         SENIOR SOUS CHEF       Summary    Chef with nine years of culinary experience and eleven total years of hotel experience. Skilled in leading and
Raised banquet quality of food at the Renaissance Grand in St.Louis 39 points in a 6 month period
Executed planned events such as Nola goes pink, Essence Fest and also New Orleans Food and Wine Festival motivating a team and consistently meeting my GSS quality of food goals.      Highlights          Trained in Sous Vide cooking  Menu development   Talent development       Atlas   Experience working Carpedia   Modernist cooking knowledge             Accomplishments      2014 silver medal winner in New Orleans Wine and Food Experience
  Raised the AES from a 50(previous leadership) to an 82 at the New Orleans Marriott
  Manager of the Quarter Nominee Fourth Quarter 2014
  Cooked for Marriott Board of Governors   Improved the food quality of food score 6 points at the JW Marriott  Pilot Hotel for Chef's Market/ Fresh Bites         Experience     04/2016   to   Current     Senior Sous Chef    Company Name   －   City  ,   State      Oversee three different outlets   Improved Restaurant Quality of Food by 6 points in 2 years   Developed menus for breakfast, lunch and dinner  Achieved 87 for Associate Engagement Survey during my leadership  Worked extremely close with Carpedia( consulting firm)  Currently managing 3 managers and over 60 associates   15.6 million in food sales for 2016            04/2015   to   04/2016     Sous Chef    Company Name   －   City  ,   State       Oversaw the pm culinary operations   Improved quality of food scores by 3 points during first year on the job  Trained and developed new Assistant Sous Chef and lead cook  Assisted the Chef in achieving not only GSS goal but also financial           Assistant Sous Chef    Company Name   －   City  ,   State      Made schedules
Scored an 82 on the AES survey
bridged the gap between am and pm
attended WIG sessions
won silver medal in the NOWFE competition
menu development.         12/2014   to   04/2015     Kitchen Supervisor     Company Name   －   City  ,   State      Oversaw the am shift   Part of a renovation(M Club)  Did scheduling and ordering for the hotel restaurant          02/2014   to   12/2014     Banquet Cook 2( Lead Cook)    Company Name   －   City  ,   State      Attended daily BEO meetings  Prepped and fired functions for upwards of 1500 guests  Prepared tastings for VIP clients   Delegated prep lists and daily cleaning lists to the team             Education     2005     GED  :   General    SWIC   －   City  ,   State  ,   United States            Skills        Highly Focused and Driven   High Volume Production Capability  High Profile Events   Reliable      