Accomplished and energetic Sous Chef with a solid history of achievement in baking.
Motivated leader with strong organizational and prioritization abilities. Areas of expertise
include designing, decorating and team building.
Goal-oriented ,dedicated and enthusiastic when learning and performing new job duties
Time Management Critical Thinking
Management of employee's Customer and Personal Service
Active Listening Judgment and Decision Making
Food Production Coordination
Complex Problem Solving Instructing
Reading Comprehension Learning Strategies
Overview
8
8
years of professional experience
Work History
Inspector/Packer
Intalox
Harahan, LA
11.2020 - 02.2021
Conducted dimensional sampling and reviewed certifications for incoming
components and materials
Checked incoming supplies against purchase orders and the established materials
specifications.
Lead Baker
ABM
Metairie, LA
02.2019 - 11.2020
Ran the bread plant machine, rolled and cut dough into shapes, and mixed
ingredients into dough according to recipes
Operated and maintained all bakery department equipment
Assisted with HACCP and health and safety procedures and inspected premises for
compliance throughout the workday
Maintained high standards for cake decorating and product freshness
Greeted customers, responded to questions, and offered product and decorating
suggestions
Checked deliveries in, verified invoices, and stocked products following sanitation
standards
Inspected products during baking process and preparation, keeping products stored
Education
at safe temperatures
Used kitchen equipment, including rolling pins, industrial mixing machines, and
industrial ovens
Organized and rotated stock in coolers and freezers
Made creams, syrups, and sauces for cakes and pastries
Eliminated waste by rotating stock and promptly replenishing products
Ensured freshly baked food was available to customers by stocking promptly
Iced, decorated, and packaged products for refrigerated cases
Followed recipe formulas and weighed ingredients to ensure quality and conformity.
Baker
Monteleone Hotel
New Orleans, LA
11.2019 - 02.2020
Inspected bakery products to determine compliance with quality standards, weight
specifications, and presentation
Ensured freshly baked food was available to customers by stocking promptly
Ensured productive workflow and high quality baked goods by testing various
products.
Sous Chef
Centeplate MCCNO Convention Center
NEW ORLEANS, LA
03.2013 - 11.2019
Develop new menu options based on seasonal changes and clients request
Determine how food should be presented and create decorative food displays
Recruit and hire staff, such as cooks and other kitchen workers
Determine production schedules and staff requirements necessary to ensure timely
delivery of services
Prepare and cook foods on a regular basis or for special guests or functions
Monitor sanitation practices to ensure that employees follow standards and
regulations
Check the quality of raw or cooked food products to ensure that standards are met
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation
of food
Demonstrate new cooking techniques or equipment to staff.
Security Officer
Steele Protective Services
New Orleans , LA
Guarded restricted areas to prevent unauthorized entry.
Followed established security and safety procedures and posted orders to include enforcement of company rules, policies, and regulations.
Enforced security regulations and escorted non-compliant individuals to private areas for processing.
Warned persons of rule infractions or violations and evicted violators from premises.
Observed patrons and customers to quickly address security situations.
Managed employee access, security roles and permissions.