LaAgio Deon Horne
Professional Chef
Willoughby,Ohio
Summary
Accomplished, reliable, hardworking Executive Chef with 9 years of comprehensive experience working in restaurant food service industry and private Banquet Chef. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in Cajun, American, Mexican, Chinese, Italian and Japanese cuisines. Strong organizational, leadership and management skills. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven knife skills. Eager to develop high-quality menus for new and established restaurants.
Overview
10
10
years of professional experience
Work History
Executive Chef
Garaywa Camp & Conference Center
03.2021 - Current
- Developed and managed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Estimated food consumption and requisitioned food, selected, and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted customers in planning corporate events, social galas, and gourmet dinners.
Chef
River Hills Club
08.2019 - 03.2021
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Collaborated with staff members to create meals for large banquets.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with other personnel to produce and modify menus and selections.
- Developed and cooked memorable dishes.
Chef/Cook
Brookdale Senior Living Facility
04.2019 - 05.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepare cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast and lunch service.
Food Service Director
Garaywa Camp & Conference
04.2013 - 11.2018
- Developed strategies to improve food service levels for busy facility handling breakfast, lunch, dinner and dessert.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Purchased food and cultivated strong vendor relationships.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Supervised all team members for conference gatherings
- Trained new employees in proper food prep, equipment maintenance, and sanitation and techniques.
- Performed food prepping and cooking for significant conferences and camp events of various groups of up to 250 people
- Conducted off-site catering
Line Cook
Broadstreet Bakery
02.2016 - 04.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepare cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Supervised Shift team for conference gatherings.
- Assisted with off-site gatherings
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Oversaw all aspects of closing, following proper sanitation standards.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Performed routine inventory
Food Services Delivery Driver and Cook
Clinton Public Schools
08.2015 - 02.2016
- Completed morning delivery of food to all Clinton school sites.
- Coordinated and conducted pickup and delivery between food merchants, warehouse, and school sites.
- Transitioned between breakfast and lunch service.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Performed inventory on food items in warehouse
- Performed lunch food prepping and cooking for school site with eight hundred students.
On -Call Caterer
Hal &Mal's
05.2013 - 09.2014
- Set up and disassembled food service stations, equipment, and furniture per contract specifications.
- Served catering guests by fulfilling orders, communicating requests to kitchen staff, and routinely inquiring about customer satisfaction.
- Replenished banquet stations and verified food temperatures and cleanliness of service areas.
- Transported meal and beverage trays from kitchen and bar areas to serve guest tables.
- Assisted executive chef and co-owner with menu planning
Education
Associate of Applied Science - Culinary Arts Technology
Hinds Community College
Raymond, MS12.2014
High School Diploma -
St. Joseph's Catholic
Madison Mississippi 09.2003
Skills
- Staff Scheduling
- Safe Food Handling
- Food Preparing, Plating and Presentation
- Equipment Purchasing
- Menu Planning
- Special Events and Catering
- Special talent for creating sauces, stocks, and pastas
- Recipe Development and understanding practice of following recipes as well as modifying them
- Skilled Knife work
- Skilled in grilling, frying and sauteing
- Quick learner with exceptional organizational skills
- Energetic attitude
Army PFC 2008-2011
In 2008 I joined the Army, following my father's footsteps I was proud to serve our country. Over the course of the next three years, I was stationed in Fort Knox. I was a private first commander, M.O.S. WAS 63 Juliet. I left in 2011 with a general medical discharge.
Timeline
Executive Chef
Garaywa Camp & Conference Center
03.2021 - Current
Chef
River Hills Club
08.2019 - 03.2021
Chef/Cook
Brookdale Senior Living Facility
04.2019 - 05.2020
Line Cook
Broadstreet Bakery
02.2016 - 04.2016
Food Services Delivery Driver and Cook
Clinton Public Schools
08.2015 - 02.2016
On -Call Caterer
Hal &Mal's
05.2013 - 09.2014
Food Service Director
Garaywa Camp & Conference
04.2013 - 11.2018
Associate of Applied Science - Culinary Arts Technology
Hinds Community College
High School Diploma -
St. Joseph's Catholic
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