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Andrew Eriquez
Newtown CT. 06470
ac8l7p@r.postjobfree.com
EDUCATION
The Culinary Institute of America, Hyde Park N.Y.
Associate in Occupational Studies (AOS) in Culinary Arts Class of 2009’
EXPERIENCE
Harlan Social, Stamford CT,— Sous Chef
May 2016- July 2018
Coordinate and supervise work of kitchen staff. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Portion, arrange, and garnish food, and serve food to waiters or patrons. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Barcelona Wine bar, New Haven CT, —Line Cook
January 2015 - May 2016
Worked the saute and grill station full time for 2+ years. One of the busiest restaurants in CT. (500+ covers/weeknight))
The Breslin, New York, NY.— Jr Sous Chef/Line Cook January 2012 - November 2014
Worked my way from Salad/Colds station to the Grill Station. Working in a Michelin rated Restaurant early in my career help me form good work habits and communication skills. Taught me the value of discipline and accountability. Fortunate enough to be trained by April Bloomfield. Al Di La, Brooklyn, NY.—AM Sous Chef/Line Cook
April 2010 - January 2012
As morning Sous Chef I was responsible for lunch service and Pm prep. First experience with authentic Northern Italian cuisine. Valuable experience in high quality scratch made fine dining SKILLS
Capable of working any
station.
Great communication skills
Experienced manager
Ordering and scheduling
Knowledgeable in many
cuisines.
Proficient in computers
Sanitation knowledgeable
NYC experience
Fine dining experience