Edgar Concepcion
Humble,TX
Summary
Talented kitchen leader with over 25 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Mo's Irish Pub
Cypress, Texas
03.2023 - Current
- Scheduled, received food and beverage deliveries, adhering to food cost and budget
- Delegated food preparation duties down to cooks
- Verify proper preparation and production of meals
- Assist and coordinate in all menu planing and implementation
- Organize food production in a cost effective and hygienic manner
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Kitchen Manager
Federal American Grill
Houston, TX
08.2021 - 12.2022
- Scheduled, received food and beverage deliveries, adhering to food cost and budget
- Delegated food preparation duties down to cooks
- Verify proper preparation and production of meals
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Proficient in food cost, inventory management, and labor management by exceeding company goal of 29.5% food cost goal and 12% labor goal
- Prepare BOH and AKM's schedules and create routines for all kitchen staff.
Executive Sous Chef
Clubs Of Kingwood
Kingwood, TX
11.2018 - 07.2021
- Responsible for ensuring the overall success of BOH staff through consistent training and development
- Assist and coordinate in all menu planing and implementation
- Organize food production in a cost effective and hygienic manner
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Oversaw business operations, inventory control, and customer service for restaurant
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Executive Chef
Wallace Grill
Clermont, FL
05.2014 - 05.2015
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Responsible for inventory management, local marketing, entertainment booking, among other duties
- Planned promotional menu additions based on seasonal pricing and product availability.
Director of Culinary Arts
Beyond Institute And Career Center
Kissimmee, FL
03.2012 - 07.2013
- Developed and implemented creative lesson plans to reach diverse student audience
- Supervised students in kitchen lab setting to maintain safety and efficiency targets
- Prepared lesson plans for classroom instruction of credited technical and occupational courses
- Encouraged students to enhance recipes with personal style
- Managed senior center food program in location
- Collaborated with heath providers to ensure that a variety of activities and information were available to senior visitors.
Culinary Instructor
Florida Technical College
Kissimmee, FL
04.2011 - 04.2012
- Developed and implemented creative lesson plans to reach diverse student audience
- Supervised students in kitchen lab setting to maintain safety and efficiency targets
- Taught culinary theory and practice in kitchen/classroom environment, focusing on food production, food safety and restaurant operations
- Encouraged students to enhance recipes with personal style
- Taught basic cooking skills during both one-on-one and group classes
- Prepared lesson plans for classroom instruction of credited technical and occupational courses.
Education
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
01.2011
Skills
- Multitasking and Organization
- Shift Scheduling
- Kitchen Equipment Operation
- Kitchen Management
- Monitoring Food Preparation
- Cost Control
- Menu Planning
- Safe Food Handling
- Labor and Overhead Cost Estimation
- Health Code Compliance
- Menu Pricing and Writing
Certification
Servsafe Manager
Languages
- English
- Spanish
Timeline
Kitchen Manager
Mo's Irish Pub
03.2023 - Current
Kitchen Manager
Federal American Grill
08.2021 - 12.2022
Executive Sous Chef
Clubs Of Kingwood
11.2018 - 07.2021
Executive Chef
Wallace Grill
05.2014 - 05.2015
Director of Culinary Arts
Beyond Institute And Career Center
03.2012 - 07.2013
Culinary Instructor
Florida Technical College
04.2011 - 04.2012
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Servsafe Manager
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