HÉCTOR ROBLES
Summary
Dedicated culinary professional with over 10 years in high-volume kitchens, including roles as Sous Chef and Lead Line Cook. Expertise in maintaining quality and efficiency during peak service, training kitchen staff, and ensuring food safety. Skilled in French and Italian cuisine, menu development, and inventory management. Bilingual in English and Spanish, with HVAC certification enhancing operational versatility.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Lead Line Cook
California Rehabilitation Institute
Century City
09.2025 - Current
- Led line cook team during service, coordinating station assignments and ensuring timely ticket execution.
- Prepared and plated high-quality dishes for a healthcare facility with strict dietary and nutritional standards.
- Maintained food safety and sanitation protocols in compliance with facility health regulations.
- Assisted in menu planning and ingredient sourcing to align with patient dietary needs and improve meal satisfaction.
- Trained new kitchen staff on station procedures and food handling standards to maintain quality and safety.
- Prepared and cooked nutritious meals for patients following dietary guidelines.
- Supervised kitchen staff to streamline meal preparation and enhance service delivery.
Sous Chef
Porta Via
Pacific Palisades
01.2022 - 01.2025
- Planned and directed fast-paced, high-volume food production in coordination with the head chef.
- Trained and mentored kitchen staff, enhancing their ability to perform preparation tasks efficiently under pressure.
- Prepared high-quality dishes following restaurant recipes and standards.
- Managed inventory levels, resulting in minimized food waste and optimized resource allocation.
- Supervised kitchen staff to ensure consistent quality standards across all stations, contributing to overall customer satisfaction.
- Managed inventory levels to minimize food waste and reduce costs for the establishment.
- Collaborated with suppliers to secure fresh, locally-sourced ingredients daily.
- Handled and stored food using proper methods to prevent cross-contamination and maintain health safety compliance.
- Assisted head chef in managing kitchen operations and staff coordination.
Line Cook
Hotel Figueroa
Los Angeles
06.2021 - 06.2022
- Prepared ingredients and meals according to Hank's recipes and standards.
- Maintained cleanliness and organization of cooking stations during service hours.
- Collaborated with team members to ensure smooth kitchen operations during peak times.
Line Cook
Hank's
Pacific Palisades
08.2019 - 06.2020
- Executed complex cooking methods including grilling, roasting, and braising, contributing to menu quality and consistency.
- Executed complex cooking methods including grilling, roasting, and braising under direction of the head chef.
- Trained and onboarded new kitchen staff, fostering team integration and collaboration.
- Maintained a clean and organized workstation, ensuring sanitation after each shift.
- Prepared dishes in fast-paced environment with teammates, ensuring timely service and high customer satisfaction.
Line cook
Café Vida
Pacific Palisades
02.2018 - 06.2019
- Prepared and cooked high-quality breakfast dishes accurately and efficiently during busy morning service.
- Handled multiple orders simultaneously while maintaining high food quality and efficiency.
- Cooked meals according to recipes and customer specifications with attention to detail.
- Maintained a calm, focused atmosphere during high-pressure service periods.
- Prepared meals following recipes and customer specifications, ensuring consistency and quality.
Line Cook
Porta Via Restaurants
Beverly Hills
03.2014 - 06.2018
- Prepared ingredients and dishes to meet Café Vida's recipes and standards, ensuring high-quality meals for customers.
- Maintained cleanliness and organization in kitchen areas during service shifts, contributing to a safe and efficient cooking environment.
- Trained new line cooks on food preparation procedures, enhancing team capabilities and consistency in dish quality.
1st Cook
Montage Hotel
Beverly Hills
04.2015 - 06.2016
- Prepared high-quality dishes to enhance customer satisfaction in fast-paced kitchen environment.
- Managed inventory to maintain freshness and availability of ingredients for daily operations.
- Collaborated with chefs to develop seasonal menu items and specials that attracted repeat customers.
Education
High School Diploma -
Morningside High School
Inglewood, CAHVAC Certificate -
Abraham Friedman Occupational Center
Los Angeles, CASkills
- Cooking techniques
- High-volume meal prep
- Menu development
- Food safety protocols
- Kitchen equipment operation & maintenance
- Meat slicing
- Sauces
- Soups
- Pastry
- Inventory management
- Food cost management
- Supplier management
- Shift management
- Employee training
- Team leadership
- Effective communication
Certification
EPA 608 Certification, HVAC
Languages
- Spanish
- English, Native/Bilingual
- Spanish, Native/Bilingual
Skills
Food preparation & cooking techniques (French and Italian cuisine), Signature dish creation & menu development, Food safety protocols & kitchen sanitation procedures, Inventory temperature control & kitchen inventory management, Meal preparation for high-volume and healthcare environments, Kitchen equipment operation & maintenance, Meat slicing, sauces, soups, and pastry, Employee training & development, Payroll & scheduling, Budgeting & cost control, Vendor relations & food inventories, Effective communication & team leadership
Timeline
Lead Line Cook
California Rehabilitation Institute
09.2025 - Current
Sous Chef
Porta Via
01.2022 - 01.2025
Line Cook
Hotel Figueroa
06.2021 - 06.2022
Line Cook
Hank's
08.2019 - 06.2020
Line cook
Café Vida
02.2018 - 06.2019
1st Cook
Montage Hotel
04.2015 - 06.2016
Line Cook
Porta Via Restaurants
03.2014 - 06.2018
High School Diploma -
Morningside High School
HVAC Certificate -
Abraham Friedman Occupational Center