Robert Breaux

Aid in the design of, the manufacture of, and the organization of forms and molds used in plants and yards across the Southeast coast, though work typically occurs in Louisiana or Texas. Oversee all operation, repairs and servicing of the waterjet cutter on site at the Port Allen location. Also make use of a Computer Numerical Control router found on-site, though I am not the only one to use it. Oversee general cleanliness and organization of the warehouse. Communicate with service technicians for the ordering of parts and the routine maintenance of the waterjet when the time comes. Currently working on keeping a database of all parts cut to minimize waste, as much of the work is comprised of donut shapes where the only variance is pipe diameter and desired insulation thickness. Hope to rejoin the traveling crew to gain more first hand experience with regards to manifolds because the engineering drawings always forget to account for the welds.

Prepped food for dinner shifts. Made and stocked sauces. Worked through dinner shifts and cleaned before closing. Honestly not much to say here. It was boring work and I had very few responsibilities. Left to make more time to study and work my other job.

Apprenticed under Josh Panyanouvong (now Executive Sous Chef at Nobu Atlantic City). Learned the prep required to run a sushi restaurant. Developed knife skills. Developed practical on-clock methods for bleeding cessation. Learned to make and plate sushi. Dealt with hectic nights when tensions were high. Mediated conflict. Direct customer service for those at the sushi bar. Developed various specials to run. Trained newcomers. Learned to compartmentalize so that outside problems did not affect my service. Abated tension between co-head chefs after the original left. Formed tight bonds and developed camaraderie with the staff.

Worked under Foreman Carlos Santana on his traveling crew. Became OSHA certified and maintained a TWIC card. Developed strong work ethic. Traveled hours to and fro work. Maintained safety of critical equipment in the oil field. Removed paint and insulation. Developed masking and painting skills. Obtained first-hand experience with the insulation of oil pipes and assorted accessories in the pipeline. Maintained a higher level of physical fitness so as to ensure a safe work environment. Obtained experience with power tools and protective equipment. Worked long hours to ensure projects met their deadlines.

Overcame severe social anxiety and developed strong interpersonal skills, which led to me becoming cashier after training all other positions. Learned to work long hours. Ensured reliability on 12 hour late night (4pm-4am) shifts with a reduced workforce. Trained newcomers at the various positions in the kitchen. Developed managerial skills such as counting the register and doling out tips to the night workers. Ensured quality and consistency. Learned crucial bouncing skills during the early COVID days when customer fights were frequent. Developed connections and networked with individuals from across Baton Rouge as they came in and ate or drank.