Cody Scolari
Summary
Dynamic Chef De Partie with a proven track record at Rancho Valencia Resorts Partners, excelling in team leadership and food presentation. Mastered multitasking in high-pressure environments, significantly enhancing kitchen efficiency and collaboration. Skilled in knife techniques and fostering a positive atmosphere, consistently maintaining high standards of cleanliness and food safety.
Overview
12
12
years of professional experience
Work History
Chef De Partie
Rancho Valencia Resorts Partners
Rancho Santa Fe, CA
06.2018 - Current
- 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.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Line Cook
WestRoot Tavern
Carmel Valley, CA
05.2017 - 06.2018
- 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.
- Plated and presented all dishes to match established restaurant standards.
Link Cook
Embassy Suites, Temecula Valley Wine Country
Temecula, CA
11.2012 - 05.2017
- Checked food temperature regularly to verify proper cooking and safety.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
Associate of Arts - Culinary Arts And Hospitality Management
San Diego Mesa College
San Diego, CA05.2018
High School Diploma -
Great Oak High School
Temecula, CA06.2012
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Team Leadership
Timeline
Chef De Partie
Rancho Valencia Resorts Partners
06.2018 - Current
Line Cook
WestRoot Tavern
05.2017 - 06.2018
Link Cook
Embassy Suites, Temecula Valley Wine Country
11.2012 - 05.2017
Associate of Arts - Culinary Arts And Hospitality Management
San Diego Mesa College
High School Diploma -
Great Oak High School