RAYMOND HENNEBEUL

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Experience working with Southern Nevada Health District Regulations
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Coordinated schedules for 30 employees and developed staff teams to boost productivity.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Implemented food cost and waste reduction initiatives to save money.
• Modified recipes to accommodate dietary restrictions and allergies.

Achieved and exceeded performance, budget, and team goals for banquets

• Expertly managed kitchen staff by selecting, hiring, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary
• Successfully reduced annual food and labor costs through proper budgeting, scheduling, and management of inventory
• Ordered food and supplies used to prepare meals for up to 1,000 plus people.

• Prepared and produced top quality dishes in fast-paced, high pressure environment
• Managed kitchen staff by training, assigning, supervising, and evaluating
• Managed food and supply ordering, maintaining well-stocked kitchen while reducing supply
• Positively engaged with customers, offering menu information, and providing suggestions

Harrah's Hotel & Casino - Chef of Flavors Buffet

• Flamingo Hotel & Casino - Chef of Paradise Garden Buffet
• Chef of Tropical Breeze Cafe
• The Linq Hotel & Casino - Chef of Emperor's Buffet, Banquets, Main Kitchen, and Employee Dining Room
• Successfully reduced annual food and labor costs through proper budgeting, scheduling, and management of inventory
• Managed kitchen staff by hiring, training, scheduling, supervising, and evaluating staff
• Created new menu items, receiving high customer satisfaction