ERIC WRIGHT

• Prepared ingredients and dishes according to restaurant standards and specifications.
• Maintained cleanliness and organization of kitchen workstations during service hours.
• Assisted in training new kitchen staff on food preparation techniques and safety protocols.
• Collaborated with team members to ensure timely meal service and customer satisfaction.
• Monitored inventory levels and reported shortages to kitchen management for restocking needs.
• Operated kitchen equipment safely while following health and safety regulations.
• Executed daily prep tasks efficiently to support smooth kitchen operations during peak hours.
• Adhered to food safety guidelines while handling, storing, and cooking food items.
• Managed multiple tasks simultaneously while maintaining speed and accuracy in production.
• Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
• Communicated effectively with other kitchen personnel to coordinate meal preparation activities.
• Performed daily maintenance tasks such as cleaning ovens, grills, stoves, fryers.
• Prepared ingredients by chopping, slicing, and measuring for menu items.

• Maintained cleanliness and organization of kitchen workstations and utensils.
• Collaborated with team members to streamline food preparation processes.
• Followed food safety guidelines to ensure proper storage and handling of ingredients.
• Monitored inventory levels and communicated needs for supplies to management.
• Ensured all food products were stored correctly in accordance with health code regulations.
• Rotated stock items and ingredients to maintain freshness.
• Readied mise en place items such as vegetables for future use during service hours.
• Cleaned kitchen equipment, work areas, floors, walls and other surfaces as needed.
• Marinated and pre-cooked various raw meats for appetizers and entrees.
• Organized walk-in coolers so that perishable goods could be easily located.
• Took necessary steps to maintain sanitation standards including sanitizing cutting boards after each use.

• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Trained kitchen workers on culinary techniques.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Implemented and maintained excellent service to achieve guest satisfaction.
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Streamlined kitchen processes to shorten wait times and serve additional guests.

• Cooked multiple orders simultaneously during busy periods.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Kept stations stocked and ready for use to maximize productivity.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Prepped garnishes to reduce wait times during lunch and dinner rush.

• Executed proper techniques when preparing menu item ingredients.
• Offered support to other stations in high-volume shifts or as needed.
• Assisted with dining room tasks by removing soiled dishes during meal service and returning to kitchen for washing.
• Kept stations stocked and ready for use to maximize productivity.
• Rotated stock items and ingredients to maintain freshness.
• Helped train and develop new talent.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Organized and labeled stock of ingredients to maintain needed inventory levels.
• Identified machine malfunctions, leading to cost-saving repairs.
• Adhered to all regulatory standards regarding safe and sanitary food prep.
• Demonstrated and modeled positive and professional communication with customers and team members, resulting in engaged co-workers and satisfied and loyal customers.
• Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
• Performed as head chef as needed to maintain team productivity and restaurant quality.

High scale southern style restaurant focused on fresh, locally sourced ingredients prepared to order.

• Kept stations stocked and ready for use to maximize productivity.
• Created nutritious, visually appealing, innovative and properly prepared and flavored food.
• Set up and performed initial prep work for service.
• Cooked multiple orders simultaneously during busy periods.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
• Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.

Korean Bar/Restaurant focused on traditional Korean and Korean-Southern foods and spirits.

• Detailed hands-on requirements for performing deep cleaning and preventive maintenance to refrigeration, stove top/flat top, frying and dishwashing equipment.
• Interviewed, hired and supervised BOH staff
• Trained employees on cooking techniques, safety standards and performance strategies.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
• Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established standards.
• Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
• Sought out and implemented methods to improve service and team performance to boost business sustainability.
• Controlled portion sizes and garnishing for optimal cost controls.

Gourmet Hot Dog Restaurant with various menu items, including PEI Mussels, Oysters, House Dry Aged Steaks cooked on a Wood Fired Hearth, House Made Falafel and Fries.

• Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
• Built strong vendor relationships to bring in top ingredients at optimal prices.
• Supervised all kitchen food preparation in demanding, high-volume environment.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
• Performed mise en place daily to efficiently prepare signature dishes.
• Performed as head chef as needed to maintain team productivity and restaurant quality.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Created Lunch/Dinner daily specials based on head chef's guidelines, as well as weekly Brunch specials every Sunday without supervision

• Examined trays to ensure that they contained required items.
• Maintained a professional tone at all times, including during peak rush hours.
• Helped prepare the buffet and salad bar for brunch service.
• Consistently adhered to quality expectations and standards.
• Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests
• Maintained knowledge of current menu items, garnishes, ingredients and preparation methods
• Set up banquet tables and bars for large parties and weddings
• Coordinated with party/wedding planners to ensure events ran smoothly

• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
• Set up and performed initial prep work for food items.
• Established and maintained open, collaborative relationships with the kitchen team.

• Collaborated closely with the Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
• Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
• Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
• Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
• Trained employees on cooking techniques, safety standards and performance strategies.
• Oversaw meal preparation and monitored food handling to encourage safety.

• Provided courteous and informative customer service in an open kitchen format.
• Enforced appropriate work-flow and quality controls for food quality and temperature.
• Validated weights and pricing with a scale machine.
• Built and fostered a team environment.
• Presented customers with bills and receipts and collected payments for goods delivered.
• Operated cash register with proficiency.

• Followed proper food handling methods and maintained correct temperature of all food products.
• Established and maintained open, collaborative relationships with the kitchen team.
• Consistently produced exceptional menu items that regularly garnered diners' praise.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Consistently emphasized food quality and specialized baking techniques.
• Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items.