Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Eric Shelton

Acworth,GA

Summary

Adaptable and enterprising Sous chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 18-year background in high-end restaurant industry. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.

Overview

6
6
years of professional experience

Work History

Sous Chef

Taste The Love “Woodys”
02.2021 - 04.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Collaborated with staff members to create meals for large banquets.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Monitored food and labor costs to verify budget targets were met.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Monitored food production to verify quality and consistency.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.

Sous Chef

Royal Hamilton Amateur Dinghy Club
01.2020 - 12.2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Disciplined and dedicated to meeting high-quality standards.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Monitored food production to verify quality and consistency.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Monitored food and labor costs to verify budget targets were met.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.

Concrete Laborer

Hunts Quarry Services
11.2018 - 01.2020
  • Utilized wheelbarrows, shovels and other tools to move, spread and level concrete.
  • Leveled, smoothed, and finished surfaces of poured concrete for construction projects.
  • Demolished and repaired old concrete surfaces.
  • Set wood and other forming materials to prepare for concrete pours.
  • Maintained clean, safe worksite for team safety and to help keep projects on-track.
  • Operated heavy machinery such as mixers, pumps, and power tools to expedite the concrete pouring process.
  • Contributed to a clean work environment by performing daily job site cleanup tasks, promoting overall safety standards.
  • Enhanced project efficiency by assisting in the setup and dismantling of concrete forms and frameworks.
  • Routinely lifted and moved items weighing up to [Number] pounds.
  • Trained new laborers in crew processes and safety behaviors.
  • Collaborated with team members to achieve timely completion of projects, meeting client deadlines and expectations.
  • Improved job site safety by conducting regular equipment inspections, ensuring proper maintenance and timely repairs.
  • Maintained clear communication with supervisors regarding project progress, addressing potential issues or delays promptly.
  • Assisted crew members with positioning trucks and moved discharge chute to guide concrete into forms.
  • Achieved consistent quality control by monitoring the mixing process of cementitious materials according to specified ratios and guidelines.
  • Mixed cement for standard, volumetric, or pervious concrete.
  • Repaired damaged items using different chemicals and tools.
  • Operated equipment such as forklifts safely to efficiently complete site work.

Line Cook

Eurest Compass Group
08.2018 - 10.2018
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.

Education

Associate of Arts - Culinary Arts

The Art Institute of Atlanta
Atlanta, GA
07.2001

Skills

  • Team Leadership
  • Kitchen leadership
  • Food Safety
  • Inventory Management
  • Safe Food Handling
  • Safety Managements
  • Food presentation
  • Menu Planning
  • Food Preparation
  • Customer Service
  • Kitchen Organization
  • Cooking techniques
  • Allergen awareness
  • Safety Management
  • Supervising Food Prep
  • Knife Skills
  • Ingredient Knowledge
  • Mentoring and Coaching
  • Menu development
  • Safe handling
  • Menu Memorization
  • Staff Training
  • Detail Oriented
  • Cost Control
  • Employee Scheduling
  • Kitchen Management
  • Portion Control
  • Ordering and Requisitions
  • Vendor Relationship Management
  • Equipment usage
  • Staff Motivation
  • Plating
  • Order delivery practices
  • Sanitation Procedures
  • Recipes and menu planning
  • Recipe creation
  • Workflow Optimization
  • Seafood Preparation
  • Line Inspections
  • Culinary Trends Monitoring
  • Restaurant Operations

Accomplishments

Honorable Mention from the Dinghy Club


Timeline

Sous Chef

Taste The Love “Woodys”
02.2021 - 04.2024

Sous Chef

Royal Hamilton Amateur Dinghy Club
01.2020 - 12.2021

Concrete Laborer

Hunts Quarry Services
11.2018 - 01.2020

Line Cook

Eurest Compass Group
08.2018 - 10.2018

Associate of Arts - Culinary Arts

The Art Institute of Atlanta

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Eric Shelton