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Edgar
Kitchen Management Professional with 10+ years in Culinary & Hospitality
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Competencies
Led kitchen operations, inventory control, and sanitation procedures across multiple high-volume restaurants.
Ensured compliance with sanitation standards and trained staff in food safety protocols using ECOLAB and company-specific procedures.
Supervised and trained kitchen staff, including sous chefs and line cooks, fostering skill growth and operational consistency.
Conducted weekly inventory, managed ordering, and optimized food and labor costs to improve profitability.
Proficient in protein butchering, seafood prep, and implementing new menu features, ensuring quality and consistency.
Education
Languages
Summary
Bilingual executive chef with over a decade of experience in high-volume restaurant settings. Skilled in food safety, team leadership, inventory management, and culinary innovation. Adept at training staff and maintaining high standards under pressure.
Key Achievements
- Managed sanitation, inventory, and staff training at Fleming’s Steakhouse, ensuring compliance and quality standards.
- Collaborated with chefs at Sunda New Asian to develop monthly specials, improving menu diversity.
- Contributed to cost reduction and sales growth at bartaco by optimizing product & labor costs, achieving 14% sales over projection.
Experience
Executive Sous Chef
Responsible for ECOLAB sanitation daily check and line check sanitations list for line cooks., Created prep list based on weekly PMIX and projections using Preptool app., Responsible for line staff training and development., Responsible for all protein butchering, including tenderloin, fish...
Sous Chef
Worked with executive chef Mike Morales developing new monthly specials., Developed and implemented a cleaning and sanitation schedule for line cooks., Made a prep list based on weekly sales., Responsible for line staff training and development., Responsible for pre-shift line check., Responsible...
Sous Chef/Kitchen Manager
Completed company’s Culinary training, Worked closely with Executive Chef to lower product and labor costs and closed out 2019 with 14% sales over projection., Make prep list based on weekly sales and food cost., Responsible for line staff and development, Responsible for weekly inventory.,...
Sous Chef/Line Cook
Responsible for purchasing food and beverage, Maintained equipment cleanliness and sanitation standards, Maintained high standards and quality of food, Completed weekly food inventory, Expedited, assisted, and worked service nightly, Responsible for training new line cooks