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Edwin Molina

Edwin Molina

Sous chef

Baylor Medical Center at Frisco

Frisco, TX

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Baylor Medical Center at Frisco

Sous chef

Open early for breakfast, with service for hospital cafeteria and patients. Service for up to 250 people at the cafeteria and 120 for room service.
My day starts by making sure everybody have their logs completed, sanitation procedures have been done, and that every body are ready for open at their stations. Cook breakfast and create menus for lunch, separate special diets for patients (vegetarians, gluten-free, diabetics, etc).

Career medium 01
Career
Career medium 06

Embassy suites at Frisco

Line cook

Prep line for dinner and do service for restaurant, bar, and room service. Cover all the stations and the kitchen, sauté, pantry, grill, fryer, cold station.
Follow sanitation procedures, FIFO steps, and prep line for the following day.

Career

The Oceanaire seafood room

Line cook

The Oceanaire has been so far, one of my greatest experience. I was hired to be the grill cook, and I completed 4 stations (grill, pantry, sauté, fryer). Every day, I was getting ready with my mise in place, and making sure all the necessary was ready on time. Working with different types of fishes and seafood, every week experiment with different new dishes.

Career medium 03
Career
Education medium 03

Le Cordon Bleu

Associate in applied science degree, LCB culinary arts

Finish my curse with a GPA of 3.32. Completed the program with determination of this be my carrier, I was trained in a broad range of subjects and skills, both in theory and with hands on applications.

Education