Summary
Overview
Work History
Education
Skills
Certification
Languages
References
Timeline
Generic

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, CA
05-2012

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

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Yvette Rodriguez