Summary
Work History
Education
Skills
Timeline
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Gabriel Rodriguez

Portland,OR

Summary

A passionate and experienced chef with experience in the hospitality industry. I enjoy creating delicious and innovative dishes, with a focus on style and nutrition. Proven ability to manage a team of cooks and ensure high standards of food quality and presentation.”

Work History

Itamae (Sushi Chef)

Fish & Richardson
Portl, OR
  • Checked quality of raw materials before use.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Prepared high-quality dishes according to established recipes-Rolls, nigiri, sashimi, and poke

Sous Chef

Cuoco (Tom Douglas Restaurant Group) Italian
Seattle, WA
  • Collaborated with the Executive Chef to create innovative dishes.
  • Trained new hires in proper cooking techniques and recipes.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Collaborated with the Executive Cher with inventory, ordering, and COGS.
  • Managed scheduling of BOH and insured labor was with in company spec.

Lead Line Cook

Tanaka-San (Tom Douglas Restaurant Group) Izakaya
Seatt, WA
  • Managed a team of kitchen staff including assigning tasks and monitoring performance.
  • Assessed employee performance regularly providing feedback when necessary.
  • Planned, prepared and cooked meals according to restaurant specifications.
  • Monitored cooking temperatures and ensured that dishes were presented properly.
  • Monitored food temperatures throughout the cooking process to ensure safe consumption.
  • Performed other related duties as assigned by the Head Chef or Kitchen Manager.

Head Chef

Red Cedar & Sage
Seattl, WA
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Collaborated with suppliers to source high-quality ingredients at competitive prices.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Trained kitchen workers on culinary techniques.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.

Chef Consoltant

Saketome Sushi/Michi Ramen
Missoula, MT
  • Developed and implemented recipes for new menu items.
  • Assisted with the development of marketing strategies aimed at increasing sales revenue within the foodservice sector.
  • Monitored inventory levels to ensure adequate supplies are available at all times.
  • Recommended cost-saving measures such as portion control and ingredient substitutions.
  • Evaluated restaurant operations in terms of efficiency and profitability goals set by management.
  • Provided training and guidance to chefs on proper cooking techniques, sanitation, safety protocols, and plate presentation.
  • Trained kitchen workers on culinary techniques.
  • Improved performance of team members resulting in high-quality meals produced daily.

Head Chef

Casper Fry (Southern Food)
Spokane, WA
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Collaborated with farmers and ranchers to source high-quality ingredients at competitive prices.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Performed financial analysis and recommended effective methods to cut costs.

Education

Bachelor of Science - Chemistry

University of Texas At Austin
Austin, TX

Skills

  • Food and beverage pairing
  • Dish preparation
  • Workflow Optimization
  • Menu development
  • Cost Control
  • New Hire Training

Timeline

Itamae (Sushi Chef)

Fish & Richardson

Sous Chef

Cuoco (Tom Douglas Restaurant Group) Italian

Lead Line Cook

Tanaka-San (Tom Douglas Restaurant Group) Izakaya

Head Chef

Red Cedar & Sage

Chef Consoltant

Saketome Sushi/Michi Ramen

Head Chef

Casper Fry (Southern Food)

Bachelor of Science - Chemistry

University of Texas At Austin

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Gabriel Rodriguez