Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
Generic

Carlson Boereau

Atlanta,Ga

Summary

Adept at driving culinary excellence and kitchen efficiency, I significantly enhanced dining experiences and operational productivity at Johnny's Chicken And Waffle. My expertise in menu development and cost control, coupled with a strong work ethic and team leadership, led to a notable increase in customer satisfaction and revenue growth.

Overview

11
11
years of professional experience

Work History

Executive Chef/Chef Consultant

Johnny's Chicken And Waffle
02.2019 - 07.2021
  • Improved overall dining experience by collaborating closely with front-of-house staff to ensure seamless service delivery.
  • Spearheaded recipe development process, incorporating diverse flavors while adhering to traditional culinary principles.
  • Implemented regular menu rotations based on seasonality, ingredient availability, and current culinary trends.
  • Mentored junior chefs in refining their skills through hands-on instruction and constructive feedback.
  • Conducted employee evaluations regularly, identifying areas for improvement while recognizing outstanding performance amongst team members.
  • Boosted customer satisfaction by effectively addressing and resolving culinary concerns and complaints.
  • Reduced food waste by implementing proper inventory management techniques and utilizing ingredients in creative ways.
  • Managed budgetary aspects of kitchen operations, optimizing costs without sacrificing quality or guest satisfaction levels.
  • Streamlined kitchen operations for increased efficiency through the implementation of strategic workflow processes.
  • Led team-building initiatives among kitchen staff, fostering a positive work culture conducive to collaboration and open communication.
  • Enhanced restaurant reputation by consistently delivering high-quality dishes and innovative menu offerings.
  • Developed strong vendor relationships to ensure consistent availability of quality ingredients at competitive prices.
  • Increased revenue with the development of specialty menus for seasonal promotions, events, and catering services.
  • Contributed to restaurant growth by participating in community events and showcasing culinary expertise at local food festivals.
  • Trained new chefs in advanced cooking techniques, elevating the skill level of kitchen staff and maintaining consistency in dish preparation.
  • Cultivated a loyal clientele base by providing personalized attention to guests'' dietary needs and preferences.
  • Maintained a safe, sanitary work environment by enforcing strict adherence to health codes and regulations.
  • Continuously researched new culinary techniques, equipment, and best practices to maintain a cutting-edge approach in the kitchen.
  • Launched successful catering division within the restaurant business offering customized menus for special events.
  • Collaborated with marketing team on targeted promotional campaigns highlighting unique dishes or theme nights.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Collaborated with staff members to create meals for large banquets.
  • Cooked memorable dishes that brought new customers into establishment.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated with team members to prepare orders on time.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Utilized culinary techniques to create visually appealing dishes.
  • Participated in food tastings and taste tests.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Set up and broke down kitchen for service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Executive Chef/Chef Consultant

Sugar Factory American Brasserie
02.2016 - 02.2021
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Directed special projects such as restaurant redesigns or expansions which contributed significantly towards long-term business growth.
  • Collaborated with other executive team members to develop strategic plans for business growth and profitability.
  • Developed unique and appealing menus for special events, resulting in increased bookings and positive customer feedback.
  • Oversaw recruitment efforts for kitchen staff members, ensuring a talented workforce committed to excellence in culinary execution.
  • Played a key role in the establishment of new restaurant locations, providing expert guidance on menu development, kitchen design, and staff training.
  • Spearheaded successful catering operations for corporate events and private parties, leading to repeat business from satisfied clients.
  • Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes.
  • Mentored junior chefs, fostering a positive work environment that encouraged skill development and career advancement.
  • Optimized kitchen workflow, increasing overall efficiency and reducing staff turnover rates.
  • Collaborated with marketing teams to create effective promotional materials, resulting in increased brand awareness and customer interest.
  • Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
  • Enhanced restaurant reputation by consistently delivering high-quality, innovative dishes in a competitive market.
  • Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.

Hard Rock Hotel

Loews Hotels & Resorts
05.2010 - 07.2015
  • Established strong vendor relationships for reliable delivery of fresh ingredients at competitive prices without compromising quality.
  • Ensured compliance with all relevant health codes, licensing regulations, and industry best practices through ongoing education and training initiatives for the entire team.
  • Conducted regular performance evaluations for staff members, providing feedback and opportunities for growth within the company.
  • Increased revenue by designing cost-effective menus that maximized ingredient utilization while maintaining appealing flavors and presentations.

Education

Associate of Arts -

Valencia College
Orlando, FL
2009

High School Diploma -

Oak Ridge High School
Orlando, FL
05.2006

Skills

  • Food Safety
  • Menu Planning
  • Cost Control
  • Menu development
  • Strong Work Ethic
  • Hospitality service expertise
  • ServSafe Certification
  • Team Leadership
  • Hiring, Training, and Development
  • Inventory Control
  • Kitchen Management
  • Safe Food Handling
  • Operations Management
  • Customer Service
  • Kitchen Operations Oversight
  • Kitchen Staff Management
  • Food Prep Planning
  • Vendor Relationship Management
  • Special Events
  • Catering and Events
  • Coaching and Mentoring
  • Staff Training
  • Creative Thinking
  • Food pairing
  • Staff Scheduling
  • Food presentation
  • Attention to Detail
  • Recipe creation
  • Nutrition knowledge
  • Recipes and menu planning
  • Staff Management
  • Fine Dining
  • Staffing
  • Ingredients Selection
  • Purchasing
  • Delegating Work
  • Performance review
  • Kitchen equipment operation and maintenance
  • Meal Preparation
  • Regulatory Compliance
  • Presentation management
  • Sanitation Guidelines
  • Recipe Management
  • Food Stock and Supply Management
  • Vendor Relations
  • Food spoilage prevention
  • Plating and Garnishing
  • Process Improvements
  • Quality Assurance
  • Equipment Maintenance
  • Problem and Complaint Resolution
  • BOH Operations
  • Performance Assessments
  • Purchasing management
  • Restaurant Operations
  • Fine-dining expertise
  • Customer Retention
  • Sanitation Standards
  • Workflow Optimization
  • Recipe Development
  • Waste Reduction
  • Policy Development
  • Order Management
  • Allergy awareness
  • Forecasting and planning
  • Menu Supervision
  • Food Service Safety Training
  • Resource Management

Accomplishments

  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Designed whole new menu, including meal selections, beverages and pricing.

Languages

Haitian Creole
Native or Bilingual

Timeline

Executive Chef/Chef Consultant

Johnny's Chicken And Waffle
02.2019 - 07.2021

Executive Chef/Chef Consultant

Sugar Factory American Brasserie
02.2016 - 02.2021

Hard Rock Hotel

Loews Hotels & Resorts
05.2010 - 07.2015

Associate of Arts -

Valencia College

High School Diploma -

Oak Ridge High School

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Carlson Boereau