Eric Osei

Experience

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  Royal Oaks Country Club

  May 2014 - Sept 2014

  Sous Chef

  Responsible for preparation and production of hot and cold menu items from club members prepared at their discretion and choosing; this included grill, flattop, fryers and kettles.

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  Southern Methodist University - Aramark

  Sept 2014 - Feb 2015

  Sous Chef

  Responsible for day to day preparation of menu items for student body and staff using open flames, grill, fryers, etc. to prepare individual meals, catered events and entrée dishes.

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  ExxonMobil - Sodexo

  Mar 2015 - Oct 2016

  Chef
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  Exxon Mobil - Sodexo

  Mar 2015 - Oct 2016

  Chef

  Responsible for the day to day planning, preparation of production of main entrée dishes prepared and produced for main dining hall patroned by more than 500 employees daily as well as specialty dishes prepared for executive meetings and company events, holidays and special occasions at the request of the executive offices.

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  Unseasoned Yolk LLC d/b/a Adinkra Fusion Kitchen

  Dec 2015 - Sept 2023

  Owner and Executive Chef

  Small Business Owner and Operator for catering startup offering food catering services to the metro Dallas/Ft. Worth area with a selection of personal meal planning, private dining, small or large parties, non-profit fund raising and business events and weddings options. Operated by a trained, licensed and decorated Chef offering tastings, menu development, glycemic intake friendly and affordable meal options. Visit unseasonedyolk.com for a detailed account of the concept and launch.

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  Extreme Hospitality Services (EHS)

  Jan 2017 - Dec 2018

  Dietary Manager

  Manage a staff of 3/4 Chef's and 2/3 dietary aides for a Behavioral Hospital setting. This requires attention to special diets, allergies and preferences as well as taking safety precautions to ensure an idea setting for clientele. Duties include: *Ordering supplies, food, ingredients based on a rapidly adjusting census. Maintaining a relationship with vendors such as Sysco and Fresh Point to ensure flexibility in stock all while maintaining a fixed budget. *Hire, train and cross train all dietary staff including chef's and aides to maintain the concept of our scratch kitchen and quality assurance standards. *Create schedules to ensure coverage, experience and demand needed to maintain high performance within the facility. *Conduct weekly inventory. *Participate in all weekly touch points to ensure all facilities are operating in a uniform manner to manage staff, center census and shift hours for coverage. *Schedule any special events, trade shows, taste test and cooking demos in order to grow the brand. *Oversee any maintenance to equipment and scheduling servicing. *Develop and write menus for the facility with the flexibility for changes in available supplies, cost and experience in order to deliver a quality experience for our clientele. Show less

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  Aramark

  Aug 2018 - Jun 2020

  Sous Chef

  Sous Chef for Corporate dining at PepsiCo location. Developed menu, coordinate logistics, train staff, manage all parties and corporate meeting catering needs.