Bryan Rhodes
Oceanside,California
Summary
Experienced culinary professional adept at thriving in high-pressure kitchen environments, consistently delivering quality and efficiency. Recognized for exceptional culinary skills and a talent for innovation without compromising consistency. Valued as a reliable team collaborator, dedicated to achieving culinary excellence and adapting to evolving needs. With a solid background in culinary arts, brings a proven track record of creating innovative and delicious dishes while effectively managing kitchen staff and inventory. Committed to maintaining high standards of food safety and sanitation, consistently ensures utmost efficiency in all operations.
Overview
16
16
years of professional experience
Work History
Sous Chef
Smoke and Salt/Same Same
01.2023 - 03.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Banquet Sous Chef
The Hotel Del Coronado
11.2022 - 03.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
- Implemented strict food safety standards, reducing the risk of contamination and ensuring the well-being of guests.
- Effectively resolved customer feedback or complaints by taking immediate action when necessary, implementing corrective measures promptly to prevent future occurrences.
- Managed staff training programs to continuously improve culinary skills and ensure adherence to best practices in food preparation, safety, and presentation.
- Introduced innovative plating techniques that enhanced the visual appeal of dishes, elevating the overall dining experience for event guests.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Conducted regular inventory checks, properly managing ingredient orders to maintain optimal levels while minimizing food spoilage costs.
- Established strong vendor relationships, negotiating favorable pricing on ingredients while maintaining high-quality standards throughout procurement process.
- Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
Pizza 619
Owner
11.2020 - 07.2022
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and [Number] employees.
Executive chef
619 Spirits
01.2018 - 10.2020
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive chef
Solterra Winery and Kitchen
01.2017 - 01.2019
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests yearly.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Promoted a culture of continuous improvement by regularly reviewing performance metrics and implementing necessary changes to enhance operational effectiveness.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
Executive chef
216 Kitchen + Tap
09.2015 - 01.2017
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Sous Chef
Table No. 10
04.2014 - 08.2015
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Lead Line Cook
Legume
03.2013 - 04.2014
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Line Cook
Meat And Potatoes
04.2010 - 03.2013
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
Line cook
Spoon
09.2008 - 05.2010
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- 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.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
Associate of Culinary Arts -
Le Cordon Bleu
Pittsburgh, Pennsylvania09-2008
Skills
- Multitasking & Organization
- Culinary Expertise
- Advanced Fast-Paced Decision Making
- Advanced Attention to Detail
- Teamwork
- Menu Planning
- Team leadership
- Kitchen leadership
- Inventory management
- Food presentation
- Food preparation
- Kitchen organization
- Cooking techniques
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Mentoring and coaching
- Menu development
- Menu memorization
- Staff training
- Detail-oriented
- Employee scheduling
- Kitchen management
- Portion control
- Ordering and requisitions
- Vendor relationship management
- Equipment usage
- Staff motivation
- Plating
Timeline
Sous Chef
Smoke and Salt/Same Same
01.2023 - 03.2024
Banquet Sous Chef
The Hotel Del Coronado
11.2022 - 03.2023
Pizza 619
Owner
11.2020 - 07.2022
Executive chef
619 Spirits
01.2018 - 10.2020
Executive chef
Solterra Winery and Kitchen
01.2017 - 01.2019
Executive chef
216 Kitchen + Tap
09.2015 - 01.2017
Sous Chef
Table No. 10
04.2014 - 08.2015
Lead Line Cook
Legume
03.2013 - 04.2014
Line Cook
Meat And Potatoes
04.2010 - 03.2013
Line cook
Spoon
09.2008 - 05.2010
Associate of Culinary Arts -
Le Cordon Bleu
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