Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Edward Dupree

Maitland ,FL

Summary

High-performing Chef offering nearly 20 years of culinary experience. Expertise and passion include international flavor profiles, new menu creations, casual and upscale fusion, team training / development and guest satisfaction. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams - both back of house and front of house.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Head Chef

Crisp & Green
07.2022 - 10.2023
  • Elevated restaurant's reputation by contributing high-quality, innovative ideas for seasonal menu changes and maintaining top-notch presentation standards.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Head Chef

Sonny's BBQ
10.2021 - 11.2022
  • Learn, memorized, and prepared entire menu of brand selected items that continued to bring new customers into establishment. Assisted with seasonal changes and creative additions to the menu as needed.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Developed strong vendor relationships with Sysco and other distributors to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Executive Chef

Sugar Cane's Rum Bar & Carribean Lounge
04.2016 - 11.2019
  • Collaborated with owner and GM to create a vibrate and explosive meal & bar menu consisting of traditional Caribbean and South American dishes. This menu showcased bright and bold flavor profiles while incorporating an upscale, elegant flare.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Continually developed new recipes and flavor combinations to enhance customer dining experience.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented staff training programs and BOH SOP's to improve culinary skills, teamwork, and overall productivity.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.

Banquet Sous Chef

Hilton Hotels Corporation
02.2010 - 03.2016
  • Supported the executive chef in menu planning and development, resulting in diverse and appealing offerings for large meetings and events.
  • Managed kitchen staff effectively, maintaining a positive work environment that fostered teamwork and productivity.
  • Implemented strict food safety standards, reducing the risk of contamination and ensuring the well-being of guests.
  • Collaborated with event planners to design customized menus tailored to clients'' specific needs and preferences.
  • Conducted regular inventory checks, properly managing ingredient orders to maintain optimal levels while minimizing food spoilage costs.
  • Coordinated with catering sales team to ensure accurate representation of banquet offerings during client meetings or proposals.
  • Monitored equipment maintenance schedules proactively addressing any issues before they could negatively impact operations or guest experiences.
  • Organized and coordinated participation in food festivals, showcasing banquet offerings and boosting brand visibility within the local community.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Overnight Cook

Dennys Restaurant
05.2006 - 02.2010
  • Excelled in multitasking, simultaneously preparing multiple dishes while maintaining quality control standards.
  • Established rapport with regular customers, fostering positive relationships through attentive service.
  • Maintained a clean and sanitary kitchen workspace, adhering to health and safety regulations.
  • Collaborated with fellow team members to ensure smooth operations during high traffic hours.
  • Diligently followed recipes while also demonstrating creativity in adapting dishes based on available ingredients or customer requests.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.

Education

ProChef Training

Hilton University
Philadelphia, PA
10.2013

Bachelor of Science - Human Services

Lincoln University
Lincoln University, PA
08.2003

High School Diploma -

John Bartman High School
Philadelphia, PA
06.2002

Skills

    Banquets and Catering

    Cocktail Creation

    Computer Literacy

    Culinary Arts Management

    Flavor Fusion (Spice & Herb Pairing)

    Food Safety Regulations

    Forecasting and Planning

    Guest Services

    Inventory Rotation (FIFO)

    Menu Costing

    Menu Development

    Menu Item Demos / Presentations

    Plating and Presentation

    Presentations

    Staff Training / Leadership and Development

    Stocks, Soups, Sauces,

    Weights, Measurements and Conversions

    Workflow Optimization

Certification

ServSafe Manager - Feb, 2018

ServSafe Alcohol - June, 2021

ServSafe Allergens - June, 2021

Timeline

Head Chef

Crisp & Green
07.2022 - 10.2023

Head Chef

Sonny's BBQ
10.2021 - 11.2022

Executive Chef

Sugar Cane's Rum Bar & Carribean Lounge
04.2016 - 11.2019

Banquet Sous Chef

Hilton Hotels Corporation
02.2010 - 03.2016

Overnight Cook

Dennys Restaurant
05.2006 - 02.2010

ProChef Training

Hilton University

Bachelor of Science - Human Services

Lincoln University

High School Diploma -

John Bartman High School

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Edward Dupree