RODNEY L. GIBSON

**** ***** ****** ***

Las Vegas, NV 89130

702-***-****

ab4q03@r.postjobfree.com

www.linkedin.com/pub/rodney-gibson/76/696/659/

OBJECTIVE

To obtain a challenging, growth-oriented position in the executive culinary

industry in which my academic training, work experience, and a commitment

to excellence will have valuable application.

EDUCATION

Le Cordon Bleu College of Culinary Arts, Las Vegas, Nevada

Associate Degree in Culinary Arts

May 2011

SKILLS

> 5 years' experience as a banquet chef

> Experience on fryers, expo window, grill, stove, prep

> Strong knife skills

> Experienced and efficient in a high volume kitchen without sacrificing

food quality

> Fast learner, eager to learn, open to constructive criticism

> Multi-tasker

> Proficient organizational skills and prioritization

> Works well under pressure/quickly adapt to any environment

> Excellent communication skills

> Reliable, punctual, team player

> 4 year purchasing experience

> ServSafe Certification

> ServSafe Alcohol

WORK HISTORY

June 2012 - July 2013

Executive Chef

Jezebel's Bayou

Cleveland Ohio

> Shared responsibility with the owner for the opening of this upscale

restaurant featuring a

Cajun menu and the introduction of a New Orleans inspired

kitchen to the Cleveland community.

> Studied and worked under renowned Executive Chef David Russo in New

Orleans, Louisiana for one year in preparation for opening of

Jezebel's Bayou.

> Lowed food cost from 42% down to 29% within a three (3) month period.

> Cut labor cost by $1500 per month with a two (2) month period

> Hired and managed kitchen personnel.

> Directed and instructed kitchen personnel in their individual tasks

> Maintained hygiene standards of kitchen and equipment

> Instrumental in testing and designing menu

February 2011 - June 2012

Sous Chef

Menu 6

Cleveland, Ohio

> Assisted and Supported Executive Chef in all daily routine of kitchen

> Provided guidance and support to all kitchen personnel

> Ensured that all food served is arranged properly and met quality

standards

> Ensured that all kitchen work is completed within the timelines

> Gave instructions to cooking workers on fine points of cooking

> Prepared individual orders when requested

> Ensured food preparation procedures for quality, uniformity and

accurateness

> Reviewed delivered product and ensured appropriate storage

> Observed employees engaged in portioning, preparing, and garnishing

foods

August 2009 - January 2011

Student Assistant

Le Cordon Bleu

Las Vegas, Nevada

> Served as a paid student assistant under Chef Ryan Carson in the

Purchasing Department while attending

Le Cordon Bleu.

> Responsible for the purchasing of all food for the entire school and

on-campus restaurant.

> Assured that all food was properly distributed to call classrooms.

August 2009 - February 2011

JMV Law Group

Personal Chef

Las Vegas, NV

> Served as Personal Chef for Attorney Jeff Verdon

> Coordinated and prepared food for political fundraisers and other

special events

KEY

ACCOMPLISHMENTS

> May 2013-Print media: Named as "Chef to Watch" by Cleveland

Magazine

> May 2013 -TV appearance: Live on Lakeside. Featured as 1 of 3 "Chefs

to Watch" in Cleveland, Ohio

> February 2013-TV appearance: The List, a nationally syndicated

news/culture program. Jezebel's Bayou featured

> February 2013 - TV appearance: Cleveland Fox-8 New Day Cleveland.

Featured guest Chef preparing Crawfish Boil for Mardi Gras

> January 2013 -Live TV appearance: Cleveland Fox-8 New Day Cleveland.

Jezebel's Bayou featured with me preparing Blackened Salmon.

> November 2012 - Live TV appearance: March of Dimes Fundraising event,

interviewed while preparing Gator Taco Salad

VOLUNTEER

August 2009 - February 2011

Assistant Sous Chef

Three Squares

Las Vegas, Nevada

> Volunteer cook, serving the homeless in the second largest kitchen in

Nevada.

REFERENCES AVAILABLE UPON REQUEST

Contact this candidate