Louis J. Meyer

1-504-***-****

adyhog@r.postjobfree.com

Career Summary

Skilled, enthusiastic, and creative Chef with strong knowledge of intercontinental cuisine and creating a pleasing environment for a customized dining experience. Holds 11+ years of experience in supervising, directing, and coordinating kitchen operations for restaurants, hotels, and on site catering. Demonstrated abilities in developing impressive menus, refining the art of cooking, and incorporating the flavor and essence of diverse cultures in food preparation. Adept in identifying quality of ingredients with a mere look, touch, and smell. Highly committed to delivering a memorable dining experience for guests. Culinary innovator known for producing top-quality and creative products; contributing revenue growth while simultaneously reducing food and labor costs. Exceptional performance working under pressure without compromising quality of entrees. Extensive background designing and implementing American, French, Italian, and Southern/Creole gastronomy into menu items in fast-paced, high-pressured environments, often serving between 75-150 covers per night while also serving other outlets and catered events. Experience opening multiple new restaurants, both proprietary and for larger hospitality groups.

Summary of Skills

● Experienced in overseeing and managing all kitchen operations

● Excellent knowledge of food safety standards

● Skilled in motivating and inspiring the kitchen staff for providing unique dining experience for customers

● Ability to maintain warm and friendly relationships with staff and guests

● Skilled in communicating effectively in oral and written forms with employees of all level and guests from all social background

● Adept at ensuring cleanliness and hygiene of food production and serving areas

● Ability to manage catering orders for corporate, public, and individual clients

● Superior abilities for determining food portion size, menu price, and temperature

of items served

● Wide knowledge of F&B training techniques

Experience

San Lorenzo

AM Sous Chef (11/2021 - 7/2023)

● Ran AM kitchen with 100+ covers in dining room while serving two other outlets and often, catered events simultaneously

● Briefing the kitchen staff about the day’s work, volume of orders, and how to cope with the load

● Overseeing entire food production activities, and, food preparation, storage and rotation, and plate presentation

● Inspecting quality of raw ingredients and guiding the kitchen staff for food preparation

● Maintaining hygiene of the kitchen and serving areas as well as the food quality standards

● Ensuring the all the kitchen activities are in adherence to food safety and sanitation practice

● Monitored quality of all kitchen products and food presentation

Desi Vegas

Head of Specials (08/2019 - 03/2020)

● Implemented permanent menu/recipe changes

● Conducting food reviews, recipe checks, and daily line checks

Locations Gourmet

On-Site Chef (04/2019 - 08/2019)

● Set up kitchen daily on-site

● Responsible for new daily menu

● Made special orders on-site

● Tailored dishes for restrictive dietary needs

Bordeaux’s

Line Cook (04/2019 - 07/2019)

● Apprenticed under Dominique Macquet

● Apprenticed under Bruno Rizzo

Patois

Line Cook (06/2018 - 08/2019)

● Specialized in high volume French fine dining

● No prep kitchen; each station responsible for all Mise en Place

Trinity

Line Cook (03/2018 - 06/2018)

● Apprenticed under Michael Isolanti

Steins Market and Deli

Line Cook (05/2015 - 03/2018), (05/2020 - 11/2021)

● Neighborhood environment, recognized regulars and knew orders

● Non-electronic system – tickets were hand written with high volume

● Returned during Covid

The Big Cheesy

Line Cook (04/2015 - 06/2015)

● Part of the opening team, hired to train staff

● Taught staff how to prep and portion

Slice Pizzeria

Line cook, St Charles Location (3/2011 – 3/2012)

Sous Chef, Magazine Location (3/2012 – 5/2015)

● Mardi Gras parade route volume

● Top Rated Zagat 3 years in a row

● Opened Tulane the location, scaling down recipes/menus for a different location’s needs/vibe.

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