CONTACT

Jan **** - Jan

****

Jan **** - February

2022

Paul Harris

***** ******** **

985-***-****

ad4hrs@r.postjobfree.com

Learn and grow in the hospitality field. I hope to gain more knowledge and skill as well as share what I have learned and trained for in my Culinary career. I hope to bring passion and consistency to any business I am involved in. To explore and give guest memorable experiences

Sous Chef - Manager

The Dakota Restaurant, Covington, La

· Check the quality of raw or cooked food products to ensure that standards are met.

· Monitor sanitation practices to ensure that employees follow standards and regulations.

· Check the quantity and quality of received products.

· Order or requisition food or other supplies needed to ensure efficient operation.

· Supervise or coordinate activities of cooks or workers engaged in food preparation.

· Inspect supplies, equipment, or work areas to ensure conformance to established standards.

· Determine how food should be presented and create decorative food displays.

· Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

· Estimate amounts and costs of required supplies, such as food and ingredients.

· Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

· Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

· Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

· Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Chef De Cuisine

The Dakota restaurant - Covington, La

· Check the quality of raw or cooked food products to ensure that standards are met.

· Monitor sanitation practices to ensure that employees follow standards and regulations.

· Check the quantity and quality of received products.

· Order or requisition food or other supplies needed to ensure efficient operation.

· Supervise or coordinate activities of cooks or workers engaged in food preparation.

· Inspect supplies, equipment, or work areas to ensure conformance to established standards.

· Determine how food should be presented and create decorative food displays.

· Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

· Estimate amounts and costs of required supplies, such as food and ingredients.

· Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

· Analyze recipes to assign prices to menu items, based on food, labor, and OBJECTIVE

EXPERIENCE

Feb 2022 -

November 2022

December 16 2022

- Feb 16 2023

February 2023 -

Current

overhead costs.

· Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

· Determine production schedules and staff requirements necessary to ensure timely delivery of services.

· Recruit and hire staff, such as cooks and other kitchen workers.

· Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

· Demonstrate new cooking techniques or equipment to staff.

· Meet with sales representatives to negotiate prices or order supplies.

· Arrange for equipment purchases or repairs.

· Record production or operational data on specified forms.

· Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

· Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Executive Sous Chef

Tchefuncte Steak and Seafood - Madisonville, La

· Check the quality of raw or cooked food products to ensure that standards are met.

· Monitor sanitation practices to ensure that employees follow standards and regulations.

· Check the quantity and quality of received products.

· Order or requisition food or other supplies needed to ensure efficient operation.

· Supervise or coordinate activities of cooks or workers engaged in food preparation.

· Inspect supplies, equipment, or work areas to ensure conformance to established standards.

· Determine how food should be presented and create decorative food displays.

· Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

· Estimate amounts and costs of required supplies, such as food and ingredients.

· Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

· Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

· Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

· Determine production schedules and staff requirements necessary to ensure timely delivery of services.

· Recruit and hire staff, such as cooks and other kitchen workers.

· Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

· Demonstrate new cooking techniques or equipment to staff.

· Meet with sales representatives to negotiate prices or order supplies.

· Arrange for equipment purchases or repairs.

· Record production or operational data on specified forms. Task force Chef

The Charleston Place - Charleston, Sc

Managed different hotel outlets. Such as in room dining, multiple bars, restaurants, as well as banquets.

Completed departmental inventories and ordering.

Trained staff and scheduling .

Until a banquet executive chef was hired. As well as other chefs needed. Task force Chef

Transformation Hospitality Solutions

Transformation puts me in touch with management at many different establishments across the United States in need of a Chef position fill on a 2020

2021

contractually needed basis. Such as Event Chef, Sous Chef, Executive Sous Chef, banquet Chef, etc.

Southeastern Louisiana University

Kinesiology

Bachelors

Chef John Folse Culinary Institute at Nicholls State University Culinary and restaurant management

Bachelors

Servsafe manager Certified

Servsafe Allergen Certified

Food Handlers Certified(Tx,Sc,La, etc)

National Restaurant Association member 2013- Present First Aid and Cpr Certified (American Red Cross)

Proficient in many management websites- mainly food service based ( 7 Shifts, Margin Edge, Triple Seat, Birchstreet as well as hiring sites) Excel trained Efficient in many different ordering platforms Task force Chef

• The Smoothie King Center Arena/Teams Banquet Chef New Orleans, LA

Feb 26, 2023 - March 21, 2023

Task force Chef

• The Lakehouse film catering, Catering Chef

Mandeville, Louisiana

April 2nd 2023 — April 23 2023

Task force Chef

Penn Stater Hotel and conference center

State College, Pennsylvania

June 8 - June 30 2023

-Banquet Sous Chef

-organization, preparation, and execution of banquets and inventories Task Force Chef

CliffHouse Maine

Cape Neddick, Maine

JULY 7TH - August 19th 2023

- Restaurant and Catering Sous Chef/

- Oversaw ordering and menu design

Task Force Chef

Le Meridien Stoneleigh Hotel, Dallas, Tx

October 16 -present

-Sous Chef/Event Chef/Banquet Chef

EDUCATION

SKILLS

PROJECTS

Contact this candidate