ERIN LEE

Chowhound Gourmet is a mobile catering company specializing weddings, corporate events and special occasions.

I have worked for this company both as banquet chef as well as run events as the lead banquet server.

• Increased positive word-of-mouth referrals through genuine, personalized customer interactions and excellent product knowledge.
• Ensured accurate representation of the brand by maintaining consistent messaging and visuals across all promotional materials and presentations.
• Enhanced brand recognition by executing promotional events and engaging customers with product demonstrations.
• Boosted sales through effective collaboration with store staff to promote products in high-traffic areas.
• Communicated product information with confidence and educated consumers about company.
• Drove customer engagement by creating interactive activities that showcased the unique features of promoted products.
• Designed, filled, and arranged eye-catching product floorsets to increase sales.
• Exceeded client expectations through timely event set-up, professional demeanor, and proactive problem-solving skills.
• Engaged with potential customers to foster positive brand image, leading to increased consumer interest.
• Collaborated with marketing team to develop and implement local marketing strategies, raising brand awareness.
• Boosted brand visibility at major events by representing and speaking knowledgeably about products.

• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Instituted positive kitchen atmosphere for all staffers through effective communication, consistent training and Skill.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Monitored and controlled overhead and production costs with responsibility for profit and loss.

I prepare food to be catered to off site weddings, parties, special events and weekly lunches at different local business such as Carhartt, GM, and Ford from a commissary kitchen for Ruckus Taco Co.

The job I held was to assist Chef with day to day operations, preparation of food, cooking on line as well as organization and execution of special events and banquets.

• Worked as a line chef for the clubs A la Carte restaurant.
• Preparation and assistance in all execution of large banquets and special events.

• Prepared and cooked food for banquets.
• Process and prepare vegetables, meat, seafood, and poultry.
• Grind meats.
• Make soups, sauces and stocks.
• Assists Chef in setting up and executing both large and small events.