Sous Chef

Lonnie A Haney

**** ********** ******* **** *** Vegas, Nevada 702-***-**** *******@*****.***

Objective- To bring my future establishment to a high standard in food control and quality. A fresh pair of eye to the operation and display my culinary skills with in a establishment with high goals and new horizons of excellence to uphold.

Highlights- During my 3 ½ year teenier with Station Casino I have received 5 certificates of appreciation of a job well done and for understanding and complying with all corporate policy and standards .

Experience- 2006--2007 With Station Casino I opened Red Rock Hotel Resort and Casino Sous Chef in

Salt lick BBQ. I charge of production of over 15,000lbs of ribs, brisket, and sausage that must be smoked daily. Also place daily orders and maintain a staff of 30 team members daily. Keep track of waste and communicate with Executive Chef on daily and weekly goals for the company.

2007-2008 Transfer to a sister property called Santa Fe Station Casino and Hotel as a Banquet Sous Chef. There I was in charge of the team members in prepping all items for all events. Assistant to the Executive Chef in Menu Planning and table setting of plated dinners and buffet style dinners. Managed FOH and BOH for all events.

2008-2008 Transfer Wild Wild West Casino and Hotel as Sous Chef in the Café Called the Gamblers Grill. In charge of maintaining corporate spec on all menu items. Set new portion control standards evaluate Team members performance create weekly special communicate with corporate on any new ways to cut back and save corporate dollars on food items and non-food items. Directly support the Executive Chef in all disciplinary action for the BOH.

2008-2009 Transfer to open the New Aliante Station And Casino and Hotel. Open up the new Buffet and Room service. In charge on managing 100 BOH team members daily. Making stocks, soups, sauces, roasting proteins . Also maintaining the Garde Manger. The are six station that I must know every spec and recipe. Must place daily orders and also take part in balancing the check book and fixing and adjusting payroll.

Skills- I understand how to use Microsoft works, excel, JD Edward , CTUIT. I understand labor systems and P&L and Manning Charts and Graphs. Good knife skills understand wine paring as well. I have 14 years of Culinary Arts Experience.

Education- 2000 Graduated from Washington High School in Kansas City

1998-2000 Associates Degree Area Advanced Technique School for Culinary Arts Kansas City

Coarse taken during Junior , Senior years of High School.

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