Chef

RICHARD M

RODRIGUEZ

**** ***** ** **** *******, IN 4 6312 219-***-**** **********@*****.***

Versatile Chef

Performance Profile

Chef whose skills where derived from my time at the Cooking and Hospitality Institute of Chicago. The average student completes the program in two years but I managed to focus all of efforts into my education and follow my passion to cook as a result, I completed the program in 1 year and 4 months. I maintained a GPA of 3.61. After graduating I put to practice my newly found skills while keeping and open mind and absorbing new concepts in an effort to perfect my culinary talents.

Professional Competencies

Woks Asian Cuisine Guest Satisfaction/Retention Quick Service Meals Sautee Stations Menu Design and Creation Multiple Station Cook Steak and Seafood Entrees Staff Training Proper Sanitation Breakfast and Vegan Dishes Banquet/ Catering Operations Team Building/Leadership Prepared Whole Roasts Food Prep & Preservation Serv Safe Certified Grill and Global Entrees Inventory Management CPR/First Aid Certified Indian Cuisine Food Cost Portion Control

Italian Dishes Event Coordinator TCI Trained

Culinary Experience

Shiftgig C hef Specialist Sept. 2015 Current

■ A s a traveling Chef Specialist I worked with many clients including Corporate as well as Mom and Pop Shops

■ Daily prep for salads, entrees as well as "table design and setup" and Kitchen Lead

■ Menu design, recipe development, staff training, inventory control Lake of the Four Seasons Club House E xecutive Chef July 2014 Jan. 2015

Work with GM to better the standards of the restaurant and daily operations

Menu redesign and recipe Development

Health Care Service Group D ietary Cook/Aide Dec. 2013 July 2014

Work w/ entire staff to ensure balanced meals are provided to the guest

Provide the most fun and best omelet station to date Staff Source Cook, Host, and Server

Dec. 2012 Aug. 2014

Assist chefs in preparation, cooking, and stocking items

Act as the “go to” for replacements on cooks, servers, and utility workers Chef Richard’s Catering R estaurant Advisor June 2012 Current

Adjust menus and train staff

Help inventory and portion control

Sodexo Chef Sept. 2009 Feb. 2011

Proper sanitation

Customer and service

Menu design

Pierce Dinning Commons C hef F eb.2003 May 2005

Prepared a variety of dishes

Restocked inventory and managed customer complaints Bartlett Dinning Commons C hef J an. 2002 June 2004

Worked multiple stations

Vegan, Asian, and Indian cuisine

Trained on Woks

Education

Associate in Applied Science Le Cordon Blue Certified

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