RODRIQUEZ BRACEY
Austin,TX
Summary
- Energetic Culinary Chef offering 22 year of technical knowledge, Empathic leadership skills, creativity, and passion for all aspects of the Hospitality Profession
- Exemplary cooking and plating Expertise
- Dynamic leader in high-pressure setting
- Skilled Baking and Pastry Chef with exceptional knowledge of Classical and Modern Patisserie and Breads
- Experienced and trained in cooking throughout venue all over the world, Germany, Korea, Africa, the Middle East and all over the US to name a few
- Prior work as Consultant, Quality Assurance Representative, Executive Chef, Head Butcher, Culinary Instructor, Kitchen Manger, Storeroom Manger, and Shift Supervisor
- Award Winning food and ice sculptor, bringing 19 years of experience handling many different Sculpting Mediums, Fruits and Ice
- Extraordinary Interpersonal Skills that mingles well with all walks of life.
Overview
9
9
years of professional experience
Work History
Executive Sous Chef
Hotel Viata Pacific Hospitality Group
, CA
03.2018 - Current
- Acknowledged as the Hotel Viata Manager of the Year for exceptional leadership and achieving a record-breaking profit margin during the Fiscal Year.
- As a Financial Guardian, I ensure food costs are maintained at 21% through strategic ordering while overseeing the daily operations of outlets and banquets, which are projected to reach $6 million in annual revenue.
- Aiming to meet the budgeted labor financials and effectively cross-utilize team members while maintaining a 90% team retention rate.
- Development with VIP functions, menu creation and design with the Food & Beverage Director
- Participating in BEO & Resume meetings is aimed at enhancing the guest experience to be the finest they have ever encountered.
- Engaging with every manager and team member of the hotel is crucial to ensure we remain motivated and committed to delivering a Forbes-worthy experience to each of our patrons.
- Guiding a team through the hotel's rebranding transition.
- Demonstrated success in expanding the culinary team through the training and development of members across various skill levels.
- Effective communication is demonstrated with all hotel members, encompassing the sales department, housekeeping, administration, human resources, and engineering.
Executive Pastry Chef
La Joie Seafood & Oyster Bar
Cedar Park , TX
11.2021 - 02.2022
- Created and executed innovative recipes for an assortment of pastries, cakes, breads, and desserts.
- Generating additional revenue for the establishment beyond the regular daily profits
- Managed a team in the daily production of pastry program and prep program
- Created A cost effective Pastry menu for the restaurant using local Farm-to-Table ingredients
- Easily exceeding weekly expected sales
- Worked with different vendors to ensure the best quality products available for an Efficient price Margie
- Trained new employee on the Inter-workings of the facility and the functions of the service line
- Established weekly sale goals with management team to maximize profits
- Facilitated training throughout the establishment that reflected in high production standards and great customer feedback.
Food Service NCO, Food Service Consulted
US Army
Djibouti, Africa
03.2015 - 10.2015
- Conduct training classes with the country’s military on proper utilization of over 12 million dollars’ worth of military Food Service Equipment
- Coordinated a 12-mile food transportation deliver Service, and food service feeding Hub in the dessert of Djibouti, Africa all while abiding by all sanitation, health code and Serv Safe Regulation.
Education
Associate of Science: Hospitality Management -
Central Texas Collage
05.2024
Baking and Pastry Diploma -
Escoffier School of Culinary Arts
07.2018
Associate of Applied Science: Culinary Arts -
Escoffier School of Culinary Arts
06.2017
Skills
- Energetic Executive Sou Chef with proven Leadership and Managing skills
- Empathic leadership skills that resolve conflicts
- Dynamic leader in high-pressure setting
- Skilled Baking and Pastry Chef
- Food Costing
- Menu preparation with flare that keeps up with today's Food trends
- 22 years of experience managing facilities under strict food cost
- Experienced and trained in cooking throughout venues all over the world
- Consultant
- Quality Assurance Representative
- Executive Chef
- Head Butcher
- Culinary Instructor
- Award-winning food and ice sculptor
- Brilliant at managing kitchen staffs
- Extraordinary Interpersonal Skills
- 23 years of Operational experience
- Skilled in managing inventory and executing orders
Professional Attributes
- 23+ years of Operational experience
- Dynamic Trainer and Instructor
- Proficient in inventory and ordering
- Beautiful presentation of food
- Expert Leading Facilities and Operational Outlets
- Cost Effective menu planner
- Well-rounded in cuisines around the world
- Volume Production - up to 2500
- Exceptional Dietary Planner
Timeline
Executive Pastry Chef
La Joie Seafood & Oyster Bar
11.2021 - 02.2022
Executive Sous Chef
Hotel Viata Pacific Hospitality Group
03.2018 - Current
Food Service NCO, Food Service Consulted
US Army
03.2015 - 10.2015
Associate of Science: Hospitality Management -
Central Texas Collage
Baking and Pastry Diploma -
Escoffier School of Culinary Arts
Associate of Applied Science: Culinary Arts -
Escoffier School of Culinary Arts
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