Experienced Executive Chef and Culinary Consultant
With 23 years of extensive culinary and restaurant management experience, I am a high-performing chef specializing in leading teams to achieve exceptional food quality and customer satisfaction. My recent roles have included transformative projects with leading hospitality solutions, ensuring top standards for culinary operations, banquet functions, and kitchen management. As a Task Force Chef with Transformation Hospitality Solutions, I have led teams to excel in food quality, implemented efficient inventory and sanitation processes, and successfully managed large-scale events, such as the Cognizant Classic PGA Tournament. My tenure at The Roosevelt Hotel and other prestigious establishments showcases my ability to develop strong supplier relationships, create visually appealing dishes, and ensure operational excellence.
Next Available Date for Assignment
Immediately
Preferred Employment Duration
- Short Term
Skills
Food Spoilage Prevention Employee Training Chef Support Signature Dish Creation Budgeting and Cost Control Kitchen Sanitation Food Safety Disciplinary Action Labor Cost Analysis Kitchen Management Experience Catering Inventory Control Leadership Banquet Experience Menu Planning Guest Relations Profit & Loss Hotel Experience ServSafe Certified CPR Certified Delegation
Areas of Expertise
Leading culinary teams to maintain the highest food quality and safety standards. Implementing efficient inventory and cost control systems. Planning and executing large-scale banquet functions and special events. Developing strong relationships with suppliers to source top-quality ingredients. Creating visually appealing and innovative dishes that enhance customer dining experiences. Training and mentoring kitchen staff to ensure consistent and exceptional performance.
Brand Experience
Transformation Hospitality Solutions The Roosevelt Hotel Galatoire's Restaurant Royal Sonesta Hotel Hyatt Regency Landry's Inc. Morton's The Steakhouse Omni Royal Orleans Frank's Sage Restaurant/102 A Bistro Waterfront Grill
Software Experience
Tripleseat
Employment History
Task Force Chef / Transformation Hospitality Solutions – Multiple Locations (05/2023 - Current) Led a team of 12 cooks to ensure top food quality and execution. Implemented protein counts and par systems. Oversaw inventory, cooler organization, sanitation, and line checks. Managed daily prep for banquets and hotel outlets. Executed banquet functions for the Cognizant Classic PGA Tournament. Chef De Cuisine / The Roosevelt Hotel – New Orleans, LA (04/2022 - 03/2023) Sourced top-quality ingredients through supplier relationships. Created visually appealing dishes using advanced culinary techniques. Trained staff on new menu for Fountain Lounge Restaurant. Developed new operations ideas and ensured quality control. Chef De Cuisine / Galatoire's Restaurant – New Orleans, LA (12/2020 - 03/2022) Managed food inventory and orders using Tripleseat software. Created memorable dishes that attracted new customers. Oversaw kitchen equipment maintenance and repairs. Managed a restaurant with yearly sales exceeding $12 million.
Education
Bachelor Of Applied Science: Kinesiology – Northeat Louisiana University, Monroe, LA (08/1999)
Service Area
US
Closest Airport - (Enter 3 Letter Airport Code)
NOL
Legally entitled to work
- United States
Achieve Success with Key Performance Indicators (KPIs)
- Occupancy Rate
- Revenue per Available Room (RevPAR)
- Customer Satisfaction Score (CSAT)
- Repeat Guest Rate
- Average Length of Stay (ALOS)
- Employee Satisfaction and Turnover Rate