Lamartine Mercedat
Chef
Orlando,FL
Summary
An enthusiastic goal focused hospitality professional with extensive culinary experience. I am an efficient communicator, team builder and have excellent time management skills. The objective is to work for an establishment that will utilize my skills and knowledge.
Overview
10
10
years of professional experience
4
4
years of post-secondary education
2
2
Languages
Work History
Executive Chef
L&M Catering And Events
Orlando, FL
04.2018 - Current
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Obtained fresh, local ingredients to lower grocery costs.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Sous Chef
BB Kings
Orlando, FL
02.2015 - 03.2019
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
Cook Supervisor
Grand Bohemian Hotel Orlando
Orlando, FL
01.2015 - 04.2017
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Handled portion control activities according to specified instructions provided by chef.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared food items such as meats, poultry and fish for frying purposes.
Education
Associate of Arts - Culinary Arts
New England Culinary Institute At Essex
Montpelier, VT 09.2002 - 12.2004
Associate of Arts - Criminal Justice
Lincoln Technical Institute - Cromwell
Somerville, MA 09.2007 - 05.2009
Skills
Food plating and presentation
Timeline
Executive Chef
L&M Catering And Events
04.2018 - Current
Sous Chef
BB Kings
02.2015 - 03.2019
Cook Supervisor
Grand Bohemian Hotel Orlando
01.2015 - 04.2017
Associate of Arts - Criminal Justice
Lincoln Technical Institute - Cromwell
09.2007 - 05.2009
Associate of Arts - Culinary Arts
New England Culinary Institute At Essex
09.2002 - 12.2004
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