Carlos Lorenzo Rufo
Arlington,VA
Summary
Adept at kitchen management and fostering teamwork, I significantly enhanced customer satisfaction at Hiraya Restaurant and Cafe. My expertise in menu development and sanitation standards, coupled with a knack for mentoring staff, has consistently elevated dining experiences, ensuring compliance and creativity thrive in high-pressure environments.
Overview
4
4
years of professional experience
Work History
Chef De Tournant
KAYU
11.2024 - 01.2025
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management practices and reducing food waste.
- Trained, supervised and relieved chefs at variety of food preparation stations.
Executive Sous Chef
Hiraya Restaurant and Cafe
09.2023 - 07.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
Sari Filipino Kusina
09.2022 - 08.2023
- 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.
Chef De Partie
Hiraya Popup
12.2021 - 09.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
Line Cook/Intern
ABC Cocina
04.2021 - 08.2021
- Diversified skillset by cross-training in various roles within the kitchen, gaining a comprehensive understanding of all aspects of the culinary process.
- Enhanced kitchen efficiency by organizing and preparing ingredients for daily use.
- Practiced various cooking techniques to become proficient in multiple culinary styles.
- Collaborated with fellow interns to complete tasks efficiently and effectively, contributing to overall team success.
Education
Diploma - Culinary Arts
Institute of Culinary Education
Manhattan, NY06.2021
Bachelor of Arts - Consular And Diplomatic Affairs
De La Salle College of Saint Benilde
Manila, NCR, Philippines01.2019
Skills
Kitchen Management
Menu development
Sanitation Standards
Allergy awareness
Food presentation
Recipe creation
Food Safety
Recipe Development
Languages
Filipino
Native or Bilingual
Timeline
Chef De Tournant
KAYU
11.2024 - 01.2025
Executive Sous Chef
Hiraya Restaurant and Cafe
09.2023 - 07.2024
Sous Chef
Sari Filipino Kusina
09.2022 - 08.2023
Chef De Partie
Hiraya Popup
12.2021 - 09.2022
Line Cook/Intern
ABC Cocina
04.2021 - 08.2021
Diploma - Culinary Arts
Institute of Culinary Education
Bachelor of Arts - Consular And Diplomatic Affairs
De La Salle College of Saint Benilde
Similar Profiles
Mustafa Syauqi AzmiMustafa Syauqi Azmi
Venue Manager at Kedai Pondok Kayu CulinaryVenue Manager at Kedai Pondok Kayu Culinary
Theodore "Rex" BondiTheodore "Rex" Bondi
Coach at Mitchell Frank Academy at Mitchell FrankCoach at Mitchell Frank Academy at Mitchell Frank
Alexander WiandAlexander Wiand
Sunday School Teacher at Good Shepherd Lutheran ChurchSunday School Teacher at Good Shepherd Lutheran Church