Eduardo Gomez R
Richmondville,NY
Summary
Motivated Chef with 16 years of high-volume and successful restaurant experience with proven ability to manage fast-paced kitchens while remaining poised and calm. Proactive and adaptable team leader passionate about educating himself and others on sustainable cuisine and creating exiting and innovative menus based on in season ingredients focused on sourcing high-quality ingredients from local purveyors to drive farm-to-table menus.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef
Sole East Resort
Montauk, NY
04.2018 - 10.2024
- Successful reviews and published Paella recipe
- Ranked #6 best Hamptons Restaurant 2023
- Hosted book signings for Chefs and food related authors and showcase dishes from said books.
- Catered to weddings, birthdays, group events and all special events to groups of 10 to 500 guest at any given time.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Performed financial analysis and recommended effective methods to cut costs.
- Managed kitchen staff team of five and assigned various stages of food production.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Adjusted seasonal plans to source local ingredients and align special dishes with area events.
Head Chef Coordinator
Blenheim Hill Farm & Seven Ponds Farm
Summit, NY
04.2021 - 10.2022
- Worked with owner to determine necessary production from the green house for produce we would grow to serve our clients.
- Kept greenhouse clean, neat and well-organized to maximize productivity and professional appeal.
- Directed the service at both farms for simultaneous weddings at any given point
- Placed orders for food and supplies needed for proper set up and preparation.
- Developed catering menus to exceed client expectations yet meet tight budgets.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Gathered customer requirements and worked with catering team in implementing specifications.
- Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
- Worked with owner to determine ranch needs.
Sous Chef
Woodpecker By David Burke
New York, NY
11.2018 - 03.2019
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Performed mise en place daily to efficiently prepare signature dishes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Executive Chef
The Park Restaurant
New York, NY
08.2016 - 04.2018
- Hosted the closing of David Chang's Lucky Peach Magazine and after parties for the James Beard Foundation.
- Started a catering program for sister The Jane Street Hotel for better use of space and working on better food cost.
- Created four yearly menus seasonally and daily specials.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Optimized profits by controlling food and labor costs daily.
- Conducted daily pre-shift and weekly departmental meetings to promote better organization and productivity.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
- Efficiently resolved problems or concerns to satisfaction of all involved parties.
- Updated computer systems with new pricing and daily food specials.
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Executive Sous Chef
The Mckittrick Hotel
New York, NY
06.2013 - 07.2016
- Supervised The Heath, The Roof top and The Lodge at Gallow Green.
- Executed the special events for the in house play Sleep No More.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Partnered with Executive Chef to create dynamic entrees for large banquets and special events.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Oversaw hiring, training and development of kitchen employees.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Initiated software based inventory control system to manage inventory and analyze food cost.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Performed financial analysis and recommended effective methods to cut costs.
- Executed daily operations of hydroponic farming on the hotel rooftop and daily specials incorporating our house grown produce
Pastry Cook
Cookshop
New York, NY
12.2012 - 06.2013
- Filled special orders by packaging items sold at bar snacks such as cookies, quiches, small bite size desserts, protein bars.
- Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
- Assisted with plating and serving desserts, including Pies, Custards, Sorbets, Gelatos, and all brunch specialty pastries.
- Rotated and organized stock in refrigerator and freezer to minimize waste.
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
- Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.
Lead Line Cook
Hundred Acres
New York, NY
05.2012 - 06.2013
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Improved employee performance by providing constructive suggestions and encouragement.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Oversaw food product inventory, making recommendations to Sous Chef to streamline kitchen operations.
Chef De Cuisine
The Brooklyneer
New York, NY
08.2011 - 07.2012
- Took over the kitchen for a year while the Chef was away for personal reasons.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Partnered with Executive Chef to create dynamic entrees for large banquets and special events.
- Maintained records of payroll and attendance.
- Managed all kitchen employees, including bussers, dishwashers, and waitstaff.
Line Cook
The Whiskey Brooklyn
New York, NY
09.2010 - 08.2011
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Kitchen Supervisor
Applebee's Grill + Bar
Queens, NY
09.2006 - 09.2010
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Oversaw hiring, training and development of kitchen employees.
- Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
- Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
- Managed inventory records and supply orders.
Education
High School Diploma -
Louis D Brandeis H.S.
New York, NY2006
Associate of Applied Science -
LaGuardia Community College Of The City University Of New York
Long Island City, NY2022
Skills
- Budgeting and cost control
- Menu development
- Verbal and written communication
- Customer service oriented
- Banquets and catering
- Harvesting
- Organic farming
- Fish Scaling and De-Boning
- Inventory Management
- Meat Preparation
Certification
NYC Health Dept Certificate
Suffolk County Health Dept Certificate
Timeline
Head Chef Coordinator
Blenheim Hill Farm & Seven Ponds Farm
04.2021 - 10.2022
Sous Chef
Woodpecker By David Burke
11.2018 - 03.2019
Executive Chef
Sole East Resort
04.2018 - 10.2024
Executive Chef
The Park Restaurant
08.2016 - 04.2018
Executive Sous Chef
The Mckittrick Hotel
06.2013 - 07.2016
Pastry Cook
Cookshop
12.2012 - 06.2013
Lead Line Cook
Hundred Acres
05.2012 - 06.2013
Chef De Cuisine
The Brooklyneer
08.2011 - 07.2012
Line Cook
The Whiskey Brooklyn
09.2010 - 08.2011
Kitchen Supervisor
Applebee's Grill + Bar
09.2006 - 09.2010
High School Diploma -
Louis D Brandeis H.S.
Associate of Applied Science -
LaGuardia Community College Of The City University Of New York
NYC Health Dept Certificate
Suffolk County Health Dept Certificate
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