Larisa Dawn
New Orleans
Summary
Sous Chef with expertise in vendor management, food safety compliance, and team collaboration. Proven track record in enhancing kitchen efficiency and maintaining high standards in a fast-paced environment. Skilled in ingredient sourcing, budget management, and optimizing customer satisfaction. Collaborates with management to analyze food costs and forecast trends to achieve organizational objectives.
Overview
2026
2026
years of professional experience
Work History
Sous Chef
Shaya
New Orleans
01.2023 - 12.2025
- Trained and supervised junior kitchen staff on culinary techniques.
- Assisted head chef with menu planning and development.
- Managed kitchen inventory, ensuring proper stock levels.
- Maintained cleanliness and organization throughout kitchen environment.
- Implemented food safety standards to optimize daily operations.
- Collaborated with front-of-house staff to facilitate smooth service flow.
- Conducted regular performance reviews and provided constructive feedback to line cooks.
- Developed strategies to reduce waste and enhance efficiency in the kitchen.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Line Lead
Shaya
New Orleans
01.2022 - 01.2023
- Trained team members on safety protocols and operational procedures to enhance compliance.
- Assisted in onboarding of new line leads and production workers for smooth integration.
- Provided guidance on quality standards and safety protocols, ensuring adherence.
- Prepared line set-ups for subsequent shifts to optimize efficiency and workflow.
- Communicated effectively with supervisors regarding operational issues during shifts.
- Monitored cooking temperatures to guarantee food safety and maintain quality standards.
- Maintained cleanliness by sweeping, mopping, washing surfaces, and emptying trash.
- Operated grills, fryers, and broilers according to quality guidelines for optimal cooking.
Line Cook
Shaya
New Orleans
05.2018 - 01.2022
- Prepared ingredients according to recipes and restaurant standards for consistent quality.
- Maintained cleanliness and organization of workstations to enhance efficiency.
- Collaborated with team members to facilitate smooth service flow during peak hours.
- Operated kitchen equipment safely in high-pressure situations to uphold safety standards.
- Cooked multiple orders simultaneously while ensuring timely delivery of dishes.
- Monitored food freshness and adhered to portion controls for quality assurance.
- Set up workstations with required ingredients and equipment for optimal productivity.
- Followed health regulations to maintain a safe and hygienic kitchen environment.
Line Cook
Domenica
New Orleans
09.2017 - 05.2018
- Prepared ingredients according to recipes and restaurant standards.
- Maintained organized workstations and ensured kitchen cleanliness.
- Collaborated with team to facilitate smooth service flow.
- Operated kitchen equipment safely under high-pressure conditions.
- Cooked multiple orders during busy periods, ensuring timely delivery.
- Followed food handling methods to maintain proper temperatures and quality.
- Cleaned preparation areas, cooking surfaces, and utensils regularly.
- Restocked food items throughout shift to support efficient operations.
Line cook
Crosswater Grill
Sunriver
06.2016 - 09.2017
- Prepared ingredients for daily menu items and specials to ensure timely service.
- Cooked and plated dishes following restaurant standards, maintaining consistent quality.
- Sustained a clean kitchen environment by tidying workstations during shifts.
- Collaborated with team members, ensuring efficient service during peak hours.
- Developed new recipes with chef to enhance menu offerings and variety.
- Simultaneously managed multiple cooking orders during busy periods for optimal efficiency.
- Operated fryers and grills safely while maintaining food quality standards.
- Implemented proper food handling methods, adhering to sanitation guidelines, ensuring safety.
Kitchen Assistant
Shuttle Lake United Methodist Camp
Sisters
2015 - 2016
- Prepared ingredients for daily meal service at camp kitchen.
- Maintained cleanliness and organization of kitchen workstations.
- Assisted chefs with cooking and food presentation tasks.
- Managed inventory of kitchen supplies and ingredients.
- Supported team in adhering to safety and hygiene standards.
- Collaborated with staff to ensure timely meal delivery for campers.
- Cleaned dishes, utensils, and equipment after meal preparation.
- Assisted cooks with meal preparation tasks including washing vegetables, cutting meats, weighing ingredients for recipes and portioning meals for customers.
- Performed basic maintenance duties such as cleaning floors or walls.
- Cleaned and sanitized work surfaces, equipment, utensils, dishes, and pots.
- Cleaned utensils, dishes, and glasses for customer use.
- Organized storage areas to facilitate ease of access when retrieving supplies or ingredients for menu items.
- Labeled containers with dates indicating when food should be used or discarded.
- Received deliveries from vendors ensuring that all orders were correct according to invoices.
- Prepared salads and other cold foods according to established recipes.
- Observed food handling and sanitation procedures to safeguard against foodborne illnesses.
- Prepared food items consistently following recipe cards and production and portion standards.
- Operated dishwashing machines safely according to manufacturer's instructions.
- Checked temperatures of freezers and refrigerators regularly to ensure proper functioning.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
- Maintained order and cleanliness of work areas to conform with health codes.
Education
Associate of Applied Science - Culinary Arts
Cascade Culinary Institute
Bend, OR01-2017
Skills
- Vendor relationship management
- Order delivery practices
- Professionalism and positivity
- Ordering and requisitions
- Allergen awareness
- Dietary requirement knowledge
References
References available upon request.
Timeline
Sous Chef
Shaya
01.2023 - 12.2025
Line Lead
Shaya
01.2022 - 01.2023
Line Cook
Shaya
05.2018 - 01.2022
Line Cook
Domenica
09.2017 - 05.2018
Line cook
Crosswater Grill
06.2016 - 09.2017
Kitchen Assistant
Shuttle Lake United Methodist Camp
2015 - 2016
Associate of Applied Science - Culinary Arts
Cascade Culinary Institute