Chef in Washington, District of Columbia

(504) 39... [email protected] Moses Jackson, Jr. Objective To obtain a management position with an established high quality food and beverage company offering advancement for measured achievements. Recognition/ Publications DC Modern Luxury magazine March-April 2011 Bethesda Magazine January-February 2012 Prince George’s Women’s Journal Emerge Magazine Washingtonian Magazine Experience Owner/Chef of Jess Nawlins Catering, LLC. July 2007-Present Created the menu, supervises staff and maintains labor and food cost, created ways to generate revenue, executed event planning, catering, and maximize profitability Instructor of Cooking October 2012 –20... • 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. General Manager/Chef April 2007 to July 2010 Praline Connection New Orleans, LA • Staffing/scheduling, budgeting, management of preparation, enhance service standards, control food cost; inventory control Food and Beverage Director July 2005 to April 2007 Le Grande (Holiday Inn) New Orleans, LA • Created the menu • supervised staff of forty five and maintained labor and food cost • created ways to generate revenue, executed event planning, catered, inline budget revenues, maximized profitability Instructor December 2003 to October 2008 N.O. Cooking Experience New Orleans, LA • Taught Cajun/Creole cuisine cooking classes; class of ten to twenty people Executive Chef October 2002 to July 2005 Cajun Harbor (Holiday Inn) Texarkana, TX • Supervise staff of fifteen and expedited inventory, maintained labor and food cost, created ways to generate revenue PM Chef May 2001 to April 2002 The Court of Two Sisters New Orleans, LA • Assist executive chef, expedites inventory, maintained labor and food costs. Sous Chef November 2000 to May 2001 New Orleans Country Club New Orleans, LA • Supervises staff of eighteen and selects the daily menu and menu for special events. Lead Line Cook November 1998 to November 2000 Nola’s New Orleans, LA • Expert at grill station, sauté station, fry station. Executive Chef July 1995 – November 1998 Gambles , Red Bike New Orleans, LA • Supervised employees and selected the daily menu. Education January 1997 – November 1999 Culinary Institute of New Orleans, LA Trained by Emeril Lagasse and Paul Prudhomme September 1988– May 1992 Bachelor of Science Degree Sociology Southern University and A&M College Baton Rouge, LA . Interests Japanese cuisine, outdoor sports, gardening, and forensic science.