Ralph Rodriguez
Seattle,WA
Summary
Culinary professional with history of enhancing kitchen operations and maintaining high standards of food quality, a culinary professional with a +10 year experience, as well as a proven track record at Delaware North, excelling in kitchen leadership and inventory management. Skilled in allergen awareness and adept at thriving in high-pressure environments, I have successfully trained staff and enhanced menu offerings, contributing to memorable dining experiences and increased guest satisfaction.
Overview
5
5
years of professional experience
2
2
Certification
Work History
Jr. Sous Chef
Delaware North
04.2021 - Current
- Prepped daily menu items to quickly deliver upon request.
- Started as a Temp to Hire under a staffing app, hired within 4 months, and promoted to Lead Cook with 6 months, within 1 year promoted to Jr. Sous Chef.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Assisted in catering special events that hosts up to +3,000 guests, contributing to memorable dining experiences for guests at concerts, corporate functions, and other occasions.
Line Cook Supervisor
Judson Park Retirement Community
02.2022 - 09.2023
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
- Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
Prep Cook
Amazon Everest
06.2020 - 04.2022
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
Education
Associate of Arts - Culinary Arts
Art Institute of Culinary Arts
North Hollywood, CA07-2011
Skills
- Inventory management processes
- Kitchen leadership
- Allergen awareness
- Skilled in managing high-pressure situations
- Serv-Safe Certified
Accomplishments
- Promoted to sous chef in only 10 months.
- Managed +150 kitchen staff in restaurants with 19,000 seat capacity.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
- Serve-Safe License
Languages
Spanish
Professional Working
Timeline
Line Cook Supervisor
Judson Park Retirement Community
02.2022 - 09.2023
Jr. Sous Chef
Delaware North
04.2021 - Current
Prep Cook
Amazon Everest
06.2020 - 04.2022
Associate of Arts - Culinary Arts
Art Institute of Culinary Arts
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