Edgar A Morales

• Developed recipes and menus to meet consumer demand, and align with culinary trends.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Trained kitchen workers on culinary techniques.
• Checked the quality of food products to meet high standards.
• Observed food safety and sanitation protocols to reduce germ spread.
• Controlled labor costs through effective use of staff scheduling techniques.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Managed budget, labor, and direct operating expenses for operation.
• Assisted in developing marketing strategies designed to increase restaurant revenue.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.

• Incorporated customer recommendations and feedback to experiment with new dish creations.
• Maintained labor at under budget to promote long-term business profitability.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
• Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
• Performed financial analysis and recommended effective methods to cut costs.
• Initiated software based inventory control system to manage inventory and analyze food cost.
• Oversaw hiring, training and development of kitchen employees.

⦁ Implement new menu with cost and recipe cards.
⦁ Ordering and scheduling as business demands.
⦁ Following guidelines of PNL food and labor cost month to month. Training team according to Health department and HR policies and stander.
⦁ Communicating with vendors, Exc. team of any changes that was implemented that have savings and impact Venue and PNL.

⦁ Following all recipes from dietitian and Exec team.
⦁ Communicate with Director of ideas for saving cost, organizing areas for make more space and efficient and motivate team to keep all areas clean and sanitized as Health regulation and hospital regulations.

• Monitored quality, presentation and quantities of plated food across line.
• Planned and prepared food products orders to maintain appropriate stock levels.

• Managed budget, labor and direct operating expenses for operation
• Tasted and modified recipes for new menu
• Tracked kitchen's inventory and ordered new food and supplies when needed
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates
• Developed recipes and menus to meet consumer demand and align with culinary trends