Eric Jordan

• Followed BEO to ensure all standards were met and on time.
• Adjusted as well as established recipes based on ingredient availability or customer request.
• Monitored food quality and presentation to maintain high standards.
• Maintained food safety and sanitation standards.
• Performed extensive prep work to produce high volume meals.
• Buffet, plated dinners, hors d'oeuvres, and also family meals for banquet staff.

• Closing chef worked closely with all staff to ensure great dinner service.
• Gained valuable experience in Italian cuisine.
• Trained kitchen staff to be more efficient through new techniques.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Supervised closing duties for each station and dish area.
• Planned and directed high-volume food preparation in fast-paced environment.
• Set up and broke down kitchen for service.
• Occasionally worked pasta when needed.

• Prep for station also upcoming events.
• Performed extensive prep that led to fast pick-ups but very detailed.
• Assist pastry with gougers or dessert items.
• Small team French style menu and in terms of operation.
• Take count of all items and report to chef every night place orders for needed prep items.

• Trained on all stations.
• Work breakfast as well as dinner shifts. Often would float and control or assist multiple stations.
• Fabricating proteins, marinating meats, cooking to correct temperature.
• Sautéing, grilling, roasting, also built stocks and sauces.
• Menu based on aesthetics and al minute style preparation.

• Grill stations prep sauces pull meats and fish.
• Cook off grains, cut veg and then help my team finish prep as well.
• Fast pace cooking and plating proteins and a few sets for saute station.
• Restocked stations and supplies during slower periods between rushes.

• Butcher duties where priority after assisting prep team.
• Cut, wrapped, weighed, and labeled orders.
• Monitored and controlled inventory to manage stock levels and prevent waste.
• Braise octopus 3 times a week.
• Resolved delivery discrepancies to maintain accurate stock and finances.
• Closely monitored display and refrigerator temperatures to ensure safety and quality of products.
• Fabricate all meats including swordfish, lobster, branzino, pigs, skatewing, chickens.
• Trained new employees on proper meat-cutting techniques and safety measures.

• Assigned to restaurant "Ana" and separate event kitchen working both simultaneously.
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
• Maintained consistent quality and high accuracy when preparing identical dishes everyday.
• Developed strategies to enhance food-presentation aspects of catering.
• Collaborated with chef in charge to maintain timely food preparation goals.
• Valuable experience catering weddings, meetings, social gatherings etc.
• Family style, plated dinners also brunches.
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• Very fast pace small team multiple tasks.

• Local ingredients gained valuable experience with the tasting menu.
• Responsible for baking a Focaccia of my choice as well as Parker House rolls daily for bread service.
• Learned very critical saucier techniques.

• PM COOK very busy shift usually 230 covers make batters from scratch responsible for making orders for my station as well as who comes in to prep.
• Moved to AM shift I am responsible for dishes on both fry and hot apps stations as well as the necessary prep for lunch and dinner shift.

• Prep foods for station and managers reception before preparing all other stations.
• PM cook grill as well as sauté/pizza station.
• Extremely fast pace especially sauté where multiple pizzas/pastas come in at once.
• Created several special entrees and appetizers that may be required to run any given night.
• Closing duties, sanitize station wrap and label all food items before putting them away.
• Finally, make prep list to let AM crew know where to start when they arrive.

• Set up tools needed for breakfast buffet in dining room.
• Sauté cook make eggs to order any style as well as French toast, or waffles as guests make their way to my station.
• Once breakfast is over, return to kitchen to prep foods for dinner menu or weekends banquets.
• About 200 covers per shift.
• Responsible for lunch carving/action station.