Eric J Noonan Resume 1 (1)

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  1. 1. Summary Highlights Accomplishments Experience Education ERIC J NOONAN 21743 Texian Court, Spring, TX 77388 | ejnoonan.ejn@gmail.com Creative, well organized and highly productive Chef offers substantial professional experience and refined technical skills. Well qualified in food preparation/production for private clubs, hotels, restaurants and catering operations. Demonstrated ability to contribute cost containment, productivity enhancement and quality assurance measures in casual to white table cloth dining establishments. ServSafe certified Strong butchery skills High volume production capability Well-tuned palette Focus on portion and cost control Inventory management familiarity Attended 2016 CMI Seminar Workshop Series put on by John Formica, formerly of Disney Resort on member service and customer experience. Jan 2006 to CurrentAla cart service, Banquets, Butchering Coronado Club Houston, TX Tasted and smelled all dishes, observed color, texture and garnish. Implemented and supported company initiatives and programs. Managed and assisted kitchen staff producing food for banquets, catered events and member dining. Kept a clean and safe environment. Established and maintained open, collaborative relationships with staff. Enforced work-flow and quality controls. Displayed a positive and friendly attitude. Enforced practices to prevent the spoiling or contamination of foods. Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Feb 1997 to Apr 2005Sous Chef, later as part time assistant Chef The Woodlands Country Club The Woodlands, TX Main kitchen banquet production 80-800 guests. In TPC kitchen ordering, staffing and running outlet involving snacks for golfers. Director of Garde Manger transferred to Apprentice Sous Chef. Ran kitchen's AM and PM shifts. Managed kitchen with the Executive Chef. Assisted staff in producing food for banquets, catered events and member dining. Followed proper food handling methods and maintaining correct temperature of all food products. Built and fostered team environment. Associate of Arts, Hospitality and Restaurant Baltimore's Culinary College Baltimore, MD, USA Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine Classes in Restaurant and Facility Operations Nutrition courses.