EL

ERIN LEE

Professional Summary

Professionally-trained Chef with twenty-five years of progressive experience in banquet operations. Coordinates, plans and supervises food production, plating and presentation to meet or exceed guest expectations and attract future business. Maintains thorough knowledge of catering and food profession to implement greater efficiencies and work habits of kitchen staff.

Work History

Regency At Grand Blanc - Chef Manager

Grand Blanc, MI

08/2022 - 09/2023

Chowhound Gourmet - Banquet Chef

03/2020 - 09/2022

I Travel with Chowhound Gourmet off site locations to cater weddings and other special large and small events.

Ruckus Taco Co. - Chef

Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.

●

Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.

●

Developed kitchen staff through training, disciplinary action and performance reviews.

●

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

●

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

●

Instituted positive kitchen atmosphere for all staffers through effective communication, consistent training and Skill.

●

Trained and managed kitchen personnel and supervised related culinary activity.

●

Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

●

Monitored and controlled overhead and production costs with responsibility for profit and loss.

●

ad4cxx@r.postjobfree.com

248-***-**** / 248-***-****

Grand Blanc, MI 48439

Skills

Creative input: Menu development or

assistance, research and development,

daily specials

●

● Beautiful presentation of food

Strong attention to safe food handling

procedures

●

● Effective planner

Experience with large banquets and

catering

●

Hospitality and service industry

background

●

Exceptional knife skills Butchery

knowledge

●

● Baking and broiling skills

● Recipes and menu planning

● Food plating and presentation

● Signature dish creation

● Teamwork and Collaboration

● Organization and Time Management

● Attention to Detail

● Self-Motivated

Education

06/2012

The International Culinary School At

The Art Institute of Michigan

Novi, MI

Associate of Applied Science: Culinary

Arts

05/2018 - 09/2022

I prepare food to be catered to off site weddings, parties, special events and weekly lunches at different local business such as Carhartt, GM, and Ford from a commissary kitchen for Ruckus Taco Co. The Corner Grill - Sous Chef

01/2017 - 03/2020

The job I held was to assist Chef with day to day operations, preparation of food, cooking on line as well as organization and execution of special events and banquets.

Prestwick Village Golf Club - Chef

05/2016 - 10/2017

Temple Israel - Assistant Banquet Chef

10/2016 - 06/2017

● Worked as a line chef for the clubs A la Carte restaurant. Preparation and assistance in all execution of large banquets and special events.

●

● Prepared and cooked food for banquets.

● Process and prepare vegetables, meat, seafood, and poultry.

● Grind meats.

● Make soups, sauces and stocks.

● Assists Chef in setting up and executing both large and small events. References

ReferencesPersonal and professional references available upon request. Associates degree in Culinary Arts and

Business Management

●

Coursework in Culinary and

Restaurant Management

●

Coursework in Hospitality

Management

●

● Food Services Technology classes

Coursework in Professional Cooking

and Baking

●

Contact this candidate