This document is a resume for Eric Asmar, a chef seeking a lead culinary position. It outlines his management experience, strengths like problem-solving and team leadership. It also lists his culinary skills and accomplishments, such as knowledge of mother sauces and grilling. Eric has an Associate's degree in Culinary Arts and has worked as a cook, kitchen manager, and sous chef at various restaurants.

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