Andre Lard

• Built relationships with customers and community to establish long-term business growth.
• Achieved sales goals and service targets by cultivating and securing new customer relationships.
• Managed accounts to retain existing relationships and grow share of business.
• Exceeded sales quotas and increased profitability through effective sales strategy and business planning.
• Demonstrated products to show potential customers benefits and advantages and encourage purchases.
• Created and implemented new business opportunities by utilizing strategic networking strategies.
• Identified prospects' needs and developed appropriate responses along with suitable information on products and services.
• Investigated and integrated new strategies to expand business operations and grow customer base.
• Increased profits through providing excellent customer service, following established guidelines and auditing sales reports.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Disciplined and dedicated to meeting high-quality standards.

• Created customized meal plans based on client dietary restrictions and preferences.
• Provided easy-to-read cooking preparation instructions for clients.
• Shopped for ingredients.
• Prepared and cooked over 70 meals per week for BEATS AND EATS,LLC.
• Verified compliance in preparation of menu items and customer special requests.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Placed orders to restock items before supplies ran out.
• Obtained fresh, local ingredients to lower grocery costs.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

• Monitored production operations for quality and compliance with standards.
• Developed suggestions for technical process improvements to optimize resources.
• Prepared media stages for rehearsal, recording and live broadcasts.
• Oversaw testing of equipment and components to check for defects.
• Guided, coached and lead project teams, delegating tasks and evaluating performance and progression of project pace.
• Produced music videos broadcast on international cable and satellite networks and streaming music channels.
• Handled requests for specific musical selections.
• Maintained private studio with range of 40 to 75 clients per month.

Production credits: GUCCI MANE , ROSCOE DASH , DAE DAE , MERCY, ZOIE SUMMER & MANY MORE.

• Coordinated and organized tours or hired touring companies to arrange concert dates, venues and accommodations for longer tours.
• Consulted with directors and producers to determine placement of musical cues and coordinate artistic vision.
• Auditioned and selected performers for musical presentations.
• Transposed pieces from one instrument to another and one key to another to accommodate client and musician preferences.
• Determined voices, instruments, harmonic structures, rhythms, tempos and tone balances required to achieve effects desired in each musical composition.
• Communicated with distributors and label representatives to obtain new music.

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained well-organized mise en place to keep work consistent.
• Oversaw grill, stove and oven and cleaned equipment after every shift.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Collaborated with staff members to create meals for large banquets.
• Collaborated with other personnel to produce and modify menus and selections.

• Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
• Wiped down counters and food prep stations using bleach and clean cloths.
• Maintained positive working environment through effective communication and time management.
• Prepared dough from scratch using original recipe and added toppings, cheese and sauce for unique pies.
• Prepared raw materials for cooking by cutting vegetables and preparing dough.
• Coached new workers on store policies, pizza making and dough preparation.
• Reduced ingredient waste when creating pizzas by following pan size, dough quantity requirements and topping measurements.
• Used kitchen equipment safely and reduced risk of injuries and burns.