D Sherman Location: New Orleans , LA 70122 ... nes Vocational-Techn ical School1981 to 1982 (Received 980 hours in Culinary Arts) Union Baptist College and Theological Seminary1991 to 1998 (Received my Bachelor) EXPERIENCE12/200 9 to Present Hilton Hotel104 Market St Shreveport La 71101Executive ChefDuties: Writing Schedules, Hiring and Supervise Staff, Party Planning, Menu Writing,Food Cost and Labor, Wedding, Wine Dinners and more.Supervisor: Mr. Jerry Caruso(318) 698-0581 2007 to 7/2009 TPC Louisiana (PGA/TOUR)11001 Lapalco Blvd Avondale La 70094Executive ChefDuties: Writing Schedules, Hiring and Supervise Staff, Party Planning, Menu Writing,Food Cost and Labor, Wedding, Wine Dinners and more.Supervisor: Mr. Luke FarabaughHuman ...
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J Cope Location: New Orleans, LA 70118 ... l inventory, ordering and rotation of foodResponsible for team building at new locationTrain and manage staff Executed safe food handling/safe work environmentCreat ed Heart Healthy menu dailyPrepare all stocks, sauces and soups Utilize fresh local and seasonal productsNov. 2006 - Nov. 2007 Restaurant Cuvee New Orleans, LAExecutive Sous ChefManage staffControl cost and consistency of foodCreate degustation menu for daily servicePrepare stocks, sauces, desserts (pastries)Butche r fish, beef, lamb and gameControl inventory, ordering and rotation of foodTrain line cooks, dishwashers and food runnersJune - Nov. 2006 Christiansted, V ...
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M Barnes Location: Natchitoches, LA 71457 ... toryNovember 2002-Present Out There Cooking Austin, TX Position-ChefJob Description-Assi sted chef/owner Luke Bibby in providing artist hospitality for allDirect Events venues (Austin Music Hall, The Backyard, La Zona Rosa), as well as on sitecatering for weddings, private functions, and concessions. July 2009-February 2010 Frank Austin, TX Position-Sausage Maker/ButcherJob Description-Resp onsible for all in-house sausage production, butchery, and meatfabrication for sausage and hot dog themed restaurant. Worked with executive chef MattHelms to design systems for both production and service of house made artisan sausagesfrom a variety of cultures.Februar y 2007-February 2008 Tutto Gusto ...
93 hits
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G Sockrider Location: New Orleans, LA 70130 ... ision's Great Chefs Series, Travel Café and Extra, and in numerous publications, including New Orleans Magazine, San Diego Union-Tribune, Gayot's Los Angeles and New Orleans Restaurants (3rd Edition), Zagat Survey, Louisiana Cookin and Chaine des Rotisseurs Gastronome. An award-winning Executive Chef with comprehensive experience in the design, development, and management of concepts and standards for food procurement and recipe development, preparation, and presentation within high-volume, high-recognition restaurants and hotels, and as the Consulting Executive Chef of the Worlds Fair in New Orleans.Broad experience includes business planning, menu development, purchasing, and staff recrui ...
91 hits
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A Thornton Location: Baton Rouge, LA 70810 ... ________________ ________________ ________Executiv e ProfileOver 20 years experience in restaurant, banquet, and meetings management for exclusive hotels, casinos, country clubs, and conference centers. Proven abilities in planning, marketing, cost analysis, budgeting, expense control, staffing, training, and quality management. Ability to handle catering/banquet functions to 2500 people. Strong leadership skills and the ability to manage and motivate staff; excellent team building and interpersonal relations skills. Contributed to significant rev ...
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M Summers Location: Denham Springs, LA 70726 ... bjectiveAchieve a position with an employer in an environment that provides the ability to increase myculinary knowledge, sharpen my personal skills, and advance toward my professional andpersonal goals. Summary of Qualifications· Formal training and tested knowledge of classical French techniques in addition tomodern methods and materials used in commercial food preparation with additional training inthe preparation of a variety of desserts and baked goods.· Strong knowledge of food preparation and presentation methods; Able to followstandardiz ed recipes and adhere to quality standards.· Above average knowledge and understanding of sanitati ...
87 hits
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R Ware Location: Slidell, LA 70458 ... onships with clients and employees.A strong leader that has high standards for himself and employees.Outsta nding success with training and mentoring Pro-Start Program students from Slidell High, Northshore High and Salmen High schools.Hiring and training of kitchen staff, extensive experience in interviewing.Ord ering and receiving, researching and development of purveyors and organizations of deliveries to meet daily needs.Facilitati ng off premise parties for 50 to 550.Scheduling/L abor control, ensuring labor costs are meet by proper scheduling. Menu development, specializing in researching the demographics to ensure the menu will meet the needs and desires of the surrounding community.W ...
85 hits
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C Vonaspern Location: Lafayette, LA 70507 ... enu and recipe development for Ala carte and Banquets.Provide training & development of all staff.Executive Chef Holiday Inn Lafayette, LA 8/06 to 11/07 Purchasing and inventory control (food & beverage).Total administration & management of restaurant & Banqt.Provide training & development of all staff.Line Cook City Club@ River Ranch, LA 4/06 to 8/06Execute and plate all tickets (50-100ppl). Responsible for all prep work and cleanliness of station.Sous Chef Townhouse Restaurant & Caterer, LA 8/05 to 4/06Execute all food production and minute by minute supervisi ...
83 hits
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C Bird Location: Thibodaux, LA 70301 ... tive (Doerle Food Services, LLC)• Dining Facility Manager, (Halliburton) assigned to Iraq• Owner/Chef of catering operation (Fine Arts Dining, LLC)• Executive Chef (Oak Alley Plantation)• Communications Chief (LA National Guard) deployed to Afghanistan• 3 years’ experience as a mid level manager• 6 years’ of inventory management using par stock system• 5 years’ experience designing and implementing new work programs• 5 years’ experience training work related skills to employees• Excellent computer knowledge and skills to include software, hardware, and networkingWORK HISTORY• Fine dining wait staff, Crisitiano’s Restaurant, 724 High St., Houma, LA 70360, 985-223 ...
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M Collins Location: Lafayette, LA 70503 ... Responsible for menu creation and cost analysis as well as maintaining a food cost of 28-32%* Involved with planning and executing Catering events both on and off premise for 20 to 120 people.* Enforced strict HAACP guidelines in sanitation and safety and installed a waste management program* Standardized all menu recipes to insure consistent food and ease of training. A.M. Sous Chef 2004 to 2008 Vaccaro's Trattoria, Akron, Ohio Responsible for managing a crew of 4 people in the preparation and staging of lunch service. Also charged with overseeing and maintaining a par sheet for bulk dinner prep. Assisting the chef with a bi-weekly ordering schedule and monitoring a product w ...
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