ROBERT RODRIGUEZ
CHICAGO
Summary
Dynamic culinary professional with extensive experience at Murray Bros Caddyshack, excelling in food preparation and kitchen management. Proven ability to enhance efficiency and reduce waste through effective inventory management and staff training. Strong knife skills and a commitment to food safety ensure high-quality dishes and exceptional customer satisfaction.
Experienced with coordinating kitchen operations and managing staff to maintain high standards. Utilizes strong organizational skills to ensure efficiency and quality. Track record of fostering collaborative and productive work environment.
A culinary professional with proven track record in managing kitchen staff and maintaining high food quality standards. Known for fostering teamwork and driving results in fast-paced environments. Reliable and adaptable, with skills in menu planning and inventory control.
Diligent [Desired Position] with strong background in overseeing kitchen operations and ensuring food quality. Successfully managed team of line cooks, maintaining high standards of cleanliness and safety. Demonstrated expertise in menu planning and inventory management.
Professional culinary specialist with proven track record in kitchen leadership and food preparation. Skilled in managing kitchen operations, optimizing workflows, and ensuring high standards of food quality and safety. Strong focus on team collaboration and achieving results, flexible with changing needs. Reliable, adaptable, and equipped with excellent culinary skills and effective communication abilities.
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
Overview
12
12
years of professional experience
Work History
Line Cook Supervisor
MURRAY BROS CADDYSHACK
08.2022 - 07.2024
- Assisted in food preparation, ensuring adherence to safety and sanitation protocols.
- Supported kitchen staff in executing menu items efficiently and accurately.
- Learned to operate kitchen equipment, maintaining cleanliness and functionality.
- Monitored ingredient inventory levels, communicating needs to supervisors promptly.
- Maintained organized workstations, contributing to overall kitchen efficiency and orderliness.
- Adapted quickly to changing menus and special dietary requests from customers.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
- Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
- Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
- Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
- Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
- Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
- Contributed to menu development, incorporating seasonal ingredients for innovative dish offerings.
- Implemented new recipes, refining existing offerings through taste tests and feedback sessions with culinary team members.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
- Conducted regular equipment maintenance checks, identifying potential issues early to minimize downtime during peak hours.
- Plated and presented all dishes to match established restaurant standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked food temperature regularly to verify proper cooking and safety.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Monitored food inventory and supplies to prevent waste.
Lead Line Cook
Cooper's Hawk Winery & Restaurant
09.2018 - 05.2022
- Led kitchen team in high-volume service, ensuring timely and quality meal preparation.
- Developed and implemented standard operating procedures to enhance kitchen efficiency.
- Trained and mentored junior cooks, fostering skill development and teamwork.
- Coordinated inventory management, minimizing waste while maintaining stock levels.
- Collaborated with front-of-house staff to ensure seamless guest experiences and satisfaction.
- Oversaw food safety compliance, enforcing sanitation standards throughout kitchen operations.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
Line Cook
Wingstop
01.2015 - 10.2019
- Trained junior cooks in food preparation techniques and kitchen operations for improved performance.
- Streamlined inventory management processes, reducing waste and improving cost efficiency.
- Maintained cleanliness and organization of kitchen areas, complying with health regulations consistently.
- Optimized cooking methods to improve dish quality while maintaining speed of service.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line Cook
Buffalo Wild Wings
07.2012 - 02.2014
- Collaborated with front-of-house staff to ensure timely service during peak hours.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Grilled meats and seafood to customer specifications.
Education
GED -
WIBER WRIGHT COLLAGE
Chicago, IL09-2014
Skills
- Food preparation
- Cleaning procedures
- Knife skills
- Cooking techniques
- Food presentation
- Sanitation protocols
- Workstation setup
- Food storage
- Kitchen management
- Food plating
- Staff scheduling
- Line station oversight
- Recipe creation
- Ordering supplies
- Cross-training
- Customer service
- Problem-solving
- Cleaning and organization
- Highly motivated
- Professional attitude
- Team collaboration
- Active listener
- Food safety
- Kitchen organization
- Kitchen sanitation
- Kitchen station setup
- Kitchen sanitization
- Following cooking methods
- Server communication
- Kitchen operations
- Crew training
- Meat cutting
- Deep fryer operation
- Prepared foods plating
- Workload management
- Quality control
- Ingredient preparation
- Inventory management
- Grilling techniques
- Back of house operations
- Ingredients measuring
- Menu item memorization
- Food storage procedures
- Food safety standards
- Sauce preparation
- Entree preparation
- Food rotation
- Portion control
- Portion management
- Head chef collaboration
- Portioning
- Appetizer preparation
- Line management
- Food presentation talent
- Ingredient stocking
Languages
English
Full Professional
Spanish
Native or Bilingual
Timeline
Line Cook Supervisor
MURRAY BROS CADDYSHACK
08.2022 - 07.2024
Lead Line Cook
Cooper's Hawk Winery & Restaurant
09.2018 - 05.2022
Line Cook
Wingstop
01.2015 - 10.2019
Line Cook
Buffalo Wild Wings
07.2012 - 02.2014
GED -
WIBER WRIGHT COLLAGE
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