RESUME OBJECTIVE
Professional Chef with 7+ years of extensive experience in Southern Cuisine. Capable of managing dining services of up to 100 tables while managing and motivating staff to perform to the best of abilities across every service. Consistently create new recipes and menus, implementing seasonal ingredients and modern techniques.
CERTIFICATIONS
- 2019 Certified Executive Chef (CEC)
- 2014 Certified Sous Chef (CSC)
PROFESSIONAL EXPERIENCE
Herbsaint – New Orleans, LA
Executive Chef November 2019–Present
- Oversaw food preparation and production during COVID-19, ensuring 100% food safety procedures were followed
- Trained 8 staff members to quickly adapt to takeout service during pandemic, resulting in sales of $10,000+ per day
- Developed process that reduced waste by 40% and improved supply turnover by 70%
- Re-developed entire menu in 2019, increasing sales revenue by 150%
- Interviewed, hired, trained, and directed all staff members since 2019, improving kitchen operational flow by 50%, while maintaining 100% employee retention
The Rum House – New Orleans, LA
Sous Chef May 2014–Oct 2019
- Maintained an A rating with the Department of Health by standardizing cleaning procedures
- Mentored and trained 4 junior staff, improving performance by 20%
- Prepared meals for lunch and dining services with an average of 100 tables per day
- Managed relationships with vendors, negotiating prices of ingredients and equipment that resulted in 10% savings on budget
- Collaborated with Head Chef in menu design and innovative recipes
EDUCATION
Scottsdale Culinary Institute – Scottsdale, AZ
Associate’s Degree in Culinary Arts, May 2014
Food Science Certificate, May 2014
ADDITIONAL SKILLS
- Specialized in Southern Cuisine
- Currently training in Latin American Cuisine
- Deep experience with pastry and baking
- Expert in knifework
- Experienced in leadership, adaptability, and collaboration
AWARDS
Top Chef
Top Chef’s Magazine, November 2020