COLYN LANDRY

My Career objectives are to demonstrate leadership, commitment, dedication, and exhibit teamwork and leadership skills. As an Executive Chef team building, safety sanitation and hygiene are essential to an establishment. Manage cost controls & control expenditures for the accounts

Executive Chef/ Inventory Control Creole Orleans Foods Inc. Menu Design, Inventory Control , banquets, catering.
Lead Cook Gringos Mexican kitchen # 08 Set up Enchiladas, Nachos, Quesadillas stations. Rotate FIFO change stainless steel 1/3, 1/6, 1/9, hotel pans and all utensils wash, rinse sanitize, add water into hot wells,. Drain water and ice out of cold wells add ice and rotate FIFO , change stainless steel 1/6, 1/9 hotel pans
temp all cold sauces below 39° F , wash rinse, sanitize utensils. Get sanitize red bucket with quat sanitize water with 2 towels for start P.M. shift.
Junior Sous Chef Oceanaire Seafood Room Prepared daily employee meals, daily requested orders- Saucier, soups, food stocking & lunch specials. Inspects food preparation and serving areas to ensure observance of safe, sanitary food - handling practices.
Vice President / Board member His Sanctuary Ministries U S A International Inc. Vice President and Board member
2nd Vice President/ &
Board of Directors Jefferson Community Housing Development Foundation Inc

Associate Degree in Culinary Arts.
Bachelor's of Science Degree
Hotel, Restaurant & Institutional Management. Bachelor's Degree in Food Service Management Johnson & Wales University
Associate Degree of Culinary Arts Johnson and Wales University
Bachelor's of Science Degree Hotel, Restaurant & Institutional Management Johnson & Wales University
Bachelor's of Science Degree Food Service Management Johnson & Wales