Brian Rodriguez
Summary
Forward-thinking professional offering more 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. As a strategic thinker and collaborative leader, my hallmark is delivering an exceptional experience that serves as a cornerstone of a brand’s success.
Overview
9
9
years of professional experience
Work History
Executive Sous Chef
Four Seasons Hotel Baltimore
03.2023 - Current
- Managing a team of 60+ Chefs and Stewarding team Accomplished with success the revamp of the full Banquet + Wedding menu
- Building creative seasonal menus
- Established checklist to follow Forbes 5 Standards
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
Chef de Cuisine
Four Seasons Hotel Chicago
06.2021 - 03.2023
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Directed team of 9 managers and 58 staff members
- Designed and integrated new kitchen design with success
- Implemented all new equipment roll outs
- Restaurant operation of 600-700 covers/day (Adorn Restaurant + IRD)
- Led an operation of 18MM in Banquet operation and 8MM in
- Nominated best hotel restaurant 2022 in Chicago
Executive Sous Chef
Zuma Miami
03.2020 - 06.2021
- Assisting Executive Chef in all menu innovation for all culinary operation, seasonal menus and LTOs
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Introduced and produced video training for menu items, LTOs and Omakase Tasting Menu
- Enhanced menu profit through menu additions and seasonal menus Developed and
- Led Culinary Operations team of 5 Senior Chefs, 60 chefs and Stewarding team
- Managed Purchasing Department
Executive Sous Chef
Hotel Barcelo Corales 5*GL
10.2018 - 03.2020
- Executed all aspects of restaurant and hotel grand opening for Five-star hotel
- Managed 50 + culinary brigade, Co-created seasonal/weekly wine country menu and wine pairings
- Controlled costs and inventory systems for this $10MM project
Banquet Head Chef
Wimbledon Championships
07.2019 - 08.2019
- Banquet Chef, Specialty Chef Responsible for coordinating and executing all aspects of culinary activities in the Final Main Stage, including: Jaguar Suit, Rolex Suit, Aston Martin Suit, Bentley Suit ç
- Collaborated in the daily execution in the main production kitchen for 5800-6000 covers/day.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Senior Sous Chef
Four Seasons Hotel Hampshire UK
03.2017 - 10.2018
- Restaurant Chef of Wild Carrot Restaurant Part of the pre-opening team of the restaurant Wild Carrot after Multimillion $ renovation
- 350-400 covers daily (Breakfast, IRD and Dinner service)
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Evaluated food products to verify freshness and quality.
Restaurant Sous Chef
The Ritz Carlton Golf resort
08.2015 - 03.2017
- Sous chef of Bellavista, Lemonia and IRD
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Education
Associates of Culinary Arts -
The Culinary Institute of The Canary Islands
Spain01.2014
Culinary Modern Arts -
The Basque Culinary Center
Basque Country- Spain01.2019
Skills
Kitchen Management
Menu development
Sanitation Standards
Allergy awareness
Cost Control
Banquets and catering
Timeline
Executive Sous Chef
Four Seasons Hotel Baltimore
03.2023 - Current
Chef de Cuisine
Four Seasons Hotel Chicago
06.2021 - 03.2023
Executive Sous Chef
Zuma Miami
03.2020 - 06.2021
Banquet Head Chef
Wimbledon Championships
07.2019 - 08.2019
Executive Sous Chef
Hotel Barcelo Corales 5*GL
10.2018 - 03.2020
Senior Sous Chef
Four Seasons Hotel Hampshire UK
03.2017 - 10.2018
Restaurant Sous Chef
The Ritz Carlton Golf resort
08.2015 - 03.2017
Associates of Culinary Arts -
The Culinary Institute of The Canary Islands
Culinary Modern Arts -
The Basque Culinary Center
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