Sous Chef ,Cook,Supervisor
Resume:
JUAN J RODRIGUEZ
Brooklyn, NY 11221
Phone 347-***-**** Alt phone 347-***-**** Email *******@*******.***
OBJECTIVE
More than Nine years of professional cooking and kitchen experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement
DESIRED OCCUPATION
Chefs , Sous Chef, Manager, Supervisor
EMPLOYMENT HISTORY
Employer: Restaurant Associates
Title: Back of the House Manager at Viacom-MTV Network
Location: NY, NY
Duration: 06/2007 - 02/2009
Job Duties: • Responsible for overseeing all Kitchen and Storage areas under the direction of the Executive Chef and Director. Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, purchasing, receiving food storage, and facility maintenance. Duties also include, inventory, ordering/purchasing, cost control, training, sanitation, and associate management including hiring, training, developing coaching and counseling.
• Strong supervisory, leadership, hand-on management and coaching skill.
• Good communication skill both written and verbal
• Direct daily operations including but not limited to purchasing, receiving, inventory, storage, overall sanitation.
• Provide leadership and direction to utility and culinary team.
• Ability to communicate on various levels including management, clients and guests, and associates.
• Strong financial, budgetary and food control practices.
• Proficient computer skill to include; various computer programs, Microsoft office programs and the internet.
• Ability to lift bends, carry up to 40LB, manage proper storage of food items as necessary.
• Ability to multi-task as well as stay on task and concentrate with constant interruptions.
• Knowledge of HACCP controls.
Employer: Restaurant Associates
Title: Sous Chef at Lehman Brothers and Pfizer
Location: NY, NY
Duration: 06/2007 - 02/2009
Job Duties: Responsible for the successful culinary production operation under the direction of the Executive Chef and Director. May serve as the department head for culinary operations in the absences of Executive Chef. Duties include heavy food production of client employee meals upwards to 1500 meals per day, and high level catering functions. Constant interaction with clients, their employees and guests. Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Additional duties may include menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing.
• Plans meals, prepares menus, estimates food consumption considering probable number of guests, marketing condition, popularity of various dishes, experience with recent menu items and religious or other holidays; recommends prices for menu items.
• Requisitions or places orders for purchase of foodstuffs; receives and checks foodstuffs and supplies for quality and quantity; cuts, trims and bones meats, poultry and fish for cooking; carves meat.
Selects and develops recipes; oversees cooking; checks methods of food preparation and cooking, sizes of portions, and garnishing of foods; instructs cooks and pantry workers in the fine points of food preparation and presentation; tests cooked foods for quality and flavor. Responsible for sanitation practices to be carried out in kitchen with all.
Employer: Hilton Rye Town Hotel
Title: Restaurant Sous Chef at” Tulip Tree Restaurant” and “Fine Dining Restaurant MED 15/35”
Location: Westchester, NY
Duration: 08/2005 - 05/2007
Job Duties: • Assist with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.
• Ensures proper receiving, storage and rotation of food products so as to comply with Health Department regulations.
• Adheres to control procedures for cost and quality
• Assists in menu planning activities
• Assists in scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons
• Maintains vacation schedule for proper staffing
• Reports any equipment in need of repair to chef and engineering, for service
• Performs other duties as requested, such as V.I.P, parties and staff meeting.
CHEF-TOURNANT
• LINE COOK for TULEP TREE restaurant serving Italian, French, Chinese and American cuisine, producing excellent dishes.
• LINE COOK for Mediterranean Fine-Dining Restaurant serving exclusive dishes from Spain, Italy, French, all Mediterranean area.
• Plan menu, assure quality control, and minimize waste.
• BANQUET COOK serving more than 1500+ people at day.
• PANTRY-DELI & SALADS making sandwiches and salads also attendee orders from Room Service in the hotel.
Employer: Flik International-Compass Group
Title: 1 Cook at CRAVATH,SWAINE &MOORE - COMPASS GROUP
Location: NY, NY
Duration: 12/2001 - 07/2005
Job Duties: • Food handling critical standards, as follows: proper food temperatures, cooling of hot food including leftovers, sources, food contamination , personal hygiene , and sanitizing
• Proper mise en place and knife skills
• Product knowledge of variety, quality, and seasonality
• Soups, stocks and sauces
• Proper sautéing techniques
• Proper roasting and grilling techniques
• Proper braising and stewing techniques
EDUCATION
Major: HVAC
School: TCI College of Technology
Location: NY
Degree: HVAC Technician
Completion Date: April,14,2003
CERTIFICATES AND LICENSES
QUALIFYING CERTIFICATE IN FOOD PROTECTION NYC
SEXUAL HARASSMENT TRAINING CLASS
TCI COLLEGE OF TECHNOLOGY
3YEARS- HVACC DEGREE
SKILLS AND ABILITIES
• Breakfasts, Lunches y Brunches (150+people)
• Successful catering experience (300+ people)
• Maximizing kitchen product
• Purchasing, Receiving, Weekly Inventory and Cost Control
• Strong Management
• HACCP, Training and Facility Maintenance
• Knowledge of P&L accountability and contract-managed service experience
• Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Strong Client and Customer Service
• Work as a Team
References & Supporting Documentation Furnished Upon Request
Contact this candidate