w Equally skilled in managing the overall catering department, including chefs, cooks, bakers, stewards, and housekeepers; successful at delivering tasting, mouthwatering, and nutritious food.
w Equipped with proven expertise in international culinary, menu development, plate presentation, food preparation, production and quality standards, as well as proper sanitation practices.
w Efficient at analyzing and resolving complicated challenges and ever-changing business needs, with capacity of devising workable plans toward operational efficiency and productivity.
w Known for strong dedication in upholding corporate values, combined with exceptional record of personal and professional integrity in collaborating with various individuals
MONCLA,S CATERING? BEAUMONT, TX
Executive Chef/Camp Manager, Onshore: 2014–Present
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards; plan and price menu’s; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen.
• Supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
• Control food and labor cost, demonstration cooking, menu development, and pricing development of culinary team.
CAL DIVE INTERNATIONAL ? BROUSSARD, LA
Camp Boss, Offshore: 2012–2014
• Make use of out-of-the box thinking in creating a variety of menu items catered to customers with food allergies and diet restrictions, such as gluten-free and vegan items. Responsible for Managing cooks and housekeeping personnel, Placing orders bi-weekly with a Budget of $18,000 and more per order, inventory and purchasing.
• Direct and coordinate various kitchen stations, including meat, fish, sauté, and pantry.
• Display strong leadership skills in teaching cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
ATWOOD OCEANICS ? HOUSTON, TX
Senior Expat Chief Cook, Offshore in West Africa: 2011–2012
• Expertly facilitated the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
• Strictly followed and maintained compliance with policies and business initiatives in developing and overseeing staff in charge of hospitable and professional service.
• Utilized and enhanced comprehensive knowledge of current menu items, garnishes, ingredients, and preparation methods.
CARDINAL CULINARY ? ALVIN, TX
Camp Boss: 2010–2011
• Demonstrated key talent in preparing food, baking, roasting, broiling, and steaming meats, fish, vegetables, and other foods.
• Ensured compliance with complex and frequently changing dietary needs of clients through regular communication with kitchen staff, dietitians, and doctors.
• Performed quality food checking to guarantee freshness of food and ingredients; reviewed and documented old and new items and rotating stock.
• Accelerated organizational productivity and efficiency through daily pre-shift and weekly departmental meetings, as well as proactive direction to staff on work assignments.
• Consistently met food quality and service standards while ensuring seamless restaurant operations.
• Supervised the entire Kitchen and housekeeping staff training, resulting in minimal loss and misuse of equipment.
• Closely monitored and controlled food, beverage, and labor costs on a regular basis; thus, increased company profits.
KELLOGG BROWN AND ROOT (KBR) ? AFGHANISTAN
Sous Chef, Contractor: 2008–2010
• Exemplified proven expertise and specialty in pastries, Garde (cold foods) cuisines, and military presentation.
• Served three full course meals for more than 9,000 troops and civilian personnel through planning and organization of resources.
• Led and supervised a staff of over 50 foreign and nationalized catering professionals, responsible for cooking, serving, procurement, and daily material inventory during a 12-hour shift.
• Promptly addressed issues that arose in the organization through regular collaboration with the military and KBR; administered catering subcontractors and agreements.
JW MARRIOTT ? BUCKHEAD, GA
Cook II: 2006–2008
• Operated standard cooking equipment, such as mixers, steamers, toasters, choppers, fryers, ovens, and stoves.
• Adhered to food safety procedures and quality control guidelines in preparing and cooking various foodstuffs.
• Determined timeliness and demonstrated excellent service quality by conducting restaurant walk-throughs.
Le Cordon Bleu Culinary of Atlanta, Tucker, GA
ASSOCIATE OF OCCUPATIONAL SCIENCE, 2006
Hospitality and Restaurant Management
Business, Restaurant, and Hotel Management
Houston Area Safety Council
CERTIFIED OCCUPATIONAL SAFETY SPECIALIST (COSS), # 27391751 VALID UNTIL: DEC 2015
Le Cordon Bleu, Tucker, GA
PROJECT MANAGEMENT CERTIFICATE OF COURSE COMPLETION, # 4256404
ASSOCIATE DEGREE OF CULINARY ARTS
U.S. Coast Guard
BASIC OFFSHORE SAFETY INDUCTION AND EMERGENCY TRAINING
FIRST AID AND CARDIOPULMONARY RESUSCITATION
PERSONAL SURVIVAL TECHNIQUES
PERSONAL SAFETY AND SOCIAL RESPONSIBILITIES
BASIC FIRE FIGHTING
Program Development and Project Management ~ Culinary Education/Scratch cooking Process and Productivity ~ Worldwide Travel Experience ~ Budgeting and Cost Control
Training and development specialist; instructor and consultant/Maximizing kitchen productivity, efficiency and staff performance