JOSUE RODRIGUEZ
Orlando
Summary
Accomplished professional with background as Sous Chef. Possess relevant experience in menu development, food preparation, and kitchen management. Strengths include strong leadership abilities, creativity in recipe creation, and efficiency in high-pressure situations. Previous work impacted by streamlining operations, improving food quality and enhancing team performance.
Overview
9
9
years of professional experience
2019
2019
years of post-secondary education
Work History
Assistant Sous Chef Yatch and Beach Club
Walt Disney World
Orlando
2021.01 - Current
- Lead Kitchen operations and menu development, maintain and improve food quality standards.
- Cultivated a loyal following in allergy and vegan communities through inclusive offerings and creative solutions to meet the needs of our guests.
- Trained chefs on consistency and minimizing food waste, enhancing kitchen efficiency.
- Promoted teamwork and professional growth in a collaborative kitchen environment; that is both inclusive and fun.
- Maintained high safety standards, ensuring compliance with state health regulations.
- Submitted daily recaps, food ordering with both outside vendors and or commissary kitchen.
- Maintained proper inventory per operation needs to avoid spoilage and maintain cost.
- Implemented efficient workflow processes to enhance kitchen productivity.
- Resolved customer complaints in a professional manner.
- Performed quality control checks throughout the day to ensure that all dishes meet high standards of taste and presentation.
Cook
Universal Orlando Resort NBC Sports Grill
Orlando
2018.01 - 2021.01
- Prepared diverse menu items while maintaining kitchen safety standards and food quality, coordinated with team members during peak hours and managed inventory control.
- Streamlined food preparation processes, reduced waste and maintained consistent quality standards.
- Partnered with kitchen staff to optimize service flow, cross-trained multiple stations, and supported team during high-volume days.
- Executed precise HACCP monitoring ensured compliance with state.
- Operated kitchen equipment safely and effectively for meal preparation.
- Adapted recipes for special dietary needs and preferences of guests.
- Presented dishes attractively to enhance guest dining experience.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Catering Chef
Self Employed Services
2016.06 - 2018.06
- Developed unique recipes and menu items for specific events such as weddings, gatherings or small corporate events.
- Coordinated catering services for various events and occasions.
- Managed food preparation and cooking processes efficiently and safely.
- Oversaw inventory management and procurement of fresh ingredients.
- Exercised portion control for items served, eliminating waste.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Resolved customer complaints regarding food quality or service issues.
- Adjusted seasonings of dishes according to customers' tastes.
Education
Bachelor of Science -
University of Puerto Rico At Arecibo
Arecibo, P.R 2014.06 - 2018.06
Vocational High School
Arecibo, PRSkills
- Team Leadership
- Menu Development
- Kitchen Management
- Staff Training
- Customer Service
- Scheduling
- Effective Cost Control
- Allergens Conscious
- Inventory/ Food Ordering
- Bilingual
- Conflict resolution
- Recipe adaptation
- Time management
- Culinary trends
- HACCP compliance
- Equipment operation
Job Title
Sous Chef
Timeline
Assistant Sous Chef Yatch and Beach Club
Walt Disney World
2021.01 - Current
Cook
Universal Orlando Resort NBC Sports Grill
2018.01 - 2021.01
Catering Chef
Self Employed Services
2016.06 - 2018.06
Bachelor of Science -
University of Puerto Rico At Arecibo
2014.06 - 2018.06
Vocational High School