Eric Bond
Fayetteville,NC
Summary
Results-driven culinary professional with a proven record in managing busy kitchen environments. Expertise in developing innovative dishes, overseeing inventory control, and ensuring compliance with health regulations to enhance overall kitchen efficiency.
Overview
3
3
years of professional experience
Work History
Chef
The Double0 Experience
Fayetteville, NC
11.2022 - Current
- Prepared diverse dishes using fresh ingredients and seasonal produce.
- Collaborated with team members to create daily specials and menu items.
- Managed kitchen operations during busy service periods to ensure efficiency.
- Monitored food inventory levels to minimize waste and ensure quality supplies.
- Implemented safety protocols to comply with health regulations in the kitchen.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Stored foods correctly using correct storage containers and labelling systems.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Planned menus, ordered supplies and managed kitchen staff.
- Resolved customer complaints regarding food quality or service issues.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Education
Associate of Arts - Occupational Studies in Hospitality
Auguste Escoffier School of Culinary Arts
Colorado04-2023
Skills
- Menu planning was a weekly task that was given to keep customers interested in new items that were available
- I also maintain kitchen inventory and made sure there was no spoiled food or outdated food in the freezer
- Customer service: I maintain customer relations to make sure personnel are satisfied with the product they are given
Timeline
Chef
The Double0 Experience
11.2022 - Current
Associate of Arts - Occupational Studies in Hospitality
Auguste Escoffier School of Culinary Arts
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