Eduardo Casarez
Denver
Summary
Adaptable and enterprising chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Have a true love for being a chef and love learning new techniques and working with people who truly love being a chef. Im a quick learner and eager to learn everything that industry has to offer.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sou Chef
Earls Kitchen + Bar
06.2023 - Current
- 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.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food and labor costs to verify budget targets were met.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Modernized work processes to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- 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.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sou Chef
The Post Chicken And Beer
07.2021 - 06.2023
- 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.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- 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.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Line Cook
Urban Egg, A Daytime Eatery
05.2020 - 07.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
Lead Line Cook
Rio Grande Mexican Restaurant
01.2019 - 06.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Checked food temperature regularly to verify proper cooking and safety.
- Cleaned and sanitized work areas, utensils and equipment.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Trained and assisted new kitchen staff members.
- Received and stored food supplies, raw materials and other ingredients.
Sushi Chef
Suh Sushi
01.2018 - 12.2018
- Prepared high-quality seafood, rice and ingredients for sushi.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
Lead Line Cook
Rock Bottom Brewery
01.2017 - 01.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
Education
High School Diploma -
AIM Global
Pueblo, CO03.2018
Skills
- Menu Planning
- Chef Assistance
- Guest Satisfaction
- Stocking and Replenishing
- Vendor Sourcing
- Dish Preparation
- Budgeting and Cost Control
- Garnishing and Plating
- Disciplinary Action
- Inventory Management
- Vendor Relations
- High-Volume Environments
- Food Preparation and Safety
- Kitchen Preparation
- Food Spoilage Prevention
- Order Delivery Practices
- Profit Target Achievement
- Verbal and Written Communication
- Safety Management
- Motivational Team Management
- Conflict Resolution
- Safe Food Handling
- Kitchen Equipment Operation
- Culinary Trends Monitoring
- Chef Consultations
- Kitchen Management
- Staff Motivation
- Safe Handling
- Coaching and Mentoring
- Employee Performance Oversight
- Food Preparation Supervision
- Team Leadership
- Cleaning and Sanitation
- Staff Training
- Ordering and Requisitions
- Commanding Leadership Style
- Line Inspection
- Restaurant Operation
- Kitchen Staff Management
- Proper Storage Procedures
- Servsafe Certified
- Control Labor Costs
- Temperature Monitoring
- Dietary Requirements
- Create Recipes
- Staff Recruiting and Hiring
- Hiring, Training and Development
- Consistent Supervision
- Procedure Preparation
- Safety and Sanitation Standards
- Food Preparing, Plating and Presentation
- Inventory Records
- Cook Consistent Dishes
- Learning Techniques
- Safe Work Practices
- Catering
Certification
- Licensed serve safe
Timeline
Sou Chef
Earls Kitchen + Bar
06.2023 - Current
Sou Chef
The Post Chicken And Beer
07.2021 - 06.2023
Line Cook
Urban Egg, A Daytime Eatery
05.2020 - 07.2021
Lead Line Cook
Rio Grande Mexican Restaurant
01.2019 - 06.2021
Sushi Chef
Suh Sushi
01.2018 - 12.2018
Lead Line Cook
Rock Bottom Brewery
01.2017 - 01.2018
High School Diploma -
AIM Global
- Licensed serve safe
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