EM

Edward Mines

Professional Summary ad1sch@r.postjobfree.com

302-***-****

Professional Chef and Focused leader with 20+ years of finding

innovative ways to grow revenue and increase margins. Well-versed in New Castle, DE 19720

managing multi-million dollar budgets with full P&L responsibility,

negotiating high-level contracts and building lasting relationships with

vendors, clients and partners. Capable of managing dining services of up

to 100 tables while managing and motivating staff to perform to the best

Skills

of their abilities across every service. Consistently creating new recipes

and menu ideas while implementing seasonal ingredients. Extensively ● Business Development

experienced in International Cuisine, Italian Cuisine, Thai Cuisine and ● Effective Communicator and Public

Scratch Cooking in Sauces, Soups, Dressing & Stock from Scratch . Speaker

● Judgement and Decision Making

● Budget Planning

● Complex Problem Solving

● MIssion and Vision

Work History

● Thrive Under Pressure

Milk and Honey Cafe Gallery - Chief Operating Officer ● Marketing and Advertising

Wilmington, DE

03/2020 - Current

● Oversee daily food preparation and production, ensuring 100% food

safety procedures were followed. Education

● Managed day-to-day business operations.

● Inspect kitchen and observe food preparation quality and service, food Trained under Chef Goffe L'Auberge

appearance and cleanliness of production and service areas.

Upstate

● Develop innovative sales and marketing strategies to facilitate

New York

business expansion.

Wine & Culinary Culinary Arts Certificate

● Interview, supervise and motivate staff members to achieve optimal

productivity.

● Develop quarterly business plans to evaluate cost projections.

● Refine organizational structure to consolidate, streamline and

delineate necessary functions.

Platinum Touch Catering - Founder/Owner/Operator

Washington, DC

05/2015 - Current

● Managed day-to-day business operations.

● Prepare meals for lunch, dinner and meal planning.

● Consult with customers to assess needs and propose optimal

solutions.

● Maintain up-to-date administrative records to monitor operational

conditions.

● Pitch in to work line during busy periods or in place of sick

employees.

● Keep kitchen staff in compliance with safety and food regulations to

reduce opportunities for illness or accidents.

● Train and manage kitchen personnel and supervise related culinary

activity.

● Institute a positive kitchen atmosphere for all staffers through effective

communication, consistent training.

● Discipline and dedicated to meeting high-quality standards.

College Fresh University of Maryland College, Phi Kappa Tau - Private

Chef

College Park, MD

03/2016 - 05/2019

● Managed daily kitchen operations Re-developed entire menu in 2016,

increasing sales revenue by 150% Oversaw food preparation and

production, ensuring 100% food safety procedures were followed

Developed process that reduced waste by 40% and improved supply

turnover by 70.

● Assisted customers in planning corporate events, social galas and

gourmet dinners.

● Planned promotional menu additions based on seasonal pricing and

product availability.

The Graham of Georgetown - Lead Chef

Washington, DC

06/2014 - 02/2017

● Mentored and trained staff, improving performance by 20% Prepared

meals for lunch and dining services with an average of 20 tables per

day Managed relationships with vendors, negotiating prices of

ingredients and equipment that resulted in 10% savings on budget

Collaborated with Head Chef in menu design and innovative recipes.

● Prevented cross-contamination from utensils, surfaces and pans when

cooking and plating meals for food allergy sufferers.

● Generated employee schedules, work assignments and determined

appropriate compensation rates.

● Implemented successful cross-marketing strategies such as food and

wine pairings.

● Developed and cooked memorable dishes that brought new customers

into establishment.

● Modernized processes for kitchen staff to reduce guest wait times and

boost daily output.

Westin Hotel - Chef

Wilmington, DE

03/2011 - 09/2014

● Created daily specials for the Hotel concept of healthier living

● Placed orders to restock items before supplies ran out.

● Prepared meals from scratch using authentic, popular recipes to

generate repeat business.

● Handled and stored food to eliminate illness and prevent cross-

contamination.

● Collaborated with staff members to create meals for large banquets.

● Checked freezer and refrigerator prior to each shift to verify correct

temperatures.

● Initiated training for new team members on culinary techniques to

improve productivity and increase kitchen workflows.

The Crown Plaza/Marriott Courtyards - Sous Chef/Banquet Chef

Tysons Corner, VA

09/2012 - 06/2014

● Managed the daily operations of the kitchen when the Executive Chef

was out, Created daily specials following recipes to reassure prep

time.

● Managed production by adhering to preparation, plating and

presentation standards and following safety regulations to deliver top

quality food.

● Dated and rotated food containers, safely stored perishables and

maintained sanitary work environment to maximize food safety.

● Chopped vegetables, butchered meat and prepared sauces in advance

to serve guests promptly and efficiently.

● Grilled, roasted, baked and performed other cooking techniques to

produce high volume meals.

Sareds Gourmet Catering & Private Services - Private Chef

Wilmington, DE

10/2000 - 03/2014

● Monitored food control and portion control levels on the line and as

food went out of the kitchen.

● Maintain proper food handling safety skills, labor cost, food cost and

P&L for the kitchen.

● Created an International menu to pared with different international

wines from some of the Brandywine & Upstate New York Wineries.

● Created customized meal plans based on client dietary restrictions and

preferences.

● Assisted customers in planning corporate events, social galas and

gourmet dinners.

● Delivered excellent food quality and maximized customer satisfaction

by preparing meals according to customer requests.

● Used root cause analysis to conduct assessments and develop

improvements.

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