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CV Head Cook / Sous Chef, Houston’s Restaurants - New Orleans, LA

 
Head Cook / Sous Chef, Houston’s Restaurants - New Orleans, LA

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CV/Resume ID no.: 83001

Location (Residence): Houston, United States
Citizenship: United States
 
Languages:
  Native: English United States
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in High School

Years of Experience: 13 years
Authorized to work in:
   United States
Present Location:
   USA, New Orleans
Relocation:
   United States, United States
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 21 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Focus – 15+ years experienced and dedicated chef seeking a rewarding position where my experience and culinary specialties will be utilized in preparing a wide range of cuisines

Profile - Self-Starter…. Dependable…...Results- driven….Thorough…Committed to excellence….Effective leadership skills......

2. Work Experience - CV/Resume Part 2 [Mandatory]

Professional Experience –
Head Cook/Sous Chef Houston’s Restaurants-New Orleans, LA Feb 08- Present
 Prepared food products utilizing basic and advanced cooking techniques; standardized recipes and plating guidelines, meeting production schedules in accordance with health, safety, and sanitary procedures. Processed food items, ensured proper utilization and storage of food and supplies and for maintaining the orderliness and cleanliness of equipment, supplies, and work areas. Developed daily/weekly recipes and menus, showcased culinary skills and products, and perform related tasks as required.

Chef/Owner Smiling Faces Catering-Houston, TX Feb 07 - Present
 Prepare & serve buffet style meals for large or small parties. Specializing in famous New Orleans dishes: gumbo, red beans, crawfish bread, shrimp pasta. Provide clients with menu consultation, shopping, meal preparation, service, and clean up.
Cook II St. Luke’s Episcopal Hospital -Houston, TX Jan 2006 – Feb 2008
 Prepared food products utilizing basic and advanced cooking techniques; standardized recipes and plating guidelines, meeting production schedules in accordance with health, safety, and sanitary procedures. Processed food items, ensured proper utilization and storage of food and supplies and for maintaining the orderliness and cleanliness of equipment, supplies, and work areas. Developed daily/weekly recipes and menus, showcased culinary skills and products, and perform related tasks as required.
Head Cook Methodist Hospital- New Orleans, LA May 05 – Aug 29, 2005 (Hurricane Katrina)
 Prepared and directed preparation of regular and special diet foods according to prescribed menus and recipes; Followed established schedules in cooking, baking, sanitation, and related activities; Determined proper cooking time and temperature; Cleaned and sanitized all food preparation equipment and ensures that it is kept in safe and operable condition.
Head Cook Houston’s Restaurants New Orleans, LA Oct 1995 – May 2005
 Prepared menu items from scratch in accordance with the portion and quality standards specified in recipes or as otherwise designated by the supervisor; controls food usage to minimize waste. Prepared for and outlines the next day's work on a daily basis


3. Education & Training - CV/Resume Part 3 [Mandatory]

Alcee Fortier- High School Diploma


4. Computer Skills - CV/Resume Part 4 [Mandatory]
MS Office; Windows XP; Internet; Email
5. Other Skills - CV/Resume Part 5 [Optional]
Professional Skills & Qualifications-

 Competent product knowledge of correct storing and handling of all perishables, maintaining quality, security, value and integrity
 Demonstrates proper care, storage, use and cleaning of all tools and equipment.
 Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
 Effectively communicates with other team members, including service and kitchen maintenance personnel.
 Proven ability to produce quickly under pressure, without sacrificing quality.
 Basic mastery of cooking philosophy and technique.
 Full range of managerial skills.
 Understanding of all key health and sanitation concerns.
 Specialized in Creole/New Orleans style cuisine.
6. Additional Information - CV/Resume Part 6 [Optional]
-


 

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Head Cook / Sous Chef, Houston’s Restaurants - New Orleans, LA
CV/Resume ID no.: 83001

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