Edgelyn Magon
Queens,USA
Summary
Experienced and dedicated cook with a strong foundation in culinary training and a natural flair for creating mouthwatering dishes across various cuisines. Recognized for reliability in meticulously preparing ingredients and executing cooking techniques to meet precise specifications. Quick to grasp new tasks and continuously expanding knowledge base to stay ahead in the ever-evolving culinary world.
Overview
5
5
years of professional experience
Work History
Line Cook/Prep Cook
Three Fishermen Seafood Restaurant
North Fort Myers, USA
01.2023 - 10.2024
- Preparing food including cleaning and cutting the ingredients and cooking main dishes, appetizers and snacks; ensuring the preparation station and the kitchen are set up and stocked; stocking inventory and supplies; Cook food orders at stations by following recipes and presentation standards for frying, grilling and sauteing menu items.
Line Cook
South Seas Island Resort
Captiva Island, USA
07.2021 - 10.2022
- Responsible for making desserts; Prepared the dressings for the salads; Washed, peeled and cut various fruits and vegetables to prepare for serving; Shucked Oysters per orders; Unloaded, unboxing and organize incoming orders such as produce and etc.; Organized the cooler, dry storage and other parts of the kitchen; Followed recipes and customer request details to prepare high-quality, delicious meals; Worked with experienced chefs to learn requirements of different cooking stations and dishes; Collaborated with kitchen team to handle high tempo demands and stressful service periods.
Cook
3 St. Joe Hospitality
Panama City Beach, USA
05.2020 - 03.2021
- Managed food prep before service, including peeling vegetables, washing ingredients, portioning meats and mixing spices; Prepared dishes for guests at catering events or during high-volume shifts; Removed waste and inadequate food items regularly to keep work spaces neat and clean; Followed recipes and customer request details to prepare high-quality, delicious meals; Stored food according to safety procedures, protecting from spoilage and preventing waste; Worked with experienced chefs to learn requirements of different cooking stations and dishes.
Pantry Cook
Omni Hotels & Resort
Orlando, USA
11.2019 - 04.2020
- Responsible for the preparation of salads and other cold appetizers, sandwiches and subs and making desserts; Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures; Followed strict health and safety guidelines in kitchen; Worked with experienced chefs to learn requirements of different cooking stations and dishes; Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
Education
Bachelor of Science - Cruise Ship Management
John B. Lacson Foundation Maritime University
Iloilo City, Philippines05.2019
Skills
- Food prep
- Grill, fry and saute operation
- Sanitation management
- Excellent communication
- Safe food handling
- Ingredient preparation
- Efficient multitasking
- Kitchen equipment operation
Timeline
Line Cook/Prep Cook
Three Fishermen Seafood Restaurant
01.2023 - 10.2024
Line Cook
South Seas Island Resort
07.2021 - 10.2022
Cook
3 St. Joe Hospitality
05.2020 - 03.2021
Pantry Cook
Omni Hotels & Resort
11.2019 - 04.2020
Bachelor of Science - Cruise Ship Management
John B. Lacson Foundation Maritime University