Summary
Overview
Work History
Education
Skills
Timeline
Generic

Edwina Monroy

Los Angeles,CA

Summary

I have extensive experience in leading high-volume kitchen operations. As a flexible and resourceful Sous Chef, I have a strong industry background and a proven track record of building and leading successful teams. I am adept at solving problems and always ready to support my colleagues. I am an enthusiastic Sous Chef, eager to create top-quality menus for new and established restaurants. I am reliable, hardworking, and dedicated to providing guests with high-quality food. With excellent organizational skills, I am able to manage multiple priorities with a positive attitude. I am willing to take on additional responsibilities to ensure the success of the team. I am a detail-oriented team player with the ability to manage multiple projects simultaneously with a high degree of accuracy.

Overview

22
22
years of professional experience

Work History

Sous Chef

UCLA Dining Services
09.2023 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • 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.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

Cook

UCLA Dining Services
04.2017 - 09.2023
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

President

SUGAR & SPICE
07.2002 - 04.2018
  • Hired and managed employees to maximize productivity while training staff on best practices and protocols.
  • Increased customer satisfaction through continuous improvement initiatives and excellent customer service.
  • Managed crisis situations effectively while minimizing disruption to daily operations.
  • Enhanced company performance by implementing strategic plans and overseeing daily operations.
  • Delivered operational excellence by optimizing resources, processes, and overall cost structure.
  • Inspired innovation by creating an environment that encouraged creative thinking and problem-solving capabilities.

Sous Chef

CULINARTS
08.2013 - 04.2017
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • 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.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Coordinated with vendors to order supplies and maintain high quality standards.

Sous Chef

CORRIGAN IRISH PUB
06.2011 - 07.2013
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • 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.

Cook

The Parlor Hollywood
02.2011 - 06.2011
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Education

Associate of Arts - Culinary Arts

Los Angeles Trade Technical College
Los Angeles, CA
06.2009

Associate of Arts - Liberal Arts And General Studies

East Los Angeles College
Monterey Park, CA
06.2007

Skills

  • Team Leadership
  • Kitchen leadership
  • Safe Food Handling
  • Food presentation
  • Food Preparation
  • Customer Service
  • Kitchen Organization
  • Cooking techniques
  • Allergen awareness
  • Safety Management
  • Supervising Food Prep
  • Knife Skills
  • Ingredient Knowledge
  • Mentoring and Coaching
  • Staff Training
  • Detail Oriented
  • Portion Control
  • Staff Motivation

Timeline

Sous Chef

UCLA Dining Services
09.2023 - Current

Cook

UCLA Dining Services
04.2017 - 09.2023

Sous Chef

CULINARTS
08.2013 - 04.2017

Sous Chef

CORRIGAN IRISH PUB
06.2011 - 07.2013

Cook

The Parlor Hollywood
02.2011 - 06.2011

President

SUGAR & SPICE
07.2002 - 04.2018

Associate of Arts - Culinary Arts

Los Angeles Trade Technical College

Associate of Arts - Liberal Arts And General Studies

East Los Angeles College

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