Rodriquez Pettaway
Norfolk,VA
Summary
With a proven track record at A@R Catering Llc, I excel in menu development and cost control, showcasing a strong work ethic and leadership. My expertise in creating diverse menus and implementing cost-saving measures led to significant improvements in customer satisfaction and operational efficiency, embodying a blend of culinary creativity and managerial acumen.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills.
Innovative [Desired Position] with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills.
High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Recent graduate with foundational knowledge in [Area of study] and hands-on experience gained through academic projects and internships. Demonstrates strong teamwork, problem-solving, and time-management skills. Prepared to start career and make meaningful contributions with commitment and drive.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.
Possesses versatile skills in project management, problem-solving, and collaboration. Brings fresh perspective and strong commitment to quality and success. Recognized for adaptability and proactive approach in delivering effective solutions.
Overview
3
3
years of professional experience
Work History
Executive Chef
A@R Catering Llc
Norfolk, VA
10.2022 - Current
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Implemented food cost and waste reduction initiatives to save money.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed close relationships with suppliers to source best ingredients.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Park and Forestry
Abacus Staffing
Virginia Beach, VA
01.2022 - 03.2023
- Improved wildlife habitats through strategic thinning operations and invasive species removal.
- Assisted in the development of long-term forest management plans, incorporating ecological principles for sustainability and biodiversity conservation efforts.
- Collected data on tree growth, disease, and other factors to inform long-term forest management strategies.
- Cut and maintain grass and weeds to follow city regulation and guidwlinws
Head Cook
Juicy Crab
Norfolk, VA
10.2022 - 02.2023
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Disciplined and dedicated to meeting high-quality standards.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
Education
Associate of Arts - Culinary
Johnson & Wales University,
Norfolk Va07-2016
GED -
Portsmouth Public School
Portsmouth, VA08-2012
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
- Vendor relationship management
- Special events
- Catering and events
- Staff training
- Coaching and mentoring
- Creative thinking
- Food pairing
- Hygiene policy implementation
- Banquets and catering
- Inventory management
- Staff scheduling
- Dietary restrictions
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to detail
- Recipes and menu planning
- Recruitment and onboarding
- Staff management
- Fine dining
- Menu supervision
Timeline
Executive Chef
A@R Catering Llc
10.2022 - Current
Head Cook
Juicy Crab
10.2022 - 02.2023
Park and Forestry
Abacus Staffing
01.2022 - 03.2023
Associate of Arts - Culinary
Johnson & Wales University,
GED -
Portsmouth Public School