Edward Wren
Phoenix,AZ
Summary
Open-minded individual with more than 25 years' expertise working in fast-paced settings. Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. Approving and "polishing" dishes before they reach the customer.
Overview
18
18
years of professional experience
Work History
Sous Chef
George Lopez Chingon Kitchen
04.2019 - Current
- While maintaining a level head with strong strategic leadership skills, I am responsible for maximizing the productivity of kitchen staff, including cooks, culinary assistants, apprentices, and dishwashers
- Guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
Executive Chef
Bijou Kitchen
05.2020 - 09.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Personal Chef
Tom Zollars
09.2016 - 04.2019
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores
- Prepared meals using a variety of cooking techniques, including baking, braising, roasting, frying, and sautéing
- Shopped at specialty grocery stores to obtain the ingredients needed for food preparation
- Decorated cakes, cupcakes, cookies, and special occasion trays.
Executive Chef
Tree's
01.2006 - 01.2008
- Prepared meals using a variety of cooking techniques, including baking, braising, roasting, frying, and sautéing.
Education
Science of Culinary training -
Associate of Science in Graphic Design -
12.2013
Associate in Supervisory Management -
06.1987
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
Accomplishments
- Working in a Town called Siren in a restaurant named "The Adventures was named "Restaurant of the year" in 2001, where I was the Sous Chef. Which was created under the management of Gary and Julie Kannenberg.
- Working in a city called Deforest, Which the restaurant that I work for was called "Tree's". was awarded with "Restaurant of the Year' against the competition give in Madison Wisconsin where I was the. Executive Chef.which was created in 2008 under the management of Jim Henderson
- Effective trainer
- High energy
- Inventory control
- Forecasting and planning Menu planning
- Fine-dining expertise
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
- Field to table presentations working with the local Farms market.
References
By request
Timeline
Executive Chef - Bijou Kitchen
05.2020 - 09.2021
Sous Chef - George Lopez Chingon Kitchen
04.2019 - Current
Personal Chef - Tom Zollars
09.2016 - 04.2019
Executive Chef - Tree's
01.2006 - 01.2008
Colorado Springs Pikes Peak Community College - Science of Culinary training,
Herzing University - Associate of Science in Graphic Design,
Dakota County Area Technical College - Associate in Supervisory Management,
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