Manager High School

Fidel Boutin

*** **** **. *** *******, LA ***** Cell: 504-***-**** ********@*****.***

I have had very few jobs throughout my 20+ years of work experience, which signifies that I am a very dedicated, and hard working individual. I graduated from high school in 1989, and got a job as a fork like operator within a reasonable sized warehousing company. My jobs after that were all keepers, but I felt the need to pursue careers in a variety of different fields. I now realize that I am wanting to return back to where I've originated, in order to continue doing the work that I've desired most to do.

Hard worker

Summary

Skills

Accomplishments

I attended high school in 1986-1989 and managed to make it out of high school in a very high ranking. I was,in fact, just a few percentile points from being placed within the top 25% of those graduating with me. After high school, I began a career in manning the forklift for Baroid Drilling, where I was in charge of taking care of packages. I loaded the packages onto trucks for delivery. I was thinking of becoming a management in that field, but eventually changed my mind, and I went onto whatever life had in store for me next. Apart from that field of professionalism, I also managed to be employee of the month several times in other jobs that I'd worked in after I finished working for Baroid drilling, i.e--Harrah's,Primetime Seafood& Steak House,Houlihan's Restaurant, and Railroad Seafood.

Experience

January 2011 to Current

Harrah's Hotel & Casino New Orleans, Louisiana Banquet Chef Currently, at Harrah's Hotel & Casino, I perform the task of being the banquet chef. The responsibilities that I manage are preparing the food for the banquets, and coordinating the banquet functions, which really shows that I can indeed lead a successful team.

April 2012 to January 2013

801 Royal New Orleans, Louisiana Kitchen Manager While working for this rigorous job, I was the 'man in charge'. It was up to me to ensure that all of the food cost was calculated, the inventory was counted, I helped the owner design the kitchen, I ensured that materials needed to create the food was ordered in a timely-fashion, and I also created the master work schedule for the employees of the company.

February 2010 to January 2011

Prime-time Seafood & Steak House New Orleans, Louisiana Executive Chef of Operations While I worked at Prime-time Seafood & Steak House, I was in charge of scheduling employees for their work days, I was also in charge of ensuring that there was an adequate amount of food available for our customers, and I also planned out what the menu would serve on certain days throughout the week.

October 2009 to January 2010

Houlihan's Restaurant Live Oak, Texas Kitchen Manager/Corporate training manager

Dedicated

Challenging

Management experience

Focused

Intelligent

Undoubtedly, working at Houlihan's was one of the highlights of my work career. I was given such a great deal of responsibility that the average man would have given up immediately. I,however,hung in there, until I felt as though it were time for me to move on. While I worked there, I was in charge of training new employees, that possibly didn't have any idea as to what it would be like to work in that type of setting. That, along with making sure that the kitchen was spotless every night, as kitchen manager, made this career one of the most challenging.

August 2007 to September 2009

Railroad Seafood Ciblo & Corpus Christi, Texas Head Chef/Kitchen Manager While here, it was my job to maintain the food cost for the restaurant, manage a staff that consisted of 12-18 workers, present new possible products before large groups of executive people, and act as general manager of the restaurant.

August 2005 to March 2007

Franchy's Cajun Boiling Pot Corpus Christi, Texas Head Chef While at this fine establishment, I was in charge of managing and preparing dishes for the consumer, counting the inventory to ensure a positive food cost, I created the menus that the customers would see, I created a rigorous training course for newly hired employees to make sure that they were just right for the job, and I created a dish that was mentioned in Roadside Magazine. The article is entitled "Best Dish in Texas".

June 1996 to December 1999

Baroid Drilling Covington, Lousiana Forklift, Deckhand This is where it all 'began'. This was my very first job, which allowed for me to develop the leadership skills that I have now. I was the forklift operator, and I was also in charge of keeping track of inventory.

Education and Training

1989 Covington High School

Covington, Lousiana, U.S.A.

High School Diploma I graduated from this school in the an upper percentile, and I consider this to be one of the best accomplishments that I've managed to do.

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