Sean P. Daigle

504-***-****

adymug@r.postjobfree.com

*** **** **. *********, **. 70435

Objective: My goal is to make every day better than the last. I am skilled in many fields of the workforce which I feel makes me a great candidate for many jobs. I am dedicated to always learning and improving myself. I strive to lead by example with integrity and passion, having teamwork as a daily goal and making a difference for the other staff around me.

Experience

Freeman 2014- Present

Forklift Operator 3,000 to 15,000 lbs.

Moved Heavy Machinery

Shipping & Receiving

Followed Management guidelines for small package recieving

Le Pavillon Hotel New Orleans, La

Executive Chef 2013-2014

●Daily, weekly, monthly inventories

●Development of all menu’s

●Daily specials

●All holiday menu’s

●Tastings for weddings

●All banquet foods

●Daily buffet menu’s

●Oversee all kitchen and stewart staff

●Scheduling

●Orientation

●Counceling

●Hiring

●Terminations

●All disciplinary actions

●All pot cooking

●All kitchen paperwork(paf’s, yearly reviews, etc.)

●Food cost/labor cost

●Training

●Developed order guides and par levels

Second Harvest Food Bank Executive Chef 2012-2013

●Batch cooking and blast freezing meals for soup kitchens across louisiana

●Cooking meals for delivery daily to under privileged children and the elderly

●Ordering all supplies for meal production (4500 meals per week)

●Oversee all volunteers through daily production of meals

Silver Slipper Casino Bay St. Louis, MS 2006 – 2012

Executive Sous Chef

• Opening casino’s fine dining restaurant, 24-hour venue and the buffet

• Hiring

• Counseling

• Training

• Keeping food cost under 35% food cost

• Keeping inventory at cost effective levels

• Menu development

• Development of daily specials, wine dinners, all holiday and special event menus

• Oversee all food venues

• Ranked #1 on the gulf coast in fine dining restaurants

• Ranked #2 in casino buffets on the coast

• Keeping labor in line

• Setting up pars for all food venues and developed order guides

2006 Chef John Folse Donaldsonville, LA Consultant

• Hired as consultant to work in test kitchen

• Developed recipes for 3 food venues for silver slipper casino

• Made food manuals for cooks and servers

• Set up pictures and recipe cards for all food venues

• Developed inventory and spec sheets for all food products

2003-2006 Executive Chef/Instructor Culinary Institute of New Orleans

● culinary kitchen instructor(hands on training)

● knife skills

● cooking skills

● ordering skills

● banquet and wedding reception planning

● our facility did weddings and banquets for up to 700 people

● daily lunch training students to be chef for a day

● taught sauté skills

● pot cooking skills

● prep skills

● general kitchen knowledge

2002 – 2003 Johnny Ryans New Orleans, LA Executive Chef

• 200 seat upscale eatery rated three beans by the Times Picayune

• Opened restaurant with duties including hiring all employees as well as implementing a full breakfast, lunch and dinner menu

• Implemented training course for new recruits

• Responsible for food and labor costs, inventory, all butchering and pastries 1999 – 2002 Mr. B’s Bistro New Orleans, LA Sous Chef

• 200 seat restaurant rated four beans by the Time Picayune

• Responsibilities included menu planning for weekly lunch and brunch, training, interviewing, line cook supervision, assisting chef with dinner menu preparation and controlling costs

• Expanded sales to include mass market accounts 1996 – 1998 Vaqueros New Orleans, LA Sous Chef

• 150 restaurant rated three beans by the Times Picayune

• Responsibilities included training employees and performing daily, weekly and monthly inventories

• Assisted with cost control, menu development and weekly specials including the brunch menu

●Created full menu and all recipes

• Assisted with pastry and dessert preparation

1996-1998 Vaqueros New Orleans, La

Sous Chef

●150 seat restaurant rated 3 beans by Times Picayune

●responsibilities included trainnig employee’s ordering

●Monthly, weekly and daily inventories

●Labor and food costs

●Quality control

●Production

●Weekly specials and brunch menu

●Assisted with pastries and desserts

●Menu developmen

1995 – 1996 Abita Brew Pub Abita Springs, LA Sous Chef

• 100 seat restaurant rated three beans by the Times Picayune

• Assisted in the opening of one of the busiest restaurants on the North Shore

• Responsibilities included kitchen organization, management of all food preparation and supervising kitchen production

• Assisted chef in the development and execution of menus for daily service and seasonal changes

• Trained and managed kitchen staff, maintained inventory levels to accommodate anticipated customer volume and maintained cost controls

1993-1995Romairs New Orleans,La

Sous chef

●Assisted chef in the development and execution of menu for daily and seasonal changes

●Trained and managed kitchen staff

●Production cooking

●Ordering food products

●Banquet production

●Inventories

1998 A.A.S. Degree in Culinary Arts Johnson and Wales University

• Graduated Summa Cum Laude Qualifications Dedicated professional with 33 + years of hands on experience in commercial food service operations. Highly skilled in the areas of preparation technique, creativity, menu development, presentation, consistency and quality.Proven ability in staff management, training, scheduling and cost control.

2003-2006 Executive Chef/Instructor Culinary Institute of New Orleans

● culinary kitchen instructor(hands on training)

● knife skills

● cooking skills

● ordering skills

● banquet and wedding reception planning

● our facility did weddings and banquets for up to 700 people

● daily lunch training students to be chef for a day

● taught sauté skills

● pot cooking skills

● prep skills

● general kitchen knowledge

2002 – 2003 Johnny Ryans New Orleans, LA Executive Chef

• 200 seat upscale eatery rated three beans by the Times Picayune

• Opened restaurant with duties including hiring all employees as well as implementing a full breakfast, lunch and dinner menu

• Implemented training course for new recruits

• Responsible for food and labor costs, inventory, all butchering and pastries 1999 – 2002 Mr. B’s Bistro New Orleans, LA Sous Chef

• 200 seat restaurant rated four beans by the Time Picayune

• Responsibilities included menu planning for weekly lunch and brunch, training, interviewing, line cook supervision, assisting chef with dinner menu preparation and controlling costs

• Expanded sales to include mass market accounts 1996 – 1998 Vaqueros New Orleans, LA Sous Chef

• 150 restaurant rated three beans by the Times Picayune

• Responsibilities included training employees and performing daily, weekly and monthly inventories

• Assisted with cost control, menu development and weekly specials including the brunch menu

●Created full menu and all recipes

• Assisted with pastry and dessert preparation 1995 – 1996 Abita Brew Pub Abita Springs, LA Sous Chef

• 100 seat restaurant rated three beans by the Times Picayune

• Assisted in the opening of one of the busiest restaurants on the North Shore

• Responsibilities included kitchen organization, management of all food preparation and supervising kitchen production 1993 – 1995 Romairs New Orleans, LA Sous Chef

• Assisted chef in the development and execution of menus for daily service and seasonal changes

• Trained and managed kitchen staff, maintained inventory levels to accommodate anticipated customer volume and maintained cost controls

• Supervised and assisted with food preparation and presentation 1992 Gabrielle New Orleans, LA Sous Chef

• Supervised and assisted in the preparation and presentation of menu items, including pastries and desserts

• Participated in daily menu planning

• Monitored inventory levels and assisted Chef in control measures Education 1998 – 1999 Johnson and Wales University Charleston, SC

• A.A.S. Degree in Culinary Arts

• Graduated Summa Cum Laude Qualifications Dedicated professional with 33 + years of hands on experience in commercial food service operations. Highly skilled in the areas of preparation technique, creativity, menu development, presentation, consistency and quality.Proven ability in staff management, training, scheduling and cost control.

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