Eric Walter
Wernersville,PA
Summary
A seasoned Sous Chef with a proven track record at 201 West Food and Spirits, I excel in utilizing high-quality ingredients and innovative cooking techniques to delight patrons and boost return business. Skilled in kitchen leadership and mentoring, I effectively enhance team performance and food presentation, ensuring compliance with safety standards. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Sous Chef
201 West Food and Spirits
Shillington , PA
03.2024 - Current
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Developed daily specials utilizing seasonal ingredients.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Supervised food preparation staff to deliver high-quality results.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised cooks and other kitchen personnel during meal services.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored temperatures of prepared food and cold-storage areas.
- Performed weekly inspections of all equipment for safety compliance.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Lead First Cook
Caron (Sodexo)
Wernersville, PA
12.2021 - 11.2023
- Executed proper techniques when preparing menu item ingredients.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Managed portion control using correct utensils during preparation and plating.
- Replenished food items from inventory and rotated ingredients.
- Received and stored food and supplies.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Managed daily operations of the kitchen including scheduling shifts, assigning tasks and monitoring workflow.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Performed periodic checks on finished dishes before serving them to customers.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Adhered to all health codes and sanitation guidelines while preparing meals.
- Followed established procedures and requirements for safe food handling, storage and service.
- Resolved conflicts between team members when required.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Organized and coordinated food preparation, menu planning, and cooking activities in the kitchen.
- Set up and performed initial prep work for soups, sauces and salads.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Grilled and deep fried various foods from meats to potatoes.
- Ensured that all meals were prepared within established time frames.
First Cook
Phoebe Berks
Wernersville, PA
12.2020 - 06.2021
- Company Overview: Cura Hospitality
- Cura Hospitality
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Assisted with menu planning by suggesting new recipes or modifications to existing ones.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Monitored temperatures of prepared food and cold-storage areas.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Trained new cooks on proper cooking techniques and kitchen safety procedures.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Executed proper techniques when preparing menu item ingredients.
First Cook
Caron Foundation
Wernersville , PA
01.2018 - 11.2019
- Company Overview: Sodexo
- Sodexo
Lead Chef
The Reading Hospital
Wyomissing, Pa
11.2013 - 11.2017
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Coordinated with front-of-house staff to ensure timely delivery of food orders.
- Monitored temperatures of prepared food and cold-storage areas.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Analyzed customer feedback and implemented changes in order to improve overall dining experience for guests.
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored stock levels throughout shifts to ensure that adequate amounts of ingredients are available for meal preparation.
- Followed food safety and sanitary guidelines to comply with local and state regulations.
- Created weekly menus based on customer feedback, market trends, and seasonal availability of ingredients.
- Supervised a team of chefs to ensure efficient and effective preparation of meals.
- Maintained inventory of all ingredients and cooking supplies, as well as monitored quality control of all dishes served in the restaurant.
- Trained new employees on proper food handling techniques and general kitchen safety procedures.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
Sous Chef/Prep Chef
The Gypsy Kitchen
06.2013 - 09.2013
Prep Chef/Line cook
Ozgood’s Neighborhood Bar & Grill
01.2012 - 01.2013
Prep Chef
New Leaf Kitchen Incorporated
01.2008 - 01.2011
- Company Overview: Catering
- Catering
Banquet Server
Galen Hall Country Club
01.2005 - 01.2007
Prep Chef
Caron Foundation
01.2002 - 01.2005
- Company Overview: Sodexho Corporation
- Sodexho Corporation
Education
Graphic Design -
College of Art and Design
01.2010
General Education -
Conrad Weiser Area High School
Pennsylvania01.2003
Skills
- Dish preparation
- Plating
- Station oversight
- High-quality ingredients
- Foodservice
- Kitchen equipment operation
- Special dietary requirements
- Operations support
- Equipment usage
- Food presentation
- Compliance
- Positive and professional
- Staff motivation
- Mentoring and coaching
- Farm to table
- Special diets
- Recipes and menu planning
- Kitchen organization
- Bread baking
- Seafood preparation
- Safe food handling
- Allergen awareness
- Sanitation procedures
- Food preparation
- Line inspections
- Performance improvement
- Motivational team management
- Knife skills
- Portion control
- Garnishing and plating
- Catering background
- Supervising food prep
- Inventory management
- Menu memorization
- Kitchen leadership
- Food safety
- Kitchen management
- Cooking techniques
- Heavy lifting
- Garnishing techniques
- Safety management
- Team leadership
- Food preparation supervision
- Sauce preparation
- Staff training
- Pasta making
- Menu development
Certification
ServeSafe Certified, 04/20/XX
Relevantskillsexperience
Catered banquets of up to 40 people: set up room and buffet, took drink orders, served food and drinks, bussed and cleaned, Prepared salads, sandwiches, appetizers and entrees for over 75 people, Gained familiarity with braising, breading, fat frying, and grilling, Prepared special dishes during rush periods, and for banquets and other social functions., Observed workers engaged in preparing, portioning and garnishing foods to ensure that standards were met and gave instructions to cooking personnel in fine points of cooking, Selected and developed recipes, applying personal knowledge and experience in food preparation, added seasoning to foods during mixing and cooking, according to personal judgment and experience, and prepared all house stocks and sauces for restaurant, Measured and mixed ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers., Baked, roasted, broiled and steamed meats, fish, vegetables and other foods., Carved meats, portioned food on serving plates, added gravies, sauces and garnished servings to fill orders., Trained and assisted other kitchen employees in shredding vegetables and fruits, boned chickens, fish and shellfish, cutting, washing, peeling, cutting and trimming and boning meat., Received and examined foodstuffs and supplies to ensure that quality and quantity met established standards and specifications., Prioritized prepping duties to meet deadlines in a fast-paced, crowded kitchen, Maintained safe, sanitary, and orderly work area
Timeline
Sous Chef
201 West Food and Spirits
03.2024 - Current
Lead First Cook
Caron (Sodexo)
12.2021 - 11.2023
First Cook
Phoebe Berks
12.2020 - 06.2021
First Cook
Caron Foundation
01.2018 - 11.2019
Lead Chef
The Reading Hospital
11.2013 - 11.2017
Sous Chef/Prep Chef
The Gypsy Kitchen
06.2013 - 09.2013
Prep Chef/Line cook
Ozgood’s Neighborhood Bar & Grill
01.2012 - 01.2013
Prep Chef
New Leaf Kitchen Incorporated
01.2008 - 01.2011
Banquet Server
Galen Hall Country Club
01.2005 - 01.2007
Prep Chef
Caron Foundation
01.2002 - 01.2005
ServeSafe Certified, 04/20/XX
Graphic Design -
College of Art and Design
General Education -
Conrad Weiser Area High School
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