Summary
Overview
Work History
Education
Skills
Certification
Certificates
Timeline
Generic

Edward Mizerany

Jacksonville

Summary

Culinary expert with a strong foundation in nutrition and fine dining. Completed stages at top-tier restaurants including 3 Palms, Coop 303, JJ's Liberty Bistro, Messa Luna Ristorante, and Maggiano's. Skilled in developing creative, health-oriented dishes that cater to diverse palates. Focused on ongoing professional development in culinary arts and nutrition.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Lead cook

Morton's The Steakhouse
- Current
  • Started out on sauté and master prep and sauces. Once I was certified on the station then I moved over to middle/sauté which would expedite food and sauces. After I mastered broil and handled every major holidays doing doing over 500 covers as lead broil chef. While doing both of those I was handling chefs prep with soups and setting the whole line. Once other days I would come in specifically early to do pdrs or banquets for 10-40 guest and do salads sauté/broil plus deserts. everything was always perfect and made sure to maintain good communication to front of house. I learned every station and basically did everything as chefs right hand man and handle her kitchen and handled expo when it was necessary.

Lead Line Cook/Sous Chef

Lyndas at the Ocean Club
01.2025 - Current
  • Lead cook. Worked with chef on created dishes on the menu. Cut all new York strips, filets and salmon. Maintain prep for fry grill and saute. Make all the sauces for the day including truffle Demi, beurre blanc, au jus and soups: lobster bisque, clam chowder. Worked with chef on portioning out product to maintain food cost and limiting food waste. Put away trucks and do temp logs daily. Write prep list and let chef know anything we were low on and needed to be ordered.

Catering chef

Mai Oui!
07.2024 - 12.2024
  • Prepped and handled most protein and specialty items. Would also go ahead cut and set up all appetizers and have everything ready before the wedding or event. Would also wash dishes while I was prepping and do daily close outs and check out to make sure everything was up to perfect standard. Would serve guest on a catering style and handle any back ups, operate then break down all the dishes to get everything reset for the next week. It was enjoyable and was able to cook authentic food for multiple cultures and have a rotating menu to learn new items and grow as a chef.

Production Cook

Delaware North
01.2024 - 11.2024
  • Mass food prep for events. Cook food for catering events and for the skybox people at the jaguars stadium. Also cook for jaguars players and coaches during the season.

Broiler Chef

Ruth's Chris Steak House
02.2023 - 01.2024
  • Got trained on sides fry and sauté first. Learned and mastered everything and got certified in the station. Went and got cross trained learned broil. Cooking seafood, fish, chicken. Most importantly learned all the steak different cuts of meat. Also the steak temps how to cook any from Pittsburg rare to well done perfectly to make the guest satisfied.

Sauté chef

Flying Iguana
11.2022 - 01.2023
  • Expertise in seafood and steak prepping and cooking dishes. Helped implement new menu items. Catered for nfl teams the jaguars, cowboys, ravens, chargers. Also 100 top parties and handled the hardest station and maintain quality of food presentation but also speed to make guest satisfied.

BOH Supervisor

Landshark Bar & Grill
07.2022 - 10.2022
  • Run the kitchen proficiently. Delegate prep duties to cooks. Ability to work every station and train new hires. Make sure cleanliness and all the kitchen manager closing list is completed and delegated. Ability to recognize peoples strong suits and cross train all my cooks to get the most out of everyone. Using log books to notate anything and de-escalate any problem that's arrives on my shift. Got trained to be a sou chef and know how to cook or follow any recipe.

Manager on Duty (MOD)

Domu
01.2022 - 07.2022
  • Hired as lead line cook. Moved into management. Handled inventory on 2 trucks, prep duties, ran the line as expo. Controlled the flow of the restaurant and communicated if we needed to ever be on a wait. Was the one in charge once my gm left and handled any problems that occurred and trained new hires. Did interviews staffed it properly and maintain health code standards and quality of the food.

Kitchen manager

Aromas cigar lounge
01.2020 - 01.2022
  • Started as a cook. Worked from cook to sou chef. Sou chef to kitchen manager. Cut 80 steak weekly and grilled them on an outside charcoal grill and cooked them to customers temperature. Familiar with every style of cooking steak including Pittsburg rare and blue rare. Did truck inventory weekly for a kitchen that produced 40,000+ also did bar inventory when it was necessary. Handled scheduling labor and any manager duty that was required of hiring and training. Was directly under the owner gm and operation manager at the time of employment.

Bar Back and Food Runner

Ida Claire
10.2018 - 05.2019

Dishwasher/Prep Cook

Mavis
09.2017 - 10.2018

Busser/Food Runner/Barback

BJ'S Restaurant & Brewhouse
04.2017 - 09.2017

Cashier/Sales Associate

Smoothie King
01.2017 - 04.2017

Education

High school or equivalent - undefined

Sandalwood High School

Associate in Arts (AA) - Information technology

Florida State College at Jacksonville
Jacksonville, FL
09.2025

Skills

  • Food preparation techniques
  • Restaurant operations management
  • Customer engagement strategies
  • Beverage service expertise
  • Safety standards in food handling
  • Menu planning skills for diverse cuisines
  • Experience in fine dining and casual settings
  • Meat cookery techniques including butchery
  • Catering services for events and banquets
  • Hospitality communication skills
  • POS technology proficiency
  • Supervising experience
  • Restaurant Management

Certification

  • ServSafe
  • Driver's License
  • Food Handler Certification

Certificates

STCW,twic card and Eng 1 med card. Food handler certificate, Fla drivers license and serv safe cert.

Timeline

Lead Line Cook/Sous Chef

Lyndas at the Ocean Club
01.2025 - Current

Catering chef

Mai Oui!
07.2024 - 12.2024

Production Cook

Delaware North
01.2024 - 11.2024

Broiler Chef

Ruth's Chris Steak House
02.2023 - 01.2024

Sauté chef

Flying Iguana
11.2022 - 01.2023

BOH Supervisor

Landshark Bar & Grill
07.2022 - 10.2022

Manager on Duty (MOD)

Domu
01.2022 - 07.2022

Kitchen manager

Aromas cigar lounge
01.2020 - 01.2022

Bar Back and Food Runner

Ida Claire
10.2018 - 05.2019

Dishwasher/Prep Cook

Mavis
09.2017 - 10.2018

Busser/Food Runner/Barback

BJ'S Restaurant & Brewhouse
04.2017 - 09.2017

Cashier/Sales Associate

Smoothie King
01.2017 - 04.2017

Lead cook

Morton's The Steakhouse
- Current

High school or equivalent - undefined

Sandalwood High School

Associate in Arts (AA) - Information technology

Florida State College at Jacksonville

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