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Mitchell I. Soto Rodriguez

Culinary Professional

ObJETIVE 

Self Motivated, Veteran and Culinary Professional Seeking for a Banquet or Restaurant Sous Chef Opportunity That take me to the next level on my carrear. I have more than five years of experience in Hotels and Restaurants Kitchen Operations. I am Focus in Quality, Efficiency, Safety and Sanitation and I am Seeking to bring strong leadership and great cooking skills to your Restaurant.  

Education

20172022

ServSafe Food Protection Manager Certification

 

20122015

Bachelor of Science  in Culinary Arts Management 

The Art Institute of Charleston

 

Work experience

2016PRES

Banquet and Restaurant Chef de Partie /Kitchen Supervisor

The Westin Savannah Harbor , Savannah GA

Currently I am a Chef de Partie at The Westin Savannah Harbor Golf Resort & Spa, The Property have 403 rooms, 25,000 Sq Ft of Meeting Space, with capacity to seat  900 plus guest on a plating event. This Resort also have four Kitchen Outlets that generates  a little over $13,000,000 in food and beverage revenue per year. As the chef de Partie I supervice and support close to twenty kitchen personnel, that includes cook, Supervisors and Stewards that with the guidance of myself and four other supervisors run the culinary operation. I make sure my team have what is need to successfully execute service by create menus, handle purchasing orders, training cooks on food preparation, controlling the labor and food cost and delivering consistently high-quality food.

20152016

Banquet and Restaurant Kitchen Supervisor / Jr Sous Chef

Hilton Savannah DeSoto, Savannah GA

Savannah DeSoto is a 246 room hotel with 20,000, Sq Ft of Meeting Space, with capacity to seat 700 plus guest on a plating event and two Kitchen Outlets that generates a little over $9,000,000 in food and beverage revenue per year.  As a Kitchen Supervisor and jr. Sous Chef I was in charge of Supervising the restaurant and banquet operation. Maintain compliance with health and safety regulations, training and also coordinate with front of the house managers for any event planed. As part of the management team I promoted  a positive employee relations at all times and also trained cooks in how to work efficiently under significant pressure in a fast pace environment. I was also expected to Maintain quality, meet food cost, plan menus for special events and make sure the schedule was posted on time.

 

20142015

Kitchen Lead Cook

The Landings Club, Savannah GA

As a lead cook I was in charge of three line cooks and other kitchen staff, supervise next day food preparation, coordinate and maintain in kitchen inventory. Also I was in charge of maintaining cleanliness of the restaurant kitchen, quality of the food and customer service, also I assist the Executive Chef on the preparation and food presentation for events, daily specials and family meal.

2007 PRES

Mortuary Affairs Specialist NCO 

US ARMY / US ARMY RESERVE

As a Mortuary Affairs Specialist NCO I was in charge of Inventory, safeguard, evacuate human remains and their personal effects. I also Assist in establish a case file to create a tentative identification until the remains are properly identify by military authorities. As the Mortuary affairs Specialist NCOIC of the 352nd Combat Sustainment Support Battalion I provide direct support and supervision to the Mortuary Affairs Company on combat grounds.

20132014

International lead cook 

Aramark at trinity University San Antonio TX

As a lead cook I was in charge of an outlet with two line cooks and other kitchen staff, supervise next day food preparation, coordinate and maintain in kitchen inventory. Also I was in charge of maintaining cleanliness of the restaurant kitchen, quality of the food and customer service, also i assist the Executive Chef on the preparation and food presentation for events. 

Skills

Able to work calm under pressure

Proficient in Microsoft Word, Excel, Spread Sheets and Outlook 

Food cost , Scheduling, Communication Skills

Sautéed , Grilling, Food Ordering , Baking