Summary
Overview
Work History
Education
Skills
Timeline
Generic

William Leroux

Trout

Summary

Culinary professional with 20 years of experience in the food industry. Proven expertise in staff training and development, emphasizing culinary creativity and quality control. Committed to creating a positive kitchen environment and delivering exceptional dining experiences consistently.

Overview

40
40
years of professional experience

Work History

Cook Supervisor

Jena Choctaw Pines Casino
Dry Prong
03.2023 - Current
  • Coordinated daily kitchen operations to maintain high food quality standards.
  • Developed daily menus in collaboration with management and culinary team.
  • Monitored food presentation and portion control for consistent quality.
  • Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.

Executive Chef

DIamond GRILL RESTAURANT
Alexandria
06.2005 - 08.2016
  • Developed diverse menu offerings featuring seasonal ingredients and culinary trends to elevate dining experience.
  • Fostered positive work environment through effective communication and staff motivation, enhancing team morale and collaboration.
  • Created innovative menu items while managing food costs and ensuring quality standards.
  • Trained kitchen staff on advanced culinary techniques, improving overall culinary expertise and service quality.

Mikos Steak and Spirits

Jena Band of Choctaw
Jena
01.2016 - 06.2016
  • Organized and prioritized tasks to meet service goals effectively.
  • Updated knowledge through continuing education and advanced training to enhance service quality.
  • Quickly assessed customer needs to deliver timely and relevant service.

Executive Chef

Bistro on the Bayou
Alexandria
09.2005 - 05.2014
  • Developed innovative menu items and coordinated banquets, weddings, and daily operations
  • Developed seasonal menus based on local ingredients and culinary trends.
  • Managed kitchen staff schedules and delegated daily tasks efficiently.
  • Ensured food quality and safety standards were consistently met in all dishes.

Executive Chef

LOUISIANA CONVENTION CENTER
Alexandria
09.2003 - 08.2005
  • Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Executive Chef

Hotel Bentley
Alexandria
01.1987 - 06.2005
  • Advanced from sous chef to executive chef, overseeing kitchen operations and menu development.
  • Showcased Louisiana cuisine at Festival International in Montreal as one of five selected chefs, highlighting duck and Cajun heritage.

Education

Associate of Arts - Culinary Arts

Delgado Community College
New Orleans, LA
05-1986

Skills

  • Menu design and development
  • Menu planning
  • Culinary creativity
  • Culinary training
  • Team supervision
  • Training and development
  • Staff motivation

Timeline

Cook Supervisor

Jena Choctaw Pines Casino
03.2023 - Current

Mikos Steak and Spirits

Jena Band of Choctaw
01.2016 - 06.2016

Executive Chef

Bistro on the Bayou
09.2005 - 05.2014

Executive Chef

DIamond GRILL RESTAURANT
06.2005 - 08.2016

Executive Chef

LOUISIANA CONVENTION CENTER
09.2003 - 08.2005

Executive Chef

Hotel Bentley
01.1987 - 06.2005

Associate of Arts - Culinary Arts

Delgado Community College
William Leroux