Objective
To gain employment with a Leading Food Service Company where with my strengths I will be an asset towards exceeding Guest expectations.
Experience
IP CASINO RESORT AND SPA
May 2007 - Present
850 Bayview Ave, Biloxi, MS. 39530
RESTAURANT 32
Position: Sous Chef
Responsibilities: Operation of fine dining food service preparation for dinner including specials and their pricing, product ordering and receiving, food cost and labor control, kitchen organization, maintaining OSHA standards and discipline and any other duties t hat may arise.
AAA-Four Diamond Award
Wine Enthusiast ‘Americas Top Restaurants’ February 2007 and 2008
Sante Restaurant Awards ‘Certificate of Achievement’ for Culinary Hospitality, Traditional Cuisine, Southeast
BANQUETS
Responsibilities: Prep, cook and set-up for private parties, High Limit Gaming area, and Elite Services
HIGH TIDES/ROOM SERVICE/ADR
Responsibilities: Same functions as 32, but in a casual atmosphere. We provide food for up to five venues at once: High Tides (a 24/7-hour outlet), High Lights, Poker Room, Room Service, and Quench.
BUTTERMILK HILL RESTAURANT
November 2006 - May 2007
300 E. Third Street, Sylacauga, AL 35150
Position: Sous Chef
Responsibilities: Assist Executive Chef in daily operation of fine dining food service preparation for lunch and dinner.
PEARL RIVER RESORT August 2002 - November 2006
P. O. Box 6048, Hwy 16 West, Choctaw, MS 39350
Position: Room Chef
Management and Culinary requirements in outlets included: Scheduling, payroll control, menu writing and costing, purchasing, inventory, food and drink specials, special events, interviewing, training, maintaining OSHA standards, discipline, hiring and staff management.
VENTANAS MEXICAN CANTINA
Awarded Best Mexican Restaurant - Native South
Casino Player Magazine “The Best of Gaming 2004”
TUSCANO'S GARDEN (Italian - Fine Dining)
CHEF'S PAVILION BUFFET: Primary high volume outlet with $500,000 per month in gross revenue.
ECCO ITALIAN October 2001 - July 2002
4800 I 55 North Suite 6-B, Jackson, MS 39211
Telephone (601) 981-3339
Position held: Executive Chef
HUNTINGTON'S GRILLE September 1998 - September 2001
1001 County Line Road, Jackson, MS 39211
Telephone (601) 957-1515
Hired under Executive Chef Greg Brown September, 1998
Promoted to Executive Sous Chef under Rick Vashina August, 1999
Last position held: Executive Chef from September 2000 - September 2001
SPLENDORS OF VERSAILLES March 1998 - July 1998
Primo’s Northgate, 4330 North State St, Jackson MS 39206
Telephone (601) 982-2064
Experience: catering-delivery and function set up, room, and food display set-up, menu planning, staff, and inventory management
Position held: Sous Chef
UNIVERSITY CLUB (C.C.A.) October 1996 - November 1997
2200 Deposit Guaranty Plaza, Jackson, MS 39201
Telephone (601) 969-0006
Experience: fine dining, banquets, producing specials, produce ordering
Position held: Line Cook
MISSISSIPPI MANAGEMENT INCORPORATED
CAPITAL CLUB May 1996 - October 1996
Post Office Box 1432, Jackson, MS 39215-1432
Telephone (601) 969-7101
Experience: fine dining, staff and inventory management, menu costing, and planning, ordering, banquet food and display set-up
Position held: Sous Chef
RIVER HILLS CLUB March 1996 to May 1996
3600 Ridgewood Road, Jackson, MS 39211
Telephone (601) 362-6981
Experience: fine dining, staff and inventory management, producing specials
Position held: Assistant Chef
PEARL RIVER RESORT June 1995 – March 1996
P. O. Box 6048, Hwy 16 West, Choctaw, MS 39350
PHILLIP M‘s
Silver Star Hotel and Casino
Post Office Box 6048, Philadelphia, MS 39350
Telephone (800) 922-9988
Experience: preparation of fine dining cuisine
Position held: Lead Line Cook
WALT DISNEY WORLD COMPANY
Post Office Box 10,000, Lake Buena Vista, FL 32830
Telephone (407) 824-2222
Experience: Rotation throughout 22+ different restaurants/kitchens including Five Star fine dining, the Hollywood Brown Derby, themed buffets, 5000+ banquets
Last position held: Advanced Culinary
Education
CHOCTAW HOSPITALITY INSTITUTE 2002 - 2006
• Stratton Warren/ AS-400 (Purchasing and Payroll Systems)
• Kronos and Lawson (Payroll Processing Systems)
• Leading, Coaching and Counseling
• Legal Side of Management
• Labor Management & Effective Scheduling
• ServSafe: Certified until 2009
DISNEY CULINARY APPRENTICESHIP October 1991 – October 1994
Three year A. C. F. certified Culinary Apprenticeship. Program included courses Basic food knowledge, Sanitation, Nutrition, and Time Management.
COOPER HIGH SCHOOL: High School Diploma
Abilene, TX.
Certification
ServSafe: Certified until 2009
Skils
REFERENCES
Christopher R. Boyd
Galaxy Restaurant Manager,
Golden Moon PRR
(601) 575-2186
Scott P. Smith
Chef/Owner
Buttermilk Hill Restaurant
(205) 587-6890
Jason Parrish
Executive Chef
Jack’s New Orleans Bistro
(864) 221-8311
More detailed resume available upon request.