Hospitality
Resume:
Evan Lieber
**********@*****.***
Saint Amant, LA
OBJECTIVE
My experience with culinary work from sales associate, line cook, lead cook, and sous chef have prepared me to work an array of positions in your company. I hope to secure such a position with advancement opportunities commensurate to my work effort.
Education Culinary Institute of New Orleans, Associates Degree in Culinary Arts 1999-2001
Attributes
Culinary
I like to be creative while also staying in touch with the current trends in restaurants today. I prefer using fresh ingredients and cooking from scratch, but can also adapt to restaurant preferences.
Supervisory
I support positive relationships with co-workers, food vendors and customers. I am comfortable using various restaurant computer systems such as PosiTouch and Open Table.
Personal
I work well in a stressful environment and strive to complete task on time with attention to detail.
CAREER
Deli Associate, Maxwell’s Market (Highland Road), Baton Rouge, LA 2021-Present
●Keyholder
●Followed family recipes for some of Baton Rouges favorite cold salads and grab and go entrees
●Checked in orders from produce and paper vendors
●Created party platters, Prepared fresh meats and cheeses for customers
Deli Associate, Rouses Supermarkets, Gonzales, LA 2020-2021
●Created party platters, Prepared fresh meats and cheeses for customers
Prepared Food/ Deli Associate, Alexander's Highland Market, Baton Rouge, LA 2018-2019
● Prepared meals for guest to heat and serve at home
●Responsible for hot lunch prepared daily
Responsible for creating new menu items for deli and cafe in store
●Responsible for creating multi-course menus monthly for wine pairing dinners
Line Cook, Sauté’ & Grill, Louisiana Lagniappe Restaurant, Baton Rouge, LA. 2015-2018
●Worked all stations in the kitchen, over 1 year strictly Grill & Sauté
●Followed recipes per owners direction
Sales Associate, Nundinis Chefs’ Table, Houston, TX. 2013-2014
●Managed catering, take out, online and phone reservations
●Liaised customer concerns for upper management
Sous Chef, The Barbed Rose Seafood and Steak, Alvin, TX. 2010-2012
●Implemented menu changes for catering and takeout menus
●Trained new Cooks on all hot and cold stations
●Supervised the kitchen evenings, cleaning, and storage
Lead Cook/ Assistant Manager,(Sage Dining) The Dunham School, Baton Rouge, LA.
2009-2010
●Prepared static menus and allergy-free menus for 300+ daily
●Created specialty menus for alumni catering
●Opened and managed the kitchen daily
Sous Chef, Juban’s Creole Restaurant and Catering, Baton Rouge, LA. 2000-2008
●Created wine pairing menus.
●Managed a 12 man line 4/5 times weekly
●Assisted in yearly performance reviews for all kitchen staff
●Catered sit-down dinners for up to 700 people
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