Shennandoah Edwards
Corona,CA
Summary
Expert Chef de Cuisine with exceptional skills in managing staff of 25, ordering and controlling inventory, scheduling and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
Meticulous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
22
22
years of professional experience
Work History
Chef De Cuisine
Kyllos Seafood & Grill
04.2016 - 08.2022
- Menu designing and creating all dishes from scratch
- Mentoring team members on execution of all recipe preparations and safety
- Execute and check in all produce, protein and dry goods orders
- Track all labor costs, product average and wastes.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for Kyllos.
- Oversaw preparation of creatively-designed recipes for Kyllos.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Interacted with guests to obtain feedback on product quality and service levels.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Executive Sous Chef
Salishan Spa and Golf Resort
05.2014 - 01.2016
- Prepare menu for The Sunroom, The Grey’s Room Fine Dining & The Attic Lounge
- Banquet Executive chef fine dining events Toyota, Porsche and local Winery events, Nike International, Garden Parties & Weddings, Siletz Bay music festival Orchestra.
- Verified compliance in preparation of menu items and customer special requests.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
Banquet Chef Executive
Chinook Winds Casino Resort
03.2013 - 05.2015
- Manage and execute Buffets for all Tribal elder meetings, Holiday employee parties and Appreciation events. Personal Chef for concert entertainers
- Mange and advise team members at Rogue River Steakhouse, Siletz Bay Buffet, Euchre Creek Deli, Aces Sports at & Grill and Chinook Seafood and Grill.
- Create, implement and enforce banquet menu specifications, recipes and production forecasts.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Directed and managed banquet functions for 2500 person event.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
Executive Chef
Land Ocean Steak and Seafood
05.2011 - 08.2013
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
- Implemented successful cross-marketing strategies such as food and wine pairings
Chef De Cuisine Instructor
Le Cordon Blu
01.2012 - 01.2013
- Instruct future culinary students in the art of:
- Butchering Protein, Properly train staff and implement safety, and Plating Presentation
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Sous Chef
Red Hawk Casino
11.2008 - 05.2011
- Assist in all dining operations in all 5 restaurant outlets.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
Executive Chef
Apple Valley Inn/Ambassador Hotels
02.2006 - 10.2008
- Executive Chef ~ Roy Rogers Estates
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Sous Chef
Harrah’s Casino and Resort
06.2002 - 10.2006
- Sous Chef Fiores Steakhouse
- Sous Chef Oyster Sushi Bar
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards
Executive Sous Chef
Savoy 614
12.2000 - 02.2002
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
Education
MBA - Culinary Arts
La Cordon Blu
Orange County, CA02.1996
Skills
- Knife Skills
- Culinary Expertise
- Knowledge of Cooking Equipment
- Kitchen Sanitation
- Food Spoilage Prevention
- Menu development
- Banquets and Catering
- Kitchen Management
- Vendor Management
- Team Leadership
- Plating and Presentation
- Staff training
Timeline
Chef De Cuisine
Kyllos Seafood & Grill
04.2016 - 08.2022
Executive Sous Chef
Salishan Spa and Golf Resort
05.2014 - 01.2016
Banquet Chef Executive
Chinook Winds Casino Resort
03.2013 - 05.2015
Chef De Cuisine Instructor
Le Cordon Blu
01.2012 - 01.2013
Executive Chef
Land Ocean Steak and Seafood
05.2011 - 08.2013
Sous Chef
Red Hawk Casino
11.2008 - 05.2011
Executive Chef
Apple Valley Inn/Ambassador Hotels
02.2006 - 10.2008
Sous Chef
Harrah’s Casino and Resort
06.2002 - 10.2006
Executive Sous Chef
Savoy 614
12.2000 - 02.2002
MBA - Culinary Arts
La Cordon Blu
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