Summary
Overview
Work History
Education
Skills
Certification
Languages
References
Timeline
Generic

Lakeshia Moore

Atlanta,GA

Summary

Culinary leader with proven expertise in menu development and team building at Snooze An A.M. Eatery. Achieved significant reductions in labor costs while fostering a positive workplace culture. Proficient in training staff and ensuring compliance with health and sanitation standards. Enhanced kitchen efficiency and guest satisfaction through innovative dish creation and effective leadership.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Head Chef

Snooze An A.M. Eatery
Alpharetta, GA
04.2023 - 07.2025
  • Scheduling
  • Helping Cultivate New incoming MIT’s for the region I.e., (GM, Head chefs, Sous chefs)
  • Managing Labor
  • COGS
  • Inventory
  • Pushing the culture forward
  • In house health inspections
  • Data entry
  • Culinary Influence in regards to Menu Execution
  • Culinary Advisor for The GA region
  • Trained and supervised line cooks to develop new skills and improve team performance.

Sous Chef

Snooze An A.M. Eatery
Atlanta, GA
02.2021 - 04.2023
  • Scheduling
  • Developing Up & Coming talent for potential Supervisor, Sous chef or head chef roles in growing ATL Market
  • Training New MIT’s for upcoming or currently opened stores
  • Ensuring health codes are in tact at all times
  • Inventory
  • Keeping a positive culture
  • In House health inspections
  • Data entry

Sous Chef

Desi Vegas Steakhouse
Metairie, LA
08.2018 - 06.2020
  • Responsible for butchering all meat & fish
  • Checking out the line at the end of the night & also ensuring all stations were stocked with 'close to open'
  • Nightly prep list
  • Worked closely with the executive chef to create sauces, soups & ensure recipes were followed to spec

General Manager

Stanley of New Orleans
New Orleans, LA
11.2012 - 06.2020
  • Oversaw daily operations for restaurant grossing over 3.8 M in annual revenue
  • Orders for All FOH/BOH product to include 2 separate bar areas
  • Met with the Executive chef & Owner in commissary kitchen to discuss upcoming needs in ordering & Scheduling
  • Started in 2012 as line cook, Promoted to E.C., FOH Manager, AGM & Finally GM in 2017

Asst. KM/Hourly

Legacy Kitchen Steak & Chop
Gretna, LA
09.2016 - 07.2018
  • Worked Broiler & expo
  • Butchered Steaks INHouse
  • Checked out kitchen staff & closed kitchen nightly
  • Conducted nightly inventory
  • Responsible for ordering produce, seafood & steaks

Lead line cook

Copelands of New Orleans
Kenner, LA
02.2015 - 08.2016
  • Worked all areas of kitchen & expo
  • Conducted nightly inventory & orders
  • Trained & supervised all line staff

Lead line/Butcher/Saucier

Emerils NOLA restaurant
New Orleans, LA
06.2011 - 10.2014
  • Butchering all proteins
  • Making all butter sauces & specialty sauces before service
  • Making all Stocks, soups & gumbos
  • Responsible for menu creativity for specials weekly

Lead line cook/Ast. KM

Fountain Park Centre
Harvey, LA
01.2009 - 06.2011
  • Duties included preparing all breakfast items in house including soups, dressings, stocks, & salads
  • Duties Including ordering all fresh produce nightly(If needed) as well as seafood, responsible for BOH scheduling, inventory, line checks & expo
  • Duties included butchering all proteins, managing banquets, making all in house sauces (butter, various stocks)

Education

Associates - Computer Networking

Delgado Community College
New Orleans, LA
05.2008

General Studies -

Immaculata High School
Marrero, LA
05.2005

Skills

  • Butcher
  • New Restaurant Roll out
  • Setting Culture standards
  • Menu Development
  • Culinary Advisor
  • Menu Curation
  • Certified Trainer
  • Labor Cost
  • Food Cost
  • Scheduling staff
  • Health inspections
  • Team building
  • Culinary influence
  • Positive culture
  • Servsafe
  • Menu execution
  • Inventory management
  • Food safety
  • Cost control
  • Employee training
  • Conflict resolution
  • Sanitation guidelines
  • Allergen awareness
  • Hiring, training, and development
  • Organizational skills

Certification

Servsafe

Languages

  • English
  • Spanish
  • French

References

References available upon request.

Timeline

Head Chef

Snooze An A.M. Eatery
04.2023 - 07.2025

Sous Chef

Snooze An A.M. Eatery
02.2021 - 04.2023

Sous Chef

Desi Vegas Steakhouse
08.2018 - 06.2020

Asst. KM/Hourly

Legacy Kitchen Steak & Chop
09.2016 - 07.2018

Lead line cook

Copelands of New Orleans
02.2015 - 08.2016

General Manager

Stanley of New Orleans
11.2012 - 06.2020

Lead line/Butcher/Saucier

Emerils NOLA restaurant
06.2011 - 10.2014

Lead line cook/Ast. KM

Fountain Park Centre
01.2009 - 06.2011

Associates - Computer Networking

Delgado Community College

General Studies -

Immaculata High School

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