SHAWN RUGGLES
Prairieville,LA
Summary
Motivated Culinary Professional polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. 20 years of experience Specializing in Creole Cajun & American Cuisine Skills Garnishes Dish preparation Recruiting and training Special events Hospitality Inventory oversight Equipment cleaning High-quality ingredients Motivational team management Positive and professional Workflow Optimization
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Chef De Partie
Hills Resort
Priest River, ID
05.2025 - 10.2025
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Organized the daily mise en place in order to prepare meals efficiently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Trained and supervised line cooks to develop new skills and improve team performance.
Banquet/ Room Service Chef
Park Hyatt Beaver Creek
Beaver Creek
10.2024 - 12.2024
- Planned menus, ordered supplies and managed kitchen staff.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Stored foods correctly using correct storage containers and labelling systems.
- Prepared high-quality dishes according to established recipes.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
EDR Chef/Assistant Banquet Manager
The Old Club
Harsens island
- Organized walk-in coolers and freezers according to FIFO principles.
- Ensured all safety protocols were followed during meal prep.
- Assisted Chef in preparing ingredients for various dishes.
Chef De Partie
Four Seasons Hotels and Resorts
Lanai, HI
10.2023 - 04.2024
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
Chef De Partie
The Old Club
Harsens Island , MI
06.2023 - 10.2023
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Managed food usage with proper stock rotation to prevent spoilage.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Abided by company standards in terms of portion and serving sizes.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
Cook Shift Leader
Xanterra South Rim LLC.
Grand Canyon, AZ
04.2023 - 06.2023
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Trained kitchen workers on culinary techniques.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Set up work stations prior to opening to minimize prep time.
Chef De Partie
Sun Valley Resort
Sun Valley, ID
06.2022 - 04.2023
- Managed food usage with proper stock rotation to prevent spoilage
- Trained kitchen workers on culinary techniques
- Managed food usage with proper stock rotation to prevent spoilage.
- Trained kitchen workers on culinary techniques.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Abided by company standards in terms of portion and serving sizes.
- Improved performance of team members resulting in high-quality meals produced daily.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Abided by company standards in terms of portion and serving sizes
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal
- Operated industrial mixers and other food processing machinery to support kitchen operations
- Sliced fruit and vegetables for various menu items and stored for later use in crisper
- Improved performance of team members resulting in high-quality meals produced daily
- Supervised kitchen food preparation in demanding, high-volume environments
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Monitored food products, driving quality, freshness and integrity.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
Laborer
Amazon
Baton Rouge, LA
06.2021 - 03.2022
- Maintained clean, safe working environment by removing debris from job site prior to shift completion
- Met company and OSHA safety guidelines for work site operations to minimize worker risk
- Sorted and placed materials or items on racks, shelves or in bins to keep warehouse organized
- Understood and followed oral and written directions.
Sous Chef
Sun Valley Resort
Sun Valley, ID
11.2019 - 03.2021
- Trained kitchen workers on culinary techniques
- Supervised kitchen food preparation in demanding, high-volume environments
- Performed as head chef to maintain team productivity and restaurant quality
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
- Monitored food products, driving quality, freshness and integrity
- Liaised closely with kitchen and front-of-house personnel
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation
- Assisted head chef with scheduling, training and professional development for team
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
Stock Associate
Walmart
Prairieville, LA
06.2019 - 11.2019
- Carried out duties within fast-paced retail environment, providing organized stocking methods and plans
- Assessed floor displays to restock merchandise
- Assisted customers with product, promotion and policy information
- Organized storage of articles in bins, floor, shelves and assigned areas according to product categories
- Replenished inventory with focus on addressing customer needs
- Communicated with customers to answer questions
- Updated pricing and sales signs to promote merchandise
- Loaded and unloaded delivery vehicles to maintain inventory
- Followed instructions to properly arrange merchandise items
- Checked delivered merchandise and order information to verify shipment accuracy
- Followed proper stock rotation procedures to minimize obsolescence and remove out of date items from sales floor
- Lifted materials of varied weights on regular basis
- Greeted customers and retrieved requested products to drive satisfaction
- Moved and rebuilt shelves, racks and displays to increase visibility of merchandise.
Executive Sous Chef
Tchews smokehouse
Prairieville, LA
04.2019 - 06.2019
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards
- Coordinated and executed menu planning, recipe development and daily restaurant operations
- Planned and prepared food product orders to maintain appropriate stock levels
- Monitored quality, presentation and quantities of plated food across line
- Trained kitchen workers on culinary techniques
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Focused on customer satisfaction, creating delicious cuisine to impress diners
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options
- Supervised crew of 50 BOH staff members and delivered mentorship to strengthen kitchen skills
- Performed financial analysis and recommended effective methods to cut costs
- Utilized local, fresh food products to support local economies and showcase community support
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Sous Chef
The country club of Louisiana
Baton Rouge, LA
10.2018 - 03.2019
- Trained kitchen workers on culinary techniques
- Supervised kitchen food preparation in demanding, high-volume environments
- Performed as head chef to maintain team productivity and restaurant quality
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
- Monitored food products, driving quality, freshness and integrity
- Assisted restaurant in meeting financial targets by achieving food quality objectives
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Liaised closely with kitchen and front-of-house personnel
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Improved performance of team members resulting in high-quality meals produced daily
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies
- Managed shift of 25 cooks, bakers and kitchen helpers.
Line Cook
HAP Alaska-Yukon
, AK
05.2018 - 09.2018
- Operated fryers and grills according to instructions to maintain safety and food quality
- Carried pans and trays of food to and from work stations, stove and refrigerator
- Kept stations stocked and ready for use to maximize productivity
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware
- Set up and performed initial prep work for soups, sauces and salads
- Retained consistent quality and high accuracy when preparing identical dishes every day
- Grilled and deep fried various foods from meats to potatoes
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures
- Assisted in preparation of menu items ranging from burgers to sandwiches
- Washed and peeled ingredients to prepare for different meals and recipes
- Prepped garnishes to reduce wait times during lunch and dinner rush
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
- Set up workstations with needed ingredients, utensils and cooking equipment
- Adhered to portion controls and presentation specifications
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate
- Cooked multiple orders simultaneously during busy periods
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance
- Followed proper food handling methods and maintained correct temperature of food products.
Production Chef
White Oak Plantation
Baton Rouge, LA
04.2017 - 04.2018
- Rotated food stock, using up older items first and rejecting expired goods
- Handled food deliveries, processing items and accurately placing into inventory
- Trained kitchen workers on culinary techniques
- Supervised kitchen food preparation in demanding, high-volume environments
- Performed as head chef to maintain team productivity and restaurant quality
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Checked food portioning for optimal presentation and cost control
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Managed purchasing of supplies and ingredients for normal operations and special events
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Improved performance of team members resulting in high-quality meals produced daily
- Purchased ingredients from local farms to benefit environment and reduce costs
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods
- Created tasty dishes using popular recipes, delighting patrons and generating return business
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry
- Determined schedules and staff requirements necessary to prepare and plate food
- Prepared workstations with ingredients and tools to increase efficiency
- Prepared variety of foods according to exact instructions and recipe specifications
- Supervised food preparation staff to deliver high-quality results
- Observed food safety and sanitation protocols to reduce germ spread
- Cleaned and sanitized kitchen equipment, utensils and work stations
- Monitored temperatures of prepared food and cold-storage areas
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead
- Checked quality of food products to meet high standards
- Distributed food to service staff for prompt delivery to customers
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator
- Trained and supervised line cooks to develop new skills and improve team performance.
General Manager
Zaxbys
Baton Rouge, LA
09.2016 - 04.2017
- Delivered exceptional client experiences through hands-on leadership of associates and managers
- Built and maintained loyal, long-term customer relationships through effective account management
- Designed sales and service strategies to improve revenue and retention
- Managed inventory levels and conducted corrective action planning to minimize long-term costs
- Complied with company policies and government regulations to prevent and detect rule violations and protect organization from fines and lawsuits
- Recruited, interviewed and hired qualified staff for open positions
- Created schedules and monitored payroll to remain within budget
- Administered employee discipline through verbal and written warnings
- Conducted employee evaluations to provide adequate feedback and recognize quality performance
- Led employee evaluations with constructive feedback to boost performance
- Guided management and supervisory staff to promote smooth operations
- Trained employees on duties, policies and procedures
- Developed service and sales strategies to improve retention and revenue
- Recruited, trained and empowered employees to achieve key performance indicators
- Supervised employees through planning, assignments and direction
- Enhanced operational performance by developing effective business strategies, systems and procedures
- Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements
- Maximized time and employee productivity, consolidating data, payroll and accounting programs into centralized systems
- Tracked monthly sales to generate reports for business development planning
- Trained employees on company procedures and worksite safety
- Inspired employees to work as cohesive team while delivering exceptional service to customers in every interaction
- Analyzed quarterly sales statistics and prepared analyses for corporate management.
Chef De Partie
Fleming's Prime Steakhouse & Wine Bar
Baton Rouge, LA
01.2016 - 08.2016
- Managed food usage with proper stock rotation to prevent spoilage
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Trained kitchen workers on culinary techniques
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Abided by company standards in terms of portion and serving sizes
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal
- Operated industrial mixers and other food processing machinery to support kitchen operations
- Sliced fruit and vegetables for various menu items and stored for later use in crisper
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Improved performance of team members resulting in high-quality meals produced daily
- Purchased ingredients from local farms to benefit environment and reduce costs
- Supervised kitchen food preparation in demanding, high-volume environments
- Performed as head chef to maintain team productivity and restaurant quality
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Monitored food products, driving quality, freshness and integrity
- Assisted restaurant in meeting financial targets by achieving food quality objectives
- Assisted with interviewing, hiring and training kitchen personnel
- Liaised closely with kitchen and front-of-house personnel
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Sous Chef
Disney Worldwide Services, Inc
Orlando, FL
11.2015 - 01.2016
- Trained kitchen workers on culinary techniques
- Supervised kitchen food preparation in demanding, high-volume environments
- Performed as head chef to maintain team productivity and restaurant quality
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
- Monitored food products, driving quality, freshness and integrity
- Assisted restaurant in meeting financial targets by achieving food quality objectives
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Liaised closely with kitchen and front-of-house personnel
- Assisted with interviewing, hiring and training kitchen personnel
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Improved performance of team members resulting in high-quality meals produced daily
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation
- Assisted head chef with scheduling, training and professional development for team
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
Culinary Research & Development
Santa Fe Cattle Company
Baton Rouge, LA
10.2014 - 11.2015
- Cleaned, sanitized and maintained food storage, preparation and serving areas
- Checked stock deliveries for safety, quality and quantity
- Developed nutritious menus and ordered variety of healthy food to change up menu offerings
- Collaborated productively and professionally with colleagues representing widely diverse points of view
- Managed nutrition labeling process and execution and verified accuracy and alignment with ingredient database
- Remained attentive to detail and committed to accurate and thorough responses to expressed culinary and service needs
- Communicated with customers to understand culinary needs and preferences and adjusted menus and services in response
- Worked cross-functionally with recipe development, operations and creative teams on implementation of new ingredients, menu timelines and product launches
- Maintained budget by monitoring inventory and purchases to reduce spending by 30%
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line
- Trained kitchen workers on culinary techniques
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality
- Collaborated with department staff to prepare food items in accordance with recipes and established standards
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety
- Exercised portion control for items served, eliminating waste
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items
- Met with clients to discuss menus and meal options for weddings and banquets
- Assigned specific duties to employees to maintain productive operation of kitchen and food service
- Selected and developed recipes and planned menus, driving consistent food quality and production
- Established controls to alleviate supply and food waste
- Collaborated with restaurant management to align kitchen operations with goals of establishment
- Managed kitchen staff team and assigned tasks for various stages of food production
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures
- Prepared various local and seasonal specialties for boutique restaurant
- Regularly interacted with guests to obtain feedback on product quality and service levels.
Sous Chef
The Woman's Hospital of Louisiana
Baton Rouge, LA
07.2012 - 10.2014
- Trained kitchen workers on culinary techniques
- Supervised kitchen food preparation in demanding, high-volume environments
- Performed as head chef to maintain team productivity and restaurant quality
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
- Monitored food products, driving quality, freshness and integrity
- Assisted restaurant in meeting financial targets by achieving food quality objectives
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Liaised closely with kitchen and front-of-house personnel
- Assisted with interviewing, hiring and training kitchen personnel
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Improved performance of team members resulting in high-quality meals produced daily
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation
- Assisted head chef with scheduling, training and professional development for team
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style
- Managed shift of 25 cooks, bakers and kitchen helpers
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
Sous Chef
L'Auberge Casino Resort
Baton Rouge, LA
08.2012 - 08.2014
- Trained kitchen workers on culinary techniques
- Supervised kitchen food preparation in demanding, high-volume environments
- Performed as head chef to maintain team productivity and restaurant quality
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
- Monitored food products, driving quality, freshness and integrity
- Assisted restaurant in meeting financial targets by achieving food quality objectives
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Liaised closely with kitchen and front-of-house personnel
- Assisted with interviewing, hiring and training kitchen personnel
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Improved performance of team members resulting in high-quality meals produced daily
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation
- Assisted head chef with scheduling, training and professional development for team
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style
- Managed shift of 15 cooks, bakers and kitchen helpers
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
Kitchen Manager
Rocco poboy
Baton Rouge, LA
02.2005 - 10.2012
- Received, organized and rotated paper goods and food ingredients
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations
- Trained employees on cooking techniques, safety standards and performance strategies
- Maximized team performance by training new employees on proper food handling and restaurant protocols
- Oversaw meal preparation and monitored food handling to encourage safety
- Worked with vendors to establish strong relationships and maintain proper inventory supplies
- Motivated kitchen staff by establishing goals to increase productivity and quality
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen
- Developed and implemented strategies to enhance team performance, improve processes and boost results
- Planned kitchen staff schedules to maximize coverage and encourage collaboration
- Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions
- Utilized various preparation and cooking methods to create menu items in accordance with recipes
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use
- Maintained budgeted food costs using tools within inventory management system
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information
- Maintained high standards of food quality and safety by enforcing clear handling and preparation policies
- Contributed to successful shift management by helping with inventory and food ordering as well as team scheduling and work assignments
- Led, trained and developed culinary team members to meet and exceed restaurant standards
- Measured business levels and forecasted trends to better align supplies and employee scheduling for optimum coverage.
Education
Bachelor of Science - Dietetics & Nutrition
Louisiana State University And A&M College
05.2012
Bachelor of Arts - Culinary Arts
Nichols State University
05.2007
Skills
- Recruiting and Training
- Dish Preparation
- Quality Control
- Order Management
- BOH Operations
- Instruction and Delegation
- Restaurant Operations
- Hiring, Training and Development
- Verbal and Written Communication
- Staff Recruiting and Hiring
- Food Preparing, Plating and Presentation
- Staff Scheduling
- Food Stock and Supply Management
- Production Scheduling
- Sanitation and Cleaning
- Inventory Management
- Menu Planning
Certification
- I have a MMC
- Coast Guard medical certification
- passport
- twic card
Timeline
Chef De Partie
Hills Resort
05.2025 - 10.2025
Banquet/ Room Service Chef
Park Hyatt Beaver Creek
10.2024 - 12.2024
Chef De Partie
Four Seasons Hotels and Resorts
10.2023 - 04.2024
Chef De Partie
The Old Club
06.2023 - 10.2023
Cook Shift Leader
Xanterra South Rim LLC.
04.2023 - 06.2023
Chef De Partie
Sun Valley Resort
06.2022 - 04.2023
Laborer
Amazon
06.2021 - 03.2022
Sous Chef
Sun Valley Resort
11.2019 - 03.2021
Stock Associate
Walmart
06.2019 - 11.2019
Executive Sous Chef
Tchews smokehouse
04.2019 - 06.2019
Sous Chef
The country club of Louisiana
10.2018 - 03.2019
Line Cook
HAP Alaska-Yukon
05.2018 - 09.2018
Production Chef
White Oak Plantation
04.2017 - 04.2018
General Manager
Zaxbys
09.2016 - 04.2017
Chef De Partie
Fleming's Prime Steakhouse & Wine Bar
01.2016 - 08.2016
Sous Chef
Disney Worldwide Services, Inc
11.2015 - 01.2016
Culinary Research & Development
Santa Fe Cattle Company
10.2014 - 11.2015
Sous Chef
L'Auberge Casino Resort
08.2012 - 08.2014
Sous Chef
The Woman's Hospital of Louisiana
07.2012 - 10.2014
Kitchen Manager
Rocco poboy
02.2005 - 10.2012
Bachelor of Science - Dietetics & Nutrition
Louisiana State University And A&M College
Bachelor of Arts - Culinary Arts
Nichols State University
EDR Chef/Assistant Banquet Manager
The Old Club
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