Jaime Rodriguez
Queens
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 13-year background in high-end restaurant industry.
Overview
12
12
years of professional experience
Work History
Sous Chef
Leonetta
02.2025 - Current
- EXPO Experience
- Assisted with menu development and planning.
- Oversaw inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
Lupetto
01.2024 - 02.2025
- Helped with inventory
- EXPO Experience at the back of the house
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
Sous Chef
Charlie Bird DHG
01.2022 - 01.2024
- EXPO experience
- Inventory assistances
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food production to verify quality and consistency.
Lead Line Cook
West Village Company
08.2021 - 12.2021
- Worked with other members of the kitchen staff to ensure efficient service.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Line Cook
Cucina Alba
01.2020 - 11.2021
- Display a working knowledge of all ingredients and preparation used on the menu and participate in a professionally run service - ensuring excellence in cooking, timing, plate assembly, and communication
- Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed.
Line Cook
Catch
01.2018 - 08.2019
- Verified that prepared food meets requirements for quality and quantity before serving guests.
- Maintained freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Baked, roasted, broiled and steamed meats, fish, and vegetables.
Line Cook
Fig and Olive
01.2014 - 02.2017
- Memorized restaurant recipes to accurately and quickly prepare dishes.
- Communicated effectively with co-workers to ensure timely delivery of orders.
- Applied knowledge of basic cooking techniques such as sautéing, frying, baking and grilling meats and vegetables.
Skills
- Dish preparation
- Station oversight
- Plating
- Staff training
- Kitchen leadership
- Safe food handling
- Cooking techniques
- Heavy lifting
- Supervising food prep
- Garnishing and plating
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Sous Chef
Leonetta
02.2025 - Current
Sous Chef
Lupetto
01.2024 - 02.2025
Sous Chef
Charlie Bird DHG
01.2022 - 01.2024
Lead Line Cook
West Village Company
08.2021 - 12.2021
Line Cook
Cucina Alba
01.2020 - 11.2021
Line Cook
Catch
01.2018 - 08.2019
Line Cook
Fig and Olive
01.2014 - 02.2017