11623 La Maida ave
North Hollywood CA 91601
323-807-1825 (effective 9/22)
Seeking position as a Sous-Chef in a restaurant with an energetic ensemble atmosphere.
"New Orleans Bistro," Grand Casino Gulfport, MS
March - September 2005 (Hurricane Katrina)
Ray Parrish - Head Chef
The restaurant was popular for it's Cajun style - New Orleans cuisine. Set in the Grand Casino, the dining room had room for 150 diners and was always at capacity. Due to the popularity of the restaurant and the rhythm of the kitchen, working an average of 12-16 hours per day was typical.Prep Cook
"Great Buffet" / "Corky's BBQ," Sam's Town Casino, Tunica, MS
Mike Phillips - Head Chef
Prep work for a popular local buffet in a well-known Casino chain originally from Las Vegas. Received and organized and prepared all food and ingredients for the Line cook and Chef de garde manager stations.