Chef in Encinitas, California

ERIC CARES PROFESSIONAL PROFILE —Contemporary in Culinary Art trends, techniques, and applications; such as menu/product development, quality assurance, event planning, inventory purchasing/control, and Haccp — Committed to industry through uncompromising standards, passion and attention to detail EXPERIENCE Premier Foods/Del Mar Race Club San Diego, California Chef De Cuisine/Banquets Seasonal restaurant and banquet throughout the year. Supervise staff of fifteen for 300-seat capacity. Developed new recipes and operating standards for buffet and al a cart. Manage labor expenses and food quality. 2013- Irvine Company/Hotel Irvine Irvine, California Executive Sous Chef Managed staff of forty-five, full service restaurant, quick service retail outlet and private events from 100 to 900 people. Maintained five percent labor target and twenty-three percent food cost. Developed new menus, recipes and operating standards. 2015-201... Ki’s Kitchen Carlsbad, California Research and Development Chef Restaurant and Food Manufacturer. Developed and managed production of items for retail distribution and private labeling. Re-engineered existing products and introduce new menu items. Analyzed purchasing program and source new vendor contracts. Implemented improved standards for 30 employees, training and support daily operations. Monitor quality in production of process, ingredients, and packaging. Manage projects directly with clients include Trader Joe’s. 2009-201... Fresh Creative Foods/Reser’s Fine Foods Vista, California Research and Development Chef Engineered all natural, upscale, refrigerated and shelf-stable food products for manufacture. Achieved optimum profit margin for product from emergence through supply chain to market. Responsible for ingredient sourcing, vendor contract negotiation, inventories, manufacturing logistics, quality control and technical food safety. Coordinated with clients to display products for nationwide and foreign distribution. Clients include Trader Joe’s, Kroger, Safeway, Costco, Sam’s Club and Albertsons. Experience with HACCP, USDA, FDA 2006 – 2... Premier Foods San Diego, California Hospitality / Catering Chef Performed various tasks as needed; Event Manager, Chef, Server, and Bartender. Managed cost effectiveness of food preparation at commissary. Responsible for delivery, presentation, and sequence of service for off-site functions of up to 800 guests. 2003 – 2... [email protected] 858.736.... C.P. ’s Steakhouse Waltham, Massachusetts Executive Chef / General Manager Opened upscale, 200-seat, steakhouse concept restaurant as Executive Chef and General Manager. Designed kitchen, restaurant, casual lounge and private dining room. Oversaw all kitchen and service operations; including purchasing, inventory, staffing, point-of-sale, sequence of service, menu development and wine selections. Conducted budgeting, cost analysis and managed a 32% absolute expense. 2000 – 2... Wyndham Hotels and Resorts Boston, Massachusetts Executive Chef / Corporate Task Force Served as Corporate Task Force for the opening of the Atlanta and Chicago hotel properties and Executive Chef for the launch of the luxury, 362-room Boston location. Responsible for all kitchen and outlet operations; including three-meal, Mediterranean-cuisine restaurant; banquet service for up to 400 guests; room service; and employee commissary. Assisted in planning and design of menus and culinary standard operating procedures. Established vendor competitiveness and achieved a 28% food cost. Attended weekly management meetings and conducted monthly staff meetings. Maintained a 15% labor cost with 4 managers and 25 team members. 1998 – 2... Grill 23 & Bar Boston, Massachusetts Executive Sous Chef Oversaw scheduling, menu development, and purchasing for renowned steak and seafood grill responsible for $10M in yearly revenues. Controlled food and labor expenses, trained new hires, and re-trained existing staff on food presentation techniques. Instrumental in keeping expenses in check while preserving reputation for excellence. Increased revenues by promoting Chef’s Table concept. Maintained a 30% food cost. Interim Executive Chef for three months. 1996 – 1... Todd English Enterprises Charlestown, Massachusetts Tournant Chef Augmented culinary skills and gained valuable practical experience at some of the Boston area’s most prestigious restaurants. Responsible for intricate and multiple-component menu items across several stations of service and four unique properties. Strengthened flavor profiling, technique, agility and attention to detail. Chef Todd English. 1995 – 1... Boston Harbor Hotel Boston, Massachusetts Tournant Chef Various competencies. Responsible for monitoring food quality and menu cost effectiveness in three-meal restaurant, room service, and seasonal outlets. Enhanced culinary techniques and developed training resources for new kitchen associates. Chef Daniel Bruce. 1992 – 1... EDUCATION Culinary Arts, AOS Culinary Institute of America Hyde Park, New York 1994