Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Kourtney Hopkins

Denham Springs

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Asian, Creole, & French cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.

Overview

8
8
years of professional experience

Work History

Executive Chef

Embassy Suite Hotel
03.2024 - Current
  • 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.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Owner/ Head Chef

Good Eats LLC
04.2017 - Current
  • Managing high pace banquet/catering events for corporations, wedding, meeting
  • Event can be up to 500 ppl or more
  • As well as managing chefs and serving staff for rolls
  • Responsible for the setup, to include any troubleshooting, and breakdown of events requiring technical support
  • Supported over 100 events annually, which ranged form less than a dozen participants to thousands of participants with prestigious guests

Sr. Sous Banquet Chef / Banquet Manager

Làburge Casino
08.2021 - 02.2024
  • Currently cross trained in 5 kitchens in the resort
  • Including Michelin style, barstool, Banquets, VIP , Outside Hosting, Asian Kitchen and à la crate
  • We range from cooking for corporate events to nonprot, weddings, receptions, concerts of any nature
  • There's event types that can scale from 1 person up to a 1000 a day
  • That consisted of premade menus to choose from, but also specialized menus with more of an upscale feel
  • Reduced food waste by implementing efficient portion control practices during plating processes.
  • Developed cost-effective meal plans while maintaining high standards of quality and presentation.
  • Monitored business volume forecast and planned manpower, productivity and costs accordingly.

Head Chef

Collge Chefs (LSU)
08.2017 - 08.2021
  • My roll consisted of ordering for fraternity house as well as cooking and managing a personal kitchen
  • From making my own menus each day including lunch and dinner
  • To also cooking to a scale of 300 plus boys twice a day on a weekly period
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.

Education

Bachelor of Arts - Culinary Arts

Auguste Escoffier School of Culinary Arts
Denver, CO
08-2021

General Studies

Cecilia High School
Cecilia, LA
05.2012

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Hospitality service expertise
  • ServSafe certification
  • Hiring, training, and development
  • Team leadership
  • Operations management
  • Kitchen operations oversight
  • Kitchen staff management

Accomplishments

  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • 1st Place at Gourmet at the Garden For Signature Dish-Spicy Ahi Tuna Cocktail

Timeline

Executive Chef

Embassy Suite Hotel
03.2024 - Current

Sr. Sous Banquet Chef / Banquet Manager

Làburge Casino
08.2021 - 02.2024

Head Chef

Collge Chefs (LSU)
08.2017 - 08.2021

Owner/ Head Chef

Good Eats LLC
04.2017 - Current

Bachelor of Arts - Culinary Arts

Auguste Escoffier School of Culinary Arts

General Studies

Cecilia High School
Kourtney Hopkins