Summary
Overview
Work History
Education
Skills
Languages
Accomplishments
Additional Information
work Recommendation
Timeline
Generic

Edwin Cruz

Boston,MA

Summary

Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Responsible and motivated student ready to apply education in the workplace. Offers excellent technical abilities with software and applications, ability to handle challenging work, and excellent time management skills. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.

Overview

12
12
years of professional experience

Work History

Executive Sous Chef

FLIK Hospitality
Boston, MA
03.2022 - Current
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Monitored meals served for temperature and visual appeal.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised 13 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Catering Captain

KSM StaffingInc
Boston, MA
05.2017 - 05.2022
  • Gathered customer requirements and worked with catering team in implementing specifications.
  • Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
  • Prepared and led food service training programs to teach staff various tasks.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Delegated work to staff, setting priorities and goals.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

Chef Supervisor

Gordon College
Wenham, MA
03.2021 - 04.2022
  • Inspected Kitchen to observe food preparation quality and service
  • oversaw grill,stove and ovens cleaned all equipment
  • Inventoried all food, Ingredients and supply stock to prepare and plan vendors orders
  • Handled and store food properly to avoid illness and cross-contamination

Lead First Cook

Kava Neo-Taverna
Boston, MA
02.2019 - 03.2020
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Grilled and deep fried various foods from meats to potatoes.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.

Catering Chef

FLIK Hospitality
Boston, MA
06.2011 - 03.2020
  • Developed catering menus to exceed client expectations yet meet tight budgets.
  • Placed orders for food and supplies needed for proper set up and preparation.
  • Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
  • Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

Lead First Cook

Papagayo
Somerville, MA
03.2018 - 11.2019
  • Took inventory counts before and after shifts to complete food inventory or storage sheets.
  • Managed portion control using correct utensils during preparation and plating.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

Catering Chef

Season to Taste
Cambridge, MA
03.2015 - 02.2019
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Checked quality of food products to meet high standards.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Supervisor

Super Chef Pizza
Quincy, MA
04.2011 - 10.2015
  • Monitored employee productivity to provide constructive feedback and coaching.
  • Coordinated employee schedules according to shift changes and availability.
  • Provided ongoing training to address staff needs.
  • Reviewed completed work to verify consistency, quality and conformance.
  • Complied with company policies, objectives and communication goals.

Education

ENGLISH - English

Mario Umana Academy
East Boston, MA
05.2017

GED -

Talk English School
Boston, MA
05.2016

Some College (No Degree) - Restaurant and Culinary Management

ITCA
El Salvador

Skills

  • Staff Training
  • Customer Service
  • Operations Management
  • Creative Thinking
  • Food Safety
  • BOH Operations
  • Food Service Safety Training
  • Inventory Control
  • Kitchen Staff Management
  • Catering and Events
  • Order Management
  • Kitchen Operations Oversight
  • Menu Planning
  • Banquets and Catering
  • Menu Supervision
  • Equipment Maintenance
  • Recipe Development
  • Hygiene Policy Implementation
  • Sanitation Guidelines
  • Staff Management
  • Food Prep Planning
  • Food Stock and Supply Management
  • Delegating Work
  • Dish Preparation
  • Attention to Detail
  • Food Preparation Techniques
  • Problem and Complaint Resolution
  • Safe Food Handling
  • Staff Scheduling
  • Plating and Garnishing
  • Staffing
  • Team Leadership
  • Meal Preparation
  • ServSafe Certification

Languages

English
Professional
Spanish
Professional

Accomplishments

  • Overhauled kitchen design, including stations and equipment placement to create more efficient and effective workflow.
  • Consistently maintained high customer satisfaction ratings.
  • Created unique and personalized menus for popular celebrities, including in-home and catered events.
  • Achieved recognition for successfully
  • Produced complete meals, desserts and appetizers plate banquet service.

Additional Information

  • ServSafe Certificate
  • Allergies Certificate

work Recommendation

  • Dave Mather :Executive Chef of Gordon College-978 697 6359
  • Corey Baker :General Manager Bond a Petit -315 525 4201
  • Michael Oliver Sus Chef of Park School -617 285 8035
  • Jose Camarena Executive Chef MassMutual Boston -508 663 7072
  • Hans Gould Chef Manager River Edge-617 699 8636

Timeline

Executive Sous Chef

FLIK Hospitality
03.2022 - Current

Chef Supervisor

Gordon College
03.2021 - 04.2022

Lead First Cook

Kava Neo-Taverna
02.2019 - 03.2020

Lead First Cook

Papagayo
03.2018 - 11.2019

Catering Captain

KSM StaffingInc
05.2017 - 05.2022

Catering Chef

Season to Taste
03.2015 - 02.2019

Catering Chef

FLIK Hospitality
06.2011 - 03.2020

Supervisor

Super Chef Pizza
04.2011 - 10.2015

ENGLISH - English

Mario Umana Academy

GED -

Talk English School

Some College (No Degree) - Restaurant and Culinary Management

ITCA

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