******* *****

******* A. *****

**** **** *****, ******** *-***0

Las Vegas, Nevada 89129

(residence) - 702-***-**** / E-mail. **********@*****.***

PROFESSIONAL OBJECTIVE

To secure a responsible position as a Sous/Executive Chef, in which my experience and personal abilities will mutually allow for optimum growth opportunities.

CAREER PROFILE

A competent, creative, and results-driven professional with over 17 years of experience, and a strong record of achievement in providing the necessary back-of-the-house food and beverage expertise to ensure streamlined operations, customer satisfaction, and increased profitability.

z Expertise includes: Labor and Food Cost Controls; Menu Development; Recipe Development.

z Cuisines: Classical French, Creole, American, Asian, Continental, Italian, Tex-Mex, etc.

z Solid interpersonal communication skills, coupled with the ability to establish and maintain rapport

with all levels of personnel, management, guests and clients.

z Proven background at high levels of kitchen management, personnel development and training,

encompassing: leadership, team building, planning, organizing, and problem-solving, all of which

realized significant contributions to bottom-line results.

z People z Service Oriented z Results Oriented

EDUCATION

2004 - 2006

Associates of Occupational Sciences (2006)

LE GORDON BLUE - COLLEGE OF CULINARY ARTS, Las Vegas, Nevada

PROFESSIONAL EXPERIENCE

2008-Current MT Charleston Hotel, Las Vegas Nevada

Executive Chef / Banquet chef

z Oversee Food and Kitchen operations.

z Head chef over main kitchen in hotel , head chef of banquet affairs and hotel’s café.

z Designed banquet menu & priced each item carefully professionally to reach a profitable food cost.

z Hired ,trained new personnel, oversaw productivity and performance of up to 10 employees; decreased Labor/food costs by/ on hand performing , portion control.

z Coordinated shipping/receiving of products ensuring high-level quality.

z Establish operating policies and staff schedules for the operation of kitchens to achieve maximum service at desired profit levels.

z Ensure kitchen equipment is properly maintained and functioning.

z Handle employee relation issues, paperwork consisting of records, disciplinary situations and commendations.

2006-2008 Beckers Gaming (Steakhouse) (Lakeside),Las Vegas,Nevada

Sous Chef/ Executive Chef (Fine Dining 4- Star Restaurant)

z Designed new items for menu concepts; while creating daily dinner features.

z Motivate and lead to total quality management, ensuring consistency,sanitation,and safety by communication.

z Handle employee relation issues, paperwork consisting of records, disciplinary situations and commendations.

z Train management staff on the technique of property expectation of culinary skills interact witH upper executives on miscellaneous issues.

z Provide employees with proper training and Sous Chefs with developmental opportunities that will aid in their career aspirations

2004 - 2006 Commanders Palace, Las Vegas, Nevada

Lead Cook / Internship (Fine Dining 4-Star Restaurant)

Restaurant Awarded - James Beard Award for Best Guest Services; Renowned Chef nominated Best Chef in the Southwest.

z Prepared and presented dishes; worked following stations - Broiler, Saute, Back-line, Garde Manger ,Hot Appetizer, Pantry, and Butcher.

z Prepare both hot and cold items and demonstrate a variety of cooking techniques.

z Skillfully and knowledgeably work each kitchen station.

z Portray a professional, charismatic image when interacting with all media.

z Conduct training for cooks, pantry workers and kitchen helpers on job responsibilities.

z Ensure all products are rotating on a first-in, first-out philosophy.

z Ensure all requisitions are processed properly and placed in designated area .

z Identify and safely use all kitchen equipment.

z Properly label and date all products to ensure safekeeping and sanitation.

z Apply advanced knife skills required for service.

z Read, measure and execute recipes.

2001 - 2004 RICO'S Bucktown, New Orleans, Louisiana

Senior Sous Chef (3-Star Restaurant)

z Performed a diverse range of responsibilities, to include but not limited to significantly increasing

sales weekly, decreasing food and labor costs, menu development and pricing expanding

overall operational profitability; all of which resulting in highly profitable, efficient and smooth flowing food and beverage operations.

z Hired new personnel, oversaw productivity and performance of up to 10 employees; decreased

labor costs.

z Train management staff on the technique of property expectation of culinary skills.

z Good communication, organizational, leadership and supervisory skills.

z Strong coaching and development skills.

1997 - 2001 STRAYA'S CHEESECAKE BISTRO, New Orleans, Louisiana

Sous Chef

z Responsibilities encompassed: managing 5 prep cooks and 7 line employees, while decreasing labor overhead, implemented training for new personnel entailing high-quality service, and expeditious handling of food preparation.

z Maintain effective food cost, labor costs, budgets, forecasts and marketing policies to achieve profit objectives and desired standards.

z Maintain close supervision with daily monitoring of all food outlets and staff, food quality, production, product and presentation.

1992 - 1997 GLYNWOOD CATERING, Baton Rouge, Louisiana

Sous Chef (3-Star Restaurant)

z Designed new menus concepts for catered engagements; catered affairs from private to 1,000 guests.

z Specialized in formal seven course dinner presentations.

z Hired new personnel and managed a staff of up to 15 employees.

z Coordinated shipping/receiving of products ensuring high-level quality assurance.

z Oversee menus for outside banquet and food.

z Maintain operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items.

z Convey food concept of partner chef (if applicable) through constant communication.

REFERENCES Available upon request.

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