RODOLFO PEREZ OJEDA
Henderson,NV
Summary
A seasoned culinary professional, I elevated guest satisfaction at Green Valley Ranch Resort Spa & Casino by innovating menu items and optimizing kitchen operations. Skilled in food presentation and fostering teamwork, my leadership significantly contributed to enhanced dining experiences and operational efficiencies, demonstrating a keen expertise in menu development and kitchen leadership.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 8-year background in high-end restaurant industry.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Sous Chef
Fontainebleau Las Vegas
11.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Executive Sous Chef
Green Valley Ranch Resort Spa & Casino
03.2018 - 06.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
Kitchen Manager
Topgolf USA
06.2016 - 03.2018
- 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.
Cook Trainer
Yard House Restaurant
06.2009 - 03.2018
- Cooked same meals over and over during shifts with exact quality results.
- Enhanced food quality by consistently monitoring ingredient freshness and implementing proper storage techniques.
- Trained cooks to maintain clean, organized and sanitary workstations.
- Maintained a clean and sanitary work environment through diligent attention to workspace cleanliness and hygiene practices.
- Promoted a safe work environment by enforcing proper use of tools, equipment, and adherence to established safety protocols.
- Monitored and managed kitchen staff during busy rush periods to maintain service levels.
- Mentored junior cooks, providing constructive feedback to enhance skill development and overall performance.
- Championed a culture of continuous improvement within the kitchen team through ongoing skills training, knowledge sharing, and performance feedback.
- Ensured compliance with all health codes and regulations, maintaining meticulous records for inspections as needed.
Education
High School Diploma -
MAYA HIGH SCHOOL
3660 W GLENDALE AVE PHOENIX AZ05-2009
Skills
- Kitchen leadership
- Food presentation
- Cooking techniques
- Allergen awareness
- Menu development
- Safe handling
- Butchery skills
- Foodservice
- Recipe creation
- Compliance
- Wine pairing
- Wine expertise
Certification
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
Languages
Spanish
English
Timeline
Sous Chef
Fontainebleau Las Vegas
11.2023 - Current
Executive Sous Chef
Green Valley Ranch Resort Spa & Casino
03.2018 - 06.2024
Kitchen Manager
Topgolf USA
06.2016 - 03.2018
Cook Trainer
Yard House Restaurant
06.2009 - 03.2018
- Safe Quality Food Practitioner Certificate – Safe Quality Food Institute.
High School Diploma -
MAYA HIGH SCHOOL
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