Edison Cuji
Corporate R&D Chef
Danbury,CT
Summary
Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.
Overview
17
17
years of professional experience
Work History
Corporate R&D Chef
Dnata Catering
- Trained kitchen staff to perform various preparation tasks under pressure.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
Head Chef
121 Inflight Catering
05.2019 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Sous Chef
121 Inflight Catering
02.2009 - 04.2012
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Sous Chef
121 Restaurant OXC
01.2009 - 02.2010
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- 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.
Education
High School Diploma -
Danbury High School
Danbury, CT06-2007
Skills
- Food Safety Compliance
- Client Relations Management
- Efficient Food Preparation Skills
- Gastronomic Methods
- Food Quality Management
- Kitchen Workflow Oversight
- Detail-Oriented Approach
- Culinary Presentation Expertise
- Strategic Menu Development
Languages
Spanish
Native or Bilingual
English
Full Professional
Interests
- Playing Sports
- Growing herbs, vegetables, or fruits in home gardens
- Photography
Timeline
Head Chef
121 Inflight Catering
05.2019 - Current
Sous Chef
121 Inflight Catering
02.2009 - 04.2012
Sous Chef
121 Restaurant OXC
01.2009 - 02.2010
Corporate R&D Chef
Dnata Catering
High School Diploma -
Danbury High School
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