         CHEF MANAGER       Professional Summary     Food Production Management – K12 Chef Management Experience – National School Lunch Program Oversight – Food Safety Champion – Culinary Innovation – Proven Team Leader – Creative Recipe Presentations – Training & Development – Contract Management- Inventory and ordering management– Procurement Analysis – Auditing Management – Waste management skills – Food Cost & Labor Management – Strong Catering abilities – Restaurant Management skills – Team Player – Excellent communication skills – MS Office Proficient – Budgeting & Invoice competencies – Food Allergy/medical condition trained – Quick Books – Quicken– Newton POS– Cater Trax knowledgeable – Menu Software Proficient waste management savvy- La ethics trained       Skills          Food spoilage prevention  Kitchen Management  Menu planning  Recruiting and Hiring  Cooking skills  Supply ordering  Budgeting  Food plating and presentation  Signature dish creation  Forecasting and planning      Baking and broiling skills  Recipes and menu planning  Sanitation guidelines  Workflow Optimization  Food inventories  Performance assessments  Adaptability  Cultural awareness  Written Communication            Work History      Chef Manager     08/2020   to    Current       Company Name    –    City  ,   State        Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.  Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.  Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.  Scheduled and received food and beverage deliveries, adhering to food cost and budget.  Pitched in to work line during busy periods or in place of sick employees.  Maintained high food quality standards by checking delivery contents to verify product quality and quantity.  Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.  Properly handled and stored food to eliminate illness and prevent cross-contamination.  Collaborated with Lusher Elementary in production or modification of menus and selections.         Chef Manager     08/2019   to   03/2020      Company Name    –    City  ,   State        Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.  Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.  Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.  Recruited and hired employees to build effective culinary team for $1.5 million annual revenue-producing restaurant in New Orleans.  Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.  Evaluated inventory levels on weekly basis and placed orders to restock Cooler and Dry items before supplies ran out.  Prepared meals from scratch using authentic, popular recipes to generate repeat business.  Averaged a  $.98 food production cost  while feeding over two thousand children  Achieved  83% participation rate (enrollment), including breakfast and snack meals   Managed  USDA/DOD funds  Experienced with Union workers and union practices         General Manager of Operations     01/2017   to   07/2017      Company Name    –    City  ,   State        Created, managed and executed business plan and communicated company vision and objectives to motivate teams.  Improved productivity while reducing staffing and operational costs by 7.5%.   Recruited, interviewed, hired, and developed  team members  that exemplify company culture and values. Conduct performance appraisals, coaching, counseling, motivating, and recognition activities to retain and develop the store team.  Advanced productivity KPIs by leading trainings on procedures and safety practices.   Closed store without incurring lease penalties and in excellent standing with building management.          Operations Manager     01/2010   to   11/2016      Company Name    –    City  ,   State        Devised, deployed and monitored processes to boost long-term business success and increase profit levels.  Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.  Reduced average contract expenses by 16% through aggressive negotiations with vendors.  Effectively grew business and  manage sales revenues in excess of $450,000 annually.    Worked closely with team to help business   win several awards   — Small Business of the Year (Gambit magazine), King Cake of the Year (2015, NOLA.com), Best of the Rest (2016, Youth Leadership Council), and others  Documented safety action plans, quality initiatives, and team performances.         Education      Associate of Arts  :   Pastry Arts     05/2009     University of New Orleans    -
                          City                Bachelor of Science  :   Business Management     05/2005     Northwestern State University of Louisiana    -
                          City  ,
                          State         Graduated with 3.1 GPA  Graduated in Top 17% of Class  Minored in Marketing         Certifications      Certified Servsafe, Expiration 2024  Member of the American Institute of Culinary Professionals 2019  Culinary Innovation of America Jr Board member     