Erick Clements
New York,NY
Summary
An exceptionally innovative chef with over 15 years of experience in operations at renowned restaurants, specializing in a wide variety of unique appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines, with a talent for working with ingredients from around the world. Possesses proven leadership skills and a strong track record of training, developing, and fostering cohesive teams focused on quality, presentation, cost containment, and safety. A self-motivated, quality-focused, and efficient sous chef, expert in preparing and plating food in high-energy, fast-paced kitchens, including for private clients.
Overview
2
2
years of professional experience
Work History
Assistant Chef
Alford Lake Camp Inc
Hope, ME
05.2025 - 08.2025
- Assisted in menu planning and ingredient sourcing to ensure culinary quality and variety.
- Collaborated with head chef to refine recipes, enhancing flavor profiles and presentation standards.
- Supervised kitchen staff during meal preparation, ensuring adherence to safety and sanitation protocols.
- Trained new team members in food preparation techniques and operational best practices for efficiency.
- Implemented inventory management processes, reducing waste and optimizing ingredient usage.
Executive Sous Chef
Desi, Vegas Steakhouse
New Orleans, LA
07.2024 - 01.2025
- Led kitchen operations, ensuring high standards of food quality and presentation.
- Developed and implemented seasonal menus, enhancing culinary offerings and customer satisfaction.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Streamlined food preparation processes, reducing waste and improving efficiency.
- Collaborated with front-of-house teams to ensure seamless service during peak hours.
Kitchen Manager
Loft18 Mandeville
Mandeville, LA
05.2023 - 06.2024
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Supervised staff training on food preparation and quality standards.
- Developed and implemented weekly menus to enhance customer satisfaction.
- Oversaw inventory management, optimizing stock levels to reduce waste.
- Resolved customer inquiries and complaints, enhancing overall dining experience.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
Education
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Sarah Lawrence
Bronxville, NYSkills
- Marketing
- Project Management
- Budget Planning
- Communication
- Problem-solving
Communication
Implemented new policies and procedures that improved efficiency in operations.
Leadership
Successfully led a team to exceed food sales goals while maintaining excellent customer service.
Timeline
Assistant Chef
Alford Lake Camp Inc
05.2025 - 08.2025
Executive Sous Chef
Desi, Vegas Steakhouse
07.2024 - 01.2025
Kitchen Manager
Loft18 Mandeville
05.2023 - 06.2024
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Sarah Lawrence