplies
• Train employees in proper procedures of prep, sauté, broil, fry, grill, baking and plating of foods
• Ensure proper temperature of food for proper sanitation
• Ensure all orders are served timely and properly executed
• Order supplies and equipment for restaurant – always ensuring cost cutting measures for purchases
• Electronically maintain inventory for supplies and equipment received always checking for quantity and accuracy of items.
• Ensure that food supply is rotated to reduce food loss
• Maintain a budget for restaurant- always calculating cost ensuring my restaurant stays within budget
• Properly enter all information into computerized system. This duty requires that I create a nightly MOD (Minutes of Duties) which allows the Executive Chef visible access of all functions for the restaurant.
• Daily computed a budget for each shifts
• Documented discipline problems with personnel and suggestions for improvement for the next shift.
• Ensure proper sanitation for restaurant, passing every inspection during my tenure
• Train employees in proper sanitation practices
• Train employees in proper safety practices, and ensure that employees adhere to practices to avoid personal and property loss for restaurant
I had an accident while off duty. I had not been in the position long enough to build up leave to cover my time off, so I voluntarily resigned the position.
Global Employment Services 06/2010 – 02/2011
1703 Old Mobile Avenue Supervisor: Faith
Pascagoula, Ms 39567 Phone Number: 228-762-9899
Oil Spillage Clean Up Foreman
I accepted this position because I was having difficulty finding a job in my career field.
• Foreman of a group of 10 employees
• Ensured all areas assigned to my group were cleaned properly following Federal guidelines regarding hazmat
• Ensured all employees adhere to safety practices to avoid personal and property damage
• Completed more than 80 hours of hazmat classes and have excelled in every course
Al Frescos Italian Restaurant 1/2009 – 05/2010
Ocean Springs, MS US Supervisor: Chef Chris Back
Phone Number: 228-369-0329
Kitchen Manager
• Kitchen manager, supervising 5 kitchen employees
• Performed the duty of Restaurant closing Manager three nights per week
• Supervised and trained kitchen employees on prep, Sauté', Broil, Fry, Grill
• Created daily specials to help maintain cost control by using over stocked supplies
• Ensured proper sanitation for restaurant, passing every inspection during my tenure
• Ordered and maintained all inventory for the restaurant
Because of the economy, and because I was the last kitchen manager hired, one of the branches of this store closed and I was subsequently laid off.
Mc Kendrick’s Steak House 1/2007 - 12/2008
Atlanta, GA U Supervisor: Chef Tom
Phone Number: 770-394-8300
Internship for Culinary College
• Trained for managerial operations for a casual, fine dining restaurant
• Worked all positions such as server, hostess, bus person, dishwasher, prep cook, kitchen manager, sous chef, executive chef
• Gained understanding of comps, voids, menu items, cash registers, maintaining inventory, maintaining retention of customers and supervision of employees
I resigned this position to return home after completion of Culinary School.
Education
EDUCATION:
St Martin High School
Ocean Springs, MS US
Graduation - 05-2004
Major: Graduation from High School
GPA: 3.0
International Culinary School of Art Institute of Atlanta
Atlanta, GA US
Associate Degree - 1/2008
Major: Culinary Arts
GPA: 3.0
Certification
TWIC
Safe Serve
Fork lift license
Skils
Managerial Skills, Organizational Skills, Expert Cooking Skills