My goal is to obtain a challenging position where superior culinary knowledge and management skills will help contribute to the kitchen services extensively. I have more than 14 years of professional cooking of pastries in the kitchen, in front of the house and at the back of the house.
My leadership qualities and professionalism are backed by a consistent, verifiable record of achievement. As a supervisor, I understand the policy and procedure as well as the discretion you need to take care of guests as well as employees. In my over 14 years of experience, I have taken more than sufficient supervisor training classes to be capable for this position.
I've always been a hard worker in any job that I have done, and I can honestly say that I am very dependable. I am also capable of handling banquet, private parties and VIP events. I have extensive experience with mass production in the kitchen as well as in the bakery department. I am very comfortable with production and everything that goes along with working in the professional kitchen, including specialty dessert for a steak house and major things, like decorative displays for the holidays, such as fondant cakes and ginger bread house.
I have also done production for Jack Billion Steak House in Shreveport, LA, and John Besh Steak House, the Market Buffet, the Asian Chinese Restaurant and Aroma's cake, which is open 24/7. I have opened the race track and the bread company at Harrah's Casino racetrack and the bread company in Bossier City, LA. I also worked in Horseshoe casino in Bossier City and Tunica, Mississippi. I used to work in Hollywood Casino Tunica.
I made dessert, pastries, an exotic plate for Fairbank Steak House, the epic buffet, the gift shops and also the snack bar. I took care of all the of all dessert needs for banquets estimating around 1,000 people or more. I took care of the parties, special events, which includes internal events as well as private parties.
My areas of expertise are not limited to food and service.