Summary
Overview
Work History
Education
Skills
Languages
Timeline
Hi, I’m

Edgar Mora

Smyrna,GA
Never let yesterday use up too much of today.
Will Rogers
Edgar Mora

Summary

Adept at elevating kitchen operations, I significantly boosted customer satisfaction at Gypsy Kitchen by introducing innovative menu items and implementing stringent food safety protocols. My leadership and mentoring skills enhanced team performance, while my expertise in inventory management and cost control drove profitability. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 5 year background in high-end restaurant industry.

Overview

10
years of professional experience

Work History

Gypsy Kitchen

Sous Chef
10.2022 - Current

Job overview

  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • 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.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Demonstrated strong organizational and time management skills while managing multiple projects.
  • Developed and maintained courteous and effective working relationships.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Learned and adapted quickly to new technology and software applications.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Strengthened communication skills through regular interactions with others.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Paid attention to detail while completing assignments.
  • Organized and detail-oriented with a strong work ethic.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Passionate about learning and committed to continual improvement.
  • Assisted with day-to-day operations, working efficiently and productively with all team members.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Worked well in a team setting, providing support and guidance.
  • Excellent communication skills, both verbal and written.
  • Proven ability to learn quickly and adapt to new situations.
  • Skilled at working independently and collaboratively in a team environment.
  • Worked effectively in fast-paced environments.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
  • Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Enhanced team performance with regular skill-development workshops and hands-on training.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
  • Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
  • Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
  • Self-motivated, with a strong sense of personal responsibility.
  • Streamlined kitchen operations, reducing food waste through meticulous inventory management.

Gypsy Kitchen

Line Cook Supervisor
12.2021 - 10.2022

Job overview

  • Implemented new recipes, refining existing offerings through taste tests and feedback sessions with culinary team members.
  • Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
  • Conducted regular equipment maintenance checks, identifying potential issues early to minimize downtime during peak hours.
  • Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Plated and presented all dishes to match established restaurant standards.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Monitored food preparation, production, and plating for quality control.
  • Served consistent portions following recipes and control standards.
  • Planned and executed promotions and special events in close collaboration with management.
  • Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Supervised food presentation and plating to enhance visual appeal.

Gypsy Kitchen

Line Cook
05.2020 - 12.2021

Job overview

  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Grilled meats and seafood to customer specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.

Yard House Restaurant

Line Cook
03.2019 - 05.2020

Job overview

  • Grilled meats and seafood to customer specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

PF Changs Restaurant

Line Leader
08.2018 - 12.2019

Job overview

  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Grilled meats and seafood to customer specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.

PF Changs Restaurant

Line Cook
03.2018 - 08.2018

Job overview

  • Collaborated with manager on performance-related issues and employee performance reviews.
  • Provided and promoted solutions to eliminate reoccurring problems.
  • Monitored product quality to achieve superior quality reputation.
  • Assisted in training new employees and implementing procedural changes.

Stoney River Steakhouse

Butcher
12.2017 - 03.2018

Job overview

  • Optimized display cases for maximum visual appeal while maintaining proper temperature controls for product freshness.
  • Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
  • Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
  • Performed meat inspections and checked temperature environment to maximize food safety.
  • Adhere to safety and cleanliness standards and maintained equipment.
  • Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
  • Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
  • Assessed kitchen inventories and reordered low-stock items to maintain output.
  • Labeled meat items clearly and accurately with allergen information and expiration dates.
  • Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
  • Replenished butcher counter displays to maintain fresh, appealing produce.
  • Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
  • Identified cuts of meat, grading and pricing accordingly.
  • Demonstrated versatility by proficiently handling various types of meat including beef, poultry, pork, lamb, and fish.

Stoney River Steakhouse

Line Cook Supervisor
06.2017 - 12.2017

Job overview

  • Conducted regular equipment maintenance checks, identifying potential issues early to minimize downtime during peak hours.
  • Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
  • Implemented new recipes, refining existing offerings through taste tests and feedback sessions with culinary team members.
  • Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.

Stoney River Steakhouse

Line Cook
01.2017 - 06.2017

Job overview

  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry, and fish for frying purposes.

Stoney River Steakhouse

Prep Cook
10.2016 - 01.2017

Job overview

  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Conserved resources by utilizing proper portion control techniques during meal preparation.
  • Stocked inventory efficiently, enabling seamless transition between meal services.
  • Followed strict standards for food handling and safety, minimizing risks to customers.

Cheesecake Factory Inc

Line Cook Trainer
08.2015 - 10.2016

Job overview

  • Streamlined kitchen communication by implementing effective ticketing systems and prioritizing tasks.
  • Collaborated with front-of-house staff to address customer concerns promptly and professionally, resolving issues efficiently as they arose.
  • Maintained high levels of cleanliness and sanitation throughout the kitchen space, adhering to all health code regulations.
  • Increased customer satisfaction by consistently producing high-quality dishes with prompt service.

Cheesecake Factory Inc

Line Cook
03.2015 - 08.2015

Job overview

  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Grilled meats and seafood to customer specifications.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Education

Marietta High School
Marietta, GA

High School Diploma
05.2015

Skills

  • Team Leadership
  • Kitchen leadership
  • Food Safety
  • Inventory Management
  • Food presentation
  • Safe Food Handling
  • Menu Planning
  • Food Preparation
  • Customer Service
  • Kitchen Organization
  • Cooking techniques
  • Allergen awareness
  • Supervising Food Prep
  • Safety Management
  • Knife Skills
  • Ingredient Knowledge
  • Mentoring and Coaching
  • Menu development
  • Safe handling
  • Menu Memorization
  • Staff Training
  • Detail Oriented
  • Butchery skills
  • Cost Control
  • Employee Scheduling
  • Kitchen Management
  • Portion Control
  • Ordering and Requisitions
  • Equipment usage
  • Vendor Relationship Management
  • Staff Motivation
  • Plating
  • Recipes and menu planning
  • Sanitation Procedures
  • Garnishing and Plating
  • Kitchen Equipment Operation
  • Pastry Skills
  • Recipe creation
  • Line Inspections
  • Sauce preparation
  • Station oversight
  • Menu pricing
  • Positive and professional
  • Cleaning and sanitation
  • Quality Control
  • Portion and cost control

Languages

English
Native or Bilingual
Spanish
Native or Bilingual

Timeline

Sous Chef

Gypsy Kitchen
10.2022 - Current

Line Cook Supervisor

Gypsy Kitchen
12.2021 - 10.2022

Line Cook

Gypsy Kitchen
05.2020 - 12.2021

Line Cook

Yard House Restaurant
03.2019 - 05.2020

Line Leader

PF Changs Restaurant
08.2018 - 12.2019

Line Cook

PF Changs Restaurant
03.2018 - 08.2018

Butcher

Stoney River Steakhouse
12.2017 - 03.2018

Line Cook Supervisor

Stoney River Steakhouse
06.2017 - 12.2017

Line Cook

Stoney River Steakhouse
01.2017 - 06.2017

Prep Cook

Stoney River Steakhouse
10.2016 - 01.2017

Line Cook Trainer

Cheesecake Factory Inc
08.2015 - 10.2016

Line Cook

Cheesecake Factory Inc
03.2015 - 08.2015

Marietta High School

High School Diploma

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Edgar Mora