Dedrea Rodriguez
Wimauma
Summary
Seasoned culinary professional known for high productivity and efficiency in task completion. Specialized skills include advanced food preparation techniques, innovative menu development, and effective kitchen management. Excel at teamwork, adaptability, and creative problem-solving to excel in fast-paced kitchen environments.
Overview
13
13
years of professional experience
2014
2014
years of post-secondary education
Work History
Broiler Cook
Fleming's Prime Steakhouse & Wine Bar
Sarasota
2025.01 - Current
- Prepared food items following standardized recipes for consistent quality.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Operated kitchen equipment safely, including grills, fryers, and ovens.
- Assisted in inventory management by restocking supplies as needed.
- Collaborated with team members to ensure timely meal preparation.
- Followed food safety guidelines to maintain a hygienic cooking environment.
Sous Chef
USF college
Tampa
2021.08 - 2025.01
- Managed kitchen operations and ensured food safety standards were met.
- Supervised food preparation and maintained high-quality culinary standards.
- Trained kitchen staff on cooking techniques and safety protocols.
- Collaborated with front-of-house staff to ensure smooth service flow.
- Monitored inventory levels and coordinated supply orders effectively.
- Developed positive relationships with team members to foster a supportive environment.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Sous Chef
Traven table
Charleston
2016.08 - 2021.06
- Managed kitchen operations and ensured food safety standards were met.
- Supervised food preparation and maintained high-quality culinary standards.
- Trained kitchen staff on cooking techniques and safety protocols.
- Assisted in menu planning and ingredient sourcing for diverse meals.
- Implemented efficient cooking methods to enhance meal production processes.
- Created a positive work environment by encouraging teamwork among staff members.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Complied with all health department regulations regarding proper food handling methods.
Lead Line Cook
College of Charleston
Charleston
2012.11 - 2017.01
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Developed and implemented new recipes to enhance menu offerings and variety.
- Managed inventory levels and ordered supplies to maintain kitchen operations.
- Prepared garnishes for later use in meal production.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Ensured proper food safety standards were met at all times.
- Kept up-to-date records of orders placed, received, stored, used, discarded or returned.
- Prepared sandwiches, specialty items, and custom orders to meet guest requests.
- Adjusted seasonings to ensure flavors were balanced throughout each dish.
- Provided excellent customer service by promptly addressing guest inquiries or complaints.
Education
Hospitality And Business - Business
Trident Technical College
Charleston, SC 2010.08 - 2014.09
West Ashley High School
Charleston, SCSkills
- Food preparation
- Recipe development
- Food safety compliance
- Kitchen equipment operation
- Menu planning
- Team collaboration
- Customer service
- Time management
- Staff training
- Problem solving
- Attention to detail
- Sauce making
- Knife skills
- Reliability
- Problem-solving aptitude
- Food inspection
- Bulk food preparation
- Ticket time monitoring
- Plating and presentation
- Menu development
- Verbal and written communication
- Equipment operation
- Staff supervision
- Teamwork and collaboration
- Sauce preparation
- Team coordination
- Cleaning and sanitization
- Broiling Skills
- Goal setting
- Shift scheduling
- Poaching Skills
- Works Well Under Pressure
Timeline
Broiler Cook
Fleming's Prime Steakhouse & Wine Bar
2025.01 - Current
Sous Chef
USF college
2021.08 - 2025.01
Sous Chef
Traven table
2016.08 - 2021.06
Lead Line Cook
College of Charleston
2012.11 - 2017.01
Hospitality And Business - Business
Trident Technical College
2010.08 - 2014.09
West Ashley High School