Rodney Dikin
Venice,FL
Summary
Detail-oriented culinary expert skilled in food safety and quality control. Known for effective coordination with kitchen staff and wait staff, ensuring exceptional dining experiences and compliance with health regulations.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Cook
Heritage Oaks of Englewood
Venice, Florida
07.2025 - Current
- Organized storage areas for efficient usage of space.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Adhered to food safety standards when storing and preparing foods.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Resolved customer complaints regarding food quality or services provided.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Managed portion control using correct utensils during preparation and plating.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Used standardized recipes and other instructions to prepare food.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Followed established procedures and requirements for safe food handling, storage and service.
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Grilled and deep fried various foods from meats to potatoes.
- Set up and performed initial prep work for soups, sauces, and salads.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Director of Dining Services
The Pavilion of Downtown Venice
Venice, Florida
09.2020 - 07.2025
- Maintained records related to budgeting, forecasting, payroll and personnel files.
- Oversaw daily operations of the dining hall ensuring compliance with health department regulations.
- Negotiated contracts with suppliers to secure competitive pricing on food products and equipment.
- Developed and implemented strategies to increase customer satisfaction with dining services.
- Analyzed customer feedback surveys to assess overall satisfaction with the dining experience.
- Created menus that met nutritional needs while remaining cost-effective.
- Reviewed invoices from vendors prior to authorizing payment ensuring accuracy of orders placed.
- Monitored inventory levels of food items to ensure adequate supplies were available at all times.
- Established procedures for handling complaints regarding food quality or service issues.
- Assisted in recruiting qualified candidates when additional staff was needed due to increased volume or turnover rates.
- Conducted periodic evaluations of staff performance in order to identify areas for improvement.
- Inspected facilities regularly to ensure they meet safety standards and are properly maintained.
- Scheduled shifts for employees based on projected demand for meals throughout the day.
- Ensured proper sanitation practices were followed by kitchen staff during meal preparation.
- Identified and addressed areas of improvement in food quality, presentation and service.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Inspected dining and serving areas for cleanliness and proper setup.
- Assisted staff by serving food and beverages or bussing tables.
- Trained new employees to perform duties.
- Oversaw food preparation, production and presentation according to quality standards.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Resolved problems or concerns to satisfaction of involved parties.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Cook
The Pavilion of Downtown Venice
Venice, Florida
11.2018 - 07.2023
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Organized storage areas for efficient usage of space.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Ordered supplies as needed for the kitchen.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Adhered to food safety standards when storing and preparing foods.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Monitored stock levels of food items and ordered more when necessary.
- Resolved customer complaints regarding food quality or services provided.
- Managed inventory levels of ingredients and supplies necessary for daily operations.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Managed portion control using correct utensils during preparation and plating.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Used standardized recipes and other instructions to prepare food.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Followed established procedures and requirements for safe food handling, storage and service.
Prep Cook, Function Chef, Fruit Carver/Art
Tuscan Gardens of Venetia
Venice, Florida
05.2018 - 11.2018
- Measured ingredients accurately using measuring cups and spoons.
- Discarded spoiled food items immediately following established procedures.
- Communicated effectively with fellow staff members regarding meal preparations.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
- Organized walk-in coolers and freezers according to established guidelines.
- Stocked kitchen with necessary supplies, including food items and utensils.
- Kept the kitchen area clean at all times during shifts.
- Adhered strictly to safety regulations while handling sharp knives or operating machinery.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Checked freshness of food and ingredients prior to use.
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
- Sliced meats to prepare for cooking and assembly of menu items.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Measured and weighed food items to comply with portion requirements.
- Helped train and develop new talent.
- Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Monitored freshness of food products to help reduce spoilage.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
- Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces, and taking out trash.
- Received and stored food and supplies.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Set up work stations prior to opening to minimize prep time.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Kitchen Utility, Prep Cook, Buffet/Banquet Chef
Stoneybrook Golf and Country Club-Part time
Sarasota, Florida
01.2013 - 05.2018
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Monitored temperatures of prepared food and cold-storage areas.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Observed food safety and sanitation protocols to reduce germ spread.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
- Directed presentation and portioning of food for banquet functions.
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Prepared banquet meals according to standard recipes and customer preferences.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
- Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
- Coordinated food orders between stations and food servers to reduce wait times.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Executed set menus for banquets with cuisine from diverse regions.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Planned event courses to orchestrate proper set up of banquet room.
- Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
- Managed buffet set-up prior to events including arranging decorations, utensils, plates.
- Prepared meals in accordance with health regulations, ensuring food safety standards were met.
- Consistently monitored temperature of ovens, grills and other cooking equipment during meal preparation.
- Determined appropriate plate presentations based on event type and theme.
- Ensured quality control by tasting dishes before they were served to guests.
Pantry Garde Manger, Buffet/Banquet Chef, Facility
Venice Yacht Club
Venice, Florida
03.2008 - 05.2018
- Adhered to health and safety regulations when handling food items.
- Checked temperature of cooked foods before serving or storing them.
- Performed regular maintenance checks on equipment used in the pantry section.
- Maintained an organized, clean, and safe work area at all times.
- Ensured consistent quality standards were met throughout production process.
- Stored raw materials according to established guidelines for optimal shelf life.
- Sourced and prepared fresh ingredients for pantry dishes.
- Inspected delivery shipments upon arrival to confirm accuracy of order.
- Identified opportunities for cost savings through careful management of product usage and waste reduction initiatives.
- Worked closely with chefs during busy periods to ensure orders were fulfilled quickly.
- Created decorative garnishes for plates prior to serving customers.
- Managed inventory of kitchen supplies, such as spices, condiments, and oils.
- Followed strict sanitation protocols when cleaning surfaces, utensils, pots and pans.
- Prepared mise en place for upcoming service periods by chopping vegetables, cutting meats.
- Kept accurate records of orders placed with vendors and deliveries received.
- Communicated effectively with other team members regarding any changes or issues related to pantry operations.
- Monitored stock levels to ensure adequate supply of products.
- Cleaned equipment used in pantry operations on a daily basis.
- Assisted in the development of new recipes and menu items to keep up with current trends.
- Developed efficient systems for stocking shelves with food items in a timely manner.
- Prepared workstations with ingredients and tools to increase efficiency.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored temperatures of prepared food and cold-storage areas.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Distributed food to service staff for prompt delivery to customers.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Supervised food preparation staff to deliver high-quality results.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Calibrated instruments used in testing processes to ensure accuracy of results.
- Conducted regular safety checks to ensure compliance with OSHA standards.
- Responded promptly to emergency breakdowns at any time during shift hours.
- Ensured proper functioning of facility's HVAC system by performing regular maintenance checks.
- Adjusted machine settings according to manufacturing specifications.
- Worked closely with engineering team to develop innovative solutions for existing problems.
- Followed established safety procedures when operating heavy machinery.
- Repaired or replaced faulty wiring, switches, relays, and other electrical components.
- Assisted in the installation of new machinery and equipment.
- Cleaned work areas to maintain a safe environment free from debris or hazardous materials.
- Provided technical support to production staff for machine troubleshooting needs.
- Developed preventative maintenance plans for various types of machinery.
- Diagnosed mechanical problems using visual inspections and test instruments.
- Performed preventive maintenance tasks, including lubrication and cleaning of machines and equipment.
- Conducted electrical repairs on motors, lighting systems, and other related components.
- Changed HVAC filters and cleaned condensation drains to perform preventive maintenance on HVAC systems.
- Cleared clogged drains and replaced valves, faucets, and fixtures.
- Diagnosed equipment malfunctions and performed repairs to restore equipment and maintain uptime.
- Checked electrical components to identify defects and hazards and make necessary adjustments.
- Responded to personnel queries and troubleshooting requests to provide repair services to improve operations.
- Inspected grounds and buildings to identify, minimize and correct hazardous property conditions or liability concerns.
- Operated hand and power tools to complete repairs.
- Disassembled appliances to diagnose problems and facilitate repairs.
- Replaced wall sockets, ran lines and completed basic carpentry to finish installations.
- Maintained clear and safe workspace areas to meet OSHA standards.
- Completed basic carpentry tasks and installed shelves, hooks, and closet rods to meet customer needs.
- Aligned and balanced new equipment after installation.
- Ordered parts, supplies or equipment from catalogs or suppliers.
Education
High School Diploma -
Patterson High
Patterson, GA06-1980
Skills
- Meal preparation
- Kitchen organization
- Inventory management
- Cooking techniques
- Customer service
- Team collaboration
- Staff training
- Time management
- Problem solving
- Menu planning
- Quality control
- Food safety
- Attention to detail
- Adaptability
- Allergen awareness
- Grilling
- Food presentation talent
- Performance improvement
- Grilling expertise
- Positive and professional
- Plate presentation
- [Type] cooking
- Hospitality service expertise
- Cleaning and organization
- Health and safety compliance
- Sauce making
- Event catering
- Special diets
- Kitchen equipment operation and maintenance
- Cooking
- Food pairing
- Focused and disciplined
- Dietary restriction support
- Knife skills
- Surface cleaning
- Fine dining
- New hire training
- Food preparation
- Food safety oversight
- Dish preparation
- Sous vide technique
- Recipes and menu planning
- Temperature control
- ServSafe certified
- Order delivery practices
- Labor management
- Food photography
- Food presentation
- Portion control
- Food handling
- Food costing
- Food plating and presentation
- Culinary creativity
- Creative plating
- Ingredient knowledge
- Ingredient selection
- Food waste reduction
- Culinary art
- Contamination prevention
- Ingredient inspection
- High volume production capability
- Frying
- Problem-solving
- Stock management
- Food spoilage prevention
- Recipe modification
Certification
Serv-Safe Food Protection Managers Certificate
Accomplishments
Tuscan Gardens-Employee of the Quarter....Venice Yacht Club On Stage Recognition, For "Excellence for Carvings Display" by FCYC Commodore
References
References available upon request.
Timeline
Cook
Heritage Oaks of Englewood
07.2025 - Current
Director of Dining Services
The Pavilion of Downtown Venice
09.2020 - 07.2025
Cook
The Pavilion of Downtown Venice
11.2018 - 07.2023
Prep Cook, Function Chef, Fruit Carver/Art
Tuscan Gardens of Venetia
05.2018 - 11.2018
Kitchen Utility, Prep Cook, Buffet/Banquet Chef
Stoneybrook Golf and Country Club-Part time
01.2013 - 05.2018
Pantry Garde Manger, Buffet/Banquet Chef, Facility
Venice Yacht Club
03.2008 - 05.2018
High School Diploma -
Patterson High
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