Summary
Overview
Work History
Education
Skills
Timeline
Generic

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
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
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
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, CA
05.2018

High School Diploma -

Great Oak High School
Temecula, CA
06.2012

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

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Cody Scolari