Certified chef
Resume:
Luis C. Rodriguez Natal
*** ** **** *****, *****, Florida 33134
*********@****.***
Certified Chef de Partie/Kitchen Supervisor
Specializing in Caribbean, Hindu, Korean and French cuisines
Strong interpersonal skills in motivating employees when delegating tasks and getting results.
Overview Eleven years of professional cooking and three years kitchen management experience. Grand creativity and professionalism. Enthusiastic with menu change and culinary trends.
Assisted in achieving 100% score for event service satisfaction scores in food quality and scored 100% for 2 consecutive years in the culinary department for the QA audit at the Doral Golf Resort and Spa (Doral , Florida), and also scored 100% for the QA audit in my last year at the Marriott South Beach (Miami Beach, Florida).
Areas of Expertise • Supervisor experience in a $20 million+ Banquet kitchen
• Creation of the quarterly wine tasting menu for the Doral Golf Club members
• Received management training and development class thru Marriott International
• Successful catering experiences (1,600+ people) in a total of 90000 sq ft catering space
• Maximizing kitchen productivity and staff performance
Professional Experience
Royal Palm Hotel
Chef de Partie
• Assist in creating new menu for remodeled “J Royal Palm”
• Creation of par stock lists and updated inventory sheets
• Responsible for purchasing all new smallware for all F&B department
Aarons Catering, Florida
Sous Chef
• Management of 15 chefs in production towards various site catered events
• Costing out hordourve and food truck menu items
• Implemented labor cost control down to 100 hours a week
Doral Golf Resort and Spa, Florida present
1/2011- 4/2011
2006 - 2011
Kitchen Supervisor
• Kitchen supervisor for the banquet kitchen, producing $21 million/year in revenues.
• Hired, trained, and directed up to 10 cooks/chefs.
• Daily ordering, assure quality control, and minimize waste.
• Scheduling, group menu planning as well as menu costing
Marriott South Beach, Florida 2004 - 2006
Lead Cook
• Quality control over all outgoing covers for all 4 outlets including beach, restaurant, room service, and bar.
• Checked and completed all HACCP and temperature charts.
• Created, checked, and ordered par stock list daily
• Updated seasonal menu items from the corporate chef and created use records for each
Temptation Catering, Florida 2003 - 2004
Assistant Chef
• Prepared all platters including fruit, vegetable and sashimi.
• Supervised and taught new cooks
• Responsible for setup and breakdown of onsite kitchen
• Successful catering aboard various yachts for 75+ people
Hospital Auxilio Mutuo, Puerto Rico
COOK
• Learned and applied nutrition skills for diabetics, high blood pressure and high cholesterol patients.
• Responsible HAACP and temperature logs.
2000-2001
Education & Qualifications Johnson & Wales University, North Miami, Florida
Graduate: BACHELORS IN SCIENCE CULINARY ARTS
Bronze Medalist: Chaine des Rotisseurs, Best Young Commis, 2005
References & Supporting Documentation Furnished Upon Request
Contact this candidate