C Pasia Location: New Orleans, LA 70117 ... ED EXPERTISE IN THE FOLLOWING AREAS: · Food and Labor Cost Control · Staff Training and Development · Purchasing and Inventory · Quality Assurance and Control Menu Development and Planning · Special Events Management · Food Preparation and Presentation · Budget Administration PROFESSIONAL EXPERIENCE EXECUTIVE CHEF / CONSULTANT 2008 - 2009 DIAMONDJACKS CASINO AND RESORT, BOSSIER CITY, LA · Aggressively recruited to join 570 guest room property and turnaround performance of food service outlets; due to Executive Chef's medical leave of absence · Directed the culinary and stewarding team of 65 and 5 Sous Chefs · Managed annual food sales of fourteen million ...
97 hits
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C Wadsworth Location: Lafayette, LA 70503 ... as well as an extensive culinary back ground in upscale dining, casual and catering. Enjoys teaching others about the business as well as being taught by everyone he comes in contact with. High energy employee with excellent work ethic and the ability to formulate and implement feasible solutions to common restaurant and business occurrences placing his crew and guests on the forefront day in and day out.PROFESSIONAL EXPERIENCECafé Ahnvee - Executive Chef/ Managing Partner (12/08 - 12/09)Brought in to design concept, operate, train and hire staff and management to maintain in one years time.Ruth's Chris Steakhouse - Executive Chef (02/07- 03/09)Opened first corporate casino location in Har ...
95 hits
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T Horen Location: Jefferson, LA 70121 ... skills, talents, and experiences for the success and promotion of the company, and its staff. Summary of QualificationsMa nagement:Develop professional relationships with guests, and staff promoting credibility and confidence in the restaurants reputation. Develop working relationship with sales representatives to acquire best prices and quality for food and product purchases.Mainta in Pars and product levels according to demand of service and company prescribed goals.Develop menus to utilize by products, and left over product while focusing on quality and salability and maximize profitability. Maintain appropriate food and labor costs at or below prescribed target while maximizing produc ...
93 hits
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D Sherman Location: New Orleans , LA 70122 ... 1977 to 1980Elaine P. Nunes Vocational-Techn ical School1981 to 1982 (Received 800 hours in Culinary Arts)Union Baptist College and Theological Seminary1991 to 1998 (Received my Bachelor)EXPERIE NCE2007 to 7/2009 TPC Louisiana (PGA)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 Resources Department(904) 280-47852005 to 2007 TPC Southwind (PGA)3325 Club at Southwind Memphis TN 38125 Executive ChefDuties: Writing Schedules, Hiring and Supervise Staff, Party Planning, Menu Writing,Food Cost and Beverage Cost, and Labor, ...
91 hits
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M Glassman Location: New Orleans, LA 70119 ... o ensure the best cost and quality of goods received Oversaw quality and accuracy of deliveries Proficient in French, Italian, Asian and American dishes All food prepared fresh and to order Business Management Creating and maintaining food costs and budgets Controlling labor and food costs Maintaining cleanliness of restaurant and upkeep of equipment Coordinating with public for catering, fund raising, and weddings Scheduling of kitchen personal Supervision and Training Interviewing, hiring and termination of staff Routine evaluations of kitchen personal Mediated employee relationships to maintain cooperative working environment Successfully trained inexperienced people to work in a high vol ...
89 hits
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D Jourdan Location: New Orleans, LA 70115 ... include cajun, creole, polynesian, new american, and southwestern. Trained in all areas of food production including Garde Manger, Saucier, meat cutting. Service styles to include ala carte, fine dining, and banquets. Skilled in developing banquet packages, and menus. Capable of directing a large staff to achieve established goals, including scheduling, payroll, and training. Resourceful problem solver with a proven ability to bring quick resolution to challenging situations. As well as building lasting relationships with staff, vendors, and customers. EXPERIENCE Banquet chef - 2005 - Present Loews New Orleans Hotel, New Orleans, Louisiana Efficiently manage a banquet kitchen which p ...
87 hits
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E Jones Location: Baton Rouge, LA 70817 ... education. The position designated will require management, leadership, customer service, accounting and supervisory skills. This will ensure that I will be able to provide my skills for the advancement of the company as well as myself. Qualifications 2005- present Director of Food and Beverage / Executive Chef In this capacity I oversee all food and beverage of Baton Rouge’s largest full service hotel with an annual revenue of nearly 3 million dollars. The property consists of a 200 seat hotel restaurant, room service for 334 room hotel, hotel lounge, catering /banquets and concierge floors. 2004-2005 Executive Chef, L.S.U. In this capacity I am the acting food and beverag ...
85 hits
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B Dugas Location: New Iberia, LA 70560 ... pon request of Parent - Health failing* Smoke Tree Resort & Supper Club 29 Palms Marine Corps Base 29 Palms, California - 92270 Main Office - Palm Springs, CA. - 92256 (760)363-7189 Fax - President, Mrs. Mary Louise Title; Supper Club Chef August 12, 2009 - March 15, 2004 Menu planning and development, Officers Supper Club. Preparing daily soups and sauces. Cutting of meats, fish and foul. Assisting line cooks between 5pm - 11pm. Working - Saute, Broiler and carving stations when need- ed. Weekly ordering of Restaurant and Bar supplies. Menu planning for weddings, Officers Military and private parties. Ordering products for club vending machines, stockin ...
83 hits
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W Mauk Location: New Orleans, LA 70124 ... training in French, Italian, Creole and Contemporary American Cuisine and would like to find a place where I can create a well-run and profitable kitchen.Experien ceNov 07-PresentEXECUT IVE CHEF/KITCHEN MANAGERNew City GrilleMetairie, LAResponsible for all culinary operations for fast paced upscale casual restaurant with 2.4 million in sales Hire, train, schedule and manage 15 cooks and 4 stewardsResponsi ble for purchasing, inventory, and quality of all goodsRecipe and menu development and pricing Work with the owner in marketing, P/L, FOH system operations and wine menuJune 05-June 07EXECUTIVE CHEFClary's American GrillSpringfield , MO Responsible for all culinary operations in an eclecti ...
81 hits
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A Little Location: Monroe, LA 71201 ... ion for excellent food, organized kitchen and flawless service. Mastered knowledge of French and Italian cuisine. EXPERIENCE:Austi n's Bistro , Monroe, LAOwner/Executiv e Chef 07-09, Monroe, LAExecutive Chef Developed Outstanding French and Italian MenuStaff hiring and training, Managed a staff of 20Quality Assurance & Performance ManagementSpecia l Event PlanningInventor y, Purchasing, BudgetingTotal concept from ground up - design, contracting, carpentryArpege Michelin 3-Star , Paris France 06Prep CookLine Cook - all stationsFerrandi Paris France 06Chef de PartieLine Cook L'Orangerie 3-Star, Los Angeles 03/05Garde MangerLine Cook & PoissonierTable Eight 3-Star, Los Angeles 0 ...
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