Download - Eric J Noonan Resume 1 (1)
Summary
Highlights
Accomplishments
Experience
Education
ERIC J NOONAN21743 Texian Court, Spring, TX 77388 | [email protected]
Creative, well organized and highly productive Chef offers substantial professional experienceand refined technical skills. Well qualified in food preparation/production for private clubs,hotels, restaurants and catering operations. Demonstrated ability to contribute costcontainment, productivity enhancement and quality assurance measures in casual to whitetable cloth dining establishments.
ServSafe certifiedStrong butchery skillsHigh volume production capabilityWell-tuned paletteFocus on portion and cost controlInventory management familiarity
Attended 2016 CMI Seminar Workshop Series put on by John Formica, formerly of DisneyResort on member service and customer experience.
Jan 2006 to CurrentAla cart service, Banquets, ButcheringCoronado Club － Houston, TXTasted and smelled all dishes, observed color, texture and garnish. Implemented andsupported company initiatives and programs. Managed and assisted kitchen staff producingfood for banquets, catered events and member dining. Kept a clean and safeenvironment. Established and maintained open, collaborative relationships with staff.Enforced work-flow and quality controls. Displayed a positive and friendly attitude. Enforcedpractices to prevent the spoiling or contamination of foods. Identified opportunities toincrease revenue, decrease kitchen expenses and maximize departmental productivitywithout compromising guest satisfaction.
Feb 1997 to Apr 2005Sous Chef, later as part time assistant ChefThe Woodlands Country Club － The Woodlands, TXMain kitchen banquet production 80-800 guests. In TPC kitchen ordering, staffing and runningoutlet involving snacks for golfers. Director of Garde Manger transferred to Apprentice SousChef. Ran kitchen's AM and PM shifts. Managed kitchen with the Executive Chef. Assistedstaff in producing food for banquets, catered events and member dining. Followed properfood handling methods and maintaining correct temperature of all food products. Built andfostered team environment.
Associate of Arts, Hospitality and RestaurantBaltimore's Culinary College － Baltimore, MD, USACourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery,International Cuisine Classes in Restaurant and Facility Operations Nutrition courses.
