KARELYS RODRIGUEZ

A restaurant with a Michelin Star where the menu is a fusion of Mediterranean and Asian cuisine, where each dish is a work of art.

• meticulously preparing high-quality ingredients, utilizing advanced cooking techniques to create complex dishes with precise flavors.
• ensuring impeccable plating presentation, and maintaining a strict focus on food safety and consistency, all while adhering to the restaurant's specific menu and culinary vision, often with a strong emphasis on attention to detail and artistic flair.
• Collaborating with the head chef to create new dishes and refine existing menu items.
• Regularly tasting dishes to ensure flavor balance and quality .
• Extensive understanding of different cuisines, cooking styles, and ingredient properties.
• A meticulous focus on every aspect of the cooking process, from ingredient selection to final plating.

• Implement and monitor food safety protocols, maintaining high standards of cleanliness, hygiene and sanitation in the kitchen.
• Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
• Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
• Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
• Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
• Ordered food items for upcoming events per sous chef request.
• Trained and managed kitchen personnel and supervised related culinary activity.

• Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
• Reduced food waste through effective inventory management and menu planning.
• Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
• Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
• Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
• Trained new team members on kitchen procedures, safety protocols, and company standards.

• Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
• Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.
• Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
• Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.

• Consistently prepared a high volume of dishes daily, Implemented time-efficient cooking techniques.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.

• Assisted in the preparation of an average of 80 dishes daily, maintaining a 95% accuracy rate in following recipes and presentation standards.
• Assisted in the preparation and presentation of food, ensuring high-quality standards were maintained.
• Enhanced customer satisfaction by providing exceptional catering services at various events.
• Collaborated with team members to execute seamless catering events for clients.
• Supported efficient kitchen operations by maintaining a clean and organized workspace.