Eduardo Espiritu
Palm Desert,CA
Summary
Dynamic culinary professional with 11 years of experience seeking Executive Chef role. Proven expertise in menu development, staff leadership, and operational efficiency, demonstrated as Executive Sous Chef at Revel Palm Desert and Left Bank Menlo Park. Skilled in vendor relationship management, cost control, and innovative dish design to enhance customer satisfaction and boost revenue.
Overview
12
12
years of professional experience
Work History
Executive Sous Chef
Revel Palm Desert Palm Desert
12.2024 - Current
- Enhance operational efficiency and service standards through collaboration with team members and clientele
- Design innovative dishes to attract clientele and boost revenue, while maintaining high-quality food preparation and presentation
- Manage kitchen staff and catering operations, including overseeing scheduling and strengthening vendor relationships to secure premium ingredients at optimal prices.
Chef De Cuisine
Charlie Palmer Steak
Napa Napa, CA
10.2017 - 11.2024
- Collaborated with team members and customers to enhance operational efficiency, leading to improved service standards
- Designed innovative dishes that attracted clientele and boosted revenue
- Directed kitchen staff and managed catering operations, ensuring high-quality food preparation and presentation
- Strengthened vendor relationships to secure premium ingredients at optimal prices.
Sous Chef
Ozumo Japanese Restaurant
Oakland, CA
03.2016 - 09.2017
- Supervised and trained culinary staff, fostering a culture of excellence and efficiency
- Managed inventory and coordinated procurement of supplies to align with demand
- Implemented marketing strategies to drive sales and increase profitability.
Executive Sous Chef
Left Bank Menlo
Menlo Park, CA
12.2014 - 03.2016
- Developed and executed an annual food and beverage plan that successfully maximized profits while adhering to budget constraints
- Directed new menu rollouts, ensuring seamless implementation, and efficiently managed payroll and onboarding processes for new hires to enhance team morale and customer satisfaction.
Jr Sous Chef
Skates on
Berkeley, CA
08.2013 - 12.2014
- Led inventory management and procurement processes, ensuring efficient fulfillment of restaurant requirements
- Coordinated special events, such as receptions and corporate luncheons, enhancing the restaurant’s visibility and reputation.
Education
AOS degree - Culinary Arts
California Culinary Academy
01.2003
Skills
- Staff Scheduling & Training
- Menu Development & Execution
- Customer Service Excellence
- Conflict Resolution & Team Leadership
- Inventory & Cost Control
- Budget Management
- Special Event Coordination
- Vendor Relationship Management
- Payroll Administration
- Culinary Expertise
- Menu Development
- Leadership
- Food Safety and Sanitation
- Creativity
- Time Management
- Communication
Timeline
Executive Sous Chef
Revel Palm Desert Palm Desert
12.2024 - Current
Chef De Cuisine
Charlie Palmer Steak
10.2017 - 11.2024
Sous Chef
Ozumo Japanese Restaurant
03.2016 - 09.2017
Executive Sous Chef
Left Bank Menlo
12.2014 - 03.2016
Jr Sous Chef
Skates on
08.2013 - 12.2014
AOS degree - Culinary Arts
California Culinary Academy
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