Quality Assurance Manager
Resume:
Tramone A. Kirby
Slidell, Louisiana 70458
(cell) - 985-***-**** E-mail. **********@*****.***
PROFESSIONAL OBJECTIVE
To secure a responsible position as a /Executive Chef, General Manager in
which my experience and personal abilities will mutually allow for optimum
growth opportunities.
CAREER PROFILE
A competent, creative, and results-driven professional with over 18 years
of experience, and a strong record of achievement in providing the
necessary back-of-the-house food and beverage expertise to ensure
streamlined operations, customer satisfaction, and increased profitability.
( Expertise includes: Labor and Food Cost Controls; Menu Development;
Recipe Development.
( Cuisines: Classical French, Creole, American, Asian, Continental,
Italian, Tex-Mex, etc.
( Solid interpersonal communication skills, coupled with the ability to
establish and maintain rapport with all levels of personnel, management,
guests and clients.
(Proven background at high levels of kitchen management, personnel
development and training,
encompassing: leadership, team building, planning, organizing, and problem-
solving, all of which
realized significant contributions to bottom-line results.
( People ( Service Oriented ( Results Oriented
EDUCATION
2004 - 2006
Associates of Occupational Sciences (2006)
LE GORDON BLUE - COLLEGE OF CULINARY ARTS, Las Vegas, Nevada
PROFESSIONAL EXPERIENCE
2011-Current -Le Caf De Bon Temps
Executive Chef- General Manager
. Monitor all aspects of restaurants operations
2008- 2010 MT Charleston Hotel, Las Vegas Nevada
Executive Chef
( Oversee Food and Kitchen operations.
( Head chef over main kitchen in hotel, head chef of banquet affairs and
hotel's caf .
( Designed banquet menu & priced each item carefully professionally to
reach a profitable food cost.
( Hired, trained new personnel, oversaw productivity and performance of
up to 10 employees; decreased
Labor/food costs by/ on hand performing, portion control.
( Coordinated shipping/receiving of products ensuring high-level quality.
( Establish operating policies and staff schedules for the operation of
kitchens to achieve maximum service at desired profit levels.
( Ensure kitchen equipment is properly maintained and functioning.
( Handle employee relation issues, paperwork consisting of records,
disciplinary situations and commendations.
2006-2008 Becker's Gaming (Steakhouse) (Lakeside), Las Vegas, Nevada
Executive Chef
(Designed new items for menu concepts; while creating daily dinner
features.
(Motivate and lead to total quality management, ensuring consistency,
sanitation, and safety by communication.
(Handle employee relation issues, paperwork consisting of records,
disciplinary situations and commendations.
( Train management staffs on the technique of property expectation of
culinary skills interact with
upper executives on miscellaneous issues.
(Provide employees with proper training and Sous Chefs with developmental
opportunities that will aid in their career aspirations
( Handle employee relation issues, paperwork consisting of records,
disciplinary situations and commendations.
2004 - 2006 Commanders Palace, New Orleans, Las Vegas, Nevada
Master Cook
.
( Prepared and presented dishes; worked following stations - Broiler,
Saut, Back-line, Garde Manger, Hot Appetizer, Pantry, and Butcher.
( Prepare both hot and cold items and demonstrate a variety of cooking
techniques.
? skillfully and knowledgeably work each kitchen station.
(Portray a professional, charismatic image when interacting with all media.
( Conduct training for cooks pantry workers and kitchen helpers on job
responsibilities.
( Ensure all products are rotating on a first-in, first-out philosophy.
( Ensure all requisitions are processed properly and placed in designated
area.
Identify and safely use all kitchen equipment.
(Properly label and date all products to ensure safekeeping and sanitation.
(Apply advanced knife skills required for service.
2000 - 2004 RICO'S Buck town, New Orleans, Louisiana
Executive Chef
(Performed a diverse range of responsibilities, to include but not limited
to significantly increasing
sales weekly, decreasing food and labor costs, menu development and
pricing expanding
overall operational profitability; all of which resulting in highly
profitable, efficient and
smooth flowing food and beverage operations.
( Hired new personnel, oversaw productivity and performance of up to 10
employees; decreased
labor costs.
( Train management staff on the technique of property expectation of
culinary skills.
(Good communication, organizational, leadership and supervisory skills.
( Strong coaching and development skills.
1997 - 2000 STRAYA'S CHEESECAKE BISTRO, New Orleans, Louisiana
Shift Leader/Corporate Trainer
( Responsibilities encompassed: managing 5 prep cooks and 7
line employees, while decreasing
labor overhead, implemented training for new personnel
entailing high-quality service, and
expeditious handling of food preparation.
(Maintain effective food cost, labor costs, budgets, forecasts and
marketing policies to achieve profit objectives and desired standards.
(Read, measure and execute recipes.
( Maintain close supervision with daily monitoring of all food
outlets and staff, food quality, production, product
and presentation.
1991- 1997 GLYNWOOD CATERING, Baton Rouge, Louisiana
Sous Chef
( Designed new menus concepts for catered engagements;
catered affairs from private to 700 guests.
( Specialized in formal seven course dinner presentations.
( Hired new personnel and managed a staff of up to 15 employees.
( Coordinated shipping/receiving of
products ensuring high-level quality assurance.
( Oversee menus for outside banquet and food.
( Maintain operational control of purchasing, receiving, purveyor lists,
and inventory of all kitchen items.
( Convey food concept of partner chef (if
applicable) through constant communication.
REFERENCES - Available upon request.
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