ERIC COUSIN
453 Cameron Drive
Weston, FL 33326
Home: 703-992-0321
Cell: 228-229-9525
lescousin@hotmail.com
EMPLOYMENT
NORWEGIAN CRUISE LINE
SEPTEMBER 2009- PRESENT
CORPORATE EXECUTIVE CHEF OF DEVELOPMENT
MIAMI, FLORIDA
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Executive Corporate Chef of Development for the 3 highest-ranking 3 star cruise
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line in the industry.
Leader of culinary development for the opening of the 2nd largest cruise ship in the
world “The Epic”.
Nominated by Food and Beverage magazine as the most innovative culinary team in
the cruise line industry with articles in the March/April 2011 issue.
Solely responsible for establishing recipes and menu costing systems that allow for
implementation with consistency and quality control.
Established elevated standards of menu design and concept for over 10 speciality
restaurants.
Provided culinary expertise and leadership in idea generation by creating two new
original restaurants, Churascuria and Noodle bar.
Redesigned and upgraded the menu for Le Bistro restaurant, which became
Norwegian’s highest ranking restaurant in food quality and guest experience through
the guest satisfaction survey.
Worked directly in all aspects of the worldwide recruitment process for all Executive
Chefs, Sous-Chef and Chef Turnout for the entire cruise line fleet.
Responsible for producing a training video course that was presented to over 2800
cooks, 15 Executives Chefs and 85 Sous- Chefs.
Implemented the ship rotations and schedules for all upper management chefs.
http://www.facebook.com/note.php?note_id=322804877619
THE SHERATON NATIONAL HOTEL
MAY 2005– AUGUST 2009
Executive Chef-Corporate Food & Beverage Consul for IHR Co.
Arlington, Virginia
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Working with regional office, creating and presenting new menu items used company
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wide.
Brought food costs in line from well over 40%
Significantly improved guest satisfaction survey ratings
Numbers consistently in top 5 for both Interstate Hotels & Resorts Co. and Starwood
Manager of the Year 2007
THE ESSEX HOUSE / ST. REGIS CLUB HOTEL
MARCH 2004 – MAY 2005
Executive Chef
New York, New York
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5 star hotel with 24/7 room service, a 148 seat restaurant and 100 seat lounge
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Hands-on supervision of culinary department comprising 46 Union Employees
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Food & Beverage revenues surpassing 36 million dollars a year
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Revenue goals exceeded, food and labour costs well in line and under budget
BEAU RIVAGE CASINO & RESORT
JULY 2003 – MARCH 2004
Executive Banquet Chef
Biloxi, Mississippi
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Supervise banquet department, revenues surpassing 37 million dollars a year
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Purchasing, menu creation and design
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Food, labour costs and inventory controls brought into line during first month
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Mississippi State Sanitation Certification issued 10/03
“THE PLAZA” HOTEL
MARCH 2000 – JULY 2003
Executive Sous Chef
New York, New York
Assistant Food & Beverage Director
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Hired as Chef of The Plaza’s renowned Palm Court Restaurant
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Established a new menu & Implemented new menu standards
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Created a new training guide & Organised the retraining of the front of the house and
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all culinary staff
Redesigned and upgraded kitchen facilities increasing both product quality and guest
satisfaction
Obtained excellent guest feedback through frequent table visits
Revenue increased by 25% in three months
Nominated Manager of the Month by staff and management
Assumed the duties of Executive Sous Chef after three months
Promoted to Assistant Food & Beverage Director in June 2002
Oversee all food and beverage outlets front & back total revenue over 56 million
dollars, including all purchasing. Costs and controls always on target.
HOCKLEY VALLEY RESORT
SEPTEMBER 1999 – MARCH 2000
Executive Sous Chef
Orangeville, Ontario, Canada
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Worked directly with the Executive Chef to supervise all food and beverage outlets
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including Hockley Valley’s renowned banquet facilities
Voted Manager of the Month by both staff and management
Responsible for keeping food and labour costs and inventory controls in line
Staff training, innovative menu creation and customer satisfaction always paramount
LE BUFFET DE LA GARE
AUGUST 1994 - JULY 1999
Executive Chef & Part Owner
Beziers, France
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Hands on operator & Chef of a large brasserie/restaurant located in a high volume
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train station
Responsible for effective and efficient day-to-day operations
Duties included hiring, training and scheduling of all staff
Creative menu design, food and labour costs, inventory, cost negotiation and
purchasing
DISNEYLAND PARIS
Executive Sous Chef
DECEMBER 1991 - JULY 1994
Marne La Vallee, France
Cheyenne and Santa Fe Hotel
JULY93-JULY94
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Sous Chef for two 1000-room hotels, including two 400-seat restaurants, averaging
4500 covers daily in each outletDuties included menu and banquet planning,
scheduling, purchasing and cast member training
Executive Chef & Restaurant Manager
Davy Crockett Ranch
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NOVEMBER 92 - JULY 93
Responsible for all cast member training and scheduling, front and back
Menu planning and purchasing
Food, labour and operating costs
Opening Restaurant Chef
Yacht Club, Newport Bay Hotel
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Opening Chef for the Yacht Club, a gourmet seafood restaurant of 150 seats
Menu development in Disney’s test kitchens
Participated in Disney’s recruiting fairs throughout Europe
Extensive cast member-training focusing on company procedures and standards
Responsible for menu planning, scheduling of 75 cast members
Ensured innovative menu design, daily specials and banquet functions
THE PENTA HOTEL
Opening Executive Sous Chef
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OCTOBER 1986 - AUGUST 1990
Walt Disney World, Orlando, Florida
Promoted from Line cook to Garde Manger Chef to Restaurant Chef in less than twelve
months
Voted Employee of the Month
Responsibilities included scheduling, training and creative menu planning
Uphold company standards and policies
HIGHLANDS INN
Executive Chef
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SEPTEMBER 1990 - DECEMBER 1991
Orlando, Florida
Responsible for all Food & Beverage outlets in this new 350 room hotel
Training of entire culinary staff
Instil and uphold company standards and policies
Menu creation and design, daily specials
Oversee banquet menu planning, scheduling, and purchasing
“Certified Professional Food Manager” issued by the National Assessment Institute
THE HILTON HOTEL
Restaurant Chef
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DECEMBER 91 - NOVEMBER 92
JULY 1985 - SEPTEMBER 1986
Highlands, North Carolina
Executive Chef for small, but very exclusive seasonal inn
Responsible for all purchasing, scheduling and innovative menu planning
LE MONTMARTRE RESTAURANT
Sous Chef
CHEZ MIJOULE RESTAURANT
Apprentice
MAY 1983 - JUNE 1985
Orlando, Florida
Montpellier, France
EDUCATION
U.S. BACHELOR’S DEGREE IN HOTEL AND RESTAURANT MANAGEMENT
EQUIVALENT
Certified by Ronald F. Clichy, Ph.D., CFBE, CHA, CHE,
Director and Professor, The School of Hospitality Business, Michigan State
University.
Certified by Carl H. Walter, Ph.D.,
International Education Consultant
ECOLE HOTELIERE DE MONTPELLIER, MONTPELLIER, FRANCE
Studied all aspects of food preparation & presentation, sanitation, as well as
restaurant and hotel management.
COLLEGE ESGLANGON, PARIS, FRANCE
Graduated in June 1980
ACCOMPLISHMENTS
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One of the key organisers and planners of the two million dollar Michael
Douglas & Catherine Zeta-Jones wedding and reception involving a
cocktail reception for 700 and sit down dinner for 450.
Assisted in all aspects of organisation and planning for 16 delegations of
the United Nations Millennium celebration, including menu creation for
private functions and realisation of the special requests of Kings, Queens
and Presidents and their entourages.
Participated in the worldwide promotion of the Tastes of the Leading
Hotels of the World. Hosted nine of the world’s best Culinary Chefs
promoting various dishes and flavours of their country.
Host and organising Chef for the “The 18th Annual James Beard
Foundation Holiday Auction & Dinner; Omakase: A Celebration of
Modern Japanese Cuisine”, at $350.00 a plate featuring celebrity guest
chefs.
http://www.jamesbeard.org/events/gala/2004/auction.shtml
Member “Societé Culinaire Philanthropique de New York, Inc.”
PERSONAL
Languages:
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French: Native
English: Excellent
Spanish: Professional