Edgard Flores
Palmdale,CA
Summary
With 28 years of experience in both front-of-house (FOH) and back-of-house (BOH) functions, this skilled leader demonstrates expertise in food handling. A diplomatic and engaging communicator, excels in delivering exceptional customer service. Shows the ability to memorize menu items and accurately take drink and food orders, while also showcasing talent in upselling additional products to enhance the overall dining experience for customers.
Overview
28
28
years of professional experience
Work History
Kitchen Manager
The Stand
09.2021 - 02.2025
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Implemented effective inventory control systems to reduce food spoilage and waste.
Food Runner and Server
El Torito
08.2020 - 08.2021
- Plated food and assessed plate presentation to maintain highest standard of food quality
- Applied safe food handling and optimal cleaning strategies to protect customers from foodborne illness and maintain proper sanitation
- Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales
- Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options
- Washed buffet, restaurant and banquet items, including silverware, dishes, cooking utensils, equipment and displays
- Calculated charges, issued table checks and collected payments from customers
CP (Culinary Professional)
Olive Garden
12.2011 - 12.2020
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Inspected deliveries for accuracy and safety.
- Reduced spending by 23% by documenting inventory and purchases for budget management.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Maintained food safety and sanitation standards.
- Prepared and served various food items in fast-paced environment.
- Measured and mixed ingredients according to precise recipes for best results.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Planned menus for different events, seasons and customer requests.
- Managed opening and closing shift kitchen tasks.
- Monitored food quality and presentation to maintain high standards.
Food Runner
Lake Side Cafe
06.2016 - 03.2020
- In charge of the kitchen line: Presentation and Quality of the food
- Ticket time
- Food preparation process
- Coordinate the cooks, the dishwasher and the preparer
- Coordinate breaks
- Cleaning and disinfection
- Assisted servers with table settings and beverage refills during busy periods
- Placed dishes, utensils and beverages on food trays for delivery to rooms and confirmed that individuals received ordered meals
- Completed final preparations of dishes and quickly delivered items to customers
- Assisted customers in selecting appetizers, entrees and desserts and recommended alternative items for food allergies and gluten intolerances
- Relayed orders and special requests to cooks, monitoring finished dishes for accuracy with preferences
- Kept buffet restocked with correct food items
- Delivered entrees to tables and made sure each guest received correct menu items
- Greeted customers and provided outstanding customer service.
- Delivered exceptional guest experiences through attentive service and quick response to issues.
- Arranged tables and chairs for special occasions and events.
Cook
El Patron Bar & Grill
02.2012 - 09.2016
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- 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.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Adjusted recipes based on ingredient availability or customer request.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Planned menus for different events, seasons and customer requests.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Monitored food quality and presentation to maintain high standards.
Kitchen Manager
Sharkys Woodfired Mexican Grill
05.1998 - 12.2011
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Performed work station prep
- Created approximately 12,20 orders simultaneously during busy periods
- Garnished and arranged dishes into creative presentations
- Collaborated with Expo to maintain timely food preparation goals
- Grilled and deep fried various foods, including meats, potatoes and fish
- Trained employees on cooking techniques, safety standards and performance strategies
- Oversaw meal preparation and monitored food handling to encourage safety
- Motivated kitchen staff by establishing goals to increase productivity and quality
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen
- Received, organized and rotated paper goods and food ingredients
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Coordinated with catering staff to deliver food services for special events and functions.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Purchased food and cultivated strong vendor relationships.
Cook
Chilli's
07.2006 - 10.2009
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Performed work station prep
- Created approximately 12,20 orders simultaneously during busy periods
- Garnished and arranged dishes into creative presentations
- Collaborated with Expo to maintain timely food preparation goals
- Grilled and deep fried various foods, including meats, potatoes and fish
- Trained employees on cooking techniques, safety standards and performance strategies
- Oversaw meal preparation and monitored food handling to encourage safety
- Motivated kitchen staff by establishing goals to increase productivity and quality
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen
- Received, organized and rotated paper goods and food ingredients
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
- Grilled and deep fried various foods, including meats, potatoes and fish
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Skills
- Dining customer service
- Food Assembly Skills
- Event Catering Preparation
- High-Volume Service
- Understanding of Food Safety Regulations
- Process Quality Management
- Sanitation Procedures Expertise
- Dedicated Team Member
Languages
Spanish
Professional Working
English
Elementary
Timeline
Kitchen Manager
The Stand
09.2021 - 02.2025
Food Runner and Server
El Torito
08.2020 - 08.2021
Food Runner
Lake Side Cafe
06.2016 - 03.2020
Cook
El Patron Bar & Grill
02.2012 - 09.2016
CP (Culinary Professional)
Olive Garden
12.2011 - 12.2020
Cook
Chilli's
07.2006 - 10.2009
Kitchen Manager
Sharkys Woodfired Mexican Grill
05.1998 - 12.2011
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