Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Edwin Estrella

Las Vegas,NV

Summary

As a Chef De Cuisine with over 15 years of experience, I am driven by my passion for creating memorable culinary experiences for guests and delivering excellence in food quality, presentation, and service. I have a strong background in managing premier venues in the heart of Las Vegas Strip, where I oversaw the operations, menus, and staff of multiple restaurants, nightclubs, and private events.

I am currently the Chef De Cuisine at Gordon Ramsay's Hell's Kitchen, where I lead a team of talented chefs and collaborate with other departments to ensure the highest standards of hospitality and guest satisfaction. I am proficient in time management, multitasking, and food cost, and I constantly seek to improve my skills and learn from the best in the industry.

Overview

18
18
years of professional experience

Work History

Chef de Cuisine | Gordon Ramsay's Hell's Kitchen

Caesars Entertainment
Las Vegas, Nevada
06.2022 - Current

Chef de Cuisine

JRS Hospitality
Las Vegas, USA
04.2021 - Current
  • Managed Chateau Nightclub, Beer Park, Hexx Chocolate, & Alexxa's Kitchen and Bar, including banquets for all outlets.
  • Supervised and managed employees. Manages all day-to-day operations. Understood employee positions well enough to perform duties in employees' absence.
  • Provided information to executive teams, managers and supervisors, co-workers, and subordinates in written form, e-mail, or in person.
  • Interviewed, hired, train, supervise, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
  • Responsible for delivering food and labor targets.
  • Positive attitude and end to end solution provider.

COVID-19

COVID-19
N Las Vegas, USA
01.2021 - 04.2021
  • World wide Pandemic.

Executive Sous Chef

Fleur by Hubert Keller
Las Vegas, Nevada
02.2019 - 01.2021
  • Managed food and supply inventory and ordering, based on budget set by Chef.
  • In support of the Executive Chef managed the Brigade, inventory, and nightly Dinner service in his absence.
  • Helped orchestrate and facilitate a solid working relationship between front and back of the house.
  • Visually inspected and sampled all food for proper taste and presentation.
  • Managed inventory levels to maintain fresh ingredients and minimize waste.

Senior Sous Chef

The Boathouse
Edgartown, USA
04.2018 - 02.2019
  • Inspected food storage units regularly to ensure that standards are met.
  • Oriented new staff members on kitchen operations and evaluated their performance within a specified time frame.
  • Meets with restaurant managers twice a month regarding restaurant sales, menu, customer feedback and inventory.
  • Directs kitchen team activities to assure top quality meal service -accurate food preparation, attractive plating, and timely delivery at precise food temperature.
  • Collaborates with the Executive Chef in creating new recipes.

Executive Sous Chef

Andiron Steak & Sea
Las Vegas, USA
04.2017 - 04.2018
  • Managed food and supply inventory and ordering, based on budget set by Chef. While managing this area, kept the restaurant under budget for one year.
  • In support of the Executive Chef managed the Brigade, inventory, and nightly Dinner service in his absence.
  • Hired, trained, and supervised full time employees, seasonal culinary professionals, and stewards.
  • Visually inspected and sampled all food for proper taste and presentation.

Executive Sous Chef

Honey Salt
Las Vegas, USA
10.2016 - 04.2017
  • Managed and trained kitchen staff effectively to ensure a well-organized and motivated team.
  • Helped to create, plan, and execute unique menus for brunch, lunch, and dinner.
  • Controlled: food cost, purchases, waste, BOH scheduling and weekly/monthly inventory.
  • Maintained food quality, presentation, execution, health code standards.

Sous Chef

Elizabeth Blau & Associates LLC./Honey Salt
Las Vegas, USA
10.2012 - 04.2017
  • Determined how food should be presented and created decorative food displays.
  • Used my training to resolve matters in multiple situations to promote a professional work environment.
  • Able to efficiently coordinate projects with inexperienced staff, Mentor and Motivate was priority.

Sous Chef

DW Bistro
Las Vegas, USA
04.2012 - 12.2012

Sous Chef

Baja California Restaurant & Cantina
Las Vegas, USA
06.2011 - 03.2012

Sous Chef

Noras wine bar and osteria
Las Vegas, USA
06.2007 - 05.2011

Education

High school diploma -

Skills

Team collaboration and leadership

  • Problem solving and strategic planning
  • Mentoring and coaching
  • Project coordination and management
  • Organizational skills and time management
  • Food safety and inventory control
  • Cost control and budgeting
  • Banquet planning experience

Languages

English and Spanish, Fluent

Timeline

Chef de Cuisine | Gordon Ramsay's Hell's Kitchen

Caesars Entertainment
06.2022 - Current

Chef de Cuisine

JRS Hospitality
04.2021 - Current

COVID-19

COVID-19
01.2021 - 04.2021

Executive Sous Chef

Fleur by Hubert Keller
02.2019 - 01.2021

Senior Sous Chef

The Boathouse
04.2018 - 02.2019

Executive Sous Chef

Andiron Steak & Sea
04.2017 - 04.2018

Executive Sous Chef

Honey Salt
10.2016 - 04.2017

Sous Chef

Elizabeth Blau & Associates LLC./Honey Salt
10.2012 - 04.2017

Sous Chef

DW Bistro
04.2012 - 12.2012

Sous Chef

Baja California Restaurant & Cantina
06.2011 - 03.2012

Sous Chef

Noras wine bar and osteria
06.2007 - 05.2011

High school diploma -

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Edwin Estrella