Summary
Overview
Work History
Education
Skills
Timeline
Generic

Moncell Collins

Duson,Louisiana

Summary

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Motivated [Steward/Camp Boss] offering over [20 +] years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.

Overview

19
19
years of professional experience

Work History

Steward

BayouChefs
Belle Chase, Louisiana
01.2015 - Current
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • Comprehensive knowledge of food and catering trends
  • Verified freshness of products upon delivery.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Practiced safe food handling procedures at all times.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Created and managed budgets for operations and capital equipment.
  • Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Achieved and exceeded performance, budget and team goals.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Verified proper portion sizes and consistently attained high food quality standards.

Chief Steward

Self-employed Chef Manager for Quality Energy Services and Priority Energy Services
New Orleans, LA
08.2013 - 09.2014
  • Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Achieved and exceeded performance, budget and team goals.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Practiced safe food handling procedures at all times.
  • Verified freshness of products upon delivery.
  • Comprehensive knowledge of food and catering trends
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Chief Steward

Drake Towing Partners
Belle Chase, Louisiana
01.2011 - 07.2013
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Achieved and exceeded performance, budget and team goals.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Created and managed budgets for operations and capital equipment.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Practiced safe food handling procedures at all times.

Steward

Oilfield Production Services
Houma, Louisiana
05.2009 - 01.2011
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Achieved and exceeded performance, budget and team goals.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Practiced safe food handling procedures at all times.

Executive Steward/Camp Boss

Bailey's Offshore Catering
Lafayette, LA
01.2007 - 05.2009
  • Reduced food costs by 35% percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Expertly managed 10-16 staff and maintained appropriate staffing levels throughout shifts.
  • Practiced safe food handling procedures at all times.
  • Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
  • Achieved and exceeded performance, budget and team goals.

Education

High School Diploma - undefined

Marion Abramson
New Orleans, LA
1986

Skills

  • [Professional] cooking technique
  • Beautiful presentation of food
  • Strong attention to safe food handling procedures
  • Effective planner
  • Extensive catering background
  • Food presentation talent
  • Hospitality and service industry background

Timeline

Steward

BayouChefs
01.2015 - Current

Chief Steward

Self-employed Chef Manager for Quality Energy Services and Priority Energy Services
08.2013 - 09.2014

Chief Steward

Drake Towing Partners
01.2011 - 07.2013

Steward

Oilfield Production Services
05.2009 - 01.2011

Executive Steward/Camp Boss

Bailey's Offshore Catering
01.2007 - 05.2009

High School Diploma - undefined

Marion Abramson

Similar Profiles

CREATE PROFILE
Moncell Collins