Edgar Bac
Osteria Mozza
Washington,DC
2
Languages
8
years of professional experience
Motivated Sous Chef with 8 years of experience and polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Work History
Sous Chef
2 Years- The opening chef and person in charge of production.
- Prepared sauces, braises, ragu, stocks, and proteins to support Osteria Mozza menu service.
- Placed inventory orders for kitchen supplies to ensure adequate stock levels.
- Wrote weekly schedule for 15 staff members to ensure efficient kitchen operations.
- Managed closing shifts and coordinated expo to maintain service quality during peak hours.
- We work under pressure and help one another.
Lead Line Cook
1 Year 5 Months- I was a kitchen supervisor at Fiola Mare, with a particular focus on pasta.
- I helped keep the kitchen clean and organized.
- I helped the chef in charge of the parties.
- I also helped the chef with the final count of the proteins. (Perpetual)
- Prepared multiple orders at once for speedy service.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Working under pressure
Lead Line Cook
3 Years- Supervised line service in Masseria's Italian kitchen during dinner rushes.
- Prepped sauces, vegetables and protein for Masseria menu service.
- Kept stations stocked and ready for use to maximize productivity.
- I worked all the stations, while also supporting the team with their tasks.
Sous Chef
1 Year- Kitchen manager.
- I also helped the Executive Chef organize his new dishes.
- I was in charge of the schedule.
- I used to place the orders.
- Helped with the inventory.
Skills
Menu production
Recipe development
Inventory Assistant
Staff scheduling
Clean and organized work
Working under pressure
Resolving conflicts
Languages
Spanish
Native/ Bilingual
English
Professional
Accomplishments
- I was employee of the month twice.
References
References available upon request.
Timeline
Sous Chef
Osteria Mozza
10.2024 - CurrentRead More
Lead Line Cook
Fiola Mare
05.2023 - 10.2024Read More
Sous Chef
La Vie
02.2020 - 02.2021Read More
Lead Line Cook
Masseria
04.2019 - 04.2022Read More