Eric Encarnacion
Phoenix,AZ
Summary
Forward thinking professional offering more than 6 years of experience working in fast paced kitchens. I started as a dishwasher and I worked all my way up to prep/cook, line cook, baker/pastry to Sous Chef and then Executive Sous Chef. All with hard work and consistency!
Skilled at staying focused and productive in high stress situations and maintaining calmness in busy times. Excellent and proven knife skills.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high volume and fast paced operations.
Experienced with American, Mexican, French and Italian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Conversational English and Spanish skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude.
Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills.
Ability to handle multiple projects simultaneously with a high degree of accuracy.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
9
9
years of professional experience
Work History
Sous Chef
Wren and Wolf
08.2023 - 08.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Executive Sous Chef
Oak On Camelback
08.2022 - 08.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
Line Cook
Windsor
09.2019 - 06.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Sous Chef
Culinary Dropout
06.2016 - 08.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Will always do line checks (tasting and taking temps) before starting my shift, making sure all products meets our standard and quality control.
Education
Bachelor Of Mathematical Sciences - Physics
Bachilleres Del Estado De Morelos
Mexico06.2016
Skills
- Food Preparation and Safety
- Kitchen Equipment Operation
- Vendor Relations
- Employee Training
- Dish Preparation
- Catering and Events
- Cost Control
- Inventory Control
- Recipe Development
- Delegating Work
- Coaching and Mentoring
- Purchasing Management
- Workflow Optimization
- BOH Operations
- Chef Assistance
- Cooking Technique Demonstrations
- Verify Food Quality
- Food Preparing, Plating and Presentation
- Special Events
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Sous Chef
Wren and Wolf
08.2023 - 08.2025
Executive Sous Chef
Oak On Camelback
08.2022 - 08.2023
Line Cook
Windsor
09.2019 - 06.2023
Sous Chef
Culinary Dropout
06.2016 - 08.2021
Bachelor Of Mathematical Sciences - Physics
Bachilleres Del Estado De Morelos
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