Executive Chef Restaurant Management
Resume:
Donovan Melancon
Seasoned Chef looking for Challenging culinary setting. To excel in. With over 30 years experience
Baton Rouge, LA 70816
*****************@*****.***
Skilled Executive Chef with 35 years of experience in kitchen management, menu planning, and staff training. Proven in creating new menus, managing daily operations, and ensuring food safety. Possesses expertise in restaurant management, team development, and cost control. Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Executive Chef
LCH Health and Community Services-Lafayette, LA
July 2024 to October 2024
Daily operation of kitchen management
• Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences Executive Chef
THE LITTLE BIG CUP-Arnaudville, LA
May 2024 to June 2024
Completely revamp kitchen and procedures going forth. Create new daily specials and continue to train staff on proper food handling techniques
• Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations
• Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences
Executive Chef
Mr.C’s Steak and Seafood-Lafayette, LA
January 2023 to May 2023
Currently working on new menu setting up restaurant getting everything in place training staff. Completed menu and all completed recipes. Trained all new kitchen staff including prep and cooking guidelines.
• Developed and implemented cost-effective strategies to optimize food purchasing, reducing expenses by XX% while maintaining high quality standards
• Collaborated with suppliers to source fresh, seasonal ingredients, ensuring the highest level of taste and presentation for all dishes
• Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
• Maintained a clean and organized kitchen environment according to sanitation guidelines to ensure compliance with health department regulations
• Conducted regular inspections of food storage areas to maintain freshness standards and prevent spoilage or contamination issues
Executive Chef/Kitchen Manager
RCI hospitality holdings INC-Lake Charles, LA
April 2022 to December 2022
Write complete fine dining menu and breakfast menu. Hire and train kitchen staff on proper cooking and cleaning procedures. Order all kitchen essentials do inventory monthly
• Developed and implemented innovative menu concepts, incorporating seasonal ingredients and culinary trends to enhance guest experience
• Managed food inventory, ordering, and cost control measures to optimize profitability while maintaining high standards of quality
• Trained kitchen staff on proper cooking techniques, plating presentations, portion control, and adherence to recipe specifications
• Oversaw scheduling and staffing needs based on business volume while controlling labor costs within budgetary constraints
Personal Chef
Eric Duplechin-Lake Charles, LA
January 2020 to May 2021
Cook any and all foods for family. Help care for daughters run any errands needed Executive Chef
Mouton's Southern Bistro-Lafayette, LA
June 2018 to October 2019
Create new menu, hire and train all staff on current safe handling of foods and cleaning. Hire staff Coordinate for dinner party
• Collaborated with suppliers to source fresh, seasonal ingredients, ensuring the highest level of taste and presentation for all dishes
• Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
• Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives
• Implemented new kitchen equipment that improved efficiency by XX%, resulting in faster service times without compromising food quality
• Maintained a clean and organized kitchen environment according to sanitation guidelines to ensure compliance with health department regulations
• Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences
• Worked closely with front-of-house staff to coordinate timing of courses for optimal guest experience during busy service periods
Executive Sous Chef
Mestizo's Food-Baton Rouge, LA
January 2016 to April 2017
Asst. In all kitchen operations when executive chef was not present. Cook clean daily paper work Education
Bachelor's degree in Culinary Arts
Larma culinary - Lafayette, LA
May 1990 to June 1994
Skills
• Computer skills
• Trust worthy
• Good with people
• Proficient
• Culinary Experience
• Kitchen Management Experience
• Banquet Experience
• Cooking
• Kitchen Experience
• Food Safety
• Catering
• Food Preparation
• Supervising Experience
• Restaurant Experience
• Pricing
• POS
• Profit & Loss
• Retail Sales
• Food Production
• Labor Cost Analysis
• Inventory Control
• Menu Planning
• Food Service Management
• Meal Preparation
• Cleaning Experience
• Team management
• Leadership
• Dietary department experience
• Shift management
• Food management
• Employee Orientation
• Restaurant Management
• Purchasing
• Microsoft Office
• Customer service
• Restaurant experience
• Team management
• Hospitality
• Culinary experience
• Food industry
• Restaurant management
• Kitchen management
• Cooking
• Menu planning
• Guest services
• Profit & loss
• Supervising experience
• Chef
• Leadership
• Conflict management
• Training & development
• Hotel experience
• Cash handling
• Kitchen experience
• Management
• Microsoft Excel
• Forklift
• Casual dining experience
• Team development
• Heavy lifting
• Budgeting
• Cost control
• Fine dining experience
• Upscale casual experience
Certifications and Licenses
ServSafe
Driver's License
Food Handler Certification
CPR Certification
Certified Dietary Manager
Contact this candidate