Terronce Dabarros Freeman
Summary
Highly accomplished and effective culinary professional with proven leadership experience creating unique and delicious meals for different restaurants and businesses while exceeding customer satisfaction within a fast-paced restaurant setting. Demonstrated expertise in managing and enhancing the guest experience, creating the schedule for all restaurants and bars, overseeing expenses, adhering to food hygiene standards, and maintaining stock levels. Proven history of achieving record-setting P&L gains, quality controls, budget management, safety compliance and strengths in building cohesive, top-performing, and customer-centric teams. Highly skilled in buying food and replenishing supplies, supervising food preparation, implementing food safety techniques, making sure patrons are served quickly. Strives to optimize operations, reduce costs, and improve service quality while strengthening the bottom line.
Overview
13
13
years of professional experience
1
1
Certification
Work History
DeckHand Cook
Texas A&M University/ TS Kennedy
Galveston, TX
05.2024 - Current
HEAD CHEF
Foss Maritime
05.2022 - Current
HEAD CHEF
Edison Chouest
04.2021 - 03.2022
CHIEF COOK
Liberty Maritime Corporation
11.2020 - 04.2021
BANQUET COOK/LINE COOK
Marriott Hotel
01.2019 - 01.2020
SAUTE/PANTRY COOK
Tulalip Casino
01.2018 - 01.2019
LINE COOK
Mozart's Fine Dining/Andrea's Keller
01.2017 - 01.2018
SAUTE/PANTRY COOK
Tulalip Casino
01.2016 - 01.2017
CHEF
Big Mamou Cajun Restaurant
01.2015 - 01.2016
MEAT WRAPPER
Costco Wholesale
01.2012 - 01.2014
LINE COOK/PREP COOK
1899 Bar and Grill
SOUS CHEF
Aramark Lake Powell
LEAD COOK
Carrabba's Bar and Grill
COOK 1
Norwegian Cruise Line
GRILL COOK/1 COOK/SOUS CHEF
Carrabba's Bar and Grill, Yanni's Greek Restaurants
Education
Serve-Safe Certificate -
Food Hygiene Training Services
Associate of Culinary Arts & Related Services -
Johnson and Wales University
Skills
- Restaurant Management
- Food & Beverage Operation
- Catering & Culinary Skills
- Inventory Control
- Budgeting and P & L Management
- Food Safety & Quality Management
- Training & Supervising
- Purchase & Vendor Management
- Inventory & Stock Management
- Labor Cost Analysis
- Meal Preparation
- Menu Development
- Team Building & Leadership
- Menu Planning
- Kitchen Management
- Cross-Functional Leadership
- Critical Thinking & Problem Solving
- Food Cost Management
Certification
- Passport
- Merchant Mariner Credential
- Twic Card
- Shot Card
Timeline
DeckHand Cook
Texas A&M University/ TS Kennedy
05.2024 - Current
HEAD CHEF
Foss Maritime
05.2022 - Current
HEAD CHEF
Edison Chouest
04.2021 - 03.2022
CHIEF COOK
Liberty Maritime Corporation
11.2020 - 04.2021
BANQUET COOK/LINE COOK
Marriott Hotel
01.2019 - 01.2020
SAUTE/PANTRY COOK
Tulalip Casino
01.2018 - 01.2019
LINE COOK
Mozart's Fine Dining/Andrea's Keller
01.2017 - 01.2018
SAUTE/PANTRY COOK
Tulalip Casino
01.2016 - 01.2017
CHEF
Big Mamou Cajun Restaurant
01.2015 - 01.2016
MEAT WRAPPER
Costco Wholesale
01.2012 - 01.2014
LINE COOK/PREP COOK
1899 Bar and Grill
SOUS CHEF
Aramark Lake Powell
LEAD COOK
Carrabba's Bar and Grill
COOK 1
Norwegian Cruise Line
GRILL COOK/1 COOK/SOUS CHEF
Carrabba's Bar and Grill, Yanni's Greek Restaurants
Serve-Safe Certificate -
Food Hygiene Training Services
Associate of Culinary Arts & Related Services -
Johnson and Wales University
- Passport
- Merchant Mariner Credential
- Twic Card
- Shot Card
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