Douglas Staurulakis
New Orleans
Summary
Expert Chef de Cuisine with exceptional skills in managing staff of 30 plus, ordering and controlling inventory, scheduling, and menu development. Proficient knife and leadership skills. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
Domenica
08.2022 - 08.2023
- As Chef de Cuisine, I was in charge of all aspects of the back of the house team
- I would create new menu items along with the executive chef as well as create rolls of responsibilities for the sous chefs as well as our staff
- I was also tasked with the hiring, training and management of our kitchen staff as well as the dish crew.
Executive Sous Chef
Domenica
07.2021 - 08.2022
- As Executive Sous Chef I was tasked with hiring, management and training of staff as well as the other sous chefs
- In the roll I was given the roll of maintaining our illustrious salumi program dealing with he butchery of proteins to finished aged product.
Sous Chef
Willa Jean
09.2020 - 03.2021
- I was brought to Willa Jean during the pandemic to help with organization of staff and cuisine
- The other sous chef and I would create specials for theme nights in order to bring in more clientele during the slow nights
- I was also tasked with keeping food costs a steady level as well as the hiring and training of staff.
Sous Chef
August
03.2017 - 09.2020
- As a Sous Chef at August I was tasked with maintaining food costs as well as writing the weekly schedule for all BOH staff
- I also helped the staff adhere to a strict cleaning schedule that I created for the BOH employees and any FOH employee that had to help with end of the night breakdown and deep cleaning
- I maintained consistency with our dishes by tasting daily and frequently to ensure we held our standards in the highest regard.
Tournant
August
03.2017 - 01.2019
- As Tournant for Restaurant August in New Orleans, LA, I was responsible for multiple stations as well as leading our cooks through service
- Throughout my time at August, I have proven myself to be able to maintain a strong presence on each station and have earned multiple responsibilities such as making daily orders, opening and closing duties as well as leading the prep team and lunch services.
Culinary Extern
The Little Nell
06.2014 - 10.2014
- Tasked with prepping and executing banquets for various events such as weddings, holiday parties, to low key family brunches
- We catered to as many as 1,000 people at once as well as smaller events for parties of 15
- I spent the last 3 weeks of my externship working on the line at Ajax Tavern, which is The Little Nell's high volume restaurant that specialized in five star, five diamond cuisine.
Bartender
Mike's Crab House
01.2011 - 01.2013
- I would help organize and open the bar in the morning as well as help close down at night
- I worked with customers directly and was given the responsibility of handling the customers money
- The bar was a very high volume atmosphere that required me to stay relaxed in high stress situations.
Education
Culinary Arts Management -
The Culinary Institute of America
Hyde Park, NY01.2016
Culinary Arts - undefined
The Culinary Institute of America
Hyde Park, NY01.2015
Skills
- Team Management
- Menu development
- Food presentation
- Knife Skills
- Kitchen Operations
- Kitchen Sanitation
- Sanitation protocols
- Fine-dining expertise
- Food Safety Standards
Certification
- Food Handler Certification
- Hospitality Management Degree
- ServSafe Certified
- Food Protection Manager Certification - ServSafe Class and Exam
Hobbies and Interests
Gardening
Timeline
Chef de Cuisine
Domenica
08.2022 - 08.2023
Executive Sous Chef
Domenica
07.2021 - 08.2022
Sous Chef
Willa Jean
09.2020 - 03.2021
Sous Chef
August
03.2017 - 09.2020
Tournant
August
03.2017 - 01.2019
Culinary Extern
The Little Nell
06.2014 - 10.2014
Bartender
Mike's Crab House
01.2011 - 01.2013
Culinary Arts Management -
The Culinary Institute of America
Culinary Arts - undefined
The Culinary Institute of America
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