Summary
Overview
Work History
Education
Skills
Languages
Timeline
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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, NY
06.2021

Bachelor of Arts - Consular And Diplomatic Affairs

De La Salle College of Saint Benilde
Manila, NCR, Philippines
01.2019

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
Carlos Lorenzo Rufo