Executive Chef CEC
Resume:
CHEF DAVID LASZCZAK CEC
**** ******* ****, *** ******, LA 70560
QUALIFICATIONS: Thirty Seven years experience in the food and beverage
industry with an emphasis on training and development.
Background includes fine dining and casual dining
environments. Strong leadership and customer relation
skills.
Employment
February 2013 -Present
Executive Chef Coushatta Casino Resort
reorganized and restructure 36 million dollar Food and
Beverage operation. Re-write and introduce new menus in all
outlets including banquets and Associate Dining. Re-design
and organization of all BOH operations including training,
standardizing policies and procedures.
March 2011-January 2013
Executive Chef Isle Of Capri Casino
and Hotel. Charged with the re-structure of the entire food
program from ground up. Developed training manuals, as well
as cataloged and standardized recipes for all outlets.
Instrumental in the re-training of all management and
hourly associates. Improved sales throughout all outlets
while improving quality and food cost numbers. 12 Million
in annual Food and Beverage sales.
August 1994 - January 2011:
Executive Chef Cypress Bayou Casino, Charenton,
LA. Responsible for supervision of 7 food outlets
including: Fine dining steak house, caf, concessions,
special functions, banquets, parties and a 24 hour employee
dining facility for 800 hundred employees accounting for $9
million in annual food sales. Supervised a staff of 130
employees and supervisors.
June 1994 - August 1994:
Operations Consultant Sedona Grill &
Bar Restaurant, Sedona AZ. Responsible for set-up and
implementation of ordering and bid systems for causal
dining 70 seat restaurant. Rewrote menus and wine lists.
Wrote training manuals and trained kitchen staff on
sanitation and quality assurance programs.
May 1989 - June 1994:
Executive Chef Wescor Resorts,
Phoenix AZ. Hired as Executive Sous Chef then transferred
to Ventana Canyon Golf and Racquet Club as Executive Chef.
Revised banquet and dining room menus and upgraded all
aspects of food service. Implemented scratch cooking and
baking for one of the most exclusive clubs in the country.
Awarded Manager of the Quarter 1991.
August 1987 - May 1989:
Executive Chef and General Manager
Fiddlers Restaurant, Flagstaff, AZ. Manager for 2
restaurants in Northern Arizona. Supervised 2 Lounges, 2
Restaurants and Fiddle Styx Night Club.
-2-
January 1986 - August 1987: Sous Chef Hotel Westcourt,
Phoenix, AZ.
ACCOMPLISHMENTS: Culinary Classic Chairman for 1996 & 1997
Organized A.C.F. sanctioned annual culinary competition in
Lafayette.
Hosted Chef of the Year Banquet 1996
for the Acadiana Chapter of A.C.F.
Represented Atchafalaya Basin of the American Culinary
Federation in Washington D.C. Mardi Gras Celebration.
Over 100 Medals in Culinary competition and 6 Best of Show
awards
PERSONAL QUALITIES:
Physical:
Height: 5' 11' Weight: 190 Pounds
Color Hair: Red Color Eyes: Hazel
Marital Status: Married with
2 children
INTERESTS:
Hunting
Fishing
REFERENCES AVAILABLE UPON REQUEST
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