Eric Rose Email & Phone Number

Aurora, Ontario, Canada

Aurora, Ontario, Canada

Richmond Hill, Ontario, Canada

Toronto

Helped open the most fine dining restaurant within an airport in the world, at the time. Worked for David hocksworth. I was in charge of setting up and overseeing the fine buffet for passengers of the buisness class, with over one million miles flown on Air Canada flights. The passengers would be picked up by BMW on the tarmac and drivin directly to the restaurant as their luggage was being placed in their own vehicle or means of transportation.This high class lounge was extremely personalized and conducted in a way that suited its high standard patrions.This job required a security clearance to enter the airport which took months to obtain, training in fire safety and many other safty course's that needed to be accomplished to be ready to work at the airport.Our food safety window, usually about a four hour time frame that is regular among all food industry safety standards, was reduced to 2 hours; as being sick on a plane is very serious. This requires all staff to be ever diligent on food safty, temperatures of cooked and cooling products and the overall cleanliness and organization of the kitchen areas.

Aurora, Ontario, Canada

Full Time, First Cook, and Apprentice ChefMagna Golf ClubMay 2009 to June 2017* As an Apprentice I am responsible for my own drive and commitment to the industry. The more education and training I undergo will directly impact my career goal.* First Cook; Garde Manger chef and production chef at magna. Every day in garde manger I am responsible for producing a daily Panini, a daily tapenade, and an Amuse' Bouche for every dinner service. I handle product to produce high quality dishes, and my advanced culinary techniques enable me to cook a variety of ethnic, cultural, and distinguished dishes.* I am experienced as an entremetier. I am responsible for creating two daily fish specials; the vegetable and starch components, at lunch and dinner service, and communicating and producing high quality flavor profiles to enhance and complement the market fresh fish that is received that day.* The cuisine at magna is extremely high standard; I have confidence, control and accuracy in my cooking ability.* In 2014 I returned to magna golf club. I am the chef du partie, and i work the sauce station. I am responsible for daily sauce preparation, cleaning, buturing and cooking any delivered fish and meats, as well as placing orders for these.

Toronto, Ontario, Canada

In the off season working at the golf club I was offered a position at stk to learn all the stations of the line and develope connections and knowledge in the industry threw hard work, traveling and dedication.It was an amazing experience from taking public transit, to volume of service in the kitchen being in the downtown area.

Aurora, Ontario, Canada

Full time sous chefJoia restaurante - Aurora, ON2013 to September 2014As sous chef I am responsible for schedule writing for the kitchen staff and dishwashers, I take charge of ordering produce and dry goods on a weekly bases. My primary daily duties include daily specials of appetizers, main courses and desserts, pricing and printing off a special menu twice daily.I work the grill station mostly with experience on the wood burning oven when needed. I make a daily soup and several different sauces on consistent bases, clean meats and fish, and create respective side dishes for each, based on seasonal availability and an Italian based theme.Joia is a faster pasted casual/fine dining experience.

Newmarket, Ontario, Canada

Full time Supervisor, Line cook, closerJack Astor's - Newmarket, ONApril 2007 to April 2010Supervisor - Managing kitchen staff throughout dinner rushes. Training of new employees. Ordering and receiving. Fridge and freezer organization. Delegating cleaning and extra kitchen duties to staff. Communicating with managers regarding staff and kitchen issues, needs progress, and changes.Line cook - Operate equipment and handle equipment and product, quickly and in an efficient manner to complete all bills on time, within 16 minutes, together, consistent, and correct the first time. Fast pace with low bill times. I can handle many orders at a time, solo on the line. Also can handle two man sections solo on busy nights like weekend night rushes.Closing and Opening - Opening I was responsible for setting up the daily par levels, prep counts, and line checks; making sure my section, as well as three others, are set up for success. Closing responsibilities include executing proper clock out times based on scheduling, keeping bills under 16 minutes, clean surfaces, fridges, deep-fryers, ovens, and the range.