Rafael Marquez

Experience

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  The Culinary Institute of America

  Aug 2021 - Apr 2023

  Production Kitchen Assistant

  • Served 50-80 covers according to standard recipes with daily changing menus, including vegan/vegetarian options, with requested changes for customer satisfaction. • At times, assigned to High Volume Production kitchen to prep and serve a daily-changing menu in a food-court style setting for over 2,500 covers a day. • Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.

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  Elcielo by Juan Manuel Barrientos

  Jan 2022 - May 2022

  Saute/Fry Chef de Partie

  • Prepared multiple orders simultaneously during peak periods with high accuracy rate for saute, fryer, and appetizer dishes. • Consistently involved in steps ranging from basic food prep to plating dishes to understand origin of and reason for all the ingredients used. • Unloaded food supplies from distributor trucks to efficiently organize inventory. Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients

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  The Surf Club Restaurant by Thomas Keller

  May 2022 - Aug 2022

  Commis Chef

  • Focused mainly on bulk preparations of sauces, side dishes, condiments, etc. for CDP’s that included portioning, cooking, and storing labeled in batches.• Given the project of bulk preparing all components for building the Beef Wellington, as well as the daily task of building the Wellingtons for a daily specified amount.• Alongside the rest of the Commis team, maintained cleanliness throughout dry storage, walking fridge, and Commis kitchen with a daily list of specified chores.

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  MINIBAR BY JOSE ANDRES

  Apr 2023 - Jan 2024

  Line Cook
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  Bar Spero

  Nov 2023 - now

  Line Cook