Dallas A. R. Edmonds
Voorhees,NJ
Summary
High-performing Sous Chef offering 25+ years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Lead Line Cook
Racks Bar And Grill
Atco, NJ
02.2020 - 01.2021
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared average of 200 orders each shift.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
Sous Chef/Head Chef
Merchantville Country Club
Merchantville, NJ
04.2019 - 01.2020
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Evaluated inventory levels on daily basis and placed orders to restock Meats and Produce items before supplies ran out.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Collaborated with club Manager and Head Chef to create delicious meals for large banquets, including Weddings, Private parties and Golf events for up to 250 people.
- Acted as head chef when required to maintain continuity of service and quality.
- Kept labor at or below 90% to support business profit targets.
- Maintained well-organized clean work place to keep work efficient and consistent.
Sous Chef/Catering Coordinator
Delilah's Catering
Atlanta, GA
10.2012 - 12.2019
- Liaised with vendor staff to coordinate event logistics
- Cleaned meat aisles, storage areas and work areas, following all health and safety guidelines
- Maximized customer service by training staff, overseeing operations and resolving issues in timely manner
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest
- Clarified guest concerns and issues, taking action to rectify problems and improve guest satisfaction
- Engaged in friendly conversation with guests to build rapport and facilitate repeat business
- Disciplined and dedicated to meeting high-quality standards
Sous Chef
Woodcrest Country Club
Cherry Hill, NJ
09.2002 - 03.2018
- Acted as head chef when required to maintain continuity of service and quality.
- Plated in a attractive manner according to restaurant standards.
- Managed staff schedules to optimize coverage of peak times.
- Planned and directed food preparation in fast-paced environment.
- Adhered to safe work practices.
- Established and maintained positive work environment.
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues.
Executive Sous Chef
Willow Creek Winery
Cape May, NJ
01.2017 - 10.2017
- Monitored linework processes to ensure consistency in quality, quantity, and presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Verified compliance in preparation of menu items and customer special requests.
- Ensured personnel safety, kitchen sanitation and proper food handling or storage.
- Maintained complete knowledge of restaurant menu, including daily specials.
- Adhered to safe work practices.
- Prepared and maintained inventory records.
Event Chef and Lead Cook
Global Dish Catering
Philadelphia, PA
09.2014 - 03.2017
- Comprehensive knowledge of food and catering trends
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
- Prepared food items consistent and in compliance with recipes, portioning, cooking and waste control guidelines
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Lead shifts while personally preparing food items and executing requests based on required specifications
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
Education
Associate of Arts - Culinary Arts Certificate, coursework in Culinary and Restaurant Management
Philadelphia Restaurant School
Philadelphia, PA03.2002
Associate of Arts - Hotel/ Restaurant Management
Philadelphia OIC
Philadelphia, Pa11.2000
Skills
- Italian cuisine
- Extensive Catering background
- Strong attention to safe handling of all foods items
- Fine-dining expertise
- Committed team player
- Menu expertise
- Thrives in fast-paced environment
- Multi-Tasking
- Ability To Supervise
- Sanitation
- Management
- Loss Minimization
- Restocking And Cleaning
- Cleanliness Standards
- Kitchen Operations
- Culinary Education
Certification
- Serv-Safe Certified
- RAMPS Certified
- Tips Certified
- Professional Bar tending Certification
- Certified Protection Officer (CPO)
Timeline
Lead Line Cook
Racks Bar And Grill
02.2020 - 01.2021
Sous Chef/Head Chef
Merchantville Country Club
04.2019 - 01.2020
Executive Sous Chef
Willow Creek Winery
01.2017 - 10.2017
Event Chef and Lead Cook
Global Dish Catering
09.2014 - 03.2017
Sous Chef/Catering Coordinator
Delilah's Catering
10.2012 - 12.2019
Sous Chef
Woodcrest Country Club
09.2002 - 03.2018
Associate of Arts - Culinary Arts Certificate, coursework in Culinary and Restaurant Management
Philadelphia Restaurant School
Associate of Arts - Hotel/ Restaurant Management
Philadelphia OIC
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