Corey Blake
New Orleans,LA
Summary
Highly skilled Executive Sous Chef with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Overview
28
28
years of professional experience
1997
1997
years of post-secondary education
Work History
Executive Sous Chef
Messinas Lakefront Airport
New Orleans, Louisiana
05.2013 - 03.2025
- Prepare food for Banquets and catering as well as maintain production and quality
- of food for Breakfast and lunch service.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed seasonal menus reflecting local ingredients and culinary trends.
Chef Manager
Sodexo Tulane University
New Orleans
08.1999 - 05.2013
- Managed daily kitchen operations and staff scheduling for university dining services.
- Oversaw food preparation and presentation to ensure quality and safety standards.
- Developed menus that catered to diverse dietary needs of university students.
- Coordinated inventory management and ordering of food supplies with vendors.
- Trained new kitchen staff on cooking techniques and safety protocols.
- Implemented waste reduction strategies to enhance sustainability efforts in dining services.
Sous Chef
Aramark Convention center New Orleans
New Orleans, Louisiana
08.1997 - 08.2000
- Managed daily kitchen operations for large-scale events at a prominent convention center.
- Supervised and trained kitchen staff to ensure adherence to food safety standards.
- Created innovative menu items that reflect client preferences and seasonal ingredients.
- Assisted in developing cost-effective recipes while maintaining high-quality food standards.
- Facilitated communication between front-of-house and back-of-house teams during events.
- Ensured timely meal preparation and presentation for optimal guest satisfaction during services.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
Education
Associate of Arts - Culinary Arts
Delgado Community College
New Orleans, LA 08.1996 - 05.1999
St Augustine
New Orleans, LASkills
- menu development
- food safety compliance
- kitchen management
- staff supervision
Timeline
Executive Sous Chef
Messinas Lakefront Airport
05.2013 - 03.2025
Chef Manager
Sodexo Tulane University
08.1999 - 05.2013
Sous Chef
Aramark Convention center New Orleans
08.1997 - 08.2000
Associate of Arts - Culinary Arts
Delgado Community College
08.1996 - 05.1999
St Augustine