Ener Rod
Chula Vista,CA
Summary
A seasoned culinary professional, I excelled at Urban Kitchen Group, mastering inventory management and fostering vendor relations. My leadership significantly enhanced team efficiency and customer satisfaction, leveraging my adept menu planning and exceptional communication skills to surpass expectations without exceeding budget constraints. Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Event Chef
Urban Kitchen Group
San Diego, CA
04.2024 - Current
- Supervised a team of cooks in the preparation of food items for large-scale events.
- Supervised food preparation staff to deliver high-quality results.
- Established efficient kitchen systems and procedures to streamline operations during events.
- Assisted with setup and breakdown of buffet lines before and after each event.
- Followed up with customers post-event regarding their satisfaction levels.
- Checked quality of food products to meet high standards.
- Checked completed orders against customer requests prior to serving them at the banquet tables or buffets.
- Accurately estimated amount of food to prepare for events.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
- Monitored quality control standards to ensure high-quality presentations.
Chef Owner Operator
Self Employed Services
Chula Vista, CA
03.2022 - 03.2024
- Planned menus, ordered supplies and managed kitchen staff.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Exercised portion control for items served, eliminating waste.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Checked quality of raw materials before use.
Junior Sous Chef
Montage Ski Resort
Park City , Utah
03.2019 - 03.2021
- Trained and supervised junior cooks in proper culinary techniques.
- Developed menus that were creative while still being cost effective.
- Monitored food products, driving quality, freshness and integrity.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Supervised team members during meal services ensuring orders are accurate and delivered timely.
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Assisted in developing recipes for special events or catering functions.
- Coordinated with front-of-house staff when necessary regarding timing of meals during service hours.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Evaluated performance levels of team members providing feedback where needed.
AM Sous Chef
The Patio Group
San Diego, CA
01.2019 - 03.2021
- Complied with all health department regulations regarding proper food handling methods.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained kitchen workers on culinary techniques.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Monitored temperatures of prepared food and cold-storage areas.
- Liaised closely with kitchen and front-of-house personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Monitored inventory levels to ensure adequate supplies on hand.
- Checked quality of food products to meet high standards.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Supervised cooks and other kitchen personnel during meal services.
Lead Line Supervisor
High West Saloon
Park City, Utah
01.2017 - 11.2018
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Monitored food temperatures throughout the cooking process to ensure safe consumption.
- Prepared multiple orders at once for speedy service.
- Ordered food supplies as needed to maintain sufficient stock levels.
- Grilled and deep fried various foods from meats to potatoes.
- Adhered to portion controls and presentation specifications.
- Assisted in food inventory and control while properly receiving and storing delivered items.
Education
Food & Hospitality
Culinary Institute of Chicago
Chicago, IL08-1992
High School Diploma -
Harry S Truman College
Chicago, IL06-1989
Skills
- Food preparation
- Menu planning
- Inventory management
- Quality control
- Vendor relations
- Budget management
- Team supervision
- Event coordination
- Food safety
- Portion control
- Effective communication
- Customer service
Certification
Serve Safe Certification.
Timeline
Event Chef
Urban Kitchen Group
04.2024 - Current
Chef Owner Operator
Self Employed Services
03.2022 - 03.2024
Junior Sous Chef
Montage Ski Resort
03.2019 - 03.2021
AM Sous Chef
The Patio Group
01.2019 - 03.2021
Lead Line Supervisor
High West Saloon
01.2017 - 11.2018
Food & Hospitality
Culinary Institute of Chicago
High School Diploma -
Harry S Truman College