Steve Seeber
New Orleans,Louisiana
Summary
Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
Overview
4
4
years of professional experience
Work History
Executive Chef
Blue Marlin Restaurant
New Orleans, LA
01.2019 - 06.2023
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
Education
Associate of Arts - Business Administration And Management
University of New Orleans
New Orleans, LA05-1982
Skills
- Food Stock and Supply Management
- Menu Planning
- Performance Assessments
- Budgeting and cost control
- Sanitation Guidelines
- Order Management
Timeline
Executive Chef
Blue Marlin Restaurant
01.2019 - 06.2023
Associate of Arts - Business Administration And Management
University of New Orleans
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