Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Patrick Eckert

Blasdell,NY

Summary

Accomplished professional offers background in culinary arts, menu development, and kitchen management. Demonstrated success in leading and motivating teams in a fast-paced environment. Proven ability to consistently deliver high-quality meals and customer satisfaction. Hard-working professional with experience in ingredient pairings, plating, food presentation, and nutrition. Frequently praised as adaptable by peers, I can be relied upon to help your team achieve its goals. Highly experienced culinary professional with proven success in developing creative menus and recipes to attract and retain customers. Skilled in kitchen management and staff supervision, as well as inventory and ordering. Ability to work in a fast-paced environment and deliver high-quality dishes in an efficient manner. Hardworking, highly motivated professional eager to lend combined knowledge and skills to enhance business performance. Operates well in both individual and team capacities, leveraging seasoned work ethic to quickly adapt to different processes and drive company objectives. Resourceful and results-driven with a passion for growth and efficiency to meet company needs and increase service value.

Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.

Overview

7
7
years of professional experience

Work History

Chef

Lessing's Food Service
02.2024 - 03.2025
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

SOUS CHEF

The Riverfield
10.2023 - 02.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

SOUS CHEF

Blackthorn Pub and Restaurant
06.2019 - 10.2023
  • Maintained high quality standards for food production and presentation ensuring customer satisfaction.
  • Guided kitchen personnel in line cooking, food preparation and dish plating.
  • Checked inventory and ordered supplies as needed.
  • Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating.
  • Assisted head chef in creating new dishes and menu items.
  • Trained employees on proper sanitation techniques and cross-contamination prevention methods.
  • Ensured compliance with all health codes and safety regulations while overseeing the cleanliness of the kitchen area.
  • Created a positive work environment through effective communication and team building initiatives.
  • Assisted executive chef with kitchen operations and preparation.
  • Checked quality of raw and cooked food products to meet standards.
  • Prepared and cooked foods of all types for special guests or functions.

LINE COOK

Home Grown Bistro
05.2018 - 09.2019
  • Maintained a clean and organized work area, including all cooking surfaces, utensils, and equipment.
  • Managed multiple tasks simultaneously without compromising product quality or service times.
  • Adapted well under pressure in high volume environments while maintaining focus on quality execution.

Education

ASSOCIATE IN ARTS (A.A.) - CULINARY ARTS

Erie Community College

Skills

  • Inventory Management
  • Vendor Relations
  • High-Volume Environments
  • Collaborative Relationships
  • Food Preparation and Safety
  • Menu Planning
  • Garnishing and Plating
  • Dish Preparation
  • Chef Assistance
  • Order Delivery Practices
  • Kitchen Preparation
  • Stocking and Replenishing
  • Cleaning and Sanitation
  • Food Spoilage Prevention
  • Ordering and Requisitions
  • Safe Handling
  • Safe Food Handling
  • Verbal and Written Communication
  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Food presentation
  • Meal preparation
  • Kitchen operations
  • Ingredient knowledge
  • Recipes and menu planning
  • Sauce preparation
  • Sanitation guidelines
  • Inventory management
  • Menu development
  • Banquets and catering
  • Menu planning
  • Made-to-order meals
  • Culinary expertise
  • Food service operations
  • Pantry restocking
  • Purchasing

Languages

English

Timeline

Chef

Lessing's Food Service
02.2024 - 03.2025

SOUS CHEF

The Riverfield
10.2023 - 02.2024

SOUS CHEF

Blackthorn Pub and Restaurant
06.2019 - 10.2023

LINE COOK

Home Grown Bistro
05.2018 - 09.2019

ASSOCIATE IN ARTS (A.A.) - CULINARY ARTS

Erie Community College
Patrick Eckert