day to day operation manager

Experienced in heading and managing the most premier restaurants and private clubs that the New Orleans, LA area, has to offer. Chef Moses expanded and created Team Chef Moses. The team branched out to the East Coast in 2005, after Hurricane Katrina to provide unsurpassed attention to detail, superior service and high end edible artwork sharing the taste of New Orleans throughout the U.S. Specializing in contemporary Creole cuisine and the incorporation of "healthy food for the soul", as well as being at the forefront of the culinary industry. Chef Moses Jackson, Owner, Team Chef Moses, has created the most personalized and tastefully catering company that is fully mobile throughout the entire United States. Team Chef Moses encompass all aspect their clients need from organizing with an expert management, legal and photography team along with a culinary team of over 50 years combined experience to give each client that special service they will never forget.Clients will experience the best and the most authentic Louisiana Cajun & Creole Cuisine on the East Coast from Team Chef Moses Jackson of the Jambalaya Room. The imitators and duplicators of Louisiana Cajun & Creole Cuisine who label their dishes as "Orleans," "Cajun," or "Creole," are a disappointment to patrons."Those who disagree can settle the debate in the kitchen".Specialties: Weddings, Showers, Rehearsal Dinners, Chef's Tables and Private Gatherings to Corporate Events - Military, Diplomatic, and requests of Buffets and Box Lunches. Team Chef Moses is fully equipped to travel.Allow Team Chef Moses to rescue your palate from its past disappointments--and give you the most authentic experience outside of New Orleans. www.mosesjackson.com chef @mosesjackson.com

•Achieved American Culinary Federation (ACF)•Advanced to ACF/TCA Certified Culinarian (CC)•Reached ACF Certified Executive Chef, Certified Personal Chef (CEC, CPC) levelsProficiency in Microsoft: Work, Excel, PowerPoint, and Outlook•Exceeded expectations while catering to special diets•Award Winning Open Kitchens, Luxury Resorts, Exclusive and Premier Venues Chef Experience•Lead Food Demonstrator (“Foodie”) and recipe developer for gourmet grocers and personal presentations• Highly organized and detail-focused Bookkeeper with an exceptional track record of accurately handling financial reporting in deadline-oriented environments. Corporate Office and On-Site, real estate management experience.• Skilled in all aspects of recording transactions, posting debits and credits, reconciling accounts, as well thorough ensuring accuracy and completeness of data.• Increase capability in developing and delivering monthly, quarterly, and annual financial statements for management within tight deadlines.• Proficiency in managing accounts payable and accounts receivable, generating invoices and monthly statements for clients.• Proven ability to identify and implement improvements to streamline leasing and marketing efficiency and productivity.• Advanced computer skills, have achieved proficiency with Microsoft Word, Microsoft Excel, and QuickBooks and able to learn proprietary systems/applications quickly and easily.

• Teaching cooking techniques and demonstrating Cajun/Creole recipes to students at the L’Academie de Cuisine • Hold cooking demonstrations for customers affiliated with Living Social• Created and still very much involved with a cooking club for the students at the Woodmeire Elementary School in Marrero Louisiana.

Staffing/scheduling, budgeting, management of preparation, enhance service standards, control food cost; inventory control

• Created the menu• Supervised staff of forty five and maintained labor and food cost• Created inventive ways to generate revenue, executed event planning, catered, inline budget revenues, maximized profitability