Erick Garcia-Aguilar
Asheville,NC
Summary
Experienced Chef with 10+ years in the kitchen. Highly efficient in fast-paced, demanding kitchens. Adaptable in any scenario with success handling the challenges that occur on a day to day basis. Work closely with Chef/Culinary Director and kitchen staff to meet high standards for tasting, presentation and service. Reliable, hard working and ready for new challenges however they might come for a successful establishment.
Overview
11
11
years of professional experience
Work History
Sous Chef
Corner Kitchen
3 Boston Way, Asheville, NC 28803
11.2023 - Current
- Participated in menu planning meetings for creative input on seasonal and local ingredients.
- Mentoring of cooks to prepare them for the demanding stations.
- Maintaining health guidelines and regulations on a day to day basis.
- Monitored food and labor costs to verify budget targets were met.
Cook
ELDR
111 Grovewood Rd. Asheville, NC 28804
05.2023 - 11.2023
- Prepared meals efficiently under pressure and ensured they were up to standard.
- Maintained a clean and sanitary station according to health code regulations.
- Demonstrated strong multitasking skills during prep and service.
- Efficient time management by organizing and prioritizing prep sheet to prepare and serve food.
Lead Line Cook
Chestnut
48 Biltmore Ave, Asheville, NC 28801
08.2016 - 01.2023
- Mentored new hires to company policies, and best practices to ensure a cohesive teamwork.
- Cleaned and sanitized work areas, utensils and equipment for special food allergies.
- Handled portion control activities according to specified instructions provided by chef.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
Cook
Grove Park Inn Resort & Spa
290 Macon Ave, Asheville, NC 28804
07.2013 - 08.2016
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Developed knowledge in buffet, fine dining, and banquets.
- Maintained food safety and sanitation standards.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Education
Associate of Applied Science - Culinary Arts
Asheville Buncombe Technical Community College
Asheville, NC05.2016
Skills
- Kitchen Operations Oversight
- Purchasing
- Sanitation Guidelines and food safety
- Recipe Development
- Coaching and Mentoring
- Team Collaboration
- Staff Supervision and Coordination
- Performance Improvement
- Knife Skills
- Kitchen leadership
- Inventory Management
- Bilingual
Timeline
Sous Chef
Corner Kitchen
11.2023 - Current
Cook
ELDR
05.2023 - 11.2023
Lead Line Cook
Chestnut
08.2016 - 01.2023
Cook
Grove Park Inn Resort & Spa
07.2013 - 08.2016
Associate of Applied Science - Culinary Arts
Asheville Buncombe Technical Community College