EDGAR CUEVAS
Clearwater,FL
Summary
Accomplished Culinary Director/Chef with a proven track record at Palm Gardens Of Largo. Adept at enhancing kitchen efficiency and maximizing profitability through effective cost control and menu planning. Demonstrated leadership abilities in mentoring staff and fostering a culture of high food safety standards, ensuring the utmost quality in every dish served. Skilled in kitchen management and staff scheduling, consistently delivering superior dining experiences that leave a lasting impression on guests.
Overview
22
22
years of professional experience
Work History
Culinary Director/Executive Chef
Palm Gardens of Largo
08.2002 - Current
- Maintained safe and sanitary work environment, following health department standards and regulations.
- Developed kitchen staff by providing training, implementing disciplinary action, and conducting performance reviews.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency
- Maximized profitability by effectively managing food costs through portion control and minimizing waste
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Enhanced the dining experience of clients by designing and implementing personalized menus that catered to individual dietary restrictions or preferences.
- Modified recipes to accommodate dietary restrictions and allergies.
Sous Chef
Belleair Country Club
11.2007 - Current
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines
- Supervised line cooks to monitor food safety and order accuracy
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality
- Prepared ingredients ahead of time to promote efficiency in dish garnishing
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sushi Chef
Island Way Grill
Bar Manager
Los Dos Plebes Night Club
Education
High School Diploma -
Law School -
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- ServSafe Certification
- Team Leadership
- Kitchen Management
- Staff Scheduling
- BOH Operations
Timeline
Sous Chef - Belleair Country Club
11.2007 - Current
Culinary Director/Executive Chef - Palm Gardens of Largo
08.2002 - Current
Sushi Chef - Island Way Grill
Bar Manager - Los Dos Plebes Night Club
Instituto Cultural Guadalajara - High School Diploma,
Centro Universitario De Ciencias Sociales Y Humani - Law School,
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