RIGOBERTO VICENTE
Chicago,IL
Summary
Adept at managing high-volume service periods, I enhanced customer satisfaction at CITY SOCIAL through meticulous attention to detail and superior time management skills. My leadership in the kitchen, coupled with a proven track record in food safety and sanitation, underscores my commitment to excellence and team collaboration.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Professional in culinary management, skilled in overseeing kitchen operations and maintaining high standards of cleanliness and food safety. Proven ability to lead teams towards achieving operational excellence and enhancing customer satisfaction. Known for strong team collaboration and adapting to changing needs, with proficiency in inventory management and quality control.
Overview
30
30
years of professional experience
Work History
Line Cook
CITY SOCIAL
12.2021 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
Line Cook / Kitchen Supervisor / Kitchen Chef
One North Kitchen & Bar
11.2006 - 12.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.kitch
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
- Managed ordering and receiving process, guaranteeing sufficient stock levels while minimizing spoilage risks.
- Implemented creative plating designs that elevated dish presentation, enhancing overall dining experience for patrons.
Sous Chef
Nick & Tonys
12.2001 - 11.2006
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Line Cook
Blue Point Sea Food
12.2000 - 12.2001
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Dish Washer / Salad Maker/Line Cook
Surfing Terf Steak House
09.1994 - 09.2001
- Maintained clean and hazard-free work areas.
- Kept equipment in good working order and properly stored between jobs.
- Improved customer satisfaction by consistently providing fresh and high-quality salads.
- Enhanced salad presentation with attention to detail and creative arrangements.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Line Cook
Salon SteakHouse
09.1996 - 11.2000
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Skills
- Time management
- Attention to detail
- Professional attitude
- Customer service
- Active listener
- Reliable and trustworthy
- Food preparation
- Problem-solving
- Highly motivated
- Cleaning and organization
- Food safety and sanitation
- Cooking techniques
- Team leadership
- Kitchen leadership
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Line Cook
CITY SOCIAL
12.2021 - Current
Line Cook / Kitchen Supervisor / Kitchen Chef
One North Kitchen & Bar
11.2006 - 12.2020
Sous Chef
Nick & Tonys
12.2001 - 11.2006
Line Cook
Blue Point Sea Food
12.2000 - 12.2001
Line Cook
Salon SteakHouse
09.1996 - 11.2000
Dish Washer / Salad Maker/Line Cook
Surfing Terf Steak House
09.1994 - 09.2001
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