Obtain a challenging and professional career as a Vessel Cook, Food Service Supervisor, Sous Chef or Lead cook in one of your projects overseas or abroad, which will offer an opportunity for professional growth and allow me to further utilize my experience, expertise and skills in food, beverage, and culinary arts. 

Education

[1990-1991]                                      Delgado Community College                    New Orleans, Louisiana

Non degree

Culinary Arts

[Sept 2015- Present]                                          KBR                                                Houston, Texas

Sous Chef, Logistics, Carpenter, IT, Construction

                -Cook and organize dining facility for 700 to 800 soldiers

                -Supervise all kitchen and dining room operations

                -Follow all military laws/criteria TB-Med 530

                -Provide Assistance to the carpenter with making desk, tables, doors, etc.

                -Assist Air Logistics with flights, ground management, driving and baggage

                - Assist IT Department with the set-up of satellite dish and the comms for the base

                -Assist with setting up 4 clamshells hangers

                -Assist with building roofs for several containers under heavy weather restrains

[July 2014- Present]                                      Edison Chouest                                    Galliano, Louisiana

AB/Cook

               -Cook 3 meals per day for a crew of 15 to 34

               -Create all menus for each day

               -Complete all groceries order according to inventory and maintaining budget

               -Keep galley clean, help maintain a safe work environment and keep moral high

               -Assist with drills according to station bill on the vessels to be in compliance

               -Create bake items throughout the week as needed

              -Assist when needed in other areas of the vessel

[Dec 2013- Present]                                     ESS catering                                         Lafayette, Louisiana

Day Cook/Camp Boss

               -Cook Lunch and Dinner for a crew of 480

               -Supervise all dining facility employees

               -Create all menus for each day

                - Complete Ordering and inventory

                -Assist in maintaining a safe work environment with my serve safe certification

                -Conduct weekly inspection and safety procedures to maintain a clean safe envelopment

[October 2011- Nov. 2013]           New Orleans Country Club                                New Orleans, Louisiana

Saucier Lead Line Cook

            -Assist Chef in creation of specials, soups, etc.

            -Prepare all meals including starches and sauces

            -Cut, trim and bone meats and poultry for cooking

            -Portion cooked foods according to size of portions and methods of garnishing

            -Maintain safe and sanitary work environment

            -Prepare/Maintain work station for prep cooks

            -Provide support to the Chef and production leadership to subordinates

-Ensure all employees were prepared for service.

-Provide input for specials on a weekly basis.

-Assist with banquets, parties and daily operations of the Country Club

[May 30, 2010-September 2011]                          Fluor                                        Greenville, South Carolina

Sous Chef

            - Supervise Expats OCN and Afghan workers

            -Responsible for the supervision of all kitchens and dining room operations

            -Follow all military laws/criteria TB/MED 530

            -Implement all on boarding and training for new hires

            -Maintain all company files and reports

            -Maintain appropriate temperature logs

-Work collaboratively to ensure Flour meets its goals

[August 15, 2009-May 2010]                               KBR                                           Houston, Texas

Sous Chef

            -Supervise Expats OCN and Afghan workers

            -Responsible for the supervision of all kitchens and dining room operations

            -Follow all military laws/criteria TB/MED 530

            -Implement all on boarding and training for new hires

            -Maintain all company files and reports

            -Maintain appropriate temperature logs

-Work collaboratively to ensure Flour meets its goals

[2007-August 15, 2009]                         New Orleans Country Club                       New Orleans, Louisiana

Saucier Lead Line Cook

            -Assist Chef in creation of specials, soups, etc.

            -Prepare all meals including starches and sauces

            -Cut, trimmed, and boned meats and poultry for cooking

            -Portioned cooked foods according to size of portions and methods of garnishing

            -Maintain safe and sanitary work environment

            -Prepared/Maintained work station for prep cooks

            -Provide support to the Chef and production leadership to subordinates

-Ensure all employees were prepared for service

-Provide input for specials on a weekly basis

-Assist with banquets, parties, and daily operations of the Country Club

[2006-November 2007]                          Muriel's Restaurant                               New Orleans, Louisiana

Lead Line Grill Cook

-Prepare all grill items to delectable perfection

-Ensure orders are correct and delivered in a timely manner

-Assist the Chef with preparation of new dishes

-Prepare salads, desserts, and beverages

-Manage kitchen in closing duties

-Clean and sanitized all equipment

[2002-2004]                                              Delta Catering                                     New Orleans, Louisiana

Executive Steward

-Prepared three meals daily for crew members including pastries, desserts, and breads

-Check in food orders to ensure proper storage

-Supervise cook assistant

-Direct involvement in operations, ordering, purchasing and inventory

-Maintain high quality of food products to ensure a consistency in service standards

[2000-2002]                                           Commander's Palace                                New Orleans, Louisiana

Line Cook

-Work with the Chef in preparing and organizing brunch, lunch, dinner and banquet events

-Assist Executive Chef with inventory and purchasing orders

-Work all stations in the kitchen ie. Sauté, broiler, pasta, and pantry

-Inspect food and food products prior to use and consumption

[1997-2001]                                           Court of Two Sisters                                   New Orleans, Louisiana 

Evening Sous Chef/Grill Cook

-Assist with preparation of International, Creole and American cuisine

-Manage kitchen and floor staff, food production and inventory while instructing others in various duties

-Implement training for new recruits

A seasoned, innovative and self-motivated Gourmet Chef with a solid background of success in food preparation and culinary instructions with over 20 years of experience; Outstanding ability to effectively communicate with all levels of staff.  Possess expert technical, organizational, communication, and interpersonal skills; additionally, won first place in the Annual Culinary Competition at the New Orleans Country Club.

References

Tyrone Hagan                 504-252-6598        Chef

Bennie Scott                    504-982-8009       Restaurant Manager

Diana Holmes                 504-939-1384       Catering Owner

Nicholle Henry                504-228-8881       HR coordinator

• Serve Safe Nov 2015