Richard Rodriguez
Fort Lauderdale,FL
Summary
Accomplished culinary professional with 15 years of experience in high-pressure kitchens. Skilled in team leadership, inventory management, and menu planning to enhance dining experiences. Streamlined operations and mentored staff to foster collaboration and efficiency. Committed to innovative cooking techniques, high-quality presentation, and maintaining safe, organized kitchen operations.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef
Fau Chartwell Higher Ed
Boca Raton, United States
04.2024 - Current
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Collaborated with the head chef to develop and execute weekly menu plans.
- Developed seasonal menus, incorporating local ingredients to enhance the dining experience.
- Supervised and trained culinary staff, enhancing teamwork and skill development.
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service.
- Collaborated with front-of-house staff to deliver seamless service and maximize guest satisfaction.
- Managed inventory and procurement, ensuring optimal stock levels and reducing waste.
Sous Chef
Coral Ridge Yacht Club
Fort Lauderdale, United States
08.2017 - 09.2020
- Prepared and cooked a variety of dishes according to menu specifications.
- Consistently followed food safety regulations and sanitation practices.
- Collaborated with team members to deliver high-quality dining experiences.
- Streamlined workflow processes, enhancing efficiency and productivity among team members.
- Managed scheduling and resource allocation to ensure seamless service delivery.
- Trained staff in customer service best practices, enhancing client satisfaction and team performance.
- Collaborated with vendors to negotiate favorable rates for supplies, optimizing budget management.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Cross-trained existing employees to maximize team agility and performance.
Freelance Catering Chef
Ultimate Cuisine
Pompano Beach, United States
02.2010 - 04.2017
- Cooked for large groups, managing diverse types of food for large events.
- Developed and executed diverse menus tailored to client preferences and dietary restrictions.
- Ensured compliance with health and safety regulations throughout food preparation processes.
- Ordered food items and supplies needed to fulfill catering jobs.
Sous Chef
Louis Bossi's
Boca Raton, United States
07.2013 - 09.2016
- Contributed to menu design, incorporating innovative culinary techniques that attracted clientele.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
Cook
3030 Ocean
Fort Lauderdale, United States
12.2010 - 03.2012
- Prepared and cooked diverse menu items to meet high-volume demand in kitchen.
- Ensured quality and presentation standards for all dishes to enhance customer satisfaction.
- Collaborated with team to streamline food preparation and service processes.
- Assisted in menu planning and recipe development for seasonal offerings.
- Maintained cleanliness and organization of kitchen and workstations.
Education
Associate degree -
The Art Institute of Fort Lauderdale
Fort LauderdaleSkills
- Cooking techniques
- Safe food handling
- Knife skills
- Butchery skills
- Seafood preparation
- Food presentation
- Menu planning
- Garnishing and plating
- Sanitation procedures
- Sanitation standards
- Inventory management
- Food inventories
- Team leadership
- Mentoring
- Staff training
- Staff scheduling
- Staff motivation
- Delegating tasks
- Kitchen coordination
- Restaurant operations
- Foodservice
- Compliance
- Line inspections
- Creative thinking
- Decision-making
- Attention to detail
Certification
- Certification of food safety,05/04/2026
- Certification of food allergy
- Certified of bartending, Elite Bartending School LLC, Broward County, 01/01/19
- First Aid Basics,04/29/2026
Languages
- English
- Spanish
Timeline
Sous Chef
Fau Chartwell Higher Ed
04.2024 - Current
Sous Chef
Coral Ridge Yacht Club
08.2017 - 09.2020
Sous Chef
Louis Bossi's
07.2013 - 09.2016
Cook
3030 Ocean
12.2010 - 03.2012
Freelance Catering Chef
Ultimate Cuisine
02.2010 - 04.2017
Associate degree -
The Art Institute of Fort Lauderdale