Eric Burge

Line Cook

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Work Experience
  • Line Cook

    Aug. 2016 to Present (4 months)

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    Role & Tasks:

    • Helped with daily prepped items such as dips and sauces
    • Worked pantry, fryer, and sauté stations
    • Organized supplies, put food deliveries away, and rotated stock

  • Prep Cook

    Embassy Suites | 654 S College Ave, Newark, DE 19713
    Dec. 2012 to Aug. 2016 (3 years and 8 months)

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    Role & Tasks:

    • Aided in the plate up of meals for groups ranging up to the 100’s
    • Several years’ experience cooking and maintaining a weekend breakfast buffet
    • Assisting with daily prep for both raw and cooked ingredients
    • Often tasked with making soups from scratch
    • Managed carving stations of eye round, turkey, and salmon for several banquets
    • Making fruit and cheese displays as well as crudités for complimentary services

    Awards:
    Employee of the Month
Education
  • Culinary Training Program
    The Food Bank of Delaware | 14 Garfield Way, Newark, DE 19713
    Aug. 2012 to Nov. 2012

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    Summary

    A twelve week training program focused on teaching the fundamentals required for a culinary position. The training was then followed by a two week internship working with Sodexo at the DuPont Experimental Station.

Skills

Advanced Knife Handling

Chopping

Pasta Cooking

Dressings

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Portioning

Receiving/Organizing

Saute

Servesafe Certified

Food Safety Knowledge

Sous-vide

Frying

General knife handling

Grilling

Up to 200 covers a night

Kitchen Cleaning/Sanitation

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Certifications & Courses
Interests
Mexican cuisine, Asian cuisine, Dumpling making, Sous-vide, Smoking, Baking, Sausage making
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