Sebasthian Trinidad
East Providence,RI
Summary
Passionate and experienced fine dining cook with an experience opening restaurants, creating innovative dishes, and leading a dynamic kitchen team. Seeking to leverage expertise in casual fine dining cooking, recipe development, and team leadership in a challenging new role
Overview
3
3
years of professional experience
1
1
Certification
Work History
Lead Line Cook/Expo
Scales & Shells
Newport, RI
05.2024 - Current
- Played a key role in opening the restaurant from scratch, contributing to menu development, kitchen setup, and operational efficiency
- Developed and executed a variety of dishes, focusing on creativity and presentation while adhering to high culinary standards
- Enhanced back-of-house operations through effective cooking and prepping techniques, ensuring smooth service and minimal downtime
- Led a team of 5 line cooks as an Expo, coordinating and managing kitchen flow to ensure timely and accurate dish preparation
- Successfully cooked and plated over 500 dishes per night, maintaining quality and consistency under pressure
- Fostered a fun and energetic work atmosphere, demonstrating a passion for culinary arts and team collaboration.
Line Cook
Siena
East Greenwich, RI
02.2023 - 03.2024
- Executed daily food prep lists and assignments, ensuring efficient kitchen operations and maximized product utilization
- Trained, managed, and guided a team of 2 line cooks, significantly enhancing overall performance, service quality, and productivity
- Developed and prepared unique dishes for daily and weekly specials, focusing on fresh, local, and seasonal ingredients.
Lead Line Cook
Little Sister’s
Providence, RI
02.2022 - 11.2022
- Meticulously prepared production for breakfast and lunch menus, including tapas night, consistently handling over 100 brunch entrees cooked to order per shift
- Expertly cooked and plated 5-7 course menus for 20+ guests per shift, ensuring exceptional quality and presentation
- Maintained high standards of culinary excellence, resulting in consistently positive feedback and guest satisfaction.
Education
Bachelors in Culinary Arts (Bachelor’s of Science) -
Johnson & Wales University
Providence, RI05.2025
Skills
- Fish & Meat butchery/preparation
- Cold or hot Smoking
- SousVide
- Roasting
- Sauteing
- Fermentating
- Dry Aging
- High volume production
- Time management
- Knife skills
- Cleanliness/organization
- Attention to detail
- Teamwork
- Multitasking
- Fully bilingual in Spanish and English
- Food Processing
- Safe Food Handling
- Inventory Control
- Food presentation
- Line Management
- Menu Planning
- Recipe creation
- Head Chef Collaboration
- Food Safety Standards
- Highly motivated
- Problem-Solving
- Professional Attitude
Certification
Food Safety Manager certified
Accomplishments
- Chaine Des Rotisseurs Scholarship Award
Languages
Spanish
Full Professional
English
Professional
References
References available upon request.
Timeline
Lead Line Cook/Expo
Scales & Shells
05.2024 - Current
Line Cook
Siena
02.2023 - 03.2024
Lead Line Cook
Little Sister’s
02.2022 - 11.2022
Food Safety Manager certified
Bachelors in Culinary Arts (Bachelor’s of Science) -
Johnson & Wales University
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