Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Eddie Torres

Miami,FL

Summary

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Sous Chef

Flagler Tavern
New Smyrna, Fl
02.2023 - 10.2023
  • Ordering Product for the restaurant, Scheduling staff members and correction as needed, Quality control, inventory control, Management, food cost
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.

Assistant Restaurant General Manager

Don Shula's 347 Grille
Lake Mary, FL
08.2022 - 02.2023
  • Inspired and coached the team, facilitating their development staff, Manage a budget of 22% liquor cost, Manage a labor budget of 20% labor cost
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Assisted staff by serving food and beverages or bussing tables.
  • Collaborated with server trainees to promptly resolve potential customer concerns.
  • Conducted weekly staff meetings to discuss customer feedback and implement changes accordingly.

Chef Instructor

New London High School
New London, Ct
01.2018 - 06.2022
  • Instructed students in seafood and meat fabrication, ensuring they achieved ServSafe certification, Utilized technology for interactive classroom sessions, enhancing student engagement and understanding
  • Planned and conducted activities for balanced program of instruction, demonstration and work time, providing students with opportunities to observe, question, and investigate.

Chef Manager

Mohegan Sun Casino - Season Buffet
Uncasville, Ct
02.2012 - 01.2018
  • Managed kitchen operations, controlled budget, and maintained food safety and sanitation standards, Collaborated with the team to meet customer demand, conducted financial record-keeping, and ensured operational efficiency
  • Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Checked quality of food products to meet high standards.

Chef Manager

Epicurean Feast
Waterbury, Ct
08.2008 - 02.2012
  • Catering, menu development, Controlled Labor cost at 19%, Managed food coast 28%, Lead a team of ten employees, Cash deposits, weekly closeouts, File all paperwork hire and fire
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Evaluated existing recipes to make sure they met the highest standards of quality.
  • Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.

Cook 1

University of Connecticut
Storrs, Ct
11.2006 - 08.2008
  • Worked every station, Customer service, Followed H.A.C.C.A.P procedures, Followed board plan menu, Supervised students and adults
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Executed proper techniques when preparing menu item ingredients.

Cook 1

Benchmark Senior living
Middletown, Ct
09.2005 - 11.2006
  • Cooked meals for 150 residents, Prepare dietary meals, Catered events, Applied all serv safe procedures
  • Ensured that all food was cooked at the correct temperature and stored correctly.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Managed portion control using correct utensils during preparation and plating.

Sous Chef

Doubletree Hotel
Windsor, Ct
01.2003 - 09.2005
  • M.O.D in the weekend for the hotel, Catering, cooking on the line, Ordering and receiving, Food cost 34% labor cost was 22%, Engaged in regular managerial
  • Assisted in menu development and recipe testing.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Monitored food products, driving quality, freshness and integrity.
  • Trained and supervised line cooks to develop new skills and improve team performance.

Cook 1

Sodexo ECSU
Willimantic, Ct
10.2001 - 09.2003
  • Worked every station, Customer service, Followed H.A.C.C.A.P procedures, Followed board plan menu, Supervised students and adults
  • Set up work stations prior to opening to minimize prep time.
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Regulated oven, broiler, and roaster operations for cooking at correct temperatures.

Education

Bachelor of Science in Hospitality Management -

Johnson & Wales University

Advance Culinary Accredited Program Certification -

Connecticut Culinary Institute

Skills

  • Menu Development
  • Technology Integration (Excel, Word, PowerPoint, Point of Sales Systems)
  • Employee Scheduling
  • Cost Control
  • Dish Preparation
  • Safe Food Handling
  • Mentoring and Coaching
  • Farm to Table
  • Food Preparation
  • Catering Background
  • Motivational Team Management
  • Special Dietary Requirements
  • Communication Skills

Certification

  • ServSafe Certified
  • TIP Certification
  • Allergen Certification

References

  • Giovanni Cipolla, 1-860-817-7756
  • Bob Narey, Epicurean Feast, 1-413-575-3568
  • Leah Bardick, Admin. New London High School, 1-860-934-6311
  • Cynthia Wolf, 1-216-904-6821, Don Shula 347 Grille, GM

Timeline

Sous Chef

Flagler Tavern
02.2023 - 10.2023

Assistant Restaurant General Manager

Don Shula's 347 Grille
08.2022 - 02.2023

Chef Instructor

New London High School
01.2018 - 06.2022

Chef Manager

Mohegan Sun Casino - Season Buffet
02.2012 - 01.2018

Chef Manager

Epicurean Feast
08.2008 - 02.2012

Cook 1

University of Connecticut
11.2006 - 08.2008

Cook 1

Benchmark Senior living
09.2005 - 11.2006

Sous Chef

Doubletree Hotel
01.2003 - 09.2005

Cook 1

Sodexo ECSU
10.2001 - 09.2003

Bachelor of Science in Hospitality Management -

Johnson & Wales University

Advance Culinary Accredited Program Certification -

Connecticut Culinary Institute

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