Overview
Work History
Summary
Education
Skills
Timeline
GeneralManager

Eric Coronado

chef/ restaurant owner
Stanton,TX

Overview

24
24
years of professional experience
3
3
years of post-secondary education

Work History

Chef/Restaurant Owner

EJ'S COTTON PICKING DIVE
07.2012 - Current
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.

Bar Owner

The Get Away
Houston, TX
05.2008 - 07.2012
  • Maintained clean and orderly premises, adhering to strict health and safety regulations for the wellbeing of both customers and staff.
  • Managed staff scheduling, ensuring optimal coverage during peak hours while minimizing labor costs.
  • Managed cash flows by accurately tracking daily transactions, deposits, invoices payments, and payroll processing.
  • Collaborated with local businesses to create co-promotional opportunities that increased visibility for both parties within the community.
  • Ensured legal compliance with local liquor licensing laws and regulations in order to maintain business operations without interruption.
  • Established strong relationships with law enforcement agencies to proactively address potential issues related to patron safety or alcohol-related incidents.
  • Ensured consistent financial performance by closely monitoring revenues, expenses, and budget allocations.
  • Enhanced bar atmosphere with well-chosen music, lighting, and decor to create a welcoming environment for patrons.
  • Increased customer base by implementing creative marketing strategies and engaging social media presence.

executive chef

The Holiday Inn
Houston, TX
02.2005 - 10.2008
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Executive Chef

The Marriott Hotel
Houston, TX
06.2003 - 08.2005
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Implemented food cost and waste reduction initiatives to save money.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Executive Chef

austin airport mariott south
Austin, TX
08.2000 - 04.2003
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Assisted with menu development and planning.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.

Summary

Forward-thinking professional offering more than 35 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven leadership skills.

High-performing Chef offering 35 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Veteran Restaurant Owner with hands-on experience in all areas of restaurant operations. Excellent communication, organizational and conflict resolution skills. Proven history of raising profits through maximized productivity and customer satisfaction.

Education

Associate of Applied Science - Culinary Arts

Texas Culinary Academy
Austin, TX
07.1999 - 07.2002

Skills

  • Food Inventories
  • Waste Control
  • Verbal and Written Communication
  • Food Preparation and Safety
  • Banquets and Catering
  • Menu Planning
  • Made-to-Order Meals
  • Food Spoilage Prevention
  • Utensils and Equipment
  • Portion and Cost Control
  • Order Delivery Practices
  • Company Safety Standards
  • Cleaning and Sanitizing Methods
  • Food Plating and Presentation
  • Kitchen Equipment Operation
  • New Hire Training
  • Food Preparation Techniques
  • Kitchen Staff Management
  • Food Safety Oversight
  • Catering Events
  • Sanitation Guidelines
  • Recipe Development
  • Kitchen Management
  • Effective Communication
  • Forecasting and Planning
  • Restaurant Operation
  • Complex Problem-Solving
  • Kitchen Crew Training
  • Knife Use
  • Steady Food Flows
  • Food Service Operations

Timeline

Chef/Restaurant Owner

EJ'S COTTON PICKING DIVE
07.2012 - Current

Bar Owner

The Get Away
05.2008 - 07.2012

executive chef

The Holiday Inn
02.2005 - 10.2008

Executive Chef

The Marriott Hotel
06.2003 - 08.2005

Executive Chef

austin airport mariott south
08.2000 - 04.2003

Associate of Applied Science - Culinary Arts

Texas Culinary Academy
07.1999 - 07.2002

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