Eric Johnson
Columbia
Summary
Culinary professional with expertise in menu planning and recipe development. Proven track record in inventory management and team supervision, enhancing food presentation and operational efficiency for large-scale events.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Banquet Chef
Palmetto Cub
Columbia
11.2017 - Current
- Developed diverse banquet menus reflecting client preferences and seasonal ingredients to elevate event experiences.
- Coordinated with event coordinators to tailor menu offerings to client expectations, ensuring satisfaction.
- Supervised kitchen staff during large-scale events to ensure efficient food preparation.
- Applied food presentation techniques to enhance visual appeal at events, contributing to overall guest enjoyment.
- Consulted with executive chef regarding banquet forecasts and food selections for special functions.
- Managed inventory of ingredients and supplies to maintain optimal stock levels.
- Maintained cleanliness and organization of kitchen areas throughout service periods.
- Analyzed recipes to determine menu pricing based on food costs, labor, and overhead.
Line Cook Supervisor
I-Hop
Columbia
04.2020 - 08.2020
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory levels and ordered supplies to maintain kitchen operations.
- Trained new cooks on menu items and cooking techniques for consistency.
- Ensured adherence to food safety regulations during meal preparation and storage.
- Coordinated kitchen workflow during peak hours to optimize service speed.
- Resolved customer complaints regarding food quality or service in a professional manner.
- Ensured food items were prepared in a timely manner while adhering to quality control standards.
Banquet Cook
Capital city Club
Columbia
03.2008 - 05.2014
- Prepared high-quality dishes for large events and banquets.
- Collaborated with chefs to design seasonal menu options.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Prepared banquet meals according to standard recipes and customer preferences.
- Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
- Kept kitchen work stations, utensils, and equipment clean and sanitized between banquet rushes.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
Education
High School Diploma -
Eastside High School
Paterson, NJ06-1992
Skills
- Menu development
- Recipe development and pricing
- Food plating
- High-volume production
- Inventory management and control
- Allergen awareness and safety
- Team leadership and supervision
- Problem-solving techniques
Certification
- Servsafe Certified
Timeline
Line Cook Supervisor
I-Hop
04.2020 - 08.2020
Banquet Chef
Palmetto Cub
11.2017 - Current
Banquet Cook
Capital city Club
03.2008 - 05.2014
High School Diploma -
Eastside High School