I am a Banquet Chef who loves to create fantastic events. |
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Erika Suttles OBJECTIVES: A position where I can use my skills and talents to contribute to the success of a culinary team. EDUCATION: 2004-2006 Associates of Arts- Culinary Arts, Art Institute of CA, Orange County General Education and Business Classes at Long Beach City College, Long Beach, CA SKILLS: Cooking for parties of 5 - 10,000 people and for up to 2,500 for sit down meals Standardization of recipes and portion control Create new recipes and plan menus per customer requests Priced and budgeted meals for large events Participation in creating new menus for new venues Purchasing supplies and equipment Supervision of Kitchen Staff Oversee union grievances and adherence to guidelines Business Projection- weekly, monthly and yearly Computer: PC and Macintosh savvy, can use Excel, Microsoft Word, Quick Books, and Internet EXPERIENCE: 2006-present Candlewood Caterers, 5050 Clark Ave, Lakewood, CA 2004-2006 City of Westminster, Crystal Rose Catering, All American Way 1999-2003 Director of Sales for Catering (2 Facilities) Centre at Sycamore Plaza and Hospitality Catering (now known as The Grand) 1986-1998 Banquet Manager (3 facilities) Centre at Sycamore Plaza, Expo Catering (Palm Springs Convention Center), Hubert's at Hutton Center. ACCOMPLISHMENTS: At Hubert’s at Hutton Center I helped the company grow from $60K, to $2M in annual sales. At Crystal Rose Catering I opened the City of Westminster facility and ran the kitchen for two years. My duties have encompassed all aspects of both the front of the house and the back of the house. I have met with customers, planned menus, quoted prices, purchased supplies, staffed events, supervised staff, created the food presentation, created recipes and cooked. I also have done staff reviews, hiring, firing, payroll and interacted with purveyors to comparison shop for equipment and consumables. |
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