CHEF GABRIEL RODRIGUEZ
Escondido,CA
Summary
Executive Chef with over 20 years of culinary experience. Maintains and handles all operations for establishment and staff in the culinary excellence. Enthusiastic and eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food.
Hardworking and passionate with strong organizational skills.
Ready to help team achieve company goals.
Dedicated professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
21
21
years of professional experience
Work History
Assistant Executive Chef
Valleyview Casino & Hotel
Valley Center, CA
11.2014 - 06.2020
- Developed menus for 7 Restaurants in collaboration with the room chefs of each restaurants. a new menu every year and every season 7 to 10 different dishes
- Oversee the daily operation of each restaurant.
- Planned menus and execute banquets and especial events from the ordering to the cooking
- Help in developing the team members to become better cooks And well rounded chefs cooking with them side by side and performing evaluations to help them grow in their career
- Controlled food costs And oversaw quality, sanitation and safety processes.
- Estimated food consumption And requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Delivered excellent food quAlity And maximized customer satisfaction by preparing meals according to customer requests.
- Handled And stored food to eliminate illness and prevent cross-contamination.
- Scheduled And received food And beverage deliveries, adhering to food cost and budget.
- Oversaw business operAtions, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contAminAtion from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Developed kitchen stAff through trAining, disciplinary action and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient And supply stock to prepare and plan vendor orders.
- Verified compliAnce in preparation of menu items and customer special requests.
- Produced revolutionAry menu offerings to put establishments on local, regional and national map.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Modernized processes for kitchen stAff to reduce guest wait times and boost daily output.
- Generated employee schedules, work Assignments and determined appropriate compensation rates.
- Obtained fresh, locAl ingredients to lower grocery costs.
- Assisted customers in plAnning corporate events, social galas and gourmet dinners.
- Collaborated with staff members to create meals for large banquets and especial events including holyday's
- Increased profits And efficiency by building optimal inventory control model.
- Used root cause Analysis to conduct assessments and develop improvements.
- Increased profits And efficiency by building optimal inventory control model.
Chef De Cuisine
The Buffet At Valley View Casino & Hotel
Valley Center, CA
11.2009 - 06.2014
- Created menus and designed corresponding recipes for the Buffet at Valley View Casino serving 3000 guest a day with a wide variety of seasonal dishes
- Scheduled and supervised all kitchen employees 200 cooks, 18 sous chefs and 7 room chefs,
- Oversaw preparation of creatively-designed recipes for the buffet at valley view casino
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Obtained fresh, local ingredients to lower grocery costs.
- Forecasted supply needs and estimated costs.
- Collaborated with staff members to create meals for large banquets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Kept labor at or below % to support business profit targets.
- Supervised and enhanced teamwork producing more than 3000 plates per day.
- Inspected 8 kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Lead Cook
The Grand Del Mar
5300 Grand Del Mar Ct, San Diego
02.2009 - 06.2011
- Supervised line cooks to monitor food safety and order accuracy.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took over line positions in event of emergency.
- Taught kitchen staff safety protocols and restaurant standards.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Developed process that reduced waste and improved supply turnover.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
Lead Line Cook
Valley View Casino (Black And Blue Steak House)
Valley Center, CA
12.2008 - 11.2009
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Produced high volume covers per day and maintained perfect customer satisfaction scores.
- Managed relationships and negotiating prices with vendors for ingredients and equipment.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Handled portion control activities according to specified instructions provided by chef.
Sous Chef
Harrah's Casino Oyster Bar
Rincon, CA
05.2005 - 11.2008
- Planned and directed high-volume food preparation in fast-paced environment cook and performed in front of our guest the oyster bar was a great way to interact with the guest while you cook
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to lower grocery costs.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Lead Cook
Evergreen Retirement
Encinitas, CA
05.2003 - 04.2005
- Supervised line cooks to monitor food safety and order accuracy.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Transitioned between breakfast and lunch service.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Cook
Sturbridge Care And Rehab
Escondido, CA
02.2000 - 03.2002
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Transitioned between breakfast and lunch service.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Education
Serve Safe
High School Diploma -
San Marcos High School
San Marcos, CA06.1999
Skills
- Equipment Inspection and Maintenance
- Staff Training
- Standards Compliance
- Quality Assurance
- Safe Food Handling
- Staff Scheduling
- BOH Operations
- Team Leadership
- Order Management
- Equipment Purchasing
- Coordinating Kitchen Staff
- Staff Recruiting and Hiring
- Verbal and Written Communication
- Hiring, Training and Development
- Quality Control and Oversight
- Recipe Development
- Food Stock and Supply Management
- Cleaning and Sanitation
- Meal Preparation
- Ingredient Selection
- Menu Planning
- Customer Needs Assessments
- Customer Service
- Servsafe Certification
- Fine Dining
- Food Service Safety Training
- Special Events
- Cooking Procedures
- Productivity Optimization
- Attention to Detail
- Garnishing and Plating
- Creative Thinking
- Food Spoilage Prevention
- Cooking Technique Demonstrations
- Vendor Sourcing
- Control System Software
- Organic Farming
- Guest Relations
- Executive Management
- Hospitality Service
Timeline
Assistant Executive Chef
Valleyview Casino & Hotel
11.2014 - 06.2020
Chef De Cuisine
The Buffet At Valley View Casino & Hotel
11.2009 - 06.2014
Lead Cook
The Grand Del Mar
02.2009 - 06.2011
Lead Line Cook
Valley View Casino (Black And Blue Steak House)
12.2008 - 11.2009
Sous Chef
Harrah's Casino Oyster Bar
05.2005 - 11.2008
Lead Cook
Evergreen Retirement
05.2003 - 04.2005
Cook
Sturbridge Care And Rehab
02.2000 - 03.2002
Serve Safe
High School Diploma -
San Marcos High School
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