Edwin Maldonado

Sous Chef

Borgata Casino & Hotel

04.2010 - 02.2023

Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Trained kitchen staff to perform various preparation tasks under pressure.
Planned and directed high-volume food preparation in fast-paced environment.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Elevated dining experience by innovating seasonal menu items tailored to local tastes.
Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.