Sous Chef,Food Safety,knife skills, recipes, bilingual

Ronald Sylvio Oliveri

**** *** ******

Chula Vista, CA 619-***-**** **************@*****.***] ]

Professional Summary

Dedicated and skilled chef with sixteen years of experience in high-volume kitchens, including roles as a lead line cook prep,and dish. Expertise in managing kitchen staff, maintaining high standards for food safety, and creating memorable dining experiences. Passionate about using fresh, local ingredients to craft diverse and innovative menus. Proven leadership in fast-paced environments with a commitment to quality and efficiency. Professional Experience

Sous Chef

Rovino Wine & Bar– San Diego,Little Italy, CA

June 2022– August2024

• Manage day-to-day kitchen operations, supervising a team of eight cooks and kitchen staff.

• Execute a wide range of cooking techniques and oversee food preparation during peak hours.

• Develop seasonal menus using local produce and sustainable ingredients.

• Maintain kitchen inventory and place orders, optimizing costs without compromising quality.

• Train and mentor junior kitchen staff, ensuring adherence to food safety standards and restaurant protocols.

• Collaborate closely with the head chef to create innovative dishes, contributing to a menu that earned positive reviews. Lead line/Sous Chef

Tavola Nostra – San Diego, Hillcrest, CA

February 2021 – June 2022

• Oversaw kitchen operations, including hiring, scheduling, and training staff.

• Designed weekly specials and assisted in menu planning, consistently receiving high customer satisfaction.

• Conducted regular inventory audits, reducing food waste and improving kitchen efficiency.

• Ensured compliance with health and safety regulations, resulting in an “A” rating from health inspections.

• Coordinated with suppliers to source high-quality ingredients and maintained relationships with local vendors Education

Art Institute Los Angeles,Santa Monica

2011-2012

Key Skiills

• Menu Development

• Leadership & Staff Training

• Kitchen Management

• Food Safety & Sanitation

• High-Volume Cooking

• Ingredient Sourcing & Vendor Relations

• Cost Control & Inventory Management

• Creativity & Innovation in Cuisine

Certifications

• ServSafe Manager Certification

• Food Handler’s License – State of California

References:

Available upon request.

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