Customer Service Executive Chef

Christopher J. Hayes

**** ********** **** ***** **** GA 30180 Cell 318-***-***** Email adzf9r@r.postjobfree.com Objective To secure a position in the culinary/hospitality world where my experience can and will be an asset to any one.

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Overview More than 20 years of professional cooking and kitchen management experience.

I’ve had recipes that were featured in the October 2012 edition of LA Cooking Magazine.

I took first place in the New Orleans Oyster Jubilee Festival 2013

I took third place in the 2014 New Orleans Oyster Jubilee Festival

I exemplify leadership and professionalism, backed by a consistent and verifiable record of achievement.

Had a spotlight on the Chef Show (talk show) with Amy Cyrex

Was featured on WGNO New Orleans Morning Show on two different occasions.

Was featured on Fox News 8 Morning Show as one of the Who’s Who New and Upcoming Chefs in New Orleans and was also featured on News With A Twist.

2nd Place Award Winner in 2007 Louisiana Barbeque Cook-Off

2nd Place Award Winner in the 2006 Red Cross Culinary Classic I was the winner of Cooks vs Cons on Food Network in 2018 Winner of Culinary Fight Club in 2019

Nominated for Beat Chef Louisiana in 2018and 2019

Areas of Expertise ● Inventory control

● Labor control

● Food Cost

● Team player

● Recipe Adherence

● Professional

Experience

The Smoking Oyster Mobile Catering 2018-Current

Owner and Executive Chef in charge day to day operations such as setup, training, breakdown, cooking, planning operations, ordering, and inventors.

Felix Oyster Bar 2011-2018

In charge of food quality, portion control, menu planning, scheduling, training and opening and closing restaurants. In 2012 upon being hired they ran a 3.6 million dollar restaurant now in 2017 we are at 6.2 million for that one particular restaurant and we’ve just opened 2 more and expanded our current restaurant from seating 118 guests to 320 guests. Currently I oversee all of our properties from Mississippi to New Orleans, with one being an Italian Restaurant. It’s also my job to

Ensure recipe adherence, food quality and the best customer service experience one can ask for.

Le’Bayou Creole Cuisine New Orleans, Louisiana

Executive Chef

Interview, hire, train, and maintain culinary standards. Managed food cost and reduced it by 15% my first 6 months there along with labor cost which was reduced by 10% in a 4.3 million dollar a year restaurant.

Trained and helped other cooks get certified in serversafe. Created menus, revamped the entire inventory, brought restaurant sales up by a very substantial margin.

Ensured the best food quality and freshness around by proper food handling, rotation, receiving and storage.

Ordering, scheduling, maintain all health and safety codes including proper sanitation and cleanliness,

Ensuring all staff follows recipe adherence, and follows all specs. 2010-2013

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Copeland’s Cheesecake Bistro 2006-2009

Assistant Kitchen Manager/Kitchen Manager

Supervised 28 cooks/chefs.

Managed all back of house operations such as prep, dish, quality control, portioning, etc.

Ran a 30% food cost for a kitchen that produced 85% of its product from scratch.

Took part in re-opening and training the team members at the Cheesecake Bistro in New Orleans after Hurricane Katrina. Maintained a steady flow of a high volume restaurant Superior Bar and Grill/Superior Steak House 2004-2006 Kitchen Manager

Managed between 14 and 18 cooks of various cultures and oversaw production of this high-volume establishment for this $7 million bar and grill specializing in fine Mexican Cuisine all from scratch. I reconstructed the kitchen, walk in cooler and storage areas to help prevent food spoilage reduce food cost and ensure quality of product we served

Helped reduce labor cost by getting more involved in the day to day activity and working hands on with the employees and showing them how to work smart in the process of working hard.

● Diamond Jack’s Casino and Hotel 2001-2004

● Sous-Chef

● Managed and trained anywhere from 8 to 15 other cooks/chefs and assisted in the buffet and steak house when and as needed.

● Maintained a perfect inventory.

● Assisted the Executive Chef in menu structuring for the Buffet and Diamond Cafe.

● Helped assure quality control and minimize waste Education &

Qualifications

● Southern University Shreveport: Associates Degree Business Management 2005

● Louisiana Technical College: Associates Degree in Culinary Arts 2007

● Professional Career Development Institute: Certificate in Gourmet Cooking and Catering 2004

● Serve Safe Certification

● Louisiana Alcohol Certification Training (LACT)

● Certified Instructor/Proctor for Serve Safe

● Certified through the Department of Health and Hospitals as being Serve Safe Certified and Instructor/Proctor

References Chef Kenneth Harrison Diamond Jack’s Casino Chef Annie Christopher Diamond Jack’s Casino

Chef George Beard Culinary Inst for Job Corp

Chef Danny Beavers Culinary Inst. for LTC

Chef Chuck Wheeler Copeland’s Corporate Chef

Awards: Food Network Winner: Cooks vs Cons

Culinary Fight Club Winner

Oyster Jubilee Winner 2012 and 2013

Recipes published in Road Tours Magazine

Recipes published in Southern Living Magazine

Hosted Wake up New Orleans Mornings

Keynote Speaker for Louisiana Technical Graduating Class Author of 2 cookbooks

Author of Children’s Coloring Book

Taught Culinary and life skills classes to underprivileged youth

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