Sous Chef
Crescent City Bistro · New Orleans, LA
2023 · Present
• Lead a 14-person brigade through 180+ covers nightly, coordinating prep, expo, and service standards across dinner and weekend brunch.
• Developed 12 seasonal French-Creole dishes that lifted entrée sales 18% and improved repeat-diner feedback.
• Cut food waste 15% by tightening pars, FIFO storage, and daily inventory reconciliation; maintain ServSafe standards.
Line Cook / Chef de Partie
Bayou Kitchen Group · New Orleans, LA
2020 · 2023
• Ran sauté and garde manger stations for 120–160 covers, executing French and Creole plates with consistent portion and plating standards.
• Trained 6 new cooks on knife skills, mise en place, allergen controls, and peak-service communication.
• Reorganized prep lists and vendor receiving, reducing ticket delays 12% and improving ingredient availability.
Culinary Apprentice
Delgado Culinary Arts Kitchen · New Orleans, LA
2018 · 2020
• Rotated through hot line, pastry, and garde manger stations while preparing 80+ daily portions under chef supervision.
• Built foundations in stocks, sauces, butchery, baking, sanitation, and classical French and regional Louisiana techniques.
• Logged deliveries and maintained temperature records with 100% completion during culinary practicum audits.