Edgar Ballote

Motivated Sous Chef experienced in managing high-volume kitchen operations while ensuring staff efficiency. Achieved optimal customer satisfaction through strategic ingredient sourcing and budget maintenance. Committed to fostering a positive work environment that encourages teamwork and client loyalty.

I have experience working in restaurants since 2003 I have worked in several restaurants just to mention some such as cheesecake factory, the spinaker, buckeye, Insalatas, marinitas, sol food, the cantina, Gaspares, etc., at the moment I work in Tuscany, in some of those jobs I had the opportunity to return to work for my good performance.