AMUSE BOUCHE

Life includes beginnings, endings, disappointments, and triumphs. Falling in love with cooking is one of my triumphs. My path is paved with excitement, lined with determination, and lit with a fire that I never could find prior. In achieving my Culinary Degree, I have opened myself to a new world of imagination, creativity, and beautiful madness. I am excited to embrace the excellence of cuisine. My joy is seeing the first bite taken accompanied by that appreciative eye roll that comes with a delicious presentation of a perfectly prepared dish of which people cannot get enough.

Henri Barolette

Your Future Sous Chef

BAROLETTE CV - 2023

Page 3 of 7

HENRI BAROLETTE

2830 Mills Park Dr. #62, Rancho Cordova, CA 95670 · 321-***-**** ad4hl6@r.postjobfree.com

I look to advance my real-world experiences in the Culinary Universe. I learn, I grow, I share knowledge – I keep Brigades together. I thrive on the fast-paced, superior excellence of a smoothly run kitchen. My steps are to propel myself toward offering distinguished services in operation of my own future fine-dining experience. EDUCATION

October 2018

ASSOCIATE OF ARTS DEGREE – CULINARY ARTS, KEISER UNIVERSITY – MELBOURNE FL Anticipated Graduation Date: August 2021

GPA: 3.2

Culinary Coursework:

o Stocks & Sauces o Basic Meat Science

o Introduction to Baking & Pastry o Advanced Pastry & Deserts o Garde Manger o Classical French Cuisine

JANUARY 2019

SERVSAFE® CERTIFICATION, KEISER UNIVERSITY – MELBOURNE FL o Continuing education in Culinary Arts o Coursework including Math, English & the Sciences; Biologic & Business in conjunction with w/specialized classes including a full focus on the Art of Fabrication, plus the perfection of a wide range of Cuisines. RELATED ASSIGNMENTS:

o Services & Sanitation o Supervision & Cost Control o Storeroom Procedures o Dining Room Procedures

SKILLS

● Quality Chef ● Information Processing

● Harmonious/Conflict Resolution ● Training/Time Management

● Leadership/Quick Learner ● Relationship Building

● Critical Thinking/Mentoring ● Information Processing BAROLETTE CV - 2023

Page 4 of 7

EXPERIENCE

April 2023 – Present

SOUS CHEF – BANQUET, Rancho Murieta Country Club – Rancho Murieta, CA Note: Took Over As Interim Head Chef Due To Recent Walk-Out, Assuming All Kitchen Responsibilities Including:

Placing Food Orders To Accommodate Events Of Over One Hundred & Fifty Plus Members/Patrons/Guests

Contracting Additional Workers To Supplement Residual Kitchen Staff

Completion And Service Of Over Five Grand Events Within My First Two Weeks To Nothing But Positive Accolades For My Recipes, Elevated Flavor Palate, Direction, Dedication And Hard Work

o Coordinate with Lead Chef in Preparation of Meals o Designing of Menu – Food Management – High-Volume Food Inventory – Portion Control Expertise – Ensure Alignment of Presentation Standards – Continually and Consistently Meet Member/Patron/Guest Expectations

o Preparation of Appetizers, Salads, and Entrees – Performance of Prep Duties for Events in a Consistently Timely Manner – Minimized Food Costs

o Conduct Routine Inspection of Kitchen Equipment – Perform Routine Cleaning and Maintenance in Compliance with Food Safety and Storage Protocols o Prepare Meals in Accordance with Member/Patron/Guest Needs, Including Allergies and Dietary Restrictions

OCTOBER 2021 – April 2023

ADVANCED COOK, Tavern On The Square, Vail Resorts – Vail, CO Note: Received 3 Raises within my 6 Month Externship, accompanied by the following extra Responsibilities:

Banquet Chef

Line Cook

Expediter

Occasional Manager Of The Day

o Understands proper terms for basic, small, and essential kitchen equipment. o Handles food to ensure high-quality service in accordance with Fed, State, and Corp standards. o Cleans prep areas, cooking surfaces, utensils, etc., in accordance with health and safety standards.

BAROLETTE CV - 2023

Page 5 of 7

o Continually demonstrates high levels of guest service excellence. o Breaks down workstation and cools and stores food in accordance with proper guidelines. o Ability to manage a station or multiple stations maintaining speed and high service. o Teaches use of all kitchen equipment, processes and procedures. o Reads, interprets, demonstrates culinary fundamentals with sound knowledge of proc. o Proficient operation of advanced cooking equipment such as grills, steamers, mixers, etc. o Food preparation tasks-cutting up meat and fish, knife handling skills, peeling, etc. o Prepares and replenishes ingredients to stations according to established par levels. o Continually follow basic recipes to produce high-quality products. o Prepares and presents food to a high level of quality, visual appeal, and consistency o Supports and guides entry cooks in performing their responsibilities. August 2003 – Present

LINE COOK, Aristo’s- Salt Lake City, UT – (Relevant for Restaurant Position) o Cook and Prepare Meals Ordered my Restaurant Patrons/Guests October 2018 – Present & Ongoing, Annually

TAX PREPARER, MG Tax Experts – Palm Bay, FL

o Liaison to IRS or other relevant gov’t org’s on behalf of clients on State & Federal Levels. o Prepare returns for clients' in-home business as well as traditional, as regulated. o Supply info about avail products and services, including cred repair, etc. MAY 2018 – OCTOBER 2018

PARALEGAL, Lexington Law – North Salt Lake City, UT o In-depth cred repair & Critical Thinking - Tailored Solutions for each client o Prob Solving o Data Entry o Skip Tracing o Detail client intakes o Conference - clients and other involved parties.

APRIL 2017 – APRIL 2018

SHIPPING SPECIALIST, ADITI Staffing/eBay, Draper

o Resolve conflicts and negotiate mutually beneficial agreements between all parties o Aid existing sellers in obtaining shipping services o Place outbound follow-up calls – Account Maintenance o Work with agitated customers to understand needs and supply excellent customer service.

BAROLETTE CV - 2023

Page 6 of 7

OCTOBER 2016 – APRIL 2017

SALES REPRESENTATIVE, Basic Research – Salt Lake City, UT o Interact with problematic accts - help to build lasting rapport and boost revenue o Drive sales. o ID client needs, build relationships and overcome objections o Retain excellent client satisfaction ratings.

FEBRUARY 2015 – SEPTEMBER 2016

TEAM SUPERVISOR – CALL CENTER, Promotion – Salt Lake City, UT o Resolve Conflicts o Maintain/Improved Call Center Operations by monitoring agent performance o Analyze and report on key performance indicators (KPI’s) o Coach/mentor/train o Increase Customer Satisfaction. DECEMBER2014 – FEBRUARY 2015

MEMBER SERVICE REP/SME, Teleperformance – Salt Lake City, UT o Research member issues - fraudulent cred card payments, credits o In-Queue Daily call Volumes o Address cust inquiries and concerns o Utilize/navigate internal office systems effectively o Coach, Train & Follow Policy. DECEMBER 2012 – MAY 2014

REP – I OPERATIONS,

Open Systems Contract For American Express – Salt Lake City, UT o Use company troubleshooting to evaluate tech probs/use personality to find solutions o In- Queue daily call volumes/call center environ o Address Cust inquiries and concerns o Track requests/document probs and record solutions offered o Recommend various promotions to enhance American Express brand o Analyze accnts for valid or fraud activity o Follow estab policies/procedures to meet all qual/compliance/TCPS requirements for cust o Support American Express brand - what they represent to cust by proving the Blue Box o Cultivate customer loyalty, promote repeat customers-improved sales. MAY 2010 – OCTOBER 2012

CS REPRESENTATIVE I, CenturyLink – Salt Lake City, UT o Internet/Company intranet nav o Efficient resolution of customer concerns o Diffuse irate cust efficiently o Complete documentation of all Ford cust concerns and complaints pertinent to call center o Attend to special needs, wants, respond to cust req for company info o Cust loyalty - educate cust on promotions to enhance/improve sales/repeat business o Achieve/consistently exceed revenue quota thru upselling prod/service promotions. REFERENCES: AVAILABLE UPON REQUEST

BAROLETTE CV - 2023

Page 7 of 7

DISH PORTFOLIO

DUCK A L’ORANGE SRAWBERRY TART EGGS BENEDICT w/AVOCADO & CHIVES BURNT MANCHEGO FISH EN PAPILLOTE JAMBALAYA

OREO PUMPKIN

CHEESECAKE

PAN SEARED HHALIBUT

ON A BED OF CREAMED SPINACH

PAN SEARED Scallops

W/MUSHROOMS

CAPERS & LEMON SUPREME

CROSTINI APPETIZER GOURMET BANQUET CHARCUTERIE CHOCOLATE COVERED STRAWBERRIES

Contact this candidate