Donald Thibodeaux Email & Phone Number

Lake Charles, Louisiana, United States

Lake Charles-Jennings Area

Maintain business records, licensing, and insurancesPurchase document and maintain equipment as neededConduct interviews with both potential and regular clients to create and budget menus that fit their needsEnsure timely payments of accounts, as well as state and local taxesCreate marketing advertisements and projects that reach target marketPurchase.

Lake Charles, Louisiana, United States

Lake Charles, Louisiana, United States

Supervise kitchen staff and lead all staff trainingDirect Food preparationDirect staff in closing procedures and overall cleanliness of the kitchenCreate chef specialsManage food cost by minimizing waste as well as maintaining proper ordering levelsAssist in evaluating and conducting employee reviewsManage labor cost by monitoring and coordinating employee.

Eunice, Louisiana, United States

Regulated costs through ordering and inventoryHired and oversaw training of new staffMaintained compliance with all requirements of federal, state, and local regulations and guidelinesworked closely with Dietician to ensure proper nutritional needs of residents were metconducted continued learning inservices with staffConducted on-boarding interviews with.

Baton Rouge, Louisiana, United States

Assisted in regulating food cost through ordering and inventoryTrained new employees on multiple stationsMaintained food quality in fine dining kitchenAssisted with the creation of new menu items

Baton Rouge, Louisiana, United States

Florence, Tuscany, Italy

Assisted in teaching cooking classesAssisted with day to day serviceLearned under Chef Matteo GiulianiOvercame massive language barrier

o Managed pizza stationo Created menu itemso Created recipeso Prepo Expo 19hole kitchen o Grill -Fine dining kitcheno Brunch chef

New Orleans, LA

o Head of commissary kitcheno Line-cooko Prep-cooko Helped traino Recipe Development

Baton Rouge, Louisiana Area

o Trainero Helped with hiringo Prep cooko Pizza cook

Master Of Business Administration - Mba, Business Administration And Management, General

Associate’S Degree, Hospitality And Culinary Managment

Activities and Societies: • Assisted in directing “Gourmet in the Garden” (Louisiana Culinary Institute)Certifications in: • Human.

Associate’S Degree, Advanced Culinary Arts (Savory)

Activities and Societies: • Volunteered at an LRA event “Farm to Table” (Louisiana Culinary Institute) • Volunteered and helped cook at.

Bachelor Of Science (B.S.), Culinary Arts And Related Services

Activities and Societies: Molecular Gastronomy Club