Edgar Gonzalez
Tampa
Summary
Culinary professional with extensive experience in high-volume kitchen environments, known for maintaining high standards and achieving exceptional dining experiences. Strong focus on collaboration and adaptability, consistently delivering results even under pressure. Expertise in menu planning, food safety, and team leadership.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Senior Cook/Catering Lead
Sodexo Food Service
03.2023 - Current
- Assisted in food preparation, ensuring adherence to safety and hygiene standards.
- Collaborated with kitchen staff to maintain efficient workflow during peak service hours and to ensure smooth service during high-volume periods.
- Demonstrated versatility by mastering various cooking stations within the restaurant''s fast-paced kitchen environment.
- Assisted executive chef in planning catering events, creating custom menus tailored to clients'' needs.
- Maintained a clean and sanitary work environment, adhering to strict health department guidelines.
- Mentored junior cooks, providing guidance on advanced cooking techniques and best practices.
- Learned proper usage of kitchen equipment, enhancing operational efficiency.
- Supported menu development by researching seasonal ingredients and trends.
- Engaged in customer service activities, addressing inquiries regarding menu items and dietary restrictions.
- Consistently met or exceeded daily production goals while maintaining high-quality standards.
- Contributed to a positive workplace culture by fostering strong relationships with co-workers and demonstrating leadership skills.
- Enhanced customer satisfaction with consistent attention to plating detail and presentation.
- Supported front-of-house staff with timely dish preparation and efficient communication during busy shifts.
- Followed recipes accurately, contributing to food quality and consistency.
- Participated in training sessions to improve culinary skills and knowledge of techniques.
Executive Chef
Watermark Communities
01.2021 - 03.2023
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus and executed seasonal menus reflecting regional cuisine trends, controlled food costs and oversaw quality, sanitation, and safety processes.
- Supervised kitchen staff, ensuring adherence to food safety regulations.
- Streamlined inventory management processes, reducing food waste significantly.
- Trained new culinary team members on preparation techniques and presentation standards.
- Collaborated with management to enhance dining experiences through menu innovation.
- Established vendor relationships, negotiating favorable terms for high-quality ingredients.
- Implemented training programs focused on culinary skill development and efficiency improvements.
- Oversaw daily kitchen operations, maintaining high standards of quality and service delivery.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Sous Chef
GGS Restaurant
06.2016 - 12.2020
- Supervised kitchen staff to ensure efficient food preparation and consistent quality.
- Developed and implemented new menu items based on seasonal ingredients and customer feedback.
- Managed inventory levels to minimize waste and optimize cost control measures.
- Trained junior chefs on culinary techniques and safety protocols, enhancing team performance.
- Monitored kitchen operations to uphold sanitation standards and compliance with health regulations.
- Assisted in catering large events, ensuring all dishes met client specifications and dietary needs.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed promptly without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Collaborated with the executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Education
Graduate Certificate - Culinary Art
Le Cordon Bleu
Miramar, FLSkills
- Knife skills
- Ingredient knowledge
- Kitchen skills and techniques
- Safety and Sanitation Procedures
- Restaurant operations
- Kitchen management
- Allergen awareness
- Menu development
- Food and Meal plating, preparation and presentation
- Teamwork and collaboration
- Problem-solving
- Time management
Certification
- Kitchen Manager Certificate
- ServSafe Certificate
Languages
English
Spanish
Timeline
Senior Cook/Catering Lead
Sodexo Food Service
03.2023 - Current
Executive Chef
Watermark Communities
01.2021 - 03.2023
Sous Chef
GGS Restaurant
06.2016 - 12.2020
Graduate Certificate - Culinary Art
Le Cordon Bleu
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