Shaquille Edwards
Dover,DE
Summary
Dining services professional with extensive experience in overseeing dining operations and ensuring high standards of service quality. Known for driving team collaboration and adapting to changing needs, while consistently achieving exceptional results. Key skills include staff supervision, menu planning, and cost control, combined with dependable and flexible work ethic.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Assistant Director of Dining Services
Presbyterian Senior Living/Three Oaks Dining
06.2016 - Current
- I am responsible for managing all aspects of meal preparation and address any observed issues, in addition to maintaining a fully functional kitchen.
- I was also responsible for designing, costing and the roll out of new menus.
- Mentored junior staff members, fostering professional development and promoting a culture of excellence within the team.
- Managed a team of 20+ staff members.
- Managed inventory control effectively for optimal cost savings and minimal waste.
- Maintained a clean, safe, and organized work environment compliant with health and safety regulations through regular inspections and staff trainings.
- Conducted regular performance evaluations for team members, identifying areas for improvement and providing constructive feedback to support growth.
- Contributed to a culture of teamwork by collaborating with colleagues across departments to ensure seamless integration of services.
- Enhanced customer satisfaction by addressing concerns promptly and ensuring high standards of food quality.
- Oversaw daily operations of dining services for residents, ensuring high-quality meal preparation and service standards.
- Conducted regular assessments of dining services, identifying areas for improvement in operations and customer satisfaction.
- Coordinated special events and themed dinners, enhancing community engagement through unique dining experiences for residents.
Banquet Sous Chef
Bally’s Hotel & Casino(Dover Downs)
11.2014 - 06.2016
- Supervised kitchen operations, ensuring quality and consistency in all banquet food preparations.
- Supervised a team of 20+
- Collaborated with event coordinators to tailor menus based on client specifications and dietary needs.
- Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
- Monitored food production to verify quality and consistency.
- Implemented cost-control measures to optimize ingredient usage while maintaining high standards of presentation.
- Developed seasonal menu items, enhancing guest satisfaction through innovative culinary offerings.
- Streamlined food preparation processes, increasing efficiency during peak service hours without compromising quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Conducted regular inventory checks, properly managing ingredient orders to maintain optimal levels while minimizing food spoilage costs.
- Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
- Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
Corporate Sous Chef
21st Century Fox
01.2011 - 10.2015
- Collaborated with executive chef on menu development and seasonal offerings.
- Streamlined ingredient sourcing, reducing costs while maintaining quality standards.
- Managed inventory control, minimizing waste through efficient stock rotation practices.
- Coordinated special events catering, adapting menus to client specifications and dietary needs.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Developed and implemented seasonal menu items, enhancing culinary offerings and guest satisfaction.
Education
B.A. - Culinary Arts, Hospitality Management
Johnson and Wales University
Providence, RI05.2013
Advanced Regents Diploma - undefined
Pelham Memorial High School
Pelham, NY06.2009
Skills
- Sanitation procedures
- Cost control
- Menu planning
- Culinary expertise
- Meal planning
- Allergy awareness
- Teamwork and collaboration
- Customer service
Certification
- ServeSafe-Food Protection Manager- Exp 10/26/2029
Timeline
Assistant Director of Dining Services
Presbyterian Senior Living/Three Oaks Dining
06.2016 - Current
Banquet Sous Chef
Bally’s Hotel & Casino(Dover Downs)
11.2014 - 06.2016
Corporate Sous Chef
21st Century Fox
01.2011 - 10.2015
Advanced Regents Diploma - undefined
Pelham Memorial High School
B.A. - Culinary Arts, Hospitality Management
Johnson and Wales University
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