Eden Guillermo
Seattle,WA
Summary
Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Highly experienced in up-scale Japanese and Continental Cuisines.
Overview
19
19
years of professional experience
Work History
Executive Sous Chef
The Edgewater Hotel
04.2024 - Current
- Oversaw culinary department consisting of 3 outlets
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Worked closely with finance team to maximize profitability while maintaining budgets for the department.
- Worked closely with other hotel departments to ensure growth, quality, and accountability of the culinary team.
Executive Sous Chef
Turtle Bay Resorts
08.2022 - 04.2024
- Oversaw culinary department consisting of 8 outlets with over 30 million dollars a year in revenue.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Worked closely with finance team to maximize profitability while maintaining budgets for the department.
- Worked closely with other hotel departments to ensure growth, quality, and accountability of the culinary team.
Executive Chef
Sodexo USA (Kapiolani Medical Center)
03.2020 - 07.2022
- Developed menus (Patient/Retail/Banquet), controlled food costs and oversaw quality, sanitation and safety processes.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Train staff on food safety when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
Trump International Hotel Waikiki
09.2018 - 03.2020
- Directed all culinary department staff in all 6 culinary outlets in Oahu's only Forbes 5 Star Hotel.
- Oversaw scheduling, inventory management, supply ordering to maintain fully stocked kitchen, P&l reviews
Executive Chef
Rokkaku Hamakatsu
08.2017 - 09.2018
- Oversaw the hiring, training and development of kitchen employees.
Prepared schedules, work assignments, menus. - Oversaw business operations, inventory control, and customer service for restaurant.
Commis De Cuisine II (Banquets)
Halekulani Hotels
04.2015 - 07.2017
- Member of a four person team working directly under the Banquet Sous Chef to uphold standards of a 4 star hotel.
Sous Chef
Rokkaku
02.2006 - 04.2015
- Had extensive training in high end Kaiseki cuisine under 3 star Michelin Chef Jun Yukimura and earned a letter of recommendation.
Education
Culinary
Culinary Institute of The Pacific (Diamond Head)
Honolulu05.2015
High School Diploma -
Hawaii Baptist Academy
Honolulu, HI05.2000
Skills
- Effective multi-tasker
- Organizational skills
- Budgeting and cost control
- Extensive training in Japanese Kaiseki Cuisine with a letter of recommendation from 3 Star Michelin Chef Jun Yukimura of Azabu Yukimura in Tokyo
- Menu Creating
- Ability to create and implement a variety of recipes
- Leader that motivates and brings out the best in employees
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Sous Chef
The Edgewater Hotel
04.2024 - Current
Executive Sous Chef
Turtle Bay Resorts
08.2022 - 04.2024
Executive Chef
Sodexo USA (Kapiolani Medical Center)
03.2020 - 07.2022
Sous Chef
Trump International Hotel Waikiki
09.2018 - 03.2020
Executive Chef
Rokkaku Hamakatsu
08.2017 - 09.2018
Commis De Cuisine II (Banquets)
Halekulani Hotels
04.2015 - 07.2017
Sous Chef
Rokkaku
02.2006 - 04.2015
Culinary
Culinary Institute of The Pacific (Diamond Head)
High School Diploma -
Hawaii Baptist Academy
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