Manager Quality Control

Christopher J. Hayes

**** *. ******* ****** * Shreveport, LA 71109 * Cell 318-***-**** * Email ***********@*****.***

Objective Dynamic, creative, results oriented, and team spirited chef seeking an opportunity to

effectively apply culinary code of conduct and organizational skills to exceed standards

and

expectations.

More than ten years of professional cooking and kitchen management

Overview

experience.

Exemplify leadership qualities and professionalism, backed by a consistent,

verifiable record of achievement.

Consistently maintain prominent Shreveport and Bossier area restaurant

establishments.

2nd Place Award Winner in 2007 Louisiana Barbeque Cook Off

2nd Place Award Winner in the 2006 Red Cross Culinary Classic

Trained by Chef Danny Beavers

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Areas of Expertise

Successful catering experience

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Maximizing kitchen productivity and staff performance

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Robinson Film Center –Abby Singer’s Bistro

2010 Present

Professional

•

Executive Chef

Experience Managed food cost and got it down by 15% my first 2 months there

along with labor cost which was reduced by 10%.

Trained and helped other cooks get certified in serve safe.

Created menus, revamped the entire inventory, brought restaurant

sales up by a very substantial margin.

Ensured the best of food quality along with my Sous Chef.

Created banquet menus and also put together menus for certain

feature films to go with the theme of the movie

Scheduling, counseling, u name it I just about did it.

Hilton Shreveport River Rock Cafe

2009 2010

SOUS CHEF

• Sous Chef for restaurant serving Creole based, and Continental

cuisine producing $2.4 million in revenues.

• Train, and direct six cooks/chefs.

• Plan menu, assure quality control, and minimize waste.

Copeland’s Cheesecake Bistro 2006 2009

Assistant Kitchen Manager/Kitchen Manager

Supervised 28 cooks/chefs.

1. Managed back house operations.

2. Ran a 29% food cost for a kitchen that produced 80% of its

product from scratch.

3. Took part in re opening and training team members at the

very first Cheesecake Bistro in New Orleans after Hurricane

Katrina, from there helped train and reduce cost for another

property in Metairie, LA

Superior Bar and Grill/Superior Steak House 2004 2007

Kitchen Manager

• Managed between 14 and 18 cooks of various cultures and oversaw

production of this high volume establishment for this $7 million bar

and grill specializing in fine Mexican Cuisine all from scratch.

• I reconstructed the cooler and storage areas to help prevent food

spoilage reduce food cost and better the quality of product.

• Helped reduce labor cost by getting more involved in the day to day

activity and working hands on with the employees and showing them

how to work smart in the process of working hard.

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Diamond Jack’s Casino and Hotel 2002

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2004

• Sous Chef

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Managed and trained anywhere from 8 to 15 other cooks/chefs and

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assisted in the buffet and steak house when and as needed.

Maintained a perfect inventory.

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Assisted the Executive Chef in menu structuring for the Buffet and

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Diamond Cafe.

Helped assure quality control and minimize waste

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Southern University Shreveport: Associates Degree Business Management

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Education & 2005

Qualifications Louisiana Technical Institute: Associates Degree in Culinary Arts 2007

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Professional Career Development Institute: Certificate in Gourmet Cooking

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and Catering 2004

Serve Safe Certification

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Louisiana Alcohol Certification Training (LACT)

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References Chef Kenneth Harrison Diamond Jack’s Casino

Chef Annie Christopher Diamond Jack’s Casino

Chef Jerry L. Scott Culinary Passions Catering

Chef Danny Beavers Culinary Inst. For LTC

Christopher J. Hayes

2751 W. College Street * Shreveport, LA 71109 * Cell 318-***-**** * Email ***********@*****.***

Contact this candidate