Executive Chef

**** *** ***** ***** *******, TEXAS *****

817-***-**** • *******@*******.***

ERICH HIEGER

OBJECTIVE

To obtain a culinary executive position in the Private Sector/Restaurant/Entertainment, and Hospitality Field.

SUMMARY OF QUALIFICATION___________________________________

With a strong culinary background and managerial experience, I posses the knowledge, and the desire to maintain and educate others in food awareness. To accomplish my goals in the workplace I am proficient in the following computer applications:

Windows XP Word Excel; Power-point; Internet; E-mail; Chef-Tec software, Master cooking applications; PKMS inventory tracking system.

EDUCATION___________________________________________________

October 2003-April 2005 The Art Institute of Dallas Dallas, TX

Culinary Arts

 Classically trained in French Cuisine, American Regional Cuisine, Global and Fusion Cuisine, Baking/Pastry.

 HACCP and Serve Safe Certified(October 2003)

 TABC Certification 2004

WORK EXPERIENCE_____________________________________________

November 2008 – Present Compass Group/ Eurest Dinning Las Colinas, TX Executive Chef / Production Chef

As the Executive Chef, I work closely with the General Manager designing weekly menus and catering for corporate meetings. I’m in charge of the overall food production, to include food preparation and sanitation. Ensure overall accomplishment of company by producing consistent and appetizing food. Train and educate a large kitchen staff on new food trends, and assist them with their assigned tasks. Overall responsibilities include maintaining and operating a corporate dining room for a major electronics company. Daily meals include breakfast and lunch for client. Average dining room guests served are between 350-700 people a day. Also, along with the General Manager, actively involved with P&L, inventory, purchasing, and employee schedules. Maintain and create a 4 week rotating menu which includes a full catering menu for on-site luncheons.

October 2006-September 2008 LG Aquisitions Farmers Branch, TX

Research and Development Consultant/Production Chef

Primary services retained to develop nutritional and calorie controlled menus for clients. Assists Executive Chef and Production Manager in overall daily food production, to include food preparation and sanitation. Effectively produces over 10,000 meals monthly while minimizing food waste. Develop new methods for healthy menus that do not exceed a caloric intake of over 600 calories. Train and educate kitchen staff on new food trends, and assist them with their assigned tasks. Ensure overall success of company by producing consistent and flavorful food, while maintaining a commitment to nutrition.

June 2004-August 2007 Law Office of Frank L. Branson Dallas, TX

Executive Chef/Private Chef/House Manager

Performed dual responsibilities as Chef and Household Manager. Receive and record all incoming deliveries to house to include: Legal documentation; personal packages, kitchen equipment, and various wine deliveries. Balanced household budget to include all food groceries and cleaning supplies. Orchestrated all family holiday dinners and law firm’s dinner/cocktail parties which numbered anywhere from 350-500 guests at each event. Categorized and labeled a multi-million dollar wine cellar. Paired wines with all menus. Catered off-site parties at Texas Stadium in family’s private suite each football season. Scheduled all maintenance and service vendors on an as needed basis.

July 2006-May 2007 H.E.B Central Market Store Dallas, TX

Demonstration Chef/Foodie/Inside Sales Representative

Provided culinary customer service. Created daily menu card solutions for customers who required a different approach for creating meals. Required to maintain a working knowledge of all in house product, as well as vendor products, and their application. Assisted all vendors with demonstration and set up of their products. Attended all morning financial meetings. Directly involved in the overall sales projection and stores revenue. Organized special events for seasonal promotions, as well as book signings, and guest celebrity chef. Fulfilled all obligations to company at end of employment.

February 2004-Januarary 2005 Internship Program Dallas, Ft. Worth, TX

Kitchen Manager/Sous Chef/Line Chef

Program designed through Art Institute of Dallas to allow the student to fully immerse themselves in all aspects of maintaining a restaurant. Key emphasis was placed on FOH (Front of the House) operation. Wait staff management, customer care, beverage service, and scheduling. Other key areas of training included BOH (Back of House) operations. Receiving dry/refrigerated goods, proper storage, and cleaning of products, menu development, multi-station cross training, and sanitation procedures.

Restaurants worked while enrolled in program:

Dallas Country Club Dallas,TX

Zolon’s Bistro Ft. Worth,TX

State & Allen Bistro Dallas,TX

MILITARY EXPERIENCE¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬_________________________________________

April 1995-May 2001

Armored Reconnaissance Specialist (19D) Section Sergeant for dismounted fire team.

Training Room NCOIC, Headquarters and Headquarters Company Administrative Liaison.

Battalion Commander’s Personal Driver and Security Detail.

REFERENCES

Professional references are available upon request

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