Edson Sharp
Ocala,FL
Summary
Seeking a position in an established culinary organization to further he passion and creativity to exceed satisfaction for the guests. Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
8
8
years of professional experience
Work History
Lead Cook
Bokampers Bar & Grill
2021.05 - Current
- Maintain organization on line preparation for line items order any products needed Expo for food assurance quality maintain kitchen time for customers Walk through check temperatures and freshness of food items Keep daily report with Head Chef and management
- Prepared meals for lunch and dining services with average of 20 tables per day
- Delegated jobs within kitchen depending on restaurant traffic and employee skill
- Taught kitchen staff safety protocols and restaurant standards
- Supervised line cooks to monitor food safety and order accuracy
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency
- Prepared ingredients ahead of time to promote efficiency in dish garnishing
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage
Lead Cook
Duffys Sports Bar
2016.09 - 2021.05
- Responsible for maintaining restaurant continuity while assisting Head Chef
- Setting up and stocking all workstations with all necessary utensils and supplies
- Ensuring each meal is presented in appealing satisfying manner.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill
- Supervised line cooks to monitor food safety and order accuracy
- Taught kitchen staff safety protocols and restaurant standards
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems
- Prepared meals for lunch and dining services with average of 24 tables per day
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores
- Inspected freezer and refrigerator daily to check and maintain proper temperatures
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
Che De Parti
Dom Black Gourmet Burger
2018.03 - 2018.07
- Overseeing the Head Chefs agreed recipes functions for each day of operation
- Notify kitchen exactly of all expected preparations before the restaurant opens
- Daily inventory to keep produce meats and storage in precise order
- Prepare meetings with management on sale needs for improvement and scheduling
- Schedule daily cleaning projects to keep restaurant pristine
- Survey that all cooks present meals appealing for guests in timely fashion.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering
- Acted as head chef when required to maintain continuity of service and quality
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
Sou Chef
Fresko Miami – Kosher Restaurant
2015.12 - 2016.12
- Overseeing storage and disposal of leftover food products
- Testing and experimenting with various recipes to differentiate cooking abilities
- Assisting Head Chef in all duties needed.
- Trained and managed kitchen personnel and supervised related culinary activity
- Planned and directed high-volume food preparation in fast-paced environment
Education
Associates Degree in Culinary Arts -
LE Cordon Bleu
Miramar, FL06.2016
Skills
- Preparing meals with precision and present them in an appealing manner while staying within required fashion.
- Strong ability to effectively maintain kitchen inventory and operations.
- Following safety regulations throughout the process of food storage and handling.
- Experience with timely delivery of meals in fast paced environments.
- Kitchen Sanitation
- Kitchen Organization
- Food Inventory Management
- Allergen Safety
References
Reference Available Upon Request
Timeline
Lead Cook
Bokampers Bar & Grill
2021.05 - Current
Che De Parti
Dom Black Gourmet Burger
2018.03 - 2018.07
Lead Cook
Duffys Sports Bar
2016.09 - 2021.05
Sou Chef
Fresko Miami – Kosher Restaurant
2015.12 - 2016.12
Associates Degree in Culinary Arts -
LE Cordon Bleu
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