1. Chef Eric Asmar
3616 Old Bay Springs Rd Laurel, Ms 39440
601-434-3024
ericmitchellasmar@gmail.com
MANAGEMENT PROFILE
To obtain a lead culinary position within an establishment which specialized in culinary
training and professional dedication are key ingredients in the recipe for success
Strengths and expertise include the following:
Creative problem-solving and skillful decision-making used to achieve operating goals in a
high-energy, deadline-driven environment
• Proven ability to build, train, motivate and lead teams that meet or exceed expectations
• Dedicated, professional attitude; mature and willing to work
• Ensured customer satisfaction by keeping an open line of communication
ACCOMPLISHMENT HIGHLIGTS
• Knowledge of mother sauces, roux’s and stocks
• Knowledge of grilling, sautéing, and roasting
• Trained in classical French culinary techniques
• Utilize and enforce industry standards of food safety and sanitation
• ServSafe Certified, expires 2013
• Completed coursework in: Culinary Foundation I, II, III; Cuisine Across Cultures; Baking
& Pastry; Nutritional Science; Catering & Buffets; Culinary Math/History; Wine &
Beverage; Contemporary Cuisine; Hospitality Supervision & Entrepreneurship; Cost
Control & Purchasing; Speech/English Composition; College Success; Food Science &
Safety
EDUCATION
Associates of Occupational Degree Le Cordon Bleu College of Culinary Arts Tucker, GA
Le Cordon Bleu Culinary Arts
Graduated: March 2012
EMPLOYMENT EXPERIENCE
Cook, Dickie Brennans Bourbon House, New Orleans LA, 12/11- 8/13
• Prep and cooks food to order in high volume fine dining restaurant
• Prepared sauted and baked items; prepared fruits de mer, desert and fried items
Kitchen Manager, Immaculate Conception School, Laurel, MS, 08/08 - 07/09
• Responsible for all aspects of food production including menu planning, purchasing,

2. costing, and work schedules.
Cook/Server, The Reserve Restaurant, Laurel, MS, 01/08 - 09/08
• Prepared grilled and broiled menu items; responsible for the preparation of all fried items
Server, Beau Rivage Casino, Biloxi, MS, 01/07 - 10/07
• Greeted and directed guests to assigned tables; cleaned tables and placed drinks in glasses,
served menu cards to customers and took their orders
• Announced current menu or daily specials; checked to see plates and glasses are clean
• Promptly served food while ensuring quality and accuracy of orders
Sous Chef, Back Road Bistro, Laurel Mississippi, 8/14 - Present
• Rsponsible for executing menu items to company standards
• Prepping all neccacary items for service
• Inventory control and ordering
• Maintaing a clean and sanitary work environment that exceeds standards
• Menu development and research