Objective
Career Objective
To join an organization in a management capacity where I can apply my leadership and management skill toward improving the company's growth and vision as a successful restaurant leader.
Professional Profile
Accomplished professional with over 18+ years experience in the hospitality industry. Proven track record in high volume, multi-unit operations and kitchen management.Solid background in menu development and proven ability to facilitate and capitalize on restaurant food trends, bottom - line responsibility for costs, planning, production and streamlining on labor costs.
Experience
2000-2004 Production Kitchen Sous chef and Employee Cafeteria, Buffet Harrah`s Casino New Orleans, LA. Worked directly under chef with daily menu items on a consist basics. Prepared all soups, sauces, stuffing , salad dressing,gravies and meats for employee cafeteria and buffet.Able to use and maintain broiler, saute and fry station. Ensured a high level of cleanliness and safe food handling at all times. Prepared daily food production sheets and pars as necessary.
2004-2005 Sous Chef,Buffet Chef Beau Rivage Casino Resort Hotel Biloxi, MS
Member of development team of this multi faceted facility, helping to create and implement standard operation procedures for BOH manuals, station, prep list, order guides and production lists instrumental in creating food service concept and direction through recipe development, standards of presentation and pricing strategies. Consistently met or exceeded all budgeted targets for costs of goods and labor. Directly responsible for food cost, scheduling and productivity,estimated $18+million in food & beverage sales in 2004. Supervised four sous chef and fifty employees.
2005-2006 Sous Chef Birmingham Marriott Hotel Birmingham,AL
Responsible for the entire kitchen operation and banquets,in conjunction with Chef, all employee,food cost, labor, new menu items,proper sanitation,training,cost controls,guests and employee satisfaction.
2006-2008 Besh Steak House at Harrahs Casino New Orleans,LA
Opening team member (Post Katrina) setting quality standards in grill and brolier operation responsible for specials, as well butchery, sauce help create plate presentation and menu standards.
2007-Currently Favorotie Catering Company New Orleans,LA
Responsible for setting up off-site banquets for 50 to 350 people. Also responsible for preparing action stations such as grill, frying, pasta, and eggs station also including buffet style banquets. This is my company owned and operated my business has faced hardship due to the recession.
Education
Rabouin L.E. Magnet - High School Graduate, 1989
Certification
Beau Rivage Resort - Management Career Development, 2005
Boom Town Casino - Leadership and Management, 2000
Skils