Rudolph Berg
Pineville,LA
Summary
Seasoned Executive Chef with a robust history at Sodexo/Rapides Regional Medical Center, showcasing expertise in food preparation techniques and kitchen management. Excelled in menu development and team leadership, driving performance improvements and ensuring high standards of food safety and presentation. Known for mentoring staff and enhancing operational efficiency, contributing to significant customer satisfaction and loyalty.
High-performing Chef offering 20 plus years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined cohesive teams.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
12
12
years of professional experience
Work History
Executive Chef 2
Sodexo/ Rapides Regional Medical Center
11.2023 - Current
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
General Manager
All American Crown
08.2023 - 11.2023
- Implemented operational strategies and effectively built customer and employee loyalty.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Developed and implemented strategies to increase sales and profitability.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Assisted in recruiting, hiring and training of team members.
- Interacted well with customers to build connections and nurture relationships.
Consulting Analyst
HHF, INC.
02.2023 - 07.2023
- Developed complete business plans and operational strategies for new and existing business.
- Led restructuring of organization internal processes, resulting in improved performance.
- Established and maintained relationships with key stakeholders for growth opportunities and successful partnerships.
- Devised and implemented processes and procedures to streamline operations.
- Helped meet changing demands by recommending improvements to business systems or procedures.
- Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
- Evaluated staff performance and provided coaching to address inefficiencies.
Sous Chef
Jena Choctaw Pines Casino
07.2020 - 01.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained a staff kitchen staff to perform various preparation tasks under pressure.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Manager
Cera, INC
08.2019 - 07.2020
- Accomplished multiple tasks within established timeframes.
- Maximized performance by monitoring daily activities and mentoring team members.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Improved safety procedures to create safe working conditions for workers.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
- Defined clear targets and objectives and communicated to other team members.
Room Chef
Kalahari Resorts Sandusky
08.2018 - 06.2019
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Sous Chef
Jena Choctaw Pines Casino
01.2013 - 07.2018
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Education
Skills
- Food preparation techniques
- Forecasting and planning
- Banquets and catering
- Recipes and menu planning
- Hiring, training, and development
- Kitchen equipment operation and maintenance
- Purchasing
- Fine-dining expertise
- Food presentation
- Food service safety training
- Food safety
- Allergy awareness
- Hospitality service expertise
- Performance assessments
- Process improvements
- Restaurant operations
- Menu development
- Team leadership
- Performance improvement
- Recipe development
- Inventory control
- Kitchen management
- Recipe management
- Problem and complaint resolution
- Coaching and mentoring
- ServSafe certification
- Strong work ethic
- Kitchen staff management
- Staff scheduling
- Kitchen operations oversight
Timeline
Executive Chef 2
Sodexo/ Rapides Regional Medical Center
11.2023 - Current
General Manager
All American Crown
08.2023 - 11.2023
Consulting Analyst
HHF, INC.
02.2023 - 07.2023
Sous Chef
Jena Choctaw Pines Casino
07.2020 - 01.2023
Manager
Cera, INC
08.2019 - 07.2020
Room Chef
Kalahari Resorts Sandusky
08.2018 - 06.2019
Sous Chef
Jena Choctaw Pines Casino
01.2013 - 07.2018
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