Souschef

Eric A. Gipson

312-***-****.

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

Summary of Qualifications:

* 20 year. Experience in the food service industry;

* Thorough knowledge of Creative Menu Development, Fine Dining/a La Carte/

Banquet Service/Special Event Planning, Safety & Sanitation and Quality Control.

* Competent in organizing production to maximize use of available space.

* Direct work flow in an accurate, timely and efficient manner.

* Computer skills; Microsoft word, Internet Explorer.

Professional Experience,

HYDE&SEEK,

05-202*-*-****

SOUSCHEF,

BOKA, CATERING. CHICAGO, IL

SUPERVIOR,

03-202*-**-*****

HATCHERY, Chicago. IL.

7/202*-**-****.

Entrepreneurship.

Kitchen operation,

FRANCOIS, FRANKIE. Chicago.IL 06/2019-12/2019

Souschef,

LITTLE BEET TABLE.CHICAGO IIL. 03/2017-09/2017.

SOUSCHEF

LAVECCHIA’S Charlotte NC 05/2010-01/2014.

Souschef

,

CHARLIE TROTTER”S RESTAURANT 04/2010

Gilhooley’s Grand Saloon Chicago, IL 02/2008-03 /2010

Kitchen Supervisor

Hearty Boys Catering Chicago, IL 0/12007-12/2007

Field Souschef

Food for Thought Lincolnwood, 01/2006-12/2006

Field Souschef

Corabella Charlotte, NC 07/2002- 06/2005

Souschef

Harris Teeters Charlotte, NC, 06/2001-07/2002

Journeyman Butcher

Hyatt Hotel Charlotte, NC, 01/2000.-05/2001

Sauté /Broiler/Pantry/Banquet Cook

Olive Garden charlotte, NC 02/1998-12/1999

Culinary Assistant

Tim Weber catering. Orlando, FL 02/1993-12/1997

Souschef

Westin Peachtree Plaza Hotel Atlanta, GA 01/1992-12/1992

Head Cook

Ritz-Carlton Hotel Chicago, IL 06/1989-12/1991

Sauté/Broiler/Breakfast Cook

Palmer House Hotel Chicago, IL 10/1987-05/1989

Breakfast/ Sauté/Broiler/Banquet Cook

Park Hyatt Hotel-La Tour Restaurant Chicago, IL 07/1984-09/1987

Pantry/Banquet/Prep/Breakfast Cook

Education

Small Business Administration

Score, Chicago Ill

Business Certificate 3/2011

The Cooking & Hospitality Institute of Chicago Chicago, Il

Culinary Arts Certificate-1989

References Available Upon Request

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