Sirk Burras
Chalmette,LA
Overview
17
17
years of professional experience
1
1
Certification
Work History
Production Chef
Second Harvest Food Bank of Southeast Louisiana
New Orleans, LA
05.2025 - Current
- Supervised daily kitchen operations to ensure efficient meal preparation and service.
- Developed and implemented standardized recipes, enhancing consistency in food quality.
- Trained and mentored junior chefs, promoting skill development and teamwork.
Executive Chef
Atrium by holiday
New Orleans, LA
01.2021 - 04.2025
- Make sure food is put out in a tamely Manor inventory scheduling ordering Labor cost budgetingLabor cost budgeting
Executive banquet sous chef
Galatoire's Restaurant
New Orleans, LA
02.2022 - 01.2024
- Place food ordering, inventory, purchasing, menu development, scheduling, costing, budgeting.team development and training
Executive chef
Ochsner Medical Center compass group
Kenner, LA
11.2021 - 09.2022
- Do all the food ordering scheduling purchase all equipment
- Make sure the food is out on a timely manner to patients tray line and retail inventory key and all invoices and pay the bill oversee all caring events for the doctors
Executive chef
Sage Dining Services
New Orleans, LA
04.2014 - 11.2021
- Do all the food ordering make sure that the food go out on a timely manner do inventory on a weekly basis keep up with labor cost and food cost
Sous Chef
Hyatt regency hotel
New Orleans, LA
04.2011 - 07.2015
- I was in charge of scheduling room service making sure that the customer got this food out in a timely manner and ordering
Executive Sous Chef
Xavier University
New Orleans, LA
06.2010 - 08.2014
- Ordering catering making sure the food go out on a timely manner, schedule
Executive Chef
East Jefferson hospital
Metairie, LA
05.2008 - 06.2010
- Schedule ordering making sure that the food went out on a timely manner checking on a patient in the hospital
Education
Associate - Culinary Arts
Delgado Community College
New Orleans, LA05.1989
High school diploma or GED - undefined
Lb Landry high
New Orleans, LA05.1986
Skills
- Cooking
- Line cook
- Kitchen
- Baking
- Culinary Experience
- Catering
- Kitchen Management Experience
- Labor Cost Analysis
- Banquet Experience
- Food Production
- Leadership
- Supervising Experience
- Food Preparation
- Meat Cutting
- Restaurant Management
- POS
- Inventory Control
- Restaurant Experience
- Microsoft Office
- Menu Planning
- Forecasting
- Pricing
- Meal Preparation
- Purchasing
- Food Service Management
- Hotel experience
- Management
- Manufacturing
- Kitchen experience
- Sanitation
- Time management
- Production planning
- Financial acumen
- Windows
- Contract negotiation
- Nutrition
- Serv safe (10 years)
- Dietary department experience
- Team management
- Shift management
Certification
- ServSafe
- Food Handler Certification
Timeline
Production Chef
Second Harvest Food Bank of Southeast Louisiana
05.2025 - Current
Executive banquet sous chef
Galatoire's Restaurant
02.2022 - 01.2024
Executive chef
Ochsner Medical Center compass group
11.2021 - 09.2022
Executive Chef
Atrium by holiday
01.2021 - 04.2025
Executive chef
Sage Dining Services
04.2014 - 11.2021
Sous Chef
Hyatt regency hotel
04.2011 - 07.2015
Executive Sous Chef
Xavier University
06.2010 - 08.2014
Executive Chef
East Jefferson hospital
05.2008 - 06.2010
High school diploma or GED - undefined
Lb Landry high
Associate - Culinary Arts
Delgado Community College