Roberto Rodriguez
San Diego,CA
Summary
A position in which I can use a and further develop my skills Courteous and respectful professional with 15+ years of experience in menu development, food preparation and culinary staff management. Food preparation skills and a track record of strengthening kitchen operations. Well versed in handling food inventory and ordering supplies. A detail oriented individual who upholds highest standards for kitchen cleanliness.
Overview
17
17
years of professional experience
Work History
Executive Chef
Union Kitchen & Tap Gaslamp
08.2023 - 11.2024
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Chef
The Remy Meats & Cocktails
01.2023 - 07.2023
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef
Brigantine Corporation/ Miguel's Cocina
01.2008 - 11.2022
- Run day to day operations of kitchen
- Develop menu and prepare a wide variety of food
- Oversee and participate in food preparation and production
- Determinate quantities to be cooked and servings to be serve
- Coach and train kitchen staff
- Ensure proper sanitation standards
Education
High School Diploma -
San Diego High
San Diego, CASkills
- Coordinating Kitchen Staff
- Vendor Relationships
- Quality Control and Oversight
- Staff Recruiting and Hiring
- Equipment Purchasing
- Cleaning and Sanitation
- Recipe Development
- Special Events and Catering
- Staff Supervision and Coordination
- Supply Estimates
- Food Preparing, Plating and Presentation
- Scheduling Equipment Repairs
- Handling Plates
- Guest Satisfaction
- Cooking and Baking
- Special Requests
- Temperature Monitoring
- High-Volume Environments
- Developing Menus
- Menu Planning
- Budgeting and Cost Control
- Menu Item Pricing
- Portion and Cost Control
- Food Inventories
- Food Plating and Presentation
- Banquets and Catering
- Food Spoilage Prevention
- Kitchen Equipment Operation
- New Hire Training
- Waste Control
- Knife Use
- Kitchen Crew Training
- Kitchen Staff Management
- Food Service Operations
- Food Safety Oversight
- Kitchen Management
- Restaurant Operation
- Control Labor Costs
- Cook Consistent Dishes
- BOH Operations
- Servsafe Certified
- Scheduling
Timeline
Executive Chef
Union Kitchen & Tap Gaslamp
08.2023 - 11.2024
Chef
The Remy Meats & Cocktails
01.2023 - 07.2023
Chef
Brigantine Corporation/ Miguel's Cocina
01.2008 - 11.2022
High School Diploma -
San Diego High
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