Summary
Overview
Work History
Education
Skills
Timeline
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Carlos Rodriguez Alvarado

Fort Lauderdale

Summary

Dynamic Executive Sous Chef with a proven track record at Fork and Balls, excelling in menu development and food presentation. Renowned for enhancing customer satisfaction through innovative culinary techniques and effective staff scheduling. Committed to maintaining high food quality standards while fostering a collaborative kitchen environment. Expertise in allergy awareness and safe food handling.

Overview

2026
2026
years of professional experience

Work History

Executive Sous Chef

Fork and Balls
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.

Sous Chef

BVR Cafe
12.2024 - Current
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • fill orders for the hotel guest following their specific request.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Assisted with menu development and planning daily specials.

Roofing Contractor

RAC Roofing Llc
06.2018 - 12.2024
  • Maintained safe working conditions on job sites, conducting regular safety meetings and enforcing proper use of protective gear.
  • Streamlined the repair process for damaged roofs, addressing issues quickly to prevent further damage.
  • Reduced project delays by effectively managing subcontractor schedules and coordinating material deliveries.
  • Improved roof installation quality by implementing thorough inspection processes and strict adherence to safety protocols.
  • Installed high-quality roofing systems, paying careful attention to hazards and other safety concerns.
  • Inspected problem roofs to determine best repair procedures.
  • Assisted in removal of old roofing materials and debris to prepare for application of new roofing.

Sous Chef

Harvest Seasonal Grill & Wine Bar
12.2015 - 05.2017
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
  • Grilled meats and seafood to customer specifications.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Travel to other restaurants within the company chain to train new employees, and existing employees with new menu items.


Executive Sous Chef

Fork and Balls / YOLO
10.2013 - 11.2015
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Sous Chef

Sea Restaurant
08.2011 - 10.2013
  • 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.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Line Cook/Executive Kitchen Manager

Sunfish Grill
06.2003 - 08.2011
  • 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.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.

Education

NATIONAL HIGH SCHOOL
Fort Lauderdale
06-2010

Skills

  • Kitchen management

  • Menu development

  • Allergy awareness

  • Food presentation

  • Special event catering

  • Food pairing

  • Recipe creation

  • Culinary techniques

  • Safe food handling

  • Fine-dining expertise

  • Staff scheduling

  • Food safety

  • Attention to detail

  • Inventory control

  • Recipes and menu planning

  • Menu planning

  • Banquets and catering

  • ServSafe certification

  • Quality assurance

  • Food service safety training

  • Signature dish creation

  • Food preparation techniques

Timeline

Sous Chef

BVR Cafe
12.2024 - Current

Roofing Contractor

RAC Roofing Llc
06.2018 - 12.2024

Sous Chef

Harvest Seasonal Grill & Wine Bar
12.2015 - 05.2017

Executive Sous Chef

Fork and Balls / YOLO
10.2013 - 11.2015

Sous Chef

Sea Restaurant
08.2011 - 10.2013

Line Cook/Executive Kitchen Manager

Sunfish Grill
06.2003 - 08.2011

Executive Sous Chef

Fork and Balls

NATIONAL HIGH SCHOOL

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Carlos Rodriguez Alvarado