Summary
Work History
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Eric Watson Jr.

New Orleans,LA

Summary

Seasoned Executive Chef with 30+ years of culinary experience. Maintains and handles all operations for establishment and staff. Received ACF (American Culinary Federation) Award for culinary excellence. Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with Louisiana, California, and Texas cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English and Spanish skills.

Work History

Executive Chef

The Landing At Behrman Place
New Orleans, LA
06.2019 - Current
  • Oversee kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor
  • Plated food according to restaurant artistic guidelines for an attractive presentation
  • Created diverse cuisines, including full restaurant, special event, catering and tasting menus
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Substitute Teacher

Port Arthur Independent School District
Port Arthur, TX
08.2010 - 08.2017
  • Kept classroom safe, organized, and clean
  • Updated attendance, grades, and other required documentation
  • Mentored, tutored, and instructed students in need of additional support
  • Used diverse technologies to help students grasp materials and enhance overall education

Executive Chef/Food And Beverage Director

Hilton Garden Inn
Houston, TX
04.2007 - 05.2009
  • Experimented new dish creations by incorporating customer recommendations and feedback
  • Planned and prepared food products orders to maintain appropriate stock levels
  • Supervised the preparation of specialty items and customer requests to verify accuracy in production
  • Ensured quality, presentation and proper quantities of plated food from line activities
  • Oversaw the hiring, training and development of kitchen employees
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
  • Managed kitchen staff team of 12 and assigned various stages of food production

Production Chef

Centerplate (Super Dome)
New Orleans, LA
08.1997 - 08.2005
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
  • Mentored staff in expectations and parameters of kitchen goals and daily work

Executive Sous Chef

Hilton Garden Inn
Fairfield, CA
10.2002 - 12.2003
  • Mentored more than 15 kitchen staff at all levels to prepare each for demanding roles
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
  • Monitored and controlled overhead and production costs with responsibility for profit and loss
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
  • Account manager for food service contracts with public, private and educational institutions

Banquet Chef/Public Food Chef

ARAMARK Convention Center
New Orleans, LA
09.1991 - 12.2000
  • Ordered food and supplies used to prepare meals for 20 to 20,000 people
  • Collaborated with Executive Chef in production or modification of menus and selections
  • Mentored more than 50 kitchen staff at all levels to prepare each for demanding roles
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Reduced food costs 31% by using seasonal ingredients, setting standards for portion size and minimizing waste
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders
  • Supervised and enhanced work of 50-person team producing more than 8,000 plates per day

Overview

30
30
years of professional experience
1
1
Certification

Work History

Executive Chef

The Landing At Behrman Place - Sunshine Retirement
New Orleans, LA
06.2019 - Current
  • Oversee kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor
  • Plated food according to restaurant artistic guidelines for attractive presentations
  • Created diverse cuisines, including full restaurant, special event, catering and tasting menus
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Substitute Teacher

Port Arthur Independent School District
Port Arthur, TX
08.2010 - 08.2017
  • Kept classroom safe, organized, and clean
  • Updated attendance, grades, and other required documentation
  • Mentored, tutored, and instructed students in need of additional support
  • Used diverse technologies to help students grasp materials and enhance overall education

Executive Chef/Food And Beverage Director

Hilton Garden Inn
Houston, TX
04.2007 - 05.2009
  • Experimented new dish creations by incorporating customer recommendations and feedback
  • Planned and prepared food products orders to maintain appropriate stock levels
  • Supervised the preparation of specialty items and customer requests to verify accuracy in production
  • Ensured quality, presentation and proper quantities of plated food from line activities
  • Oversaw the hiring, training and development of kitchen employees
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
  • Managed kitchen staff team of 12 and assigned various stages of food production

Production Chef

Centerplate (Super Dome)
New Orleans, LA
08.1997 - 08.2005
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
  • Mentored staff in expectations and parameters of kitchen goals and daily work

Executive Sous Chef

Hilton Garden Inn
Fairfield, CA
10.2002 - 12.2003
  • Mentored more than 15 kitchen staff at all levels to prepare each for demanding roles
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
  • Monitored and controlled overhead and production costs with responsibility for profit and loss
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
  • Account manager for food service contracts with public, private and educational institutions

Banquet Chef/Public Food Chef

ARAMARK Convention Center
New Orleans, LA
09.1991 - 12.2000
  • Ordered food and supplies used to prepare meals for 20 to 20,000 people
  • Collaborated with Executive Chef in production or modification of menus and selections
  • Mentored more than 50 kitchen staff at all levels to prepare each for demanding roles
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Reduced food costs 31% by using seasonal ingredients, setting standards for portion size and minimizing waste
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders
  • Supervised and enhanced work of 50-person team producing more than 8,000 plates per day

Education

High School Diploma -

John Mc Donogh Sr. High
New Orleans, LA
05.1987

Music Education

Southern University And A & M College
Baton Rouge, LA

Associate of Arts - Culinary Arts

Delgado Community College
New Orleans, LA
05.1996

Skills

  • Recipes and menu planning
  • Forecasting and planning
  • Performance assessments
  • Payroll and scheduling
  • Food plating and presentation
  • Food spoilage prevention
  • Staff management
  • Food preparation and safety
  • Employee training and development
  • Budgeting
  • Vendor relations
  • Kitchen equipment operation and maintenance
  • Team leadership
  • Disaster Planning, Management, Recovery
  • Cooking Technique Demonstrations
  • I fed 78 Elderly Residents 3 Meals a day for 7 days with NO POWER

Certification

  • OSHA certification: HACCP Certification
  • SafeServ certification: Food Handling

Timeline

Executive Chef

The Landing At Behrman Place - Sunshine Retirement
06.2019 - Current

Substitute Teacher

Port Arthur Independent School District
08.2010 - 08.2017

Executive Chef/Food And Beverage Director

Hilton Garden Inn
04.2007 - 05.2009

Executive Sous Chef

Hilton Garden Inn
10.2002 - 12.2003

Production Chef

Centerplate (Super Dome)
08.1997 - 08.2005

Banquet Chef/Public Food Chef

ARAMARK Convention Center
09.1991 - 12.2000

High School Diploma -

John Mc Donogh Sr. High

Music Education

Southern University And A & M College

Associate of Arts - Culinary Arts

Delgado Community College

Similar Profiles

CREATE PROFILE
Eric Watson Jr.