Rubin Negron
Ocala,FL
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Overview
20
20
years of professional experience
Work History
Sous Chef/Lead Line Cook
Alfond Inn
Orlando, FL
10.2017 - Current
- Coordinated ordering, receiving, storage, and distribution of food items.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Performed weekly inspections of all equipment for safety compliance.
- Complied with all health department regulations regarding proper food handling methods.
- Developed daily specials utilizing seasonal ingredients.
- Supervised cooks and other kitchen personnel during meal services.
- Created a positive work environment by encouraging teamwork among staff members.
- Trained new hires in proper cooking techniques and recipes.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Monitored inventory levels to ensure adequate supplies on hand.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Washed and cut ingredients for quick meal assembly.
- Used grills, deep fryers and griddles to cook food.
- Cooked menu items based on customer orders.
- Collaborated with team to deliver timely service of items.
- Sanitized workstation at end of shift to prevent foodborne illnesses.
- Set up work stations prior to opening to minimize prep time.
- Set up and performed initial prep work for soups, sauces and salads.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Kept stations stocked and ready for use to maximize productivity.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
- Planned, prepared and cooked meals according to restaurant specifications.
- Collaborated with chefs on menu changes and special dishes for customers.
- Supervised food preparation staff to deliver high-quality results.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored temperatures of prepared food and cold-storage areas.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
/Sous Chef/Lead Kitchen Supervisor
Dexter's Bar wine and Grille
Orlando, FL
04.2014 - 09.2017
- Coordinated ordering, receiving, storage, and distribution of food items.
- Performed weekly inspections of all equipment for safety compliance.
- Developed daily specials utilizing seasonal ingredients.
- Established standard procedures for plating presentations.
- Supervised cooks and other kitchen personnel during meal services.
- Created a positive work environment by encouraging teamwork among staff members.
- Trained new hires in proper cooking techniques and recipes.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Monitored inventory levels to ensure adequate supplies on hand.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Assisted in menu development and recipe testing.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Line Cook/Prep Line Cook
Tu Tu Tango
Orlando, FL
03.2013 - 04.2014
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Adhered to sanitation policies at all times when handling food products.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Ensured that all dishes were prepared according to recipe specifications.
- Performed basic knife skills such as dicing onions or slicing meats.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Stocked and restocked kitchen supplies as needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Made meals in accordance with company standards and requirements.
- Performed workstation prep prior to shift start.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Received and stored food and supplies.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Education
High School Diploma -
Pedro Albizu Campos
Levittown Toa Baja, PR05-1991
Associate of Arts - comunicaciones
Universidad Interamericana
Bayamon, PRSkills
- Employee Scheduling
- Customer Service
- Food Safety
- Dish preparation
- Menu Memorization
- Portion Control
- Food Preparation
- Workflow Optimization
- Menu Planning
- Sauce preparation
- Staff Training
- Compliance
- Special diets
- Positive and professional
- Operations Support
- Equipment usage
- Menu development
- Foodservice
- Kitchen Organization
- Recipe creation
- Food presentation
- Garnishing and Plating
- Seafood Preparation
- Cooking techniques
- Knife Skills
- Supervising Food Prep
- Safe Food Handling
- Farm to table
- Garnishing Techniques
- Pasta Making
- Butchery skills
- Pastry Skills
- Pantry restocking
- Meal Preparation
Languages
Spanish
Professional
English
Professional
Timeline
Sous Chef/Lead Line Cook
Alfond Inn
10.2017 - Current
/Sous Chef/Lead Kitchen Supervisor
Dexter's Bar wine and Grille
04.2014 - 09.2017
Line Cook/Prep Line Cook
Tu Tu Tango
03.2013 - 04.2014
High School Diploma -
Pedro Albizu Campos
Associate of Arts - comunicaciones
Universidad Interamericana
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