Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

James Lesniewski

New Orleans,LA

Summary

Dynamic Executive Chef with a strong work ethic and expertise in menu development at Brew STX. Proven track record in cost control and waste reduction, enhancing kitchen efficiency. Adept at training staff and fostering teamwork, while consistently delivering high-quality dishes that exceed customer expectations.

Overview

11
11
years of professional experience

Work History

Executive Chef

Brew STX
10.2021 - 07.2025
  • Assisted in preparation and presentation of high-quality dishes in fast-paced kitchen environment.
  • Collaborated with kitchen staff to ensure smooth workflow and timely service during peak hours.
  • Learned food safety standards and adhered to health regulations while handling ingredients.
  • Supported inventory management by tracking stock levels and assisting with ordering supplies.
  • Engaged in menu planning discussions, contributing ideas for seasonal offerings and specials.

Line Cook

Jack Brown's Beer and Burger Joint
09.2021 - 09.2022
  • Prepared high-quality ingredients for menu items in fast-paced kitchen environment.
  • Executed cooking techniques to ensure consistent flavor and presentation of dishes.
  • Collaborated with team to streamline food preparation processes, enhancing efficiency.
  • Monitored inventory levels and assisted in ordering supplies to minimize waste.

Chef De Cuisine

Nola Caye
08.2020 - 08.2021
  • Directed kitchen operations, ensuring high-quality food preparation and presentation standards.
  • Mentored junior chefs, fostering skills development and teamwork in fast-paced environment.
  • Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
  • Implemented cost control measures, optimizing ingredient usage while maintaining flavor integrity.

Consulting Chef

Rowdy Joe's
10.2018 - 05.2020
  • Developed innovative menu concepts aligning with client preferences and dietary restrictions.
  • Trained kitchen staff in advanced culinary techniques, enhancing overall team performance.
  • Streamlined food preparation processes, improving efficiency and minimizing waste.
  • Collaborated with suppliers to source high-quality ingredients, ensuring optimal flavor profiles.

Sous Chef

Mimi's In The Marigny
06.2014 - 10.2018
  • Supervised kitchen operations, ensuring compliance with food safety standards and quality control measures.
  • Developed and executed seasonal menus, incorporating local ingredients and culinary trends.
  • Trained and mentored junior staff, fostering a collaborative and efficient kitchen environment.
  • Streamlined food preparation processes, improving efficiency while maintaining high-quality output.

Education

Associate of Arts - Culinary Arts/Hospitality Managment

Cooking And Hospitality Institute of America (Le Cordon Bleu
Chicago, IL
01-2002

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • Banquets and catering
  • Recipes and menu planning
  • Waste reduction

Accomplishments

Eagle Scout

Timeline

Executive Chef

Brew STX
10.2021 - 07.2025

Line Cook

Jack Brown's Beer and Burger Joint
09.2021 - 09.2022

Chef De Cuisine

Nola Caye
08.2020 - 08.2021

Consulting Chef

Rowdy Joe's
10.2018 - 05.2020

Sous Chef

Mimi's In The Marigny
06.2014 - 10.2018

Associate of Arts - Culinary Arts/Hospitality Managment

Cooking And Hospitality Institute of America (Le Cordon Bleu

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