LanndonLaBarthe225-362-9873 lanndonlabarthe@gmail.comAs someone dedicated to the service industry, I am highly focused on working to be well-rounded and driven to create the best experience for the guest.EducationBachelor of Arts in Music / May 2019Minor in Psychology. Graduated from Louisiana State University with a 2.9 GPA.High School Diploma / May 2015Graduated from University Laboratory School with a 3.6 GPAExperienceL’Auberge Baton Rouge Hotel and CasinoChef de Partie / July 26th 2017- current18 Steak- Started March 2018, Achieved promotion to Lead cook in November 2018. Achieved promotion to Specialty cook in March 2020Primarily worked as the broiler and dealing with all beef in the restaurant- including butchery of multiple cuts of beef, pork and lamb. Kept up sanitation and cleanliness codes up to EcoSure standards, as well as internal QAP inspection standards. Stadium- Started July 2017, worked through every station until becoming sole grill cook. Helped with cleaning of entire line, proper rotation of cooler, and cleanliness of kitchenWalk-Ons Bistreaux and Bar Prep/Line Cook/ January 2014-May 2017Began as a prep cook and crawfish boiler. Ultimately worked through all stations.After 2 years, oversaw receiving of product as well as organization/cleanliness of the walk-in cooler and dry storage areasSkills SummaryKnife SkillsHighly OrganizedServ-Safe Certified (Managers 8 hr. Course)Butchery Skills
