Eduardo Ventura
Joliet,IL
Summary
With a proven track record at Bit o’blarney pub, I excel in menu development and food preparation, blending culinary techniques with inventory management. My approach has consistently enhanced dining experiences, showcasing my ability to lead and innovate. Skilled in both the art and science of gastronomy, I am poised to bring exceptional value to any culinary team.
Overview
23
23
years of professional experience
Work History
Chef Manager
Jameson pub joliet
Joliet, IL, Illinois
01.2010 - Current
- Evaluated existing recipes to make sure they met the highest standards of quality.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Line Cook
Edgewood valley country club
La Grange, Illinois
05.2004 - 12.2008
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
Chef
Bit o”blarney pub
Manhattan, Illinois
01.2002 - 04.2004
Education
Global Business Management
Joliet Junior College
Joliet, IL11-2019
Skills
- Food preparation
- Menu development
- Inventory management
- Culinary techniques
Timeline
Chef Manager
Jameson pub joliet
01.2010 - Current
Line Cook
Edgewood valley country club
05.2004 - 12.2008
Chef
Bit o”blarney pub
01.2002 - 04.2004
Global Business Management
Joliet Junior College