Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Edgar Vazquez

Dallas,TX

Summary

I started at the Rosewood Mansion as a cook 3 on garde manger and in three years, had the opportunity to become the Sous Chef. I am the type of chef who loves to be on the line with my cooks and be very involved with the team. I am a charismatic leader and currently specialize in recipe development. I am eager to learn and work for a place that can enhance my skills so I may operate my own restaurant one day.

Overview

8
8
years of professional experience

Work History

Sous Chef

Rosewood Mansion on Turtle Creek
04.2020 - Current


  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation 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.

Sous Chef

Rosewood Hotel Group
02.2025 - 02.2025
  • Earned an opportunity to work and learn with the chefs there at the beachfront restaurant, Kahuwai.
  • 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.
  • 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.

Line Cook

11/17 Bistro
03.2018 - 01.2019
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Line Cook

Original Chopshop
04.2017 - 03.2018
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Education

Certified Culinarian - Culinary Arts

Culinary School of Fort Worth
Fort Worth, TX
05-2021

Skills

  • Kitchen leadership
  • Menu planning
  • Kitchen organization
  • Supervising food prep
  • Mentoring and coaching
  • Staff training
  • Cost control

Languages

English
Native or Bilingual
Spanish
Professional Working

Timeline

Sous Chef

Rosewood Hotel Group
02.2025 - 02.2025

Sous Chef

Rosewood Mansion on Turtle Creek
04.2020 - Current

Line Cook

11/17 Bistro
03.2018 - 01.2019

Line Cook

Original Chopshop
04.2017 - 03.2018

Certified Culinarian - Culinary Arts

Culinary School of Fort Worth

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