Ericka Brewer
Charlotte,NC
Summary
Quality-driven Executive Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
High-performing Chef offering 5 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Bulla Gastrobar
09.2023 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Junior Sous Chef
South City Kitchen
01.2023 - 09.2023
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
Sous Chef
Bar Taco
07.2022 - 12.2022
- Supervised cooks and other kitchen personnel during meal services.
- Established standard procedures for plating presentations.
- Created a positive work environment by encouraging teamwork among staff members.
Lead Line Cook
Punch Bowl
03.2022 - 07.2022
- Ensured proper food safety standards were met at all times.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
Line Cook
First Watch
09.2021 - 03.2022
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Stocked and restocked kitchen supplies as needed.
- Performed basic knife skills such as dicing onions or slicing meats.
Kitchen Manager
Famous Toastery
01.2021 - 09.2021
- Developed and implemented kitchen policies, procedures and quality standards.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
Education
Bachelor of Science - Restaurant And Food Services Management
Johnson & Wales University - Charlotte
Charlotte, NCSkills
- Menu Memorization
- Food Safety
- Dish preparation
- Staff Motivation
- Detail Oriented
- Cost Control
- Staff Scheduling
- Banquets and catering
Certification
- Manager Servsafe
Timeline
Executive Sous Chef
Bulla Gastrobar
09.2023 - Current
Junior Sous Chef
South City Kitchen
01.2023 - 09.2023
Sous Chef
Bar Taco
07.2022 - 12.2022
Lead Line Cook
Punch Bowl
03.2022 - 07.2022
Line Cook
First Watch
09.2021 - 03.2022
Kitchen Manager
Famous Toastery
01.2021 - 09.2021
Bachelor of Science - Restaurant And Food Services Management
Johnson & Wales University - Charlotte
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