Eric Long
Bowling Green,KY
Summary
A talented and passionate culinarian with over 15 years experience. Trained in both traditional and modern cooking practices. Eager for opportunity to continue learning and develop as a professional in the industry.
Overview
2
2
years of professional experience
Work History
Line Chef
Tony's Steakhouse And Seafood
06.2023 - 10.2023
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Coordinated with team members to prepare orders on time.
- Rotated through all prep stations to learn different techniques.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Head Chef
Simply Ramen
01.2023 - 06.2023
- Initiated training for team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored food production to verify quality and consistency.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Interacted with guests to obtain feedback on product quality and service levels.
- Implemented food cost and waste reduction initiatives.
Line Chef
440 Main
08.2022 - 03.2023
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Collaborated with staff members to create meals for large banquets.
- Set up and broke down kitchen for service.
Sous Chef
Iron's Steakhouse
01.2022 - 06.2022
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Participated in food tastings and taste tests.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Collaborated with staff members to create meals for large banquets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Acted as head chef when required to maintain continuity of service and quality.
Education
Associate of Applied Science - Culinary Arts
Southcentral Kentucky Community And Technical College
Bowling Green, KY05.2020
Skills
- Proficient knowledge of cooking fundamentals/practices
- Communication and Teamwork
- Proficient knowledge of safety/sanitation practices
- Kitchen Management/Equipment Operation
- Cost and Control procedures
- Microsoft Word/Excel
- Time Management
- Ability to learn and adapt to new techniques and practices to improve skillsets
Timeline
Line Chef
Tony's Steakhouse And Seafood
06.2023 - 10.2023
Head Chef
Simply Ramen
01.2023 - 06.2023
Line Chef
440 Main
08.2022 - 03.2023
Sous Chef
Iron's Steakhouse
01.2022 - 06.2022
Associate of Applied Science - Culinary Arts
Southcentral Kentucky Community And Technical College