Executive Chef

Rashad Edwards

**** ******** ** *** ***, Midlothian, VA 23114, 410-***-****, **************@*******.***

PROFILE Seeking new opportunities to further express my talent through food by utilizing my extensive culinary management and practical cooking skills to help your organization achieve efficient operational excellence and culinary renown.

EMPLOYMENT HISTORY

Sep 2019 — Present Executive Chef, The Boatyard Grill Ithaca, NY

-Restructured American menu with high end steaks, seafood, with Asian touches

-Directing the daily operations; to include, controlling labor and food costs, inventory management, and food preparation

-Operational for brunch, lunch, and dinner service

-Consistent planning and research to enhance daily Chef specials

May 2017 — Jun 2019 Executive Chef, George Martin's Grillfire Hanover, MD

-Redeveloped a contemporary menu consisting of high quality steaks, seafood, and locally sourced ingredients

-Directed the daily operations; to include, controlling labor and food costs, inventory management, food preparation and in-service execution

-Operational for breakfast, lunch and dinner service

-Achievements and recognition with this group include: o Restaurant Association of Maryland

-Nominated for Executive Chef of the year for 2017

o National Kidney Foundation - Santé A Culinary Odyssey o Best of Santé, “Most Creative Dish” winner March 2018

May 2012 — Feb 2017

Executive Chef, Phillip's Seafood

Baltimore, MD

-Development of menu planning and research to enhance authentic Maryland Seafood cuisine

-Co-directing the daily operations of 3 kitchens including labor & inventory

management, food preparation, in-service execution and cost of goods

- Prepare and manage private events at offsite locations

Feb 2005 — May 2012

Executive Chef, Kali's Restaurant Group LLC

Baltimore, MD

- Concept, design, planning and execution of full service menus for both Meli American

Bistro and Tapas Adela -

-Directed the daily operations of 2 kitchens including labor & inventory management,

food preparation & in-service execution

-Represented Kali’s Group as the culinary talent, and “Face in the Kitchen”, in national media and at local events and demonstrations, in effort to build and extend the brand and drive future revenue

-Cultivated and maintain relationships with vendors and food/wine reps

-Aggressive and innovative menu planning using seasonal items and local ingredients to create signature and award winning dishes across the culinary spectrum

Mar 2003 — Feb 2005 Chef & Assistant Team Leader, Whole Foods Market, Mt.

Washington

-Managed the Prepared Food Department including labor/cost/inventory control

Baltimore, MD

-Created healthy and nutritional dishes for the prepared foods counter and high volume salad bar

-Gave instructional classes on culinary techniques as well as food preparation

Jan 2002 — Feb 2003 Sous Chef, 4 West American Brasserie Baltimore, MD

-Assist Executive Chef in ordering/inventory/menu planning/ and expediting

Sep 2000 — Jan 2002 Lead Saute Cook, Polo Grille Baltimore, MD

-Oversaw the sauté station and fry station

-Ensured the integrity of the chef's vision for each dish

-Kept up with day-to-day preparation of the station and quality control

EDUCATION

Jun 2001 A.A.S, Professional Cooking, and Minor: Baking, International College School of Culinary Arts

Baltimore, MD

ACCOLADES & ACCOMPLISHMENTS

Executive Chef of Kali's Group

-Nominated for Restaurant Association of Maryland's prestigious Executive Chef of the Year Award 2010

-Zagat Guide ’10: Excellent, Tapas Adela

-Zagat Guide ‘10: Very Good to Excellent, Meli American Bistro

-Baltimore Magazine: Best New Restaurant for Meli Patisserie and Bistro 2009

-Baltimore Magazine: Best Small Plates for Tapas Adela 2010

-Baltimore Magazine: Baltimore's Best Crab Cakes Issue

-Baltimore Magazine: Baltimore's Best breakfast spots issue

-StarChefs.com: Featured Up and Coming Stars

-Phillips Seafood Manager of the Year 2014

PRESENTATIONS & PUBLIC APPEAR ANCES

Executive Chef of Kali's Group

TV Demonstration, Fox 45, Baltimore, MD, 2010. Live TV cooking segment-featuring recipes from Meli American Bistro

-TV Demonstration, WJZ Channel 13, Baltimore, MD, 2010. Live TV cooking segment- featuring recipes from Meli

-Public Demonstration, Wegmans, Baltimore, MD, 2010. A public cooking exhibition showcasing the recipes from Tapas Adela in a segment titled, "A Taste of Spain"

-Public Demonstration, Wegman's, Baltimore, MD, 2009. A public cooking exhibition featuring the recipes of Meli in a segment titled "Cooking with Honey Savory and Sweet"

CREDENTIALS & CERTIFICATIONS

Sep 2019 — Sep 2024 Serv Safe Certification Baltimore, MD

SKILLS & INTEREST

-Proactive team builder who excels in strategic planning, problem solving, turnaround management, and innovative process improvement

-Superior organizational skills allow for tasks to be completed in an efficient manner. An understanding of time management allows for a multitude of day-to-day operations to be effectively distributed and accomplished ensuring a minimum of labor for maximum result.

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