Dustin H. Correll
Executive Chef, Menu engineering
New Orleans, LA · (504) 555 0136 · name@example.com · linkedin.com/in/dustinhcorrell
Key Qualifications
EXPERIENCE
Sixteen years in hotel and restaurant kitchens, seven of them running a full brigade
OUTLETS
Fine dining room, lobby bar kitchen, in room dining, banquets to twelve hundred guests
SPECIALTIES
Menu engineering, cost of goods sold control, Gulf Coast sourcing, brigade training
SYSTEMS
Oracle Hospitality Simphony, Micros, Toast, Birchstreet purchasing, Avero reporting
CREDENTIALS
Certified Executive Chef, American Culinary Federation, ServSafe Food Protection Manager
EDUCATION
Associate degree in culinary arts, Delgado Community College
Executive Summary
Executive chef with sixteen years in French Quarter hotel kitchens, leading three outlets and a banquet operation that serves ninety thousand covers a year. Holds food cost at twenty nine percent through menu engineering and disciplined purchasing. Known for Gulf seafood, calm service on convention weekends and cooks who stay.
Signature Achievements
- Brought food cost of goods sold from thirty four percent to twenty nine percent in eleven months without cutting portion sizes.
- Rebuilt the banquet menu around six local suppliers and raised banquet contribution margin by nine points.
- Scored one hundred percent on three straight parish health inspections and on the brand quality assurance audit.
- Cut kitchen turnover from sixty two percent to twenty six percent by publishing schedules two weeks ahead and building a cook training ladder.
- Opened a hundred seat courtyard restaurant on time and eleven thousand dollars under the preopening budget.
- Lifted restaurant guest satisfaction scores for food quality from seventy nine to ninety one over two years.
Professional Experience
Executive Chef
Rampart House Hotel and Restaurants, New Orleans, LA 2019 to present
Three outlets, in room dining and banquets inside a three hundred forty room independent hotel, with a brigade of thirty one cooks and stewards.
- Own a food and beverage cost of goods sold budget of four point two million dollars and report weekly on variance to the general manager.
- Write and cost every menu, holding target food cost at twenty nine percent while keeping local seafood on the plate.
- Run the Hazard Analysis and Critical Control Points plan, daily temperature logs and monthly sanitation training for the whole kitchen.
- Negotiate produce, seafood and protein contracts with nine regional purveyors each quarter.
- Interview, train and promote cooks, moving five line cooks into sous chef and lead roles since 2020.
Chef de Cuisine
Magnolia Reef Hotel Group, Baton Rouge, LA 2015 to 2019
Signature restaurant doing four hundred covers a night in a two hundred room convention property.
- Ran nightly service for a fourteen person line and set the pass standard for plating and ticket times.
- Cut average ticket time from twenty two minutes to fourteen minutes on Saturday service.
- Built the first written recipe book for the outlet, which held plate costs steady through two price increases.
- Trained the banquet team to execute plated dinners for six hundred guests without pulling cooks off the restaurant line.
Sous Chef
Ironwood Grill Company, Lafayette, LA 2010 to 2015
Two unit regional steakhouse group with a strong lunch and private dining business.
- Supervised the hot line and butchery, breaking down whole primals to control protein cost.
- Ordered daily against par levels and reduced spoilage waste by roughly eighteen hundred dollars a month.
- Covered as acting chef for four months and kept both stores clean through state inspections.
Licensure and Certification
Certified Executive Chef, American Culinary Federation
ServSafe Food Protection Manager certification, National Restaurant Association
Hazard Analysis and Critical Control Points manager training certificate
Education
Associate degree in culinary arts, Delgado Community College, New Orleans, Louisiana
Advanced garde manger and charcuterie coursework, American Culinary Federation regional program
Core Skills
Menu engineering · Cost of goods sold control · Banquet production · Purveyor negotiation · Labor cost scheduling · Recipe costing · Food safety and sanitation · Brigade training · Seafood butchery · Restaurant opening