Balvino Rojas
Experience chef
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.
Overview
1
1
Certification
22
22
years of professional experience
Work History
Head Chef
Arthuran & son
Manhattan, Ny
06.2025 - Current
- Crafted diverse menus featuring seasonal and local ingredients.
- Supervised kitchen staff to ensure adherence to safety and hygiene standards.
- Coordinated food preparation and cooking schedules for efficient service flow.
- Managed inventory and ordered supplies to maintain stock levels.
- Developed recipes to enhance customer satisfaction and dining experience.
- Collaborated with front-of-house team for seamless service execution.
- Implemented quality control measures for food presentation and taste consistency.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
Chef de Cuisine
Delmonicos Steakhouse
Manhattan, Ny
01.2024 - 02.2025
- Provided guidance and direction on plating techniques for staff.
- Planned menus based on seasonal availability of ingredients.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Managed budget, labor, and direct operating expenses for operation.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Resolved conflicts among team members quickly and effectively.
Executive Sous Chef
Bluebird London
Manhattan
01.2019 - 02.2022
- Supervised kitchen operations to ensure high-quality food preparation and presentation.
- Developed seasonal menus reflecting current food trends and customer preferences.
- Trained and mentored junior chefs to enhance culinary skills and teamwork.
Sous Chef
Aldea Restaurant
Manhattan, Ny
04.2015 - 09.2017
- Managed kitchen staff to ensure efficient meal preparation and service.
- Developed new menu items in collaboration with head chef and culinary team.
- Oversaw inventory control to maintain food quality and reduce waste.
Sous Chef
Bobby vans
Manhattan, Ny
02.2013 - 08.2014
- Managed kitchen staff to ensure efficient meal preparation and service.
- Developed new menu items in collaboration with head chef and culinary team.
- Oversaw inventory control to maintain food quality and reduce waste.
Line Cook
Caffe bolue
Florida City, Florida
10.2004 - 03.2006
- Prepared ingredients to meet daily menu specifications and align with customer preferences, contributing to overall dining experience.
- Operated kitchen equipment safely while ensuring cleanliness and organization in work areas, supporting a hygienic kitchen environment.
- Collaborated with team members to streamline food preparation and service, enhancing efficiency during peak hours.
Skills
- Menu development
- Food safety regulations
- Inventory management
- Recipe adaptation
- Kitchen operations
- Cost management
- Team supervision
- Effective communication
- Problem solving
- Training staff
- Time management
- Plating techniques
- Special event catering
- Food safety
- Allergy awareness
- Staff training
- Food pairing
- Purchasing management
- Inventory rotation
- Equipment maintenance
- Menu pricing
- Cost control and budgeting
- Vendor relations
Languages
English
Professional
Spanish
Professional
Certification
- Food certificate
Timeline
Head Chef
Arthuran & son
06.2025 - Current
Chef de Cuisine
Delmonicos Steakhouse
01.2024 - 02.2025
Executive Sous Chef
Bluebird London
01.2019 - 02.2022
Sous Chef
Aldea Restaurant
04.2015 - 09.2017
Sous Chef
Bobby vans
02.2013 - 08.2014
Line Cook
Caffe bolue
10.2004 - 03.2006