Chief Cook, Chef

Cesar Reschman

Chief Cook - Edison Chouest Offshore

Mesquite, TX 75150

*.********@*****.*** - 469-***-****

More than twenty-five years of professional cooking, and kitchen management experience. Exemplify leadership

qualities and professionalism, backed by a consistent verifiable record of achievement. Willing to relocate: Anywhere

WORK EXPERIENCE

Chief Cook

Edison Chouest Offshore - Galliano, LA - January 2012 to Present Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Regularly interacted with guests to obtain feedback on product quality and service levels. Achieved and exceeded performance, budget and team goals. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Practiced safe food handling procedures at all times. Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation. Chief Cook

Artic Catering - August 2007 to December 2012

Comprehensive knowledge of food and catering trends Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation. Practiced safe food handling procedures at all times. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Created and managed budgets for operations and capital equipment. Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.

Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Executive Chef

Outlaws & Renagated Courthouse Bar Grill - Sparta, TN - February 2003 to November 2007 Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Maintained a skilled kitchen staff by properly coaching. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Regularly interacted with guests to obtain feedback on product quality and service levels. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.

EDUCATION

San Marco Culinary School - San Marcos, TX

1983

High School Diploma

Center High School - San Antonio, TX

1980

SKILLS

Institutional and Fine Dinning Cooking (10+ years) ADDITIONAL INFORMATION

SKILLS

Extensive catering background

Hospitality and service industry background

More Than 25 Years Professional Cooking

Hands On Management

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