Dennis R. Rond Jr.

Lodi, CA. *****

1-209-***-****

ad103i@r.postjobfree.com

I am enthusiastically seeking a position as a Chef and Dining Services Director with a reputable company in the culinary world. My years of education, management training, culinary arts training, baking and pastry production education, job skills, talents, leadership skills, and support of the Farm to Fork Initiative will be utilized to strengthen the Brigade de Cuisine of the prosperous restaurant that adds me to their team.

Education:

Graduate of Liberty High School in Lodi, California one year ahead of schedule and with honors. My educational achievements were in General Education, Music, Art, and Mechanics. I received a diploma as an alum of the class of 1990.

In April of 1993, I received a diploma and honor roll certificate for graduating with the highest grade in the school's history from the Hartsog Trade School of Lodi, California in H.V.A.C. and Commercial Refrigeration troubleshooting, service, and repair. where I also received E.P.A. certification in universal refrigerant usage and reclamation.

I studied Electrical Engineering Technology at ITT Technical Institute in Lathrop, California Graduate class of 2000.

I have recently completed the San Joaquin Delta College’s baking and pastry production program and am receiving a certificate of completion as well as an associate in science degree in domestic and European pastry production as a graduate of the summer 2023 alumni.

Currently, I am a student in the Culinary Arts, Nutrition, and Hospitality Industry Management programs at San Joaquin Delta College. I will receive my certificate of completion and associate in arts degrees in Culinary Arts and Hospitality Industry Management this December.

Degrees and certifications:

Hartsog Trade Schools Inc.

H.V.A.C. and refrigeration Troubleshooting, service, and repair with universal refrigerant reclamation. U.S./E.P.A. approved 40 CFR part 82 subpart F Certification.

June 6th, 1997

ServSafe. National Restaurant Association.

Food Protection Manager Certification # 17825299

Valid from 5/7/2019 through 5/7/2024

ServSuccess. National Restaurant Association.

Restaurant Professional Learning Suite

Certificate of achievement

April 10th, 2020

Restaurant Supervisor Learning Suite

Certificate of achievement

May 18th, 2020

Controlling Costs

Certificate of achievement

May 18th, 2020

San Joaquin Delta College.

Culinary Arts European and Domestic Baking and Pastry Production Program.

Certificate of Achievement.

May 15th, 2023

Culinary Arts European and Domestic Baking and Pastry Production Program.

Associate in science Degree.

May 15th, 2023

Culinary Arts Program

Associate in Arts Degree

December 13th, 2023

Hospitality Industry Management Program

Certificate of Achievement

December 13th, 2023

Work History:

September 2023 through current:

Oddfellows Tavern, Woodbridge, CA.

I am currently the Executive Pastry Chef of this restaurant. My duties include: creating recipes for all dessert dishes on the seasonal menus, executing of each dessert to meet consistency and the hugest of quality, creating pastries for an additional locations’ menu, ordering of all ingredients and supplies for dessert menu items, and training of staff in the execution of dessert items.

November 2022 through September 2023:

Denny’s Diners Inc. Lodi, CA.

I worked as a line cook for Denny’s Diners Inc. I took this job to gain more experience on the line in a diner's environment to hone my precision skills and to practice consistency under the stresses of a fast-paced kitchen with high volume sales. I did not take this job for the money or the desire to work in a diner, but strictly to get a feel and better understanding of the fast-paced diner environment to add to my skills and education.

January 2021 through August 2022:

Revel Senior Living

Lodi, CA.

I worked as a lead line cook 2 and Garde Manger for the Undine Food Service Company (in affiliation with Compass Group U.S.A.) at the Revel Lodi Ovations Restaurant location. My duties included: preparing food ingredients for service, creating sauces, soups and accompanied dish recipes for entrée items during pre-service, performing the Garde Manger duties for Hors D’Oeuvres, appetizers, desserts, and all other line stations including sauté, grill, and fryer during service. I also assisted the Executive Chef Christopher Dillon at this location in creating new recipes for upcoming menu items, inventory control and training newly hired employees.

May 2019 till December 2019:

Rosewood Restaurant and Bar

Lodi, CA.

While employed at Rosewood, I performed the duties of a line cook by cooking accompanying dishes to entrees and pre-service prep cooking of soups, sauces and Sous Vide recipes as well as operating all stations on the line during service such as grill, sauté, fryer, and wood fired oven. While employed here, I also performed the duties of Garde Manger making and plating Salads, Oysters, and plated deserts under the direction of Chef Ian Bens.

December 2018 till February 2019:

Papapavlo’s Mediterranean Restaurant and Catering Co.

Stockton, CA.

While working here, I was a line cook and catering preparation and service team member. My duties included following standardized recipes in preparing and cooking all menu items for the restaurant and catering services, cooking proteins and vegetables on the grill and sauté stations and plating all dishes made for service.

June 2011 till October 2011:

Shorty's Jocks Room Diner as an affiliate of the California Authority of Racing Fairs. California Statewide (seasonal work)

I was the owner and Executive Chef Operating, Managing, and cooking meals for all the equestrians, racehorse jockeys and agricultural exhibit personnel. This also included Menu planning and costing, cooking meals from my personal menu (including special diets for jockey's weight control), ordering product and purchasing inventory as well as inventory and food cost analysis and accounting for food service operations.

January 2001 till June 2005:

Co-owner, and Executive Chef of Woodbridge Pizzeria

Woodbridge, CA

As co-owner my responsibilities included restaurant management, training staff, directing, and taking corrective actions with employees, drafting reports for financial banking matters, inventory control, purchasing, and selecting products, executing promotional opportunities (including Advertising). Performing the duties as Executive Chef of this establishment included creating recipe's, planning, and costing menus as well as cooking entrées.

There are gaps in employment history due to family development, obtaining educational goals, the Covid pandemic, and a disability for which I can explain more in detail if requested through an interview and or written request which however does not affect the position that I am currently seeking. Some past work history is not mentioned due to the irrelevancy of the position I am currently applying for.

In closing, I would like to add that I am a highly motivated self-starter who needs little direction yet takes orders well. I am confident in working by myself as well as working as a team member with other people.

Thank you for your time and consideration in reviewing my resume.

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