Randy Strother

**** ********** ****.

Baton Rouge, LA 70810

Telephone: 225-***-**** or 985-***-**** or Email: jqs8nh@r.postjobfree.com

OBJECTIVE: To provide professional qualifications and work history for the open position within your company

SUMMARY OF QUALIFICATIONS

• Over 18 years of foodservice and hospitality experience including dual restaurant and dual hospital management, various leadership positions, menu planning with recipe implementation for special events and activities

• Associates degree in Culinary Arts

• A team builder and motivator dedicated to sharing knowledge in foodservice and hospitality

• Selected, trained, and supervised several diverse kitchen staffs in the proper preparation of menu items, equipment usage, and sanitation with food safety practices followed properly

• Experience with inventory and purchasing knowledge

• Various positions held with responsibilities for currency, keys and alarm codes

• ServSafe and various professional food handling certifications

• Culinary skills that encompass a commitment to high-quality service and organization with a genuine passion for the creative artistry and development of casual to fine-dining cuisines

• Enjoys interacting with employees, volunteer members, guests and wowing them with culinary expertise

• A leader motivated by ambition in making positive progress by following written policies and procedures and/or input in on making stronger policies and procedures to fit a department need

• Strong communication skills both written and verbal

• Progressively undergoing a customized on-the-job nutrition and dietetic training with a vast array of dietary knowledge from basic to complex diets by a registered dietician

EDUCATION: The Culinary Institute of America Hyde Park, NY

Degree: Associates of Occupational Skills: Culinary Arts February 2008

• Deans List

• Perfect Attendance

CERTIFICATIONS:

• ServSafe Certified

• Department of Health and Hospitals Certified

• National Registry of Food Safety Professionals Certified

WORK HISTORY

Baton Rouge General 10/2008-Present

Executive Chef

Mid City Bluebonnet

3600 Florida Boulevard 8585 Picardy Avenue

Baton Rouge, LA 70806 Baton Rouge, LA 70809

• Assists Director, Managers, and Production Managers, and staff at the multi-campus organization with 125 employees in the department, with the following:

-Standardized two-week patient rotating menus with recipes according to established guidelines as well as the hands on training with employees in preparing, cooking, and safe food handling procedures per census.

-Standardized retail three-week rotating menus with standardized recipes by conglomerating and consulting management and staff for employees, guests and visitors based on allotted budget, local popularity, demographics, and consumer feedback. This includes tasting charts for all three meals a day for all three weeks to monitor production.

-Casual to fine-dining catering on and offsite for organization leadership groups such as Board of Directors, Administration, Physician, Foundation, In-house Departments, Volunteers, (etc.), and award ceremonies. This includes budget based menu planning with costing, staffing, and production

• Manages employees in the multi-campus department in order to attract, retain and motivate the associates while providing a safe environment through interview, hiring, training, developing, empowering, coaching and counseling, conducting performance and salary reviews, resolving problems, providing open door policy, discipline and termination as appropriately needed

• Responsible for monthly petty-cash handling, balancing, reporting, reconciling and replenishing on an as needed basis following established guidelines

• Follows facility and department infection control policies and procedures

• Participates and attends department meetings where department goals and deadlines are established. The information is then implemented with action plans to achieve expected outcomes.

Hollywood Casino Baton Rouge, LA 05/2008 – 10/2009

Sous Chef

• Assist Executive Chef with menu and recipe development as well as supervising food preparation

• Determines amounts of food items necessary to prepare items listed on menus and daily specials

• Plans sequence and time of cooking operations to meet meal serving hours

• Directs cooks performing tasks

• Assists in evaluating and solving problems encountered such as substituting times on menus, handling and storing cooked food, and reducing leftovers through proper food handling practices

• Inspects and evaluates pantries, serving stations, and butchering and baking areas for cleanliness

• Supervise and train cooks and stewards

• Directly supervises Lead Cook while identifying and resolving problems in a timely manner; developing alternate solutions; using reason even when dealing with emotional topics; responding quickly with customer requests; remaining open to others’ ideas and tries new things upon approval; writing recipes and methods clearly; balancing team and individual responsibilities; consistently being on time at work and ensuring work responsibilities are covered in the event of absences; reporting potentially unsafe conditions while using equipment and materials properly; being able to deal with frequent change, delays, or unexpected events; following instructions, and responding to management direction; committing to long hours of work when necessary to reach goals; seeking increased responsibilities; looking for and taking advantage of opportunities

New Orleans Marriott New Orleans, LA 02/2007 – 06/2007

Banquet Chef / Internship

• Rotated through various production stations for high volume banquets, catering and special events

• Maintained high standard in all preparation, production, and presentation

• Maintained sanitation, health and safety standards in the work areas, as well as other duties as assigned.

• Worked interactive guest stations

• Assists in evaluating and solving problems encountered such as substituting times on menus, reusing cooked food, and reducing excess waste and spoilage

• Prepared meals for employee dining room, visitors and special functions at a 1200 room site

• Determines amounts of food items necessary to prepare items listed on menus and daily specials

• Created off site catering meals to be transported to various charity events

Papacito’s Café/Mi Padres Cafe Baton Rouge and Prairieville, LA 09/2002 – 04/2006

General Manages

Bluebonnet at Perkins Prairieville

7750 Bluebonnet Blvd. 37460 Ultima Plaza Boulevard

Baton Rouge, LA 70810 Prairieville, LA 708769

• Started as grill cook and was rapidly promoted to head chef as kitchen manager encompassing my commitment to high-quality service with a genuine passion for spectacular food; promoted to restaurant manager; promoted to general manager assisting owner with dual establishments

• Responsible for overseeing all kitchen operations for 2 freestanding, high-volume casual Mexican cuisine full service restaurants, averaging up to 300 daily covers each

• Supervised a combined kitchen and front of house staff of 60 employees; responsible for scheduling, hiring, training

• Managed both kitchens responsible for all food ordering, receiving, menu development, food preparation, inventory and purveyor relations

• Assisted owner with the opening of the Prairieville location; an 80 seat establishment responsible for hiring, training, kitchen organization and production

• Supervised the front of the house staff and coordinated excellent customer service

• Assists in evaluating and solving problems encountered such as substituting times on menus, reusing cooked food, and reducing excess waste and spoilage

Magnolia Café Baton Rouge, LA 02/ 1999 – 10/ 1999

Sous Chef:

• Responsible for food production for Cajun Seafood restaurant

• Prepared Cajun specialties and was responsible for food ordering, inventory and storage

• Assists in evaluating and solving problems encountered such as substituting times on menus, reusing cooked food, and reducing excess waste and spoilage

• Prepared large batches of food such as soups, sauces, and a variety of bistro style cuisine items

Gerry Dinardo’s Italian Restaurant Baton Rouge, LA 11/ 1998 – 02/1999

Banquet Chef:

• Worked a la carte fine-dining and high-end banquets for distinguished clientele

LaPedigos Café and Oyster Bar Baton Rouge, LA 03/1993 -11/1998

Kitchen Manager

• Was promoted through all kitchen stations then to Kitchen Manager in high volume popular, casual steak and seafood restaurant with fresh oyster bar

• Responsible for menu production, smoke house, oyster bar, meat fabrication and daily specials

• Supervised and trained cooks, dishwashers and all culinary and sanitation staff

• Closing alarm code and key holder

Fast Track Restaurant Prairieville, LA 06/1994 – 02/1995

Cook:

• Responsible for food production in fast food restaurant while a high school student

• Work 35 hours per week while attending school full time

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