Summary
Overview
Work History
Education
Skills
Timeline
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YAFREICY RODRIGUEZ

Fort Washington

Summary

Culinary professional with extensive experience in banquets, high-volume production, and restaurant operations. ACF Certified Executive Chef with proven skills in team management, food cost reduction, and profitability maximization through strategic menu planning. Experienced in baking and pastry menu development. Committed to fostering a collaborative kitchen environment that enhances team success and individual growth.

Overview

11
11
years of professional experience

Work History

Banquet Chef, CEC

The Cosmos Club
Washington
04.2017 - Current
  • I started as a line cook, working in the restaurant and cross-training in various stations to gain new skills.
  • Promoted to Sous Chef in 2020. I assisted the Executive Chef in navigating kitchen functions during the COVID-19 pandemic, adapting quickly to changing regulations and supply disruptions. Worked with a reduced team and a streamlined menu to support club members' dining experience, and uphold safety standards and state regulations.
  • Promoted to Restaurant Chef in 2021. Managed all aspects of kitchen operations, including menu planning, with a focus on reducing food costs and maximizing profitability. Mentored and developed kitchen staff by maximizing staff potential and individual professional growth.
  • Transitioned to Banquet Chef in 2023. I plan, coordinate, and execute food preparation for various events in a high-volume environment. Assist the executive chef with the staff schedule, create menus for club member events, and help manage the inventory for menu planning and reducing food waste.
  • Support the culinary team in the day-to-day operations across other departments, such as the restaurant, dish room, pastry kitchen, purchasing team, and the front of house.

Restaurant Chef De Partie/Baking & Pastry Cook

The Intercontinental Hotel
Washington
09.2017 - 02.2020
  • Part of the Kith/Kin restaurant opening team in 2017.
  • Successfully executed Pastry, Garde Manger, Entremets, and Hot Appetizers stations with complete comprehension of the Chef’s expectations, recipes, and food quality standards.
  • Ensured accurate and efficient production of the Breads program while assisting the Pastry Chef with baking and pastry production.
  • Transferred to the Hotel Catering department to gain experience in banquet cookery in 2019.
  • Assisted the Executive Chef in cooking items according to the daily events order sheet.
  • Detail-oriented, maintained excellent time management, and produced high-quality food using proper cooking principles and techniques.
  • Followed health and safety regulations to maintain kitchen cleanliness and adhere to food safety protocols.

Continuing Education, Manager-in-Training

The Culinary Institute of America
Hyde Park
06.2014 - 02.2017
  • Worked in the department as a student assistant from June 2014 to February 2016. Promoted to Manager in Training in February 2016.
  • Responsible for assisting the Chef-Instructor in maintaining the college standards of professionalism, safety, sanitation, and quality food preparation in the kitchen.
  • Coordinated Consulting projects, ProChef Certifications, Adult Education classes, and Food Enthusiast Boot Camp programs.
  • Trained staff while organizing and setting up classes with the necessary tools and ingredients.
  • Analyzed product ordering, and kept track of inventory to limit food waste and reduce food costs.

Education

Associates of Occupational Studies - Culinary Arts

The Culinary Institute of America
Hyde Park, NY
02.2016

Food Preparation and Restaurant Cook Certificate -

Orlando Technical Center
Orlando, FL
05.2014

Skills

  • ServSafe Manager Certification
  • Team Development
  • Menu Planning
  • Baking & Pastry Knowledge
  • Cooking Principles & Techniques
  • Inventory management

Timeline

Restaurant Chef De Partie/Baking & Pastry Cook

The Intercontinental Hotel
09.2017 - 02.2020

Banquet Chef, CEC

The Cosmos Club
04.2017 - Current

Continuing Education, Manager-in-Training

The Culinary Institute of America
06.2014 - 02.2017

Associates of Occupational Studies - Culinary Arts

The Culinary Institute of America

Food Preparation and Restaurant Cook Certificate -

Orlando Technical Center

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