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Mitchell I Soto Rodriguez

Culinary Professional

Summary

Self Motivated Culinary Professional, Banquet Chef de Partie and Restaurant Senior Supervisor with more than five years of experience supporting Kitchen Operations. I am Focus on Quality and efficiency, adept at planting, preparing and Cooking in banquet and restaurant kitchens. Seeking to bring strong supervisory, food prep, and organizational skills in collaboration with a leading Chef in the Culinary world.

Education

20172022

ServSafe Food Protection Manager Certification

20122015

Bachelor of Science  in Culinary Arts Management 

The Art Institute of Charleston

Work experience

2016PRES

Banquet Chef de Partie

The Westin Savannah Harbor , Savannah GA

Controls production levels in order to minimize waste and advising Chef of
progress. Implements operations, standards and procedures established
by Chef including sanitation, tasting of products and presentation.
Ensure all food is prepared in accordance with operation standards.
Interact with guest as much as possible to create a memorable experience
Assist other line employees with daily responsibilities. Ensure all food items
are produced in accordance with established standards in respect to
preparation, storage and accountability. Promotes positive employee relations at all times. Maintains a clean, safe, hazard free work environment within area responsibility. Oversee the Scheduling process and maintain vigilant on labor cost.

20152016

Kitchen Supervisor

Hilton Savannah DeSoto, Savannah GA

Supervise kitchen operations, daily prep, health and safety regulations, train and supervise front and back of the house employees. Promotes positive
employee relations at all times. Maintains a clean, safe, hazard free work
environment within area responsibility.  work efficiently under significant pressure in a fast pace environment. Maintain quality and practice food safety procedures. 

20142015

Lead Cook 

The Landings Club, Savannah GA

Assist the executive chef on the preparation and cooking of food for club events, Develop Standardized recipes for weekly soups and weekly specials, Enforce and maintain food safety procedures, food storage and proper sanitation standards. Ensure all food items are produced in accordance with established standards in respect to preparation, storage and accountability.

2007 PRES

Mortuary Affairs Specialist NCO 

US ARMY / US ARMY RESERVE

Inventory, safeguard and evacuate personal effects, Assist in preparation,
preservation and shipment of remains, establish and record tentative
identification, Personal effects and human remains handlers team leader,
supervise from 5 to 8 person team, Search, recovery and air assault
operations specialist.

20132014

International lead cook 

Aramark at trinity University San Antonio TX

Supervice Staff, service assistants and kitchen staff. Assign daily duties and monitoring performance. Responsible for food preparation, inventory, and equipment maintenance. Assist the Executive Chef on the preparation and food presentation for events. 

20122013

Cook II

Party Staff, San Antonio TX

Assist in basic food preparation, Cook for a variety of restaurants requesting the agency's services. Assist in stock control. portion control and quality control. Create Dishes for clients with specific diet, allergies, and cultural, needs.

Skills

9

Able to work under pressure

Proficient in solving conflict  

Competent and adhering to set budget

Adept at using kitchen tools and knifes

Able to lead and Motivate a big  team 

Proficient in personal security and military tactics