Herman Smith
Summary
Accomplished Executive Chef with a proven track record at Felix's Restaurant & Oyster Bar, enhancing customer satisfaction through innovative menu development and effective cost control. Skilled in food safety and team leadership, I excel in creating dining experiences that exceed expectations while maintaining high standards of quality and efficiency. High-performing and skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
17
17
years of professional experience
Work History
Executive Chef
Felix"s Restaurant & Oyster Bar
05.2015 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Kitchen Chef/EKM
Coterie Restaurant & Oyster Bar
07.2011 - 04.2015
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Continuously improved culinary skills by attending industry workshops, conferences, and other professional development opportunities.
- Adapted menu offerings based on seasonal availability of ingredients, focusing on sustainability initiatives within the culinary industry.
- Assisted with event planning and catering logistics for special occasions hosted at the restaurant.
- Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
- Implemented creative plating designs that elevated dish presentation, enhancing overall dining experience for patrons.
- Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs.
- Demonstrated strong leadership skills by effectively managing a diverse team of chefs and kitchen support staff.
Executive Chef
Huck Finns
04.2011 - 04.2015
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Kitchen Supervisor
Rotolo's Pizzeria
04.2008 - 07.2011
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Reduced food waste through effective inventory management and menu planning.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
Server
Cafe Du Monde
03.2007 - 01.2009
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
Education
High School Diploma -
St. Augustine High School
2600 A P Tureaud Ave, New Orleans, LA 7011905.2007
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Inventory Control
- Hiring, Training, and Development
- Team Leadership
- ServSafe Certification
- Hospitality service expertise
Accomplishments
- Reduced food costs by 2% by sourcing and securing new produce supplier.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Prepared numerous meals, including appetizers and desserts, for high-volume catering event.
- Exhibitor at the Food & Wine Classic #EXH 0138(Aspen, June 16-18,2023).
Timeline
Executive Chef
Felix"s Restaurant & Oyster Bar
05.2015 - Current
Kitchen Chef/EKM
Coterie Restaurant & Oyster Bar
07.2011 - 04.2015
Executive Chef
Huck Finns
04.2011 - 04.2015
Kitchen Supervisor
Rotolo's Pizzeria
04.2008 - 07.2011
Server
Cafe Du Monde
03.2007 - 01.2009
High School Diploma -
St. Augustine High School
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