Corey Hill
Production Chef
Lafayette,LA
Summary
High-performing individual with over 20 years of experience in culinary arts and10 years of leadership experience. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Exceptional performance in grilling, saute, gourmet cuisine, banquets, baking, and expediting.
Overview
20
20
years of professional experience
3
3
years of post-secondary education
Work History
Production Chef
Ochsner Lafayette General Hospital
Lafayette, LA
03.2018 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepped daily menu items to quickly deliver upon request.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
Line Chef
City Club Of River Ranch Of Lafayette
Lafayette, LA
08.2015 - 05.2018
- Created and prepped daily menu items to quickly deliver upon request.
- Monitored daily inventory levels and consumption trends to revise menus, reduce waste and cost, and increase customer satisfaction.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Inspected restaurant and kitchen to ensure compliance with restaurant standards and public health rules and regulations.
Lead Line Chef
Coushatta Casino Resort, Cafe Terrance
Kinder, LA
05.2017 - 03.2018
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Collaborated with staff members to create meals for large banquets and buffets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Assisted with menu development and planning.
Executive Sous Chef
Evangeline Downs Racetrack & Casino
Opelousas, LA
06.2003 - 08.2008
- Supervised over 65 buffet employees, including lead cooks, line cooks, buffet attendants, stewards, and dishwashers.
- Produced and supervised high volume food production for 4 food venues.
- Developed kitchen staff through recipe and specs training, kitchen equipment training, disciplinary action, and performance reviews.
- Prepared daily purchase requisitions and maintained inventory.
- Rotated supply stock using FIFO methods.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Implemented food and labor cost control and waste reduction initiatives to save money.
- Developed menus and new recipes and flavor combinations to enhance customer dining experience.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored employee schedules and work assignments.
Cook/Camp Boss
OSSA Offshore Staffing Of Acadiana
Lafayette, LA
09.2008 - 08.2015
- Supervised and trained cooking staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created daily menus for crew members and offshore contractors.
- Assisted galley and utility hands with daily tasks.
Education
Certification/Technical Diploma - Culinary Arts And Occupations
Louisiana Technical College - Lafayette
Lafayette, LA 08.1997 - 07.1998
High School Diploma -
New Iberia Senior High School
New Iberia, LA 08.1989 - 05.1991
Skills
High hygienic standards
Accomplishments
- 3rd place Bronze Medal Winner-Finfish Category, Acadian Culinary Classics (2006)
- Supervisor of the month at Evangeline Downs Racetrack & Casino (2004)
- 2nd Runner up for Supervisor of the Year Award at Evangeline Downs Racetrack and Casino (2004)
Timeline
Production Chef
Ochsner Lafayette General Hospital
03.2018 - Current
Lead Line Chef
Coushatta Casino Resort, Cafe Terrance
05.2017 - 03.2018
Line Chef
City Club Of River Ranch Of Lafayette
08.2015 - 05.2018
Cook/Camp Boss
OSSA Offshore Staffing Of Acadiana
09.2008 - 08.2015
Executive Sous Chef
Evangeline Downs Racetrack & Casino
06.2003 - 08.2008
Certification/Technical Diploma - Culinary Arts And Occupations
Louisiana Technical College - Lafayette
08.1997 - 07.1998
High School Diploma -
New Iberia Senior High School
08.1989 - 05.1991
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