Rodolfo Carrillo
Richmond,CA
Summary
Accomplished Kitchen Manager with a proven track record at The Caprice, enhancing kitchen operations through meticulous attention to detail and safe food handling. Excelled in reducing food waste and consistently surpassing health inspection standards. Skilled in fostering teamwork and mentoring staff, demonstrating problem-solving abilities and expertise in high-volume dining environments.
Overview
10
10
years of professional experience
Work History
Kitchen Manager
The Caprice
Belvedere Tiburon, CA
10.2021 - Current
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
Line Cook
Osso Steakhouse
San Francisco, CA
10.2014 - 11.2021
- 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.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
- Grilled meats and seafood to customer specifications.
Skills
- Problem-Solving
- Safe Food Handling
- Attention to Detail
- Kitchen equipment operation and maintenance
- Cleaning and sanitation
- High-volume dining
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Kitchen Manager
The Caprice
10.2021 - Current
Line Cook
Osso Steakhouse
10.2014 - 11.2021