Christopher Edwards

Executive Chef 09/2018 to 09/2021 Jimmy's Famous American Tavern Dana Point, CA

Created daily specials based on seasonal ingredients and customer feedback.
Directed kitchen staff in food preparation and presentation to ensure high quality standards were met. Supervised the selection, training, scheduling, and performance of kitchen personnel.
Monitored inventory levels of all food items to ensure adequate supplies are available at all times. Ensured compliance with health department regulations by implementing proper sanitation procedures. Inspected equipment regularly to maintain safe working conditions in the kitchen.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Trained kitchen workers on culinary techniques.
Checked quality of food products to meet high standards.

• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Reviewed orders from vendors to ensure accuracy and cost effectiveness.
• Led culinary team in executing high-volume service while maintaining quality and presentation standards.

• Created daily specials based on seasonal ingredients and customer feedback.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Inspected equipment regularly to maintain safe working conditions in the kitchen.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Trained kitchen workers on culinary techniques.
• Checked quality of food products to meet high standards.
• Implemented food safety protocols, ensuring compliance with health regulations and industry standards.
• Trained and mentored kitchen staff to improve skill levels and promote teamwork among culinary professionals.
• Led culinary team in executing high-volume service while maintaining quality and presentation standards.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Controlled labor costs through effective use of staff scheduling techniques.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Trained kitchen workers on culinary techniques.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.