Adrian Rodriguez
Florissant,MO
Summary
Born in Miami but raised in Venezuela, therefore I use my Latino background to come up with new ideas and concepts
I define myself as an organized and passionate individual, always willing to utilize time management and organizational skills across different tasks.
Pretty good at working under pressure since I started my culinary journey at 16
I am currently 24 years old
8 years of experience
Overview
7
7
years of professional experience
Work History
Chef de Partie
Basso on the plaza
St. Louis, MO
05.2025 - Current
- Prepared high-quality dishes according to restaurant standards and seasonal menus.
- Monitored food presentation and quality before serving to guests.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Prepared various pasta dishes following traditional and contemporary recipes.
Sous Chef
Hendel’s Cafe
Florissant, Missouri
10.2019 - Current
- Assisted in menu development
- Developed different specials
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events
- Assisted with interviewing, hiring and training kitchen personnel.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory
- Used proper cleaning supplies and methods to disinfect counters where raw meats and eggs had been prepared
- Created tasty dishes using popular recipes
- Placed frequently used ingredients in proper storage containers and placed items in refrigerator.
- Plated dishes using tasty garnishes and sauces
Pizza Maker
Mozzarella
Valencia, Venezuela
08.2018 - 12.2019
- Prepared dough and sauce for pizzas according to recipes.
- Maintained inventory of ingredients such as cheese, vegetables, meats and spices.
- Stocked shelves with necessary ingredients
- Cut toppings such as pepperoni, mushrooms or onions into small pieces ready for use.
- Measured ingredients accurately using measuring cups or scales.
Expeditor
Kadabra
Valencia, Venezuela
01.2019 - 07.2019
- Analyzed customer requirements, identified potential problems and implemented solutions accordingly.
- Ensured timely delivery of food to customers by coordinating with kitchen staff
- Inspected quality assurance of food before they were sent to the table
Education
Some College (No Degree) - English-as-a-Second-Language Education
St. Charles Community College
Cottleville, MoESL Program - English Language And Literature
University of Carabobo
Valencia, Venezuela09-2019
Culinary Arts Degree - International Cooking
Zi Teresa “instituto Culinario”
Valencia, Venezuela05-2019
2-day Cooking Class - Street/Gourmet Food
Instituto Culinario “Carlos Fierro”
Valencia, Venezuela02-2019
High School Diploma -
YMCA Valencia
Valencia, Venezuela06-2018
Culinary Arts Degree - Fundamental Cooking Principles
L’école Cuisine C,A
Valencia, Venezuela04-2018
Skills
- Detail Oriented
- Culinary Trends Monitoring
- Cooking techniques
- Knife Skills
- Spanish
- Sauce preparation
Timeline
Chef de Partie
Basso on the plaza
05.2025 - Current
Sous Chef
Hendel’s Cafe
10.2019 - Current
Expeditor
Kadabra
01.2019 - 07.2019
Pizza Maker
Mozzarella
08.2018 - 12.2019
Some College (No Degree) - English-as-a-Second-Language Education
St. Charles Community College
ESL Program - English Language And Literature
University of Carabobo
Culinary Arts Degree - International Cooking
Zi Teresa “instituto Culinario”
2-day Cooking Class - Street/Gourmet Food
Instituto Culinario “Carlos Fierro”
High School Diploma -
YMCA Valencia
Culinary Arts Degree - Fundamental Cooking Principles
L’école Cuisine C,A