Eric Brach Email & Phone Number

South Salem, Ny, Us

AM Sous ChefResponsible for creating the prep list for each staion for both AM and PM. Insuring the counts for proteins, sauces, items being requested from production are accurate and an appropriate amount. Overseeing AM prep and ensuring everything is up to standard. Training and guiding cooks through their prep lists, projects, and service. Ensuring the food that leaves the kitchen is the best we can do and leaves the kitchen in a timely manner. Communicating to the mid shift/closing sous chef any remaining projects, or kits that need to be accomplished during PM service. Ordering fish and second deliveries.

Sous Chef (acting CDC September 2017-Febuary 2018)While acting as CDC I was responsible for all food orders, scheduling for BOH, hiring, and training of emloyies. Through switching vendors with out scarficing quality of ingiedents, I was able to bring food cost down 6.5%. With the use of a decling balance and utilizing employees strengths, I was able to bring labor down 9%.Created and implmented new line check systems, deep cleaning schedules, and order guides.

Järpen, Se

Spent seven weeks assiting with mise en place for the pastry section. Assisted with greeting guests, plating, and bring plated to the Gateleg tabel. Spent five weeks on the garnish section assiting with mise en place, and mild foraging. Ran the main pass during service, assisted with plating, and bringing plates to the main dinning room

• Daily inventory of station to determin mise en place specific to the station.• Daily preperation of protiens, vegtables, and sauces.• Expidite and run station during lunch and diner services• Worked saute, taco, and grill stations • Trained new hires in proper execution of staions

Spent 13 consecutive weeks rotating around various staions and departments with in restuante. I spent time in production, picking and cleaning herbs, flowers, moss, fresh nuts, and protiens.worked lunch and dinner services. Spent time in the fermention lab making various vinegars, kojis, kombuchas, garams, and lactofermenting fruits. I spent five weeks in the test kitchen observing and helping with the mise en place for the development of new dishes.

• Original member of opening pastry team• Review daily inventory and determine and assign daily production duties• Train new employees in proper execution and quality of recipes• Communicate with bread baker any projects that need to be finished by production team• Produce breads on bread bakers off days• Assist in new recipe testing• Communicate with PM service team current inventory and any remaining projects

• Ran the pastry department for a 16 million dollar restaurant • Designed and implemented daily inventory sheets, and prep sheets • Hired as a pastry cook, through a series of promotions became the Pastry Chef• Menu development for seasonal A la carte, bi-weekly lunch, holidays, tasting and private parties• Managed large production, service, ordering, and inventory• Hired and trained new employees in proper execution of recipes, platting, and service

• Create new specials each week using seasonal local ingredients• Maintain quality and consistency of regular menu items• Train Baking and Pastry externs