Hernan Alfonso Rodriguez
Miami
Summary
Highly creative professional in gastronomy with emphasis on advanced techniques of food transformation, product selection, menu creation, commercial menu presentations, coverage of training programs for gastronomic work teams for purposes in process standardization and cost control in cooking analysis , losses and operation of recipes and assembly of dishes. High worldwide experience in the food airline catering industry.
Gastronomic management with competencies in the administration, organization and coordination of food and beverage production and processes, as well as food preparation, knowledge in quality systems and food standards, customer service processes, event development and design of contingency plans.
Overview
12
12
years of professional experience
Work History
Executive Chef, Menu Design NA
Gate Group Usa
03.2022 - Current
- Ensures menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
- Assists with culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change.
- Meets culinary financial objectives by estimating requirements; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
- Develops recipes and portion specifications as required in conjunction with the customer by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints.
- Periodically monitors food preparation by consulting with the Buyers; Sous chefs, cooks, and team leaders. Provide culinary leadership in areas of personal expertise and monitoring presentations.
- Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
- Sets an example by maintaining safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
- Sets an example by maintaining food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
- Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies.
- Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
- Assists in the development and training of cooks as required.
- Prepares administrative reports as required.
- Assists as required to ensuring meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
- As required, will improve menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
- Works with management staff to improve performance of the unit.
- Monitors overall talent to ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.
Executive Chef, Menu Development
Gate Gourmet
09.2016 - 03.2022
- To lead, conduct and plan proactively culinary projects and menu presentations together with Group Culinary Excellence, Costs and commercial team
- Handles a menu development team reporting to me
- Develops recipes and specifications as required in conjunction with the customer by understanding consumer tastes and nutritional requirements; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints
- Support Latin America region in menu presentations, tenders, Start up´s and liaise with the regional Chef in supervising menu developments and offers to propose
- Actively involved with the client, and clearly understands their needs and requirements
- Actively engages with suppliers and arranges evaluation and testing of new food related samples
- Responsible to establish recipes and specifications according to Gate Gourmet standards
- Lead a New production techniques project wich cover Sous Vide - Hot Fill and efficiency in using Rational ovens
- I´m and active member of the culinary excellence team, participating in Culinary work shops, food photo shootings and airline exhibitions like WTCE in Hamburg
- Ensure full understanding and follow legislative requirements in line with International Food Safety, Health and Safety, Security and Environment controls (SPML)
- Ensure close collaboration with the customer service managers and primary account manager to secure the product overall profitability, maximizing revenues and new business opportunities with the customer
- To train operational staff in the implementation of new menus, giving them the accurate tools and knowledge to can handles the new offers everyday
- Monitored and controlled overhead and production costs with responsibility for profit and loss
Executive Sous Chef, Menu Development
Gate Gourmet
02.2016 - 09.2016
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Planned and directed high-volume food preparation in fast-paced environment
- Mentored more than 35 kitchen staff at all levels to prepare each for demanding roles
Sous Chef
Grill Dandy
08.2015 - 02.2016
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees
- Verified proper portion sizes and consistently attained high food quality standards
- Adapted meals based on FOH (Front Of house) tickets while maintaining accuracy and speed of preparation
- Inspected completed dishes for best-in-class plating, aroma and food quality
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation
Production Cook
Gate Gourmet
01.2015 - 08.2015
- Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Portioned out food and measured ingredients properly to prepare recipes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Safely operated all kitchen equipment to avoid job injuries and mishaps.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Suggested actionable improvements to streamline training procedures.
- Communicated with management on food inventory stock to request order placement.
First Cook
Mondo Spaghetti
06.2012 - 03.2014
- Packaged, arranged and labeled ingredient stock, storing at established temperatures
- Identified inefficiencies leading to improved productivity
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Distributed food to wait staff quickly to provide excellent customer satisfaction
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service
Education
Professional Chef - Culinary Arts
Escuela de Arte Gastronómico
Vicente López, Buenos Aires12.2013
High School Diploma -
San Bernardo de la Salle Institute
Bogotá12.2008
Skills
- Food plating and presentation
- Staff management
- Hospitality service expertise
- Fine-dining expertise
- Problem-solving
- Team leaderships
- Employee training and development
- Kitchen Management
- Kitchen Operations
- Workflow Optimization
- Menu development
- Portion and cost control
- Recipe Development
- Cost Control
- Culinary expertise
- World cuisine knowledge
- Recipes and menu planning
Languages
CEFR: C1 (General English)
British Counsil, 2021
Additional Information
- Rational Academy
iCombi/iVario new generation 2023 (Chicago, Illinois EE.UU)
- The Universitat Politecnica de Valencia
Formulating Innovation Challenges Course - 2021 (Spain - Virtually)
- Food Safety Training C.A
Food Handler Certification 2021 (Canadá - Virtually)
- CREA - Culinary Research & Education Academy
Sous Vide Technique Training - 2019 (Reston, Virginia EE.UU)
- Gate Group Academy (by Culinary Excellence Program)
Advanced rational ovens training - 2019 (Santiago de Chile, Chile)
- Gate Group Academy (By Culinary Excellence Program)
Sous Vide Rational Ovens Training - 2018 (Bogota, Colombia)
- Gate Group Academy (By culinary excellence program)
Rational Ovens training - 2018 (Sao Paulo, Brazil)
- Gate Group Academy (By Culinary Excellence Program)
Bakery Training- 2017 (Sao Paulo, Brazil)
- Islamic Bogota house
Certificate as a Halal Chef - 2017 (Bogota, Colombia)
-LaSalle College
Basic Kitchen Course - 2011 (Bogota, Colombia)
Timeline
Executive Chef, Menu Design NA
Gate Group Usa
03.2022 - Current
Executive Chef, Menu Development
Gate Gourmet
09.2016 - 03.2022
Executive Sous Chef, Menu Development
Gate Gourmet
02.2016 - 09.2016
Sous Chef
Grill Dandy
08.2015 - 02.2016
Production Cook
Gate Gourmet
01.2015 - 08.2015
First Cook
Mondo Spaghetti
06.2012 - 03.2014
Professional Chef - Culinary Arts
Escuela de Arte Gastronómico
High School Diploma -
San Bernardo de la Salle Institute
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