Assistant Executive
Resume:
RODNEY L. GIBSON
Las Vegas, NV 89130
**********@*****.***
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