Guy Sockrider
Angestellt, Executive Chef, Tomas Bistro
New Orleans, Vereinigte Staaten
Werdegang
Berufserfahrung von Guy Sockrider
Bis heute 12 Jahre und 10 Monate, seit Sep. 2011
Executive Chef
Tomas Bistro
1 Jahr und 8 Monate, Feb. 2010 - Sep. 2011
Executive Chef
Interstate Hotels and Resorts
Provides overall leadership of all back-of-house activities. Administers and establishes standards, policies, and procedures to develop and upgrade back-of-house product services and quality of workmanship. Directs and leads a brigade of one Sous Chef, 12 cooks, and 6 utility employees Regional ServSafe Trainer for The New Orleans Hotel Collection Opened New Restaurant Roux On Orleans
1 Jahr und 2 Monate, Jan. 2008 - Feb. 2009
Executive Banquet Chef
Royal Sonesta Hotel
Provides overall leadership of all banquet, catering and employee dining activities. Administers and establishes standards, policies, and procedures to develop and upgrade back-of-house product services and quality of workmanship. Directs and leads a brigade of two Sous Chefs, 10 cooks, and directs Garde Manger and pantry staff for all Hotel venues
3 Jahre, Jan. 2005 - Dez. 2007
Executive chef
Muriels Jackson Square
Provides overall leadership of all back-of-house activities. Administers and establishes standards, policies, and procedures to develop and upgrade back-of-house product services and quality of workmanship. Directs and leads a brigade of four Sous Chefs, 1 Pastry Chef, 16 cooks, 8 utility employees, 3 housekeeping employees and a 2 member, purchasing department
Ausbildung von Guy Sockrider
3 Monate, Nov. 2009 - Jan. 2010
Culinary
Culinary Institute of America
Nutrition Diploma, Train The Trainer, C.M.C. Workshop
2 Jahre und 1 Monat, Aug. 1977 - Aug. 1979
Nutrition
IWCC
Sprachen
Englisch
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