Eduardo Rivero Rodriguez
San Francisco,CA
Summary
Adept Sub Chef with a proven track record at Tratto Restaurant, I enhanced dining experiences through meticulous attention to food presentation and flavor innovation. Skilled in pastry techniques and team management, I significantly contributed to recipe development and kitchen efficiency, ensuring compliance with food safety standards and elevating guest satisfaction.
Overview
4
4
years of professional experience
Work History
Sub Chef
Tratto Restaurant
02.2023 - Current
- Enhanced dining experience by creating visually appealing and flavorful dishes for restaurant guests.
- Received recognition from guests for exceptional attention to detail in presentation and flavor combinations of dishes served.
- Ensured strict adherence to food safety regulations through proper storage techniques and sanitation practices.
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
- Spearheaded weekly inventory management, ensuring optimal stock levels and reducing waste.
Line Cook
Westin Hotel
06.2021 - 06.2022
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Checked food temperature regularly to verify proper cooking and safety.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Pastry Prep Cook
Sugar Partner
12.2021 - 01.2022
- Researched new dessert concepts and performed recipe analysis to increase overall sales.
- Improved recipe development by experimenting with different ingredients and techniques for optimal taste and texture.
- Demonstrated attention to detail when measuring, mixing, and baking ingredients according to specific recipes.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Created new dessert items for seasonal and special events.
- Maintained a clean, organized, and sanitary work environment to ensure compliance with health regulations.
- Provided attentive customer service by taking custom orders for specialty cakes and pastries.
Education
Bacherlor´s Degree in Culinary Arts -
Colegio Superior De Gastronomia
Mexico City02-2020
Skills
- Pastry techniques
- Food preparation
- Allergen awareness
- Recipe development
- Team management
- Culinary trends
- Knife skills
- Quality control
- Food presentation
- Production scheduling
- Grilling techniques
- Cooking techniques demonstrations
Languages
English
Professional Working
Spanish
Native or Bilingual
Timeline
Sub Chef
Tratto Restaurant
02.2023 - Current
Pastry Prep Cook
Sugar Partner
12.2021 - 01.2022
Line Cook
Westin Hotel
06.2021 - 06.2022
Bacherlor´s Degree in Culinary Arts -
Colegio Superior De Gastronomia
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