Rudolpho Velez
Murrieta,CA
Overview
7
7
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work History
Prep Cook
Atria Senior Living
Temecula, California
06.2025 - Current
- Prepared ingredients according to established recipes and food safety standards.
- Maintained cleanliness of kitchen equipment and work areas throughout shifts.
- Assisted chefs in cooking and plating meals for residents and staff.
- Managed inventory of food supplies, ensuring freshness and proper storage.
- Collaborated with team members to ensure efficient kitchen operations.
- Followed dietary guidelines to accommodate residents' specific health needs.
- Executed portion control practices to minimize food waste during preparation.
- Supported training of new kitchen staff on basic cooking techniques and safety protocols.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Checked freshness of food and ingredients prior to use.
- Organized walk-in coolers and freezers according to established guidelines.
- Measured ingredients accurately using measuring cups and spoons.
- Followed recipes to prepare meals according to customer specifications.
- Communicated effectively with fellow staff members regarding meal preparations.
- Assisted in serving meals to customers as needed.
- Stocked kitchen with necessary supplies, including food items and utensils.
- Adhered strictly to safety regulations while handling sharp knives or operating machinery.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Helped train and develop new talent.
- Completed special orders according to customer dietary needs.
- Maintained records of daily food usage in accordance with health regulations.
- Monitored inventory levels of all kitchen items and placed orders when needed.
- Ensured that all dishes were prepared correctly by tasting them before serving.
- Trained new employees on proper techniques of preparing meals safely.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Checked completed orders for correct quantity and quality.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Executed proper techniques when preparing menu item ingredients.
- Requested supplies and equipment orders, explaining needs to managers.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Prep Cook
Bushfire Kitchen Temecula
Temecula, California
06.2024 - 06.2025
- Prepared ingredients according to established recipes and food safety standards.
- Maintained cleanliness of kitchen equipment and work areas throughout shifts.
- Assisted chefs in cooking and plating meals for residents and staff.
- Managed inventory of food supplies, ensuring freshness and proper storage.
- Collaborated with team members to ensure efficient kitchen operations.
- Followed dietary guidelines to accommodate residents' specific health needs.
- Executed portion control practices to minimize food waste during preparation.
- Supported training of new kitchen staff on basic cooking techniques and safety protocols.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Checked freshness of food and ingredients prior to use.
- Organized walk-in coolers and freezers according to established guidelines.
- Measured ingredients accurately using measuring cups and spoons.
- Followed recipes to prepare meals according to customer specifications.
- Communicated effectively with fellow staff members regarding meal preparations.
- Assisted in serving meals to customers as needed.
- Stocked kitchen with necessary supplies, including food items and utensils.
- Adhered strictly to safety regulations while handling sharp knives or operating machinery.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Helped train and develop new talent.
- Completed special orders according to customer dietary needs.
- Maintained records of daily food usage in accordance with health regulations.
- Monitored inventory levels of all kitchen items and placed orders when needed.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Ensured that all dishes were prepared correctly by tasting them before serving.
- Trained new employees on proper techniques of preparing meals safely.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Checked completed orders for correct quantity and quality.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Executed proper techniques when preparing menu item ingredients.
- Requested supplies and equipment orders, explaining needs to managers.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Pantry Cook
PF Changs Restaurant
Temecula, California
09.2019 - 05.2024
- Prepared ingredients for sauces, dressings, and marinades following standardized recipes.
- Maintained cleanliness and organization of pantry area to meet health standards.
- Assisted chefs in assembling dishes and plating food for service.
- Monitored inventory levels and restocked supplies as needed during shifts.
- Collaborated with kitchen staff to ensure timely preparation of menu items.
- Implemented proper food storage techniques to minimize waste and ensure freshness.
- Trained new team members on pantry procedures and safety protocols.
- Coordinated with suppliers to receive fresh produce and ingredients promptly.
- Assembled salads, sandwiches, desserts and other cold menu offerings for delivery to guests.
- Prepared salad prep station with necessary ingredients, verifying freshness and maintained appropriate ingredient levels throughout shift.
- Restocked items in fridges and freezers throughout shift, using discretion in assembly of premade items to maintain sufficient stock while minimizing risk of waste.
- Advised servers, cooks and managers of aging inventory to recommend pushing sales of menu offerings requiring use of expiring ingredients.
- Brought ingredients to sandwich assembly station and followed restaurant sandwich recipes, modifying to meet customized guest orders.
- Measured ingredients accurately according to recipe specifications.
- Kept thorough inventory records of cold cuts, refrigerated meats, bread, vegetables, desserts and other cold items to log expiration dates and assist in maintaining full stock of fresh items.
- Garnished and presented menu offerings with pleasing appearance following company guidelines.
- Maintained the cleanliness of the pantry area including counters, shelves and equipment.
- Assisted cooks and other food prep workers with preparation of other menu offerings as traffic flow and staff presence required.
- Informed manager of ingredient and premade item inventory levels, advising on order timing to avoid preventable menu offering outages.
- Performed regular maintenance tasks such as cleaning floors, walls and countertops.
- Inspected kitchen equipment regularly for any signs of damage or malfunctioning parts.
- Complied with health department regulations regarding proper sanitation practices.
- Supported other cooks during peak hours by helping out when needed.
- Collaborated with other departments to ensure smooth delivery of services.
- Ensured that all dishes were prepared in accordance with established standards for quality and presentation.
- Assisted head chef in creating daily specials based on available ingredients.
- Followed all safety procedures while handling hot ovens, grills and fryers.
- Checked temperature of food items regularly to ensure proper storage temperatures were maintained.
- Set up workstations quickly with required mise en place before service began.
- Labeled food containers correctly before storing them in the refrigerator or freezer.
- Kept track of inventory and ordered new supplies when necessary.
- Sanitized cooking utensils after each shift to maintain a safe kitchen environment.
- Plated meals according to customer orders with speed and accuracy.
- Trained new pantry cooks on proper techniques for preparing ingredients for dishes.
- Cleaned, peeled and cut vegetables, fruits and other ingredients for use in recipes.
- Monitored stock levels of perishable items such as meat, fish and dairy products.
- Assisted in setting up catering events by arranging trays of appetizers or hors d'oeuvres.
- Performed workstation prep prior to shift start.
- Received and stored food and supplies.
- Made meals in accordance with company standards and requirements.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Replenished food items from inventory and rotated ingredients.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Trained new team members on proper meat and vegetable preparation techniques.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
Education
Master of Arts - Entrepreneurial Studies
American InterContinental University
Schaumburg, IL 01.2018 - 06.2022
Skills
- Food safety compliance
- Inventory management
- Recipe execution
- Equipment operation
- Portion control
- Kitchen collaboration
- Menu adaptation
- Effective communication
- Team training
- Attention to detail
- Problem solving
- Customer satisfaction
- Equipment sanitation
- Punctual and honest
- Batch cooking
- Measuring ingredients
- Ingredient preparation
- Measurements and weights
- Cleanliness
- Food presentation
- Inventory stocking
- Vegetable washing
- Temperature monitoring
- Garnish preparation
- Food handling
- Dish preparation
- Cutting and slicing techniques
- Food preparation
- Menu understanding
- Operations support
- Quick-learning
- Food allergy awareness
- Effective prioritization
- Taste testing
- Dependable and reliable
- Baking techniques
- Recipe preparation
- Food plating
- Sanitation practices
- Order delivery practices
- Teamwork and collaboration
- Knife skills
- Food safety oversight
- Recipe adherence
- Knife safety
- Interpersonal communication
- Workstation maintenance
- Culinary creativity
- Sauteing techniques
- Team collaboration
- Policy and procedure compliance
- Grilling techniques
- Vegetable prep
- Seasoning knowledge
- Ambitious
- Flexible schedule
- Special diet accommodation
- Food pairing
- Active listener
- Food waste reduction
- Willingness to learn
- Plating and presentation
- Food quality control
- Stock rotation
- Following instructions
- Menu memorization
- Foodservice sanitation
- Food spoilage prevention
- Ingredient inspection
- Chopping vegetables
- Proper portioning
- Cross-contamination prevention
- Food inspection
Languages
English
Native/ Bilingual
Spanish
Native/ Bilingual
Certification
- State Food Safety Food Handlers Card 2025-2028
References
References available upon request.
Timeline
Prep Cook
Atria Senior Living
06.2025 - Current
Prep Cook
Bushfire Kitchen Temecula
06.2024 - 06.2025
Pantry Cook
PF Changs Restaurant
09.2019 - 05.2024
Master of Arts - Entrepreneurial Studies
American InterContinental University
01.2018 - 06.2022