Tyree Haynes

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Daily routine consist of opening the club and delegating jobs to prep cooks while I plan out a menu for buffet style dining for Rotory club and yacht club members.

Set dining hall ambience for club and members with a relaxed fine dining "buffet" styled atmosphere.

Fun atmosphere the owner created by thinking outside the box with creative recipe specs. The owner and myself would brainstorm eclectic ideas that made sense to us but would ultimately fly with customers because the taste of these flavor profiles were true.

We would also allow up and coming chefs create their own dishes and flavor profiles.

Daily creations and recipe specs, also showing the line cooks the exact way every dish was to be prepared, to remain true, and consistent to flavor profiles. Very fun job!

This is the restaurant and the time in my life where my passion for food and beverage exceeded all my expectations. I guess I should say I had my "light bulb" moments. My duties remain the same here as my other job titles, however, my creative juices were at an all time high. During these periods of at N. Beach restaurant, we entered events like Chefs of the Coast, Toast of the Coast, and local cook-offs that we actually came in 1st a few times. I had a really fun crew under me at this time, whereas every single line was passionate and competitive about food of all sorts.

Cook III/Sous chef

Prep

Create menus and specials

Private parties

Served and cooked for several New Orleans Saints players, including New Orleans media heads.

We also came in top 3 steakhouses on the coast during those years. I'm very proud that I was apart of that.

Manage kitchen

Create specials

Delegate duties

Bring flair to exhibition style kitchen

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.