Executive Chef
Resume:
Eric Aldis
Katy, Texas
77494
*********@*****.***
Career Objective
I am looking for a Chef position that allows an environment that is conducive to sharing ideas and styles as well as offering career growth. I want the customer to experience the finest dinning experience through excellent atmosphere, and menus that are created using fresh, local ingredients.
Professional Profile
• Excellent knowledge of all areas of a five diamond Hotel Kitchen, Restaurant, Banquets, Garde Manger, Room service.
• Very detail oriented
• Excellent verbal and written skills
• Literate in Computer programs (excel, word, Stratton Warren, access, adobe, power point, photo shop, Peachtree, QuickBooks)
• Very artistic and creative with different cuisines
• Extremely motivated and ambitious
• Practice a hard working mentality
• Works well under pressure
• Up to date HACCP and sanitation/ hygiene certified
Education
The Art Institute of Houston, Houston, Texas
2002-2004: Associate of Applied Science Degree, Culinary arts
Accredited by the American Culinary Federation
• Member of the American Chefs Federation
Employment Experience
I started my culinary journey at the age of fifteen. I did not realize, at the time, that this would be the career path that I would choose to take. Although I was originally trained in rustic Italian cuisine, I have since studied with many award winning chefs to broaden my overall skill as a chef. I have worked in every area of the kitchen and have held numerous management and supervising positions.
Additional Experience
Early on in my career I had the pleasure of working at the Four Seasons Houston. I studied under James Beard award nominee Tim Keating. This was my first experience working with one of the top chefs in the U.S. Through the years of finding my own style of cooking I have trailed at numerous fine dinning restaurants to discover the techniques I use today. (For further information on experience Google Eric Aldis.)
Herb Saint, New Orleans, The Fish House, Pensacola Fl., Alex/ Wynn, Las Vegas, R.M. Seafood/ Rick Munin, L.V., All Bellagio restaurants, Aries, Houston, Bouchon, Thomas Keller, Brennans, Houston, Rosemary’s / Las Vegas,
Bank, Houston
May 2008-October 2008
Mark’s American cuisine
Executive Sous Chef
As the executive sous I supervised a kitchen of 45 cooks, 2 sous chefs, and a chef de cuisine. We created New menus, and menu items on a daily bases. We constantly researched food to be able to set the next trends. I controlled food and labor cost, as well as ordering from a ridiculous amount of purveyors.
American Cuisine
Contact: Mark Cox (713) 523- 3800
October 2007 – May 2008 Contact: Morgan Robinson
The Turtle Restaurant
514 Center Avenue Position: Executive Chef
Brownwood, TX 76801
(325)- 646- 8200
The Turtle is a 65 seat fine dinning restaurant with a Gelateria and bakery. My team consists of a Sous Chef, three stewards, and six servers. I am responsible for both front and back of the house, as well as the garden and construction projects. We maintain a 21% food cost and 20% labor cost. I am involved in scheduling, Restaurant promotion and marketing, event planning, and Numerous Fundraising events. Other responsibilities include choosing proteins on the hoof, working vigorously with local farms and ranches for quality product. I am a working Chef
October 2006 – October 2007 Contact: Matt Murphy
Ritz Carlton New Orleans
921 canal street Position: Chef de Cuisine
New Orleans, Louisiana 70112
(504)- 524- 1331
As a department head for the Ritz Carlton I have opened five different outlets with eleven different menus. (Fine dinning, casual dinning, and in room dinning for the largest Ritz Carlton in the United States)I am extremely involved in training and managing a team of twenty cooks. The kitchen runs twenty four hours a day seven days a week. Some of my responsibilities include; menu costing, planning and layout, seasonal menu changes, cross utilization of product, maintaining a food cost below 24%, business forecast and scheduling, and working to promote restaurants through the hotels public relations department.
May 2005 – October 2006
Bellagio Contact: Wolfgang Von Weiser
3600 Las Vegas BLVD. SO.
Las Vegas, Nevada 89109 Position: Assistant Banquet Chef
I started out in the room service Kitchen where I oversaw a team of thirty cooks and fifteen stewards. We served seven different outlets ranging from comfort food to fine dinning. Created nightly specials for a four thousand room resort where room service orders average 1600 covers per day. I was in charge of controlling food costs at below 21% and labor costs that never exceeded 23%.
From room service I was promoted to the banquet kitchen. I was in charge of maintaining a food cost of less than 17% for the highest volume banquet facility on the strip while never making sacrifices on the food quality. While I was working in banquet the hotel decided to split The Main garde manger kitchen and the banquet garde manger kitchen. I was given the task of installing all new training systems, and the development of staff. As well we opened new kitchens and provided different spread sheets for ordering and production. We also changed our menu on a weekly basis.
Additional References and Letters of Recommendation Available upon request.
Contact this candidate