Edward Miller
Daytona Beach,FL
Summary
Effective culinary professional offering 30 years of experience as Restaurant/ country club Cook. Considered hardworking, talented and well-rounded in various tasks, including plating foods and preparing good food.Recognized for consistency and quality of work.
Skilled Cook experienced in running stations focused on meat and vegetable preparation. Highly efficient in staying on top of high order volumes. Supports kitchen operations by handling restocking and cleaning during slow periods. Focused on delighting customers and encouraging repeat business with high-quality, delicious food.
Overview
31
31
years of professional experience
Work History
Sous Chef
Oceanside Country Club
Daytona Beach, FL
10.2022 - 08.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Kitchen Supervisor
The Shores Resort & Spa
Daytona Beach, FL
01.2020 - 08.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
Sauté Line Cook
Halifax River yacht club
Daytona Beach, FL
01.2017 - 10.2020
- Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
- Garnished and arranged dishes into creative presentations.
- Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
- Collaborated with chef to maintain timely food preparation goals.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Grill Operator/saute Cook
O charley's
Woodstock, GA
02.2012 - 12.2015
- Set up work stations prior to restaurant opening to improve speed during busy periods.
- Safely operated ovens, grills and other kitchen equipment to minimize accidents.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Trained cooks in such tasks as chopping vegetables, sauteing meats and grilling fish.
- Oversaw food product inventory, making recommendations to GM to streamline kitchen operations.
Line Cook/Banquet Cook
Sailfish club of Palm Beach
Palm Beach, FL
04.2003 - 12.2011
- Created nutritious, visually appealing, innovative and properly prepared and flavored food.
- Prepared meals with up to 5 courses for events with 300+ guests.
- Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
- Executed set menus for banquets with cuisine from diverse regions.
- Prepared banquet meals according to standard recipes and customer preferences.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Managed production of food for catered corporate and private events.
- Used such cooking processes as charbroiling,, braising, roasting and par cooking to create delicious dishes.
- Directed presentation and portioning of food for banquet functions.
- Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
Saute/Lead Kitchen Manager
Pronti's Itailian restaurant
North Palm Beach, FL
02.1994 - 03.2003
- Trained employees on cooking techniques, safety standards and performance strategies.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
- Supervised staff preparing and serving 50 to a 100 meals per day.
- Guided trainees to boost safety and inventory waste management.
Education
High School Diploma -
Forest Hill Community High School
West Palm Beach, FL06.1993
Skills
- Ingredient mixing
- Recipe review
- Hot and cold food preparation
- Cleaning procedures
- Food plating
- Dish preparation
- Sauce development
- Staff training
- Cutting and slicing techniques
- Food presentation
- Contemporary sauce work
- High volume production capability
- Knife skills
- Ingredient measurement
Timeline
Sous Chef
Oceanside Country Club
10.2022 - 08.2024
Kitchen Supervisor
The Shores Resort & Spa
01.2020 - 08.2022
Sauté Line Cook
Halifax River yacht club
01.2017 - 10.2020
Grill Operator/saute Cook
O charley's
02.2012 - 12.2015
Line Cook/Banquet Cook
Sailfish club of Palm Beach
04.2003 - 12.2011
Saute/Lead Kitchen Manager
Pronti's Itailian restaurant
02.1994 - 03.2003
High School Diploma -
Forest Hill Community High School