ANTONIO ROA
DANA POINT,CA
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
40
40
years of professional experience
1
1
Certification
Work History
Morning chef
Blue Lantern Inn
05.2014 - Current
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Implemented creative plating techniques, enhancing the presentation of dishes and elevating the breakfast experience.
Executive chef
The Seahorse Bar at Pearl Street General
01.2017 - 03.2021
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Oversaw business operations, inventory control, and customer service for restaurant.
Consulting Chef
RAYNOLDS RESORTS
03.2013 - 03.2014
- I have been working for the past years on menu creation and menu engineering for new restaurant dining and catering.
- Contemporary american cuisine with a french flair.
- Enhanced client satisfaction by creating customized menu plans tailored to their unique preferences and dietary needs.
CHEF
BLUE LANTER INN
12.2004 - 03.2013
- In charge of inventory control, shopping and manage store room, reduce food cost by improving efficiency.
- At this time i have been continued to show marked improvement in all areas my professionalism and dependability have contributed and becoming a valuable employee.
- I transformed operations, and added new menus items, with lead to increased in profit.
SOUS CHEF
ST. REGIS MONARCH BEACH RESORT
06.2001 - 03.2013
- I work for three different departments Motif restaurant Garde Manger, banquets, and I was training employees, schedule to meet labor needs balanced against profitability.
- Adheres to local, state and federal labor laws.
- My passion is providing great food and services for our guests while continually looking for smarter ways to work and grow.
- I always look for ways to improve myself as a better person, and remain patient and communicate in a professional way.
- As well as assuming responsibility for the kitchen in absence of the executive chef, and working on developing my management skills.
- Employee of the month February and July 2003.
- Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
- Start food items that are prepared ahead of time, ensuring not to prepare over estimated needs.
LEAD COOK
HERITAGE POINT
01.2001 - 10.2003
- Check pars for shift used; determine necessary preparation, freezer pull, and line set up.
- Assist in keeping buffet stocked.
- Return all food items not used on next shift to designated storage areas, being sure to cover-date all perishables.
- Always pay close attention to detail to avoid any problems and look for ways to be more efficient.
KITCHEN SUPERVISOR
LAGUNA CLIFFS MARRIOTT
01.1999 - 02.2000
- Manage Daily Execution of Restaurant Operations.
- Manage Daily Requisitions, Product Quality, and Food Cost.
- Managed around 20 employees.
SAUCIER
RITZ RESTAURANT & GARDEN
03.1994 - 08.1995
- Daily Preparation of Sauces.
- Assist in setting up plan and actions to correct any food cost problems; control food waste, lost and usage for standard operating procedures.
COOK
SURF & SAND HOTEL
06.1985 - 11.1994
- Began as dishwasher, worked up to Prep Cook, then Cook.
- I have a vast knowledge of western cuisines- most notably French, Italian and Spanish but is also well-versed in a great variety of ethnic culinary styles such as Japanese, Thai and India.
- Worked on variety preparation, gained a wide range of experience.
- Stations: pantry, Fry, Broiler, Sauté, Expo
- Fabricated Meat and Seafood for daily use, checked stations for shift used, Determined necessary preparation, freezer Pull and Line Set Up.
Education
LAGUNA BEACH HIGH SCHOOL DIPLOMA -
LAGUNA BEACH HIGH SCHOOL
03.2002
Skills
- Kitchen equipment operation and maintenance
- Menu development
- Hospitality service expertise
- Fine-dining expertise
- Complex Problem-solving
Awards
- Executive Chef, 11/01/16, Introduced as the new Executive Chef at the Costanoa Lodge on the Wine & Travel Magazine
- Food Safety Manager Certification, National Registry of Food Safety Profession Exp: 11/27
- Associate of the Month Nominee, 01/01/2000, 3-Times Nominee
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Timeline
Executive chef
The Seahorse Bar at Pearl Street General
01.2017 - 03.2021
Morning chef
Blue Lantern Inn
05.2014 - Current
Consulting Chef
RAYNOLDS RESORTS
03.2013 - 03.2014
CHEF
BLUE LANTER INN
12.2004 - 03.2013
SOUS CHEF
ST. REGIS MONARCH BEACH RESORT
06.2001 - 03.2013
LEAD COOK
HERITAGE POINT
01.2001 - 10.2003
KITCHEN SUPERVISOR
LAGUNA CLIFFS MARRIOTT
01.1999 - 02.2000
SAUCIER
RITZ RESTAURANT & GARDEN
03.1994 - 08.1995
COOK
SURF & SAND HOTEL
06.1985 - 11.1994
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
LAGUNA BEACH HIGH SCHOOL DIPLOMA -
LAGUNA BEACH HIGH SCHOOL
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