Edwin TORRES

• Developed and implemented various intervention strategies to address individual student needs, resulting in improved academic achievement across diverse populations.
• Provided constructive feedback on teacher performance as part of a comprehensive evaluation process aimed at continuous improvement in instructional quality.
• Spearheaded efforts to integrate technology into the classroom, utilizing digital tools and resources to enhance student learning experiences and prepare them for future success in an increasingly digital world.
• Assessed equipment acquisition and training needs and made recommendations to program director.

• Verified compliance in preparation of menu items and customer special requests.
• Oversaw and directed kitchen staff of 25 and individual position assignments.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Royal Bank of Scotland

• Maintained well-organized mise en place to keep work consistent

U.B.S Bank

• Managed 20 culinary personnel in service to 1000-customer base

Dressing Room Restaurant . Upscale New American choice co-founded by Paul Newman, crafting organic plates in a restored barn.

• Prepared meals from scratch using authentic, popular recipes to generate repeat business

• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering