Yvette Rodriguez
Ontario,CA
Summary
Motivated to move forward with a company that can offer growth and continue to work towards improving my craft.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Sous Chef
Katsuya LA Live
Los Angeles, CA
02.2017 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Contributed to the successful execution of catered events from start to finish.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
JR Sous Chef
Katsuya LA Live
Los Angeles, CA
06.2017 - 01.2018
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Managed food inventory, ordering and receiving of products from vendors.
- Trained and supervised junior cooks in proper culinary techniques.
- Maintained a clean work area to ensure compliance with health regulations.
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
- Created new dishes by combining ingredients in accordance with customer preferences.
Line Cook
Katsuya LA Live
Los Angeles, CA
04.2015 - 05.2017
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Operated various kitchen appliance such as a sous vide, oven, grill, and fryer
- Stocked and restocked line
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
Line Cook
Hinoki and the Bird
Century City, CA
11.2014 - 07.2015
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Stocked and restocked kitchen supplies as needed.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Pastry Chef
Riva Bella IDG
West Hollywood, CA
08.2012 - 03.2015
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Prepared doughs, fillings and icings according to recipes.
- Created desserts such as cakes, frozen treats and pastries weekly.
- Started on salads/hot apps/pizza station after a year
Line Cook
Culinary Staffing
Los Angeles, CA
01.2012 - 07.2012
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
Education
Diplom - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena
Pasadena, CA05-2012
Skills
- Employee Scheduling
- Cost Control
- Food Safety
- Workflow Optimization
- Inventory Management
- Staff Training
- Butchery skills
- Pastry Skills
- Project Management
- Kitchen Operations Oversight
Certification
- ServSafe Up to date
Languages
Spanish
Professional
References
References available upon request.
Timeline
JR Sous Chef
Katsuya LA Live
06.2017 - 01.2018
Sous Chef
Katsuya LA Live
02.2017 - Current
Line Cook
Katsuya LA Live
04.2015 - 05.2017
Line Cook
Hinoki and the Bird
11.2014 - 07.2015
Pastry Chef
Riva Bella IDG
08.2012 - 03.2015
Line Cook
Culinary Staffing
01.2012 - 07.2012
Diplom - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Pasadena