Summary
Overview
Work History
Education
Skills
Timeline
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Robert Joseph Cardenas

Van Nuys

Summary

Dynamic culinary professional with expertise honed at Osteria La Buca, where I led a kitchen team to achieve exceptional guest satisfaction. Skilled in menu development and staff training, I consistently delivered innovative dishes while maintaining strict food safety standards and effective budgeting practices.

Overview

6
6
years of professional experience

Work History

Chef de Partie

Press
St. Helena
02.2024 - 05.2025
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Trained through multiple stations in a Michelin-starred kitchen
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.

Chef Instructor

Toscana Saporita
08.2023 - 11.2023
  • Developed and delivered culinary curriculum for diverse student groups.
  • Demonstrated cooking techniques and skills in hands-on sessions.
  • Organized workshops and special events to enhance culinary education.

Chef de Cuisine

Osteria La Buca
Sherman Oaks
10.2020 - 08.2023
  • Led a team of kitchen personnel to maintain daily operations during pandemic.
  • Coordinated with head chef on meal preparation, menu design, and inventory management.
  • Analyzed portion control to ensure compliance with presentation standards and guest satisfaction.

Sous Chef

Kodaiko Ramen
01.2020 - 10.2020
  • Planned menus, developed recipes, and created innovative dishes to elevate culinary offerings.
  • Demonstrated expertise in food safety and sanitation procedures to ensure compliance.
  • Developed and tested new ramen recipes, enhancing overall menu variety.

Sous Chef

Osteria Moto
01.2019 - 01.2020
  • Collaborated with the Executive Chef on menu development and seasonal offerings.
  • Trained new kitchen team members in food safety and culinary techniques.
  • Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.

Education

Associates Degree - Culinary Arts

The Culinary Institute of America
Hyde Park, New York
10.2017

Skills

  • Creativity and innovation
  • Budgeting and cost control
  • Fine-dining expertise
  • Menu development
  • Problem solving
  • Staff training
  • Attention to detail

Timeline

Chef de Partie

Press
02.2024 - 05.2025

Chef Instructor

Toscana Saporita
08.2023 - 11.2023

Chef de Cuisine

Osteria La Buca
10.2020 - 08.2023

Sous Chef

Kodaiko Ramen
01.2020 - 10.2020

Sous Chef

Osteria Moto
01.2019 - 01.2020

Associates Degree - Culinary Arts

The Culinary Institute of America

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