Executive Quality Control

Chef for hire (Columbus, Ohio)

Date: ****-**-**, 2:32PM ***************@*****.***

Eric Von Joseph Gordon

Mobile: 614-***-****

************@*****.***

Profile:

Ability to assess organizational needs and implement administrative procedures. Able to handle challenges, with proven history of increased productivity.

Successful record of discovering cost-effective solutions. Responsible for development, implementation, and support of menus, recipes, methods and training.

Voted top 3 chefs in Gahanna (2007) by Gahanna Chamber of Commerce.

Experience:

Present-

Columbus Brewing Company.

Currently I'm taking on private catering functions as a small outlet of income.

As well as production work numerous days a week in the absence of the

chef and sous chefs

2009-2012

Executive Chef Embassy Suites Col. Airport ranked no.2 of 209 hotels. As opening Executive Chef some of my accomplishments and duties are as follows but not limited to.

Accountable for any and all culinary operations including production of all prepared foods. All while maximizing profits and keeping costs down.

Pioneered "chefs tables" and specialty buffets such as our Friday pasta bar

and to find more outlets of opportunity to increase revenue.

As a result of my dedication we made it to the Health Depts. honor list for having all 100% inspections on our property.

2005 - 2009

Executive Sous Chef Concourse Hotel & Convention Center. Met with clients on occasion and assisted in planning custom menus for special events, ordering, tracked labor and food cost. Implemented all menus with spec. sheets and trained all staff. I also organized the kitchen and staff to bring up profit margins, while reducing labor and increasing productivity.

Ability to recruit, motivate, and develop long-term employees.

Knowledge of effective communication with guest, management and staff.

Demonstrated leader of others in high-demand situations.

2003 - 2005

Executive Chef. Brownstone on Main. Voted best new restaurant in Columbus. I managed and oversaw all daily operations. Planned all events and financials for every function.

Proven ability to maintain cost-effective operations.

Documented history of streamlining operations and increasing profitability.

Analyzed problems and anticipated customer's needs.

2000 - 2003

Executive Chef. Galaxy Caf . Budgeting, planning functions, hourly staff &

management relations, menu development and sanitation.

Solid record of implementing timesaving workflow procedures.

Trained personnel in safe, efficient and effective operations.

Proven history of maintaining the highest standards in food and sanitation.

1998 - 2000

Executive Sous Chef. Glacier Park Inc. I ran all daily operations, set par

levels for recipes and menus, wrote schedules for staff of 30 and maintained quality control. I increased profitability & reduced labor costs.

Highly regarded for consistently achieving superior productivity through leadership, planning, and effective implementations.

Keen awareness of new trends and styles.

Outstanding ability to solve problems under high-pressure conditions.

Skills:

Working spanish knowledge.

MS Office, MS word, Excel, outlook and many other applications

Education

1992-1995 Diploma of Culinary Arts. Southeast Career Center

1990-1992 Associate of A.S. in Culinary art. Columbus State Comm. College

Certifications:

ServSafe

T.I.P.S

Hilton H.R. training

Hilton CRM training

Hilton college

A.S.K

C.P.R

References will be offered upon request

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