OMAR RODRIGUEZ
Costa Mesa,CA
Summary
- Seasoned culinary professional with over 15 years of experience in restaurants, hotels, catering, and retirement community kitchens
- Skilled in high-volume production, banquet service, and specialized meal preparation including dietary and modified menus
- Passionate, dedicated, organized, and quick learner
- Committed to food safety, consistency, and delivering quality meals in both fast-paced and structured service environments
- Experienced in food ordering, invoice processing, and monthly inventory management
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
IVY PARK ASSISTED LIVING
01.2025 - Current
- Collaborated with front-of-house team to streamline service flow during peak hours
- Established sanitation procedures that exceeded health department regulations, ensuring a safe kitchen environment
- Maintained organized kitchen workflow to meet scheduled meal service times
- Responsible for closing kitchen operations, ensuring all equipment, workstations, and storage areas met sanitation and safety standards
Line Cook II
APPLIED MEDICAL
08.2024 - 10.2025
- Prepared and cooked daily meals for team members, ensuring quality , consistency, and timely service
- Supported catering operations, preparing food for special events and private functions
- Collaborated with culinary team to meet production goals, catering, and bistro service
Storeroom Clerk
THE COVINGTON ASSISTED LIVING
09.2019 - 01.2025
- Managed inventory of all kitchen supplies, ingredients, and perishable to ensure adequate stock levels
- Processed invoices, monitored budgets, and assisted in controlling food costs
- Organized storerooms and maintained proper storage practiced including FIFO
- Prepared and distributed supplies to kitchen stations, supporting meal prep and kitchen operations
- Coordinated food and supply orders with vendors, tracked deliveries, and maintained accurate records
Cook
24 CARROTS CATERING & EVENTS
06.2017 - 09.2019
- High-volume food preparation for events and large groups
- Recipe consistency and precise portion control
- Time management and efficiency under tight deadlines
- Assisting with setup, transport, and breakdown of catered events
Sauté Line Cook
MONARCH BEACH RESORT PRIVATE CLUB
08.2016 - 06.2017
- Precise cooking techniques: searing sautéing and finishing proteins
- Experience with a variety of cuisines and menu styles
- Maintaining high guest satisfaction by producing visually appealing and flavorful dishes
Chef De Partie
THE RITZ CARLTON
11.2014 - 06.2016
- Continually supervised the training and cross training of all overnight cooks for all phases of preparation
- Implemented and supported company initiatives and programs
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure
Sous Chef
SUN CITY SHADOW HILLS COUNTRY CLUB
09.2014 - 01.2016
- Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
- Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues
- Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction
Education
ASSOCIATE OF SCIENCE - Food Preparation, Kitchen and Restaurant Management
International The Art Institute
San Diego, CA01.2013
Skills
- Timing & Multitasking Under Pressure
- Kitchen Organization
- Food Safety & Sanitation
- Quality Control
- Recipe Execution & Consistency
Certification
- ServSafe
- Food Handler
Timeline
Sous Chef
IVY PARK ASSISTED LIVING
01.2025 - Current
Line Cook II
APPLIED MEDICAL
08.2024 - 10.2025
Storeroom Clerk
THE COVINGTON ASSISTED LIVING
09.2019 - 01.2025
Cook
24 CARROTS CATERING & EVENTS
06.2017 - 09.2019
Sauté Line Cook
MONARCH BEACH RESORT PRIVATE CLUB
08.2016 - 06.2017
Chef De Partie
THE RITZ CARLTON
11.2014 - 06.2016
Sous Chef
SUN CITY SHADOW HILLS COUNTRY CLUB
09.2014 - 01.2016
ASSOCIATE OF SCIENCE - Food Preparation, Kitchen and Restaurant Management
International The Art Institute