Eran Fitzsimmons

Experience

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  Four Points by Sheraton

  Sept 2002 - Aug 2006

  Head Chef

  Hired and trained new employees. Developed banquet and restaurant menus. Ordered food and maintained inventory. Delegated responsibility, in order to run an efficient and organized kitchen. Oversaw the production and plating of banquet events up to 200 plates. Attended daily meetings with all heads of staff to discuss daily events and to ensure the satisfaction of all guests.

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  Crowne Plaza® Hotels & Resorts

  Sept 2006 - Jul 2013

  Sous Chef

  Oversaw operation of the line and banquets. Prepared and plated high quality entrees for up to 500 guests. Assist in creating new menu items for the restaurant menu and banquets. Prepared and managed carving and action stations. Interact with guests to ensure an enjoyable dining experience. Assisted with food orders and inventory control to keep a low food cost.

• 

  Atria Senior Living

  Jul 2013 - Dec 2019

  Head Chef

  Oversee the training of new kitchen employees. Oversee safe practices of employee food handling. Assist in preparing the day’s menu. Assist the Culinary Director with creating a monthly menu. Assist the Culinary Director with creating weekly employee schedules. Ordering and maintaining inventory. Assist with the day to day operations, essential to running a successful kitchen.

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  Atria park at Ann Arbor

  Aug 2019 - Dec 2019

  Chef
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  University of Michigan

  Dec 2019 - now

  Sous chef