Manager Food

EDGAR A. MORALES

**** ****** ** *** ********, Santa Fe, NM 87507

Cell: 505-***-****

***********@*****.***

As a experience Chef over 20 yrs experience. Working from fine dinning to casual dinning . Bringing to Establishment menu costing, food cost control, labor cost and keeping all cost low and bringing revenue high. Communication is goal to succeed anywhere i manage . Bring ideas to Exc. Team for cost control and keeping guest satisfy. Listen to ideas from team and train staff to succeed in their careers .Skilled Chef with 20+ years experience in catering high volume events. Talented Chef with a strong background. Creative professional with extensive project experience from concept to development. Bilingual (English/Spanish)Inventory management

familiarity

Focus on portion and cost control

High volume production capability

Cash handling Food production quality knowledge

Interviewing and training ability

Menu development skills

Staff scheduling knowledge

Background in catering

Budgeting and cost control

Inventory control

Staff training

Supervision and training

Food cost analysis expert

International culinary

Ability to handle/resolve problems

Well groomed

09/2016 to Current

CHRISTUS ST. VINCENT HOSPITAL

Santa Fe, NM

Chef/ Manager

Following all recipes from dietitian and Exc team. Helping reduce food waste and labor cost. Training new employees to follow state and hospital food handling to safety procedures. Keeping food cost at 33% . Communicating at all times with Exc. Team. Cash handling from Cafeteria and tracking money from sales. 06/2015 to 07/2016

HILTON RESORT -RED SAGE STEAK HOUSE

Santa Fe, NM

Chef De Cuisine

Menu development and costing to food cost of 42% and lowering it to a 39% and bringing an increase of 10% increase revenue month to month over previous yrs. Training team to follow food menus and health department regulations. Table touches at all times to make guest feel important and get feed back and critics . Managing food cost and labor cost. Creating menus for special events and holiday menus with recipes cost cards and presentation to GM and Exc. Team. 11/2013 to 06/2015

BERNARD BISTRO- FRENCH CUISINE

Henderson, NV

Chef de Cuisine

Following menu recipes that are done by owner/chef and GM. Keeping food cost at 34% in a dining room sitting 120 pp. Dealing directly with food vendors. Daily specials that approved with menu and recipe costing and stay in budget. From preparing for food events, VIP buy outs and regular dining service. Following all Health department regulations 12/2011 to 11/2013

CARLOS AND CHARLIES- MEXICAN RESTURANT

Las Vegas, NV

Chef Tournant

Following health department regulations and company standers. Keeping food cost low and labor cost low with businesses demands. In a monthly $1 million dollar establishment and a crew of 30 FTEs. Training and working as a team, following safety procedures at all time. Reporting to GM and Exc. chef in a daily basis and trained all staff what company rules. Preparing from special events to buy out of establishments . RIO HOTEL & SUITE AND CASINO

Las Vegas, NV

SUMMARY

SKILLS

EXPERIENCE

Relief Chef Tournant 02/2010 to 10/2011

Over seeing establishment when Room Chefs take a leave. Following menus and food safety procedures. From buffets, fine dinning and casual dinning restaurants. Looking over ordering,scheduling and table touches. 09/2009 to 01/2010

ARIA HOTEL AND CASINO

Las Vegas, NV

Assistant Exc. Chef Cook and Chill Production

Over seeing Cook N chill mas production kitchen. That produce production from basic soups, sauces, dressings, sous-vide product and to help other outlets reduce food cost and labor cost from 3%-5% a month in all areas. Adjusting recipes to production on a daily basis. Following health department regulations in a high stander and tracking all production temperature charts.

06/2009 to 08/2009

HARD ROCK HOTEL AND CASINO

Las Vegas, NV

Grave Yard Cook

Promptly reported any maintenance and repair issues to Executive Chef. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Verified proper portion sizes and consistently attained high food quality standards.

04/2008 to 04/2009

THE PALAZZO HOTEL AND CASINO

Las Vegas, NV

Chef Tournant EDR/Cook and Chill/ Room Service

The roll i had was over seeing Employee cafeteria, Room Service and Cook N Chill Production. To assure menus were follow on all 3 establishments and making sure all team members follow all heath department regulations. Following menus that are follow by Exc. Team to follow and ensure we stay in food cost and labor standers. 05/2007 to 04/2008

PARIS HOTEL AND CASINO

Las Vegas, NV

Chef Tournant Cook and Chill Production

Over seeing Cook N chill mas production kitchen for 9 properties over 60 outlets . That produce production from basic soups, sauces, dressings, sous-vide product and to help other outlets reduce food cost and labor cost from 3%-5% a month in all areas. Adjusting recipes to production on a daily basis. Following health department regulations in a high stander and tracking all production temperature charts. Scheduling food runners for hotels restaurants. 04/2006 to 05/2007

BALLYS HOTEL AND CASINO

Las Vegas, NV

Chef Tournant Room Service / EDR

Over seeing Room Service and cafeteria . Participating on changing menus with room chef . Keeping food cost ow and labor cost low. Following menus from both outlets. Keeping all team following all heath department regulations and company rules and regulation in a Union house . Participating menu costing and scheduling. 05/2005 to 04/2006

PARIS/BALLYS/RIO HOTELS AND CASINO

Las Vegas, NV

Aprendice Chef Tournant

Ceasers Entertainment Apprenticeship program teaching the basic and advance to a manager position. Working and learning from 3 different properties in the company. Learning from food cost control, labor cost, menu costing and development, scheduling and learning to read and explain from GL and revenue report. Including from working from a fine dinning, casual dinning, buffet and banquets establishments. From managing from 12 FTEs in restaurants to 50+ FTEs in buffets and a daily basis. Being available to manage with out supervision or covering chef on leave and reporting to Exc. team and Director F&B. Resolve any issues with out having any management team in a proper settlement with employee and union . Sharing ideas to improve reduce labor cost and food cost to Exc. Team and presentation. 08/1996 to 05/2005

RIO SUITE & HOTEL AND CASINO

Las Vegas, NV

Banquet Saucier/Cook

As Banquet Saucier/Cook my duties to provide production for parties and large events. Events from 100 pp to 5k from plating service to buffets and cocktail events. Always preparing enough to not wasted and affect food cost . Measuring enough for serving cost point . Working side by side with my Exec. team for VIP events preparing from food display and making new product for serving guest.

06/1996 to 08/1996

RIO SUITE & HOTEL AND CASINO

Las Vegas, NV

Banquet Stw

Help set up banquet parties and events ans assist in the kitchen when necessary. Keeping all equipment to high standers and give support to all areas and department to deliver and set special events in and out of proprieties . Mike Esber Director F&B 702-***-****

FROY VASQUEZ EXC, CHEF CARLOS N CHARLIES 702-***-**** Email: ****@**********.*** Roger Mora Gen,Manager Bernard Bistro 702-***-**** Luis Quezada Diretor F&B Mobile: +1-505-***-****

Luis Celis GM Chef Caesar Palace -1-702-***-****

Frank Boerdner Exc. Chef 931-***-****

REFERENCES

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