W. Barrett Meeks
Baton Rouge,LA
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Seeking full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
11
11
years of professional experience
Work History
Executive Chef
Mansurs on the Boulevard
Baton Rouge, LA
10.2015 - Current
- Oversaw business operations, inventory control, and customer service for 4.5 million dollar restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Sous Chef
Galatoire's Bistro
Baton Rouge, LA
01.2014 - 10.2015
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Education
Associate - Culinary Arts
Louisiana Culinary Institute
Baton Rouge, LABachelor Of Art - History
Louisiana State University
Baton Rouge, LA12.2016
Skills
- Cost Control
- Strong Work Ethic
- Hospitality service expertise
- Team Leadership
- Special Events
Timeline
Executive Chef
Mansurs on the Boulevard
10.2015 - Current
Sous Chef
Galatoire's Bistro
01.2014 - 10.2015
Associate - Culinary Arts
Louisiana Culinary Institute
Bachelor Of Art - History
Louisiana State University