Andrew Ferrand

To secure a full-time Chef

New Orleans, LA 70126

adywgj@r.postjobfree.com

504-***-****

I would like to bring my career and extensive knowledge to the next level. i have over twenty years experience in fine dining and international cuisine,as well as the temperament and managerial skills to provide success! at the top of my game and would like to bring my talent to your dining venture. Authorized to work in the US for any employer

Work Experience

Executive Chef

Sage Dining Services - New Orleans, LA

2011 to Present

Duties are to plan,type and distributes menu according to the standards of sage dining service food program.Menu are planned according to market supplies.while ensuring full usage of USDA commodities.Centralized menu for all school acuity are planned on a monthly or weekly basis and posted on the school website.Provides to the school cafeteria Food Director menu notes that give the recipe to be used and preparation techniques.Analyzes sales trends and adjusts menu to maximize sales to meet nutritional and budgetary guidelines.Supervises the taking of quarterly commodity inventories,preparing estimates of commodities needed and requesting commodities as scheduled.Oversees monthly inventory of purchased food,supplies,and USDA commodities for the School cafeteria at Isidore Newman. Ensures stock control records are adequately and correctly maintained by making frequent spot checks of inventories on hand. Chef

Valley's Food Services - New Orleans, LA

August 2004 to November 2010

Responsible for overseeing the kitchen operation while maintaining a safe and sanitary work environment for the kitchen staff at the Times-Picayune contract unit.Prepares or directs preparation of meals in accordance with corporate programs and guidelines. Executive Sous Chef

Muriel's Jackson Square - New Orleans, LA

July 2002 to July 2004

Responsible for training all kitchen team members.Development of new menu ingredients,preparing food for catering festival,private parties,and weddings,baking and making sure food goes out to customer satisfactory. Coordinate multiple tasks at one time,implement strategic vision and plan into day-to-day operations.Work at a fast pace and in stressful situations,Maintains and instructs assigned personnel as to safety policies and procedure sand follows up to ensure hazards are eliminated,Monitors appearance of food served and communicates devastation from standard to the restaurant.

Chef

Jacques-Imo Cafe - New Orleans, LA

August 2000 to May 2002

Manages the day-to-day operation of the restaurant in accordance with policies and procedures,Establishes and administers training programs within the restaurant.counsels,guides and instructs personnel in the proper performance of their duties. Direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.

Chef

K-Paul's - New Orleans, LA

May 1977 to July 2000

Responsible for start-up kitchen for Lunch and dinner.Preparation,Presentation and service procedures as directed by the Executive Chef Paul Miller.Monitor quantity of prepared food.Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to customer satisfactory.Coordinates the maintenance and development of procedures and present menu items for maximum customer satisfaction. Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum labor hours. Education

High school or equivalent in Culinary Arts

Sidney Vo-tech - New Orleans, LA

1981 to 1982

Skills

• encompass all levels to running a modern kitchen from 10 to 10.000 square feet.I am skilledin using most pos systems and programs,powerpoint and excell,scheduling,inventory,p&l,hiring training and menu deveiopment as well as baking skills.

• Culinary Experience

• Baking

• Chef

• Cooking

• Line cook

• POS

• Team Player

• kitchen

• training

• Restaurant Experience

• Cooking Experience

• Management Experience

• Kitchen Experience

• Catering Experience

• Microsoft Office

• Knife skills

• Management

Certifications and Licenses

ServSafe Food Protection Manager Certification

August 2013 to August 2018

ServSafe

Food Safety Certificate

February 2019 to October 2023

Assessments

Food Safety — Proficient

October 2019

Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: https://share.indeedassessments.com/share_assignment/yuon2zllbl-ojua7 Restaurant Manager — Proficient

October 2019

Managing restaurant staff and meeting customer expectations. Full results: https://share.indeedassessments.com/share_assignment/4z7ixngjzfhv1ibl Cooking Skills: Basic Food Preparation — Proficient October 2019

Preparing food, using cooking equipment, and converting ingredient measurements. Full results: https://share.indeedassessments.com/share_assignment/b-9cdryreu6nn4uq Supervisory Skills: Directing Others — Completed

October 2019

Motivating others through feedback to identify improvements or corrective actions. Full results: https://share.indeedassessments.com/share_assignment/rxksqr65hjigllv3 Food Safety — Completed

January 2020

Proper food handling, storage, and equipment use for preventing the spread of foodborne illness. Full results: https://share.indeedassessments.com/ share_to_profile/9c68184533cec64a01ffaf1f298dfa6beed53dc074545cb7 Reliability — Completed

February 2020

Tendency to be dependable and come to work.

Full results: https://share.indeedassessments.com/share_to_profile/ e1612d9923c0a60575774d99911e95b5eed53dc074545cb7

Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.

Additional Information

I'm a hard working chef that takes my proession serious and also drug and smoke free .and that is looking to become part of a growing/winning team something long term.

Contact this candidate