Neci Rodriguez
Houston,TX
Summary
Talented chef with experience in sourcing ingredients, cuisine techniques, and menu planning. Focused on bringing high quality to each plate while maintaining staff focus. Looking to bring my professional career as a sous chef to a new level by experimenting with new menus, improving kitchen management, and enhancing food and product presentation.
Overview
10
10
years of professional experience
Work History
Private Chef/Caterer
MEALS WITH RUBYY
01.2017 - Current
- Manage orders and clientele
- Provide meal prep options and in-home cooking
- Provide online cooking classes
- Streamlined kitchen operations with effective inventory management and cost controls.
- Disciplined and dedicated to meeting high-quality standards.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Set up and broke down kitchen for service.
- Shopped for ingredients.
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Conducted regular inventory checks on kitchen supplies and equipment, making necessary purchases or repairs as needed.
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
Executive Chef
TROPICAL BREEZE LOUNGE & GRILL
01.2021 - 01.2022
- Supervise the preparation of all food
- Oversee and supervise all kitchen staff
- Manage kitchen stocks
- Ensure kitchen staff are working safely at all times
- Ensure proper hygienic storage methods are utilized to prevent food loss
Sous Chef
DOLCE ULTRA LOUNGE & BISTRO
01.2016 - 01.2017
- Prep ingredients, quality control, monitor inventory
- Prepared menu items as ordered
- Comply with nutrition and sanitation regulations
- Manage kitchen staff in absence of executive chef
Company Trainer
The Egg & I / First Watch
06.2014 - 08.2015
- Utilized variety of instructional design methodologies to create effective learning experiences.
- Built and maintained professional relationships with vendors and suppliers.
- Created and oversaw [Type] training programs for operations.
- Maintained accurate records of employee certifications, licenses, or other required credentials to ensure compliance with industry regulations or internal policies.
- Provided coaching and mentoring to employees.
- Developed job-specific competencies and performance standards.
Education
Culinary Diploma -
AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS
05.2021
Culinary Program -
WESTSIDE HIGH SCHOOL
05.2014
Skills
- Kitchen & Staff Management
- Food & Supplies Ordering
- Inventory Management & Rotation
- Knowledge of Food Ingredients
- Food & Kitchen Safety & Hygiene
- Food & Product Presentation
- Computer Literacy
- Strong Communication
- Nutrition knowledge
- Customer Service
- Menu development
- Menu Planning
Websites
Timeline
Executive Chef
TROPICAL BREEZE LOUNGE & GRILL
01.2021 - 01.2022
Private Chef/Caterer
MEALS WITH RUBYY
01.2017 - Current
Sous Chef
DOLCE ULTRA LOUNGE & BISTRO
01.2016 - 01.2017
Company Trainer
The Egg & I / First Watch
06.2014 - 08.2015
Culinary Diploma -
AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS
Culinary Program -
WESTSIDE HIGH SCHOOL
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