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Innovative Executive Manager/General Manager with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.

   A seasoned Sous-chef and (previously) Line and prep Cook from TWENTY SEVEN, (and shortly thereafter Parish Grocerie and Chef Dat's underground dinners); I excel in high-volume food preparation and kitchen team leadership. I show a flexibility to play any role and will one day be the executive chef of my own kitchen launching a zesty menu.      With expertise in menu development, safety management, and culinary techniques, I've significantly enhanced dining experiences through innovative dish creation and meticulous attention to detail, plating, garnishing and dietary needs.      My strong vendor relations skills and ability to mentor staff shapes my commitment to culinary excellence and workplace efficiency.   

Hard-working professional with experience in ingredient pairings, plating and food presentation, and nutrition. Frequently praised as adaptable by peers.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.

Accomplished Executive Chef with a proven track record at Ward's Kitchen, enhancing customer satisfaction through innovative menus and strict adherence to food safety standards. Expert in kitchen management and cost control, with a strong work ethic and leadership skills. Achieved significant reductions in food waste, demonstrating effective inventory management and staff training.

A seasoned Executive Chef, I bring a proven track record of culinary excellence and innovation from my tenure at Sage Catering Co. Specializing in menu development and cost control, I excel in creating memorable dining experiences while mentoring teams for peak performance. My expertise in food safety and strong work ethic has consistently enhanced customer satisfaction and operational efficiency. Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations. Innovative Desired Position with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation. Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments. High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Dawson LaFrombois

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Executive Chef

Kitchen Supervisor

line Cook

Supervisor

Cook/Cashier

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Diploma - Culinary Arts

Certificate - Small Business Development

High School -

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Executive Chef

Kitchen Supervisor

line Cook

Supervisor

Cook/Cashier

Diploma - Culinary Arts

Certificate - Small Business Development

High School -

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