Victor Adrian Rios Rondona
MIAMI BEACH,FL
Summary
Self- motivated Sous Chef experienced with Japanese, Peruvian, Mexican, Argentinian and french cuisine, controlling budgets, and boosting restaurant profiles. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Able to adapt to any kitchen and be a great team motivator. Successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Ready to help team achieve company goals.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Head Sushi Chef
Own Business
07.2024 - Current
- Organized special events catering, showcasing the establishment''s quality cuisine to diverse audiences.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Evaluated employee performance regularly, providing constructive feedback for continuous improvement.
Sushi Cook
Makoto Restaurant
02.2022 - Current
- Streamlined kitchen operations by maintaining a clean, organized, and efficient workspace, contributing to a smooth service flow.
- Contributed to menu development through innovative recipe ideation and collaboration with other chefs on seasonal specials.
- Exceled under high-pressure situations, consistently delivering exceptional sushi dishes during peak service hours without sacrificing quality or presentation standards.
- Participated in special events catering opportunities showcasing the restaurant''s unique offerings to new audiences.
Line Cook
Manta Wynwood
05.2021 - Current
- Peruvian Cuisine
- Stationed in Wok, Ceviches, Saute, Grill, Fryer, Prep.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Sous Chef
Mayami Mexicantina
09.2020 - 05.2021
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Had to make the orders with different companies of produce, meats and fish providers. Cultivated positive relationships with vendors to source best ingredients at best prices.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Had to take control as expo and make sure the food is ready in a timely fashion.
- Worked closely with servers as well as managers during the service and doing the pre-shift meetings with all the staff.
Line Cook
1 Hotel South Beach
07.2019 - 04.2020
- Stationed in Garde Manger, Saute Station
- Accurately prepared food in an efficient and timely manner
- Worked closely with chef to create new amuse bouches.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
Catering Chef
First Bite
06.2019 - 10.2019
- Worked during the pandemic and was able to work effectively with the social distancing.
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Created catering menu based upon client specifications, event type, dietary needs and budget.
Line Cook
Delano South Beach
05.2018 - 03.2019
- Stationed in Garde Manger, Fry Station, Saute station, Grill Station, Prep Kitchen, Parilla Outside.
Assistant Cook
Cevicheria El Pollo Marino
12.2016 - 03.2017
- Did the logistic management of the restaurant
- Improved the dishes already in the menu
- Managed the stock list
- Worked with chef to prepare daily food specials and other supplies.
- Placed orders to restock items before supplies ran out.
Line Cook
Restaurante & Bar Marchand
01.2016 - 03.2017
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- In charge of the cold area.
Assistant Cook
Nonna Cafe
01.2017 - 02.2017
- Managed the budget of the products included in the menu.
- Improved the menu by creating new recipes and adding new dishes
- helped organize kitchen staff along with the equipment.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Education
Technical in Gastronomy And Culinary Arts
Le Cordon Bleu College of Culinary Art
Lima, Peru02.2018
Skills
I am a teamplayer, have the ability to multitask, dynamic and creative person I have strong communication skills and motivation to learn and achieve more information about my career My dedication and hard working personality are my principal assets I am able solve any inconveniences that may be thrown at me and I can manage situations under pressure
Officematic Programmes: Excel, Word and PowerPoint Languages Spoken: Catalan (Fluent), English (Fluent), Spanish (Mother Tongue)
Guest interaction
Sushi rolling
Fish filleting
Food safety
Certification
Certificate in Pastry and Baking Processing Skills
Certificate in Cuisine and Food Processing Skills
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Head Sushi Chef
Own Business
07.2024 - Current
Sushi Cook
Makoto Restaurant
02.2022 - Current
Line Cook
Manta Wynwood
05.2021 - Current
Sous Chef
Mayami Mexicantina
09.2020 - 05.2021
Line Cook
1 Hotel South Beach
07.2019 - 04.2020
Catering Chef
First Bite
06.2019 - 10.2019
Line Cook
Delano South Beach
05.2018 - 03.2019
Assistant Cook
Nonna Cafe
01.2017 - 02.2017
Assistant Cook
Cevicheria El Pollo Marino
12.2016 - 03.2017
Line Cook
Restaurante & Bar Marchand
01.2016 - 03.2017
Technical in Gastronomy And Culinary Arts
Le Cordon Bleu College of Culinary Art