JeanLuc Gaillot
New Orleans,LA
Summary
Overview
6
6
years of professional experience
Work History
Line Cook
21 Main At North Beach
03.2024 - 03.2025
- Maintained well-stocked stations with supplies and ingredients for maximum productivity.
- Created new recipes for weekly specials including pasta and sea bass dishes.
- Collaborated with management on a daily basis to ensure full productivity of kitchen.
- Demonstrated full understanding of restaurant menu.
Sous Chef
Keenan's at the Pier
08.2021 - 09.2023
- Aid chef in preparing daily specials and seasonal menu.
- Assisted with dinner shift and kitchen operations.
- Kept inventory and assisted in ordering various supplies for the kitchen.
Sous Chef
The Franklin
03.2019 - 11.2020
- Assist Chef De Cuisine with kitchen operations including inventory, budget, and staffing.
- Managed prep and line cooks while providing top quality service.
- Designed seasonal menu items with locally sourced ingredients.
- Trained new employees to perform all kitchen operations relevant to the restaurant.
Education
Culinary Arts Technology -
Mississippi Gulf Coast Community College
Gulfport, MS01.2016
Skills
- Food Safety
- Kitchen Management Experience
- Culinary Experience
- Time Management
- Inventory Control
- Menu Planning
- Microsoft Office
- Cleaning and organization
Timeline
Line Cook
21 Main At North Beach
03.2024 - 03.2025
Sous Chef
Keenan's at the Pier
08.2021 - 09.2023
Sous Chef
The Franklin
03.2019 - 11.2020
Culinary Arts Technology -
Mississippi Gulf Coast Community College
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