LaShare Holmes
Baton Rouge,La
Summary
Experienced with managing high-volume kitchen operations and ensuring top-quality food production. Utilizes leadership skills to motivate culinary teams and maintain seamless kitchen workflows. Track record of creating innovative dishes that enhance dining experience while upholding strict health and safety standards.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Glenncrest Senior Living
Baton Rouge, LA
09.2025 - Current
- Supervised kitchen staff to ensure adherence to safety and sanitation standards.
- Trained new kitchen personnel in food preparation techniques and kitchen operations.
- Coordinated daily kitchen operations to ensure efficient service during peak hours.
- Evaluated food presentation and quality to maintain high culinary standards and resident satisfaction.
- Servsafe Certified
Executive Sous Chef/Banquet Chef
Crowne Plaza Executive Center
Baton Rouge, LA
10.2023 - 09.2025
- Assisted in menu development, ensuring seasonal ingredients and culinary trends were incorporated.
- Collaborated with kitchen staff to maintain high standards of food quality and presentation.
- Supported inventory management, tracking supplies to minimize waste and optimize costs.
- Trained junior cooks on preparation techniques and kitchen safety protocols.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Ordered food and supplies used to prepare meals for 500-1500 people. daily
Sous Chef
Embassy Suites
Baton Rouge, LA
05.2021 - 10.2023
- Supervised kitchen staff to ensure adherence to food safety and hygiene standards.
- Collaborated with executive chef on menu development and seasonal specials.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Food and Beverage Director
The Pearl at Jamestown
Baton Rouge, LA
10.2017 - 04.2021
- Trained and mentored team members on service standards and operational procedures.
- Implemented cost-control measures, improving profitability while maintaining high service quality.
- Developed vendor relationships to secure quality supplies at competitive pricing.
- Directed event planning strategies for private functions, enhancing brand visibility and customer loyalty.
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
- Managed budget planning and cost control strategies to optimize profitability across all dining operations.
Education
Associate of Arts - Culinary
Virginia College
Baton Rouge, LA04-2014
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Food presentation
- Special event catering
- Inventory management
- Fine-dining expertise
- Staff scheduling
- Purchasing management
- Operations management
Certification
ServSafe Certified expires March 2030
CPR/First Aid expires Feb 2027
Timeline
Executive Sous Chef
Glenncrest Senior Living
09.2025 - Current
Executive Sous Chef/Banquet Chef
Crowne Plaza Executive Center
10.2023 - 09.2025
Sous Chef
Embassy Suites
05.2021 - 10.2023
Food and Beverage Director
The Pearl at Jamestown
10.2017 - 04.2021
Associate of Arts - Culinary
Virginia College