Summary
Overview
Work History
Education
Skills
Timeline
Certification
Military Service
References
Hi, I’m

Laetrice Buie

Baton Rouge,LA
Laetrice Buie

Summary

Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Overview

12
years of professional experience
1
Certificate
4
years of post-secondary education

Work History

Aramark (Southern University), Baton Rouge, LA

Lead Line Cook
08.2022 - Current

Job overview

  • To oversee all kitchen functions including but not limited to preparing/cooking all entrées and sides for each meal period
  • Ensured proper food safety standards were met at all times.
  • Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
  • Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
  • Monitored cooking temperatures and ensured that dishes were presented properly.
  • Adjusted seasonings to ensure flavors were balanced throughout each dish.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Adhered to portion controls and presentation specifications.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Assist with ordering and inventory
  • Assist with truck unloading
  • Keep all production paperwork up to date as well as input data into Aramark computer system
  • Input all shipment invoice data into computer
  • Help set up and serve for catering events.

Hollywood Casino, Baton Rouge, LA

Line Cook
02.2021 - 10.2021

Job overview

  • Maintain current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients)
  • Prepare food items per guest order as required including, but not limited to, entrees and desserts per guest orders
  • Employ proper cooking methods and cook food to specifications and proper temperatures
  • Handle, store and rotate food properly in accordance with established health and safety standards
  • Slice, dice, chop and prepare raw food products
  • Carve meats, portion food on serving plates, add gravies and sauces, and garnish plates as required.

Chili's, Baton Rouge, LA

Line Cook
02.2020 - 06.2020

Job overview

  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.

Aramark - Southern University, Baton Rouge, LA

Grill Cook
01.2017 - 01.2020

Job overview

  • To oversee all kitchen functions including but not limited to preparing/cooking all entrées and sides for each meal period
  • Supervising all other cooks and ensure they are performing their job correctly and safely
  • Help the chef with menu planning for upcoming weeks
  • Assist with ordering and inventory
  • Assist with truck unloading
  • Keep all production paperwork up to date as well as input data into Aramark computer system
  • Input all shipment invoice data into computer
  • Help set up and serve for catering events.

Compass Group (LSU), Baton Rouge, LA

Associate Manager
05.2019 - 12.2019

Job overview

  • To count restaurant bank, set up restaurant registers and deposit restaurant sales daily
  • To set up restaurant and restaurant buffet
  • To meet with sous chefs daily to discuss restaurant set up
  • To set up any rooms for private parties that have been booked
  • To organize and instruct food service workers throughout daily restaurant operations
  • To keep count of inventory and place orders
  • To greet customers and keep a constant line of communication open for clients.

Pi Beta Phi Sorority (LSU), Baton Rouge, LA

Sous Chef
09.2017 - 01.2019

Job overview

  • Private in-house chef for local LSU sorority house
  • Prepare weekly lunch and dinner menus
  • To create and complete food orders and ensure kitchen pantry is well stocked
  • To host weekly meetings with sorority leaders
  • To prepare brunch as well as formal, plated dinners monthly
  • To oversee kitchen staff & monitor all kitchen operations and meal services
  • To receive and properly put away all truck orders
  • To clean and ensure that all kitchen workers properly clean and sanitize their work stations
  • To record cooler and freezer temperatures, keep production notes & assist with paperwork.

In Loving Arms Pediatric Day Health Ctr, Baton Rouge, LA

Kitchen Lead
05.2016 - 01.2017

Job overview

  • To oversee all kitchen operations
  • To maintain all inventory and keep refrigerator/freezer logs up to date
  • To plan menu for a four week rotation
  • To keep kitchen area clean and sanitized at all times
  • To prepare all menu items according to each patient's dietary needs/restrictions.

L'auberge Casino Hotel, Baton Rouge, LA

Cook/Banquet Attendant
08.2012 - 04.2016

Job overview

  • Responsible for operating kitchen and overseeing other cooks and prep cooks
  • Helped set up equipment for banquet functions as well as serve food and assist in clean-up
  • Provided custom orders for VIP members
  • Participate in daily banquets and catering events
  • Assist in weekly menu planning and preparations
  • Preparation of a variety of food items from cutting fruit to grilling steaks and shucking oysters.

Education

Louisiana Culinary Institute , Baton Rouge, LA

Some College (No Degree) from Advanced culinary arts
01-2012

Northeast High School , Pride, LA

High School Diploma
2005 - 2009 (4 years)

Skills

  • Food Processing
  • Kitchen Organization
  • Sauce preparation
  • Portion Control
  • Inventory Control
  • Cooking techniques
  • Safe Food Handling
  • Food presentation
  • Quality Control
  • Staff Coordination
  • Grilling Techniques
  • Food Safety
  • Sanitation Practices
  • Food safety knowledge
  • Food assembly
  • Knife Skills
  • Work Delegation
  • Menu Planning
  • Ingredient Preparation
  • Menu development
  • Pantry restocking
  • Kitchen Management
  • Kitchen Operations
  • Budgeting and cost control
  • Food preparation techniques
  • Food Service Operations
  • Banquets and catering
  • Culinary expertise
  • Recipe creation
  • Recipe Development
  • Menu Supervision
  • Portion and cost control

Timeline

Lead Line Cook

Aramark (Southern University)
08.2022 - Current

Line Cook

Hollywood Casino
02.2021 - 10.2021

Line Cook

Chili's
02.2020 - 06.2020

Associate Manager

Compass Group (LSU)
05.2019 - 12.2019

Sous Chef

Pi Beta Phi Sorority (LSU)
09.2017 - 01.2019

Grill Cook

Aramark - Southern University
01.2017 - 01.2020

Kitchen Lead

In Loving Arms Pediatric Day Health Ctr
05.2016 - 01.2017

Cook/Banquet Attendant

L'auberge Casino Hotel
08.2012 - 04.2016

Northeast High School

High School Diploma
2005 - 2009 (4 years)

ServSafe, 12/01/11, 12/01/16, Food Protection Manager Certification

Louisiana Culinary Institute

Some College (No Degree) from Advanced culinary arts

Certification

ServSafe, 12/01/11, 12/01/16, Food Protection Manager Certification

Military Service

United States Navy, United States, E-1, 01/01/14, 04/01/14, General discharge

References

References available upon request.
Laetrice Buie