Eric Henry Email & Phone Number

Northern New Jersey

Prepare and cook healthy, fresh, delicious meals for families, or catering for any eventPrivate lessons

Union, New Jersey

Supervise 10 employees and manage all aspects of the kitchen: ordering through a variety of purveyors (milk, bread, produce, Snapple, Hershey's), all stocking and organization, weekly inventory, daily production records, daily pre-service meetings and safety briefs.Oversee kitchen staff in daily preparation and serving of breakfast and lunch to more than 1,100 students and faculty.

Maplewood, New Jersey

Worked 6 days a week, 14-15 hours a day at high-end restaurant earning top accolades from Zagats, New Jersey Monthly and others.Independently ensure all cold appetizers and desserts were up to par and ready for service on a daily basis; committed all recipes to memory.Trained directly by, and worked side-by-side with, owner, head chef and operator to ensure his restaurant ran smoothly, cleanly, and safely.Prepared and assisted with family meals on a daily basis.Checked in and organized all inventory from purveyors to ensure freshness (fish, meat, produce, dairy, exotic goods, etc.); made trips to Restaurant Depot for additional inventory when necessary.Averaged 40-80 covers nightly.

Berkeley Heights, New Jersey

Worked hot appetizer station and assisted team members with their stations.Prepared all necessary mis en place and back up for all stations; ensured stations were full, organized and ready for service on a daily basis.Honed multitasking and time management skills; prepared a wide variety of cuisines quickly, efficiently and properly.Worked with all staff members to ensure kitchen was a safe, clean, organized environment, and run smoothly.Averaged 150-200 covers nightly.

Short Hills, New Jersey

Worked grill, saute, and cold side stations; independently ran entire line from 10pm until closing at 1am.Prepared all necessary mis en place and back-up at beginning of shift; ensured stations were full, organized and ready for the next shift before closing.Worked closely with all supervisors and fellow staff members to ensure kitchen was a safe, clean, organized environment, and run smoothly.Averaged 60-150 covers in restaurant and additional 30-50 for room service.

New York, New York

Worked in garde manger, poissonnier, saucier and pastry stations.Prepared staff meals for 120-180.Averaged 40-100 covers.

New York

Worked bar, food service, and service bar for high-volume Italian Mediterranean Eclectic International Tribeca staple.Handled nightly bar inventory and weekly storeroom inventory.Managed and trained new staff.

New York, New York

Worked bar, food service, and service bar for bustling, American-Mediterranean Upper East Side locale.Handled nightly bar inventory and weekly storeroom inventory.Managed and trained new staff.