Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

Dennis Rond

Lodi

Summary

I am enthusiastically seeking a position as Sous Chef with a reputable company in the culinary industry. My years of education, work experience in culinary arts, Domestic and European baking and pastry production, Kitchen and front of house management will be utilized to strengthen the Brigade de Cuisine of the prosperous restaurant that adds me to their team. I am an avid supporter of the Farm to Fork Initiative as well as local business development in my community as well.

In my pursuit of new creative endeavors, I am seeking an Executive Chef and Hospitality Director opportunity with your company. As a professional culinary artisan, specializing in menu planning, costing, recipe creation, kitchen management, plating, and presentation. I believe that I can bring valuable contributions to your team. Identifying innovative approaches and improved solutions to business challenges both motivate and drive me. Observation, inspiration, and determination are my foundation for success. My philosophy is that introducing fresh perspectives and new techniques as well as traditional ones allows businesses to evolve and grow. Similar to you, my goal is to remain on the cutting-edge of advancements. These skills will enhance the dining experience for all guests. My successes have stemmed from essential skills, including cooking and kitchen safety. I have enhanced my collaboration abilities and cultivated a reputation as a major contributor through communication and critical thinking. I am a collaborative team player who is always searching for opportunities to impart valuable insights. With these qualities, I am able to facilitate positive outcomes. I have worked, trained, and studied to earn the position of Executive Chef and Hospitality Director. I have so much to offer your company Beyond my enthusiasm and dedication, I also have a background in culinary arts as well as baking and pastry production.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Line Cook and Kitchen Management Trainee

Kings Card Room and Restaurant
12.2024 - Current
  • My duties include operating all stations of the kitchen as well as training for a management role in this kitchen

Dinner Chef

MBK Senior Living The Commons On Thornton
08.2024 - 12.2024
  • My duties are preparing and cooking all menu items for dinner service, creating recipes to conform to food service budget guidelines, quality and consistency control, addressing the front of house staff with service and ingredient content for allergy and dietary restrictions, kitchen maintenance as well as sanitation, and assisting the Executive Chef in the kitchens operations

Cook, Baker, Pastry Chef, and Kitchen Management Trainee

Podesto’s Italian Market and Deli
11.2023 - 05.2024
  • I worked at this family-owned establishment as a cook, baker, pastry chef, and kitchen management trainee
  • My duties include Baking of all breads and pastries, cooking and preparing all deli counter items including rotisserie chickens, hot and cold food items such as salads, lasagna, enchiladas, fried chicken, hot wings, and specialty sandwiches
  • I am also responsible for inventory, freshness management, and quality control of self-service food items such as breads, pastries, and pies

Executive Pastry Chef

Oddfellows Tavern
09.2022 - 11.2023
  • My duties included creating recipes for all dessert dishes on the seasonal menus, costing recipes, executing of each dessert to meet consistency and the highest of quality, creating and costing of pastry recipes for additional locations’ menu requests, ordering of all ingredients and supplies for dessert menu items, and training of staff in the execution of dessert items

Line Cook

West Coast Diners Inc.
11.2022 - 09.2023
  • I performed the duties of line cook for West Coast Diners Inc
  • I took this job to gain more experience on the line in a diner's environment to hone my precision skills and to practice consistency under the stresses of a fast-paced kitchen with high volume sales
  • I did not take this job for the money or the desire to work in a diner, but strictly to get a feel and better understanding of the fast-paced diner environment to add to my skills and education

Lead Line Cook 2 and Garde Manger

Revel Senior Living
12.2020 - 08.2022
  • Company Overview: in affiliation with Compass Group U.S.A
  • My duties included: preparing food ingredients for service, creating sauces, soups and accompanied dish recipes for entrée items during pre-service, performing the Garde Manger duties for Hors D’Oeuvres, appetizers, desserts, and all other line stations including sauté, grill, and fryer during service
  • I also assisted the Executive Chef at this location in creating new recipes for upcoming menu items, inventory control, as well as training and supervising newly hired employees
  • In affiliation with Compass Group U.S.A

Line Cook

Rosewood Restaurant and Bar
05.2019 - 12.2019
  • While employed at Rosewood, I performed the duties of a line cook by cooking accompanying dishes to entrees and pre-service prep cooking of soups, sauces and Sous Vide recipes as well as operating all stations on the line during service such as grill, sauté, fryer, and wood fired oven
  • While employed here, I was promoted to Garde Manger, making and plating Salads, Oysters, and creating recipes for plated deserts under the direction of the Executive Chef

Lead Line Cook, Banquet and Catering Chef

Papapavlo’s Mediterranean Restaurant and Catering Co.
12.2018 - 02.2019
  • While hired here, I was a lead line cook, banquet and catering chef and onsite preparation and service team leader
  • My duties included following standardized recipes in preparing and cooking all menu items for the restaurant, creating recipes for banquet and catering services, cooking proteins and vegetables on the grill and sauté stations and plating all dishes made for service

Owner and Executive Chef

Shorty's Jocks Room Diner
06.2011 - 10.2018
  • Company Overview: as an affiliate of the California Authority of Racing Fairs
  • I was the owner and Executive Chef
  • Operating, Managing, and cooking meals for all the equestrians, racehorse jockeys and agricultural exhibit personnel
  • These duties included recipe creation and costing, Menu planning and cooking meals from my personal menu (including special diets for jockey's weight control), ordering and purchasing inventory as well as accounting for food service operations
  • As an affiliate of the California Authority of Racing Fairs

Co-owner and Executive Chef

Woodbridge Pizzeria
01.2001 - 06.2007
  • As co-owner and Executive Chef, my responsibilities included restaurant management, training staff, directing, and taking corrective actions with employees, drafting reports for financial banking matters, inventory control, purchasing, and selecting products, executing promotional opportunities (including Advertising)
  • Performing the duties as Executive Chef of this establishment included creating recipe's, menu planning, Budgeting, costing recipes, cooking, and plating entrées for service, quality control, and assuring customer satisfaction as well as kitchen safety, sanitation, and equipment maintenance

Education

Associate in Arts - Culinary Arts, Hospitality Industry Management

San Joaquin Delta College
12.2023

Associate in Science - Baking and Pastry Production

San Joaquin Delta College
05.2023

Electrical Engineering Technology -

ITT Technical Institute
Lathrop, California
01.2001

Diploma - H.V.A.C. and Commercial Refrigeration troubleshooting, service, and repair

Hartsog Trade School
Lodi, California
04.1993

High School Diploma - General Education, Music, Art, Mechanics

Liberty High School
Lodi, California
01.1990

Skills

    Kitchen Management, menu planning, food cost analysis, recipe creation, proficient knife skills, employee training, sanitation and food safety

Certification

  • H.V.A.C. and Refrigeration Troubleshooting, Hartsog Trade Schools Inc., 06/06/97
  • Food Protection Manager Certification, ServSafe, National Restaurant Association, 04/12/2024, 04/12/2029
  • Restaurant Professional Certificate of Achievement, ServSuccess, National Restaurant Association, 04/10/2020
  • Restaurant Supervisor Certificate of Achievement, ServSuccess, National Restaurant Association, 05/18/2020
  • Controlling Costs Certificate of Achievement, ServSuccess, National Restaurant Association, 05/18/2020
  • Culinary Arts European and Domestic Baking and Pastry Production Program Certificate of Achievement, San Joaquin Delta College, 05/15/2023
  • Culinary Arts European and Domestic Baking and Pastry Production Program Associate in Science Degree, San Joaquin Delta College, 05/15/2023
  • Culinary Arts Program Associate in Arts Degree, San Joaquin Delta College, 12/13/2023
  • Certificate of Achievement, San Joaquin Delta College, 05/15/2024
  • Hospitality Industry Management Program Certificate of Achievement, San Joaquin Delta College, 12/13/2023

Additional Information

There are gaps in employment history due to family development, obtaining educational goals, the Covid pandemic, and a disability., Available on request.

Timeline

Line Cook and Kitchen Management Trainee

Kings Card Room and Restaurant
12.2024 - Current

Dinner Chef

MBK Senior Living The Commons On Thornton
08.2024 - 12.2024

Cook, Baker, Pastry Chef, and Kitchen Management Trainee

Podesto’s Italian Market and Deli
11.2023 - 05.2024

Line Cook

West Coast Diners Inc.
11.2022 - 09.2023

Executive Pastry Chef

Oddfellows Tavern
09.2022 - 11.2023

Lead Line Cook 2 and Garde Manger

Revel Senior Living
12.2020 - 08.2022

Line Cook

Rosewood Restaurant and Bar
05.2019 - 12.2019

Lead Line Cook, Banquet and Catering Chef

Papapavlo’s Mediterranean Restaurant and Catering Co.
12.2018 - 02.2019

Owner and Executive Chef

Shorty's Jocks Room Diner
06.2011 - 10.2018

Co-owner and Executive Chef

Woodbridge Pizzeria
01.2001 - 06.2007

Associate in Arts - Culinary Arts, Hospitality Industry Management

San Joaquin Delta College

Associate in Science - Baking and Pastry Production

San Joaquin Delta College

Electrical Engineering Technology -

ITT Technical Institute

Diploma - H.V.A.C. and Commercial Refrigeration troubleshooting, service, and repair

Hartsog Trade School

High School Diploma - General Education, Music, Art, Mechanics

Liberty High School

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