CARLOS ROSA
Executive Chef
Crown Point,IN
Summary
High-performing Chef offering 20+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Maximizing resources and improving bottom line results through expert leadership in quality, service, staff development, cost control and P&L management. Senior Culinary expert leveraging more than 10 years of top-level profit and loss responsibility for multi service hotels and hospitality venues nationwide. Repeatedly hired and commended by owners for improving bottom line margins while increasing quality and service in culinary operations ranging from 10 to 30+ employees and $2M-$6M budgets. Capacity to build strong teams and efficient systems to positively impact businesses, growth and objectives. "Carlos is a strong leader who is highly respected by the professionals who work under him."
Overview
16
16
years of professional experience
6
6
years of post-secondary education
1
1
Certification
Work History
Executive Chef
THE FARMHOUSE RESTAURANT
Fair Oaks, Indiana
07.2022 - 08.2024
- Manage and account for a 375-seat restaurant and Event Banquet halls for overall success of multi-million dollars operation
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
- Works to continually improve guest and associate satisfaction while maintaining the operating budget and food cost
- Supervises all kitchen areas to ensure a consistent, high-quality product is produced as per organizational structure
- Responsible for guiding and developing staff training including daily tasks and direct reports.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Chef De Cuisine
PGA GOLF CLUB
Port Saint Lucie, Florida
07.2019 - 07.2022
- Develop New Concepts, Menus and Recipes and put them into operation
- Responsible for delivering a quality cost efficient product to the guests
- In charge of 5 outlet kitchens within the club, including a Banquet Kitchen, Pub style restaurant and upscale dining
- Re-evaluate staff/ re-train/re-hire/re-coach and council/reteach
- Evaluate and re implement recipes/ schematics/ production schedules, Construct and maintain new inventory and menu costing structure and organize kitchen/ build labor and food budgets to meet goals
- Cost and create new banquet menus/restaurant menus.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Maintained well-organized mise en place to keep work consistent.
Executive Chef
CASTAWAYS BAR AND GRILL
West Palm Beach, Florida
05.2014 - 07.2019
- Manage and control food quality, also implement culinary training for the staff
- Kept a 28% food cost without compromising quality
- Developed and created a new menu according to the geographic location of the restaurant
- Kept an energetic and friendly atmosphere for the staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Chef
SERAFINO'S
Palm Beach Gardens, Florida
03.2013 - 05.2014
- Delivered leadership and oversight for this northern Italian Restaurant
- Challenged from day one to reduce operating losses, increase capture ratio and improve customer service levels
- Assessed each line item within budget and immediately began to improve margins through streamlining labor, food costs and other unnecessary operating expenditures
- Recruited and hired a strong team and drove accountability for quality and service delivery from the top down
- Reduced food costs by 6% in the first 3 months
- Increased capture ratio of return guests by 12%
- Empowered culinary staff to be more effective in daily specials, which elevated synergy in the culinary department.
Executive Chef
RED TAPAS
Palm Beach Gardens, Florida
03.2012 - 03.2013
- Hired to reduce operating expenses and provide culinary
- Grew business from startup initiative to a successful enterprise with annual revenues of $4+ million
- Designed and implemented culinary and marketing initiatives, resulting in an annual revenue increase of up to 10% per year
- Provided hands-on expertise in areas that included menu planning, cost control and market analysis, staffing, budgeting and marketing supervised the entire restaurant culinary staff of 25
- Controlled food and operating expenses while enhancing food quality and improving kitchen techniques
- Kept restaurant food cost at 28.5% versus industry standard of 32 - 34% and owners goal of 30%
- Maintained whole staff labor cost at 26% versus industry standard 30%
- Streamlined all kitchen operation and set up a commissary for the restaurant provided the necessary structure to run as profitable as possible and fueled its future growth.
Executive Sous Chef
CABO FLATS
Palm Beach Gardens, Florida
02.2009 - 03.2012
- Develop New Concepts, Menus and Recipes and put them into operation
- Responsible for delivering a quality cost efficient product to the guests
- Re-evaluate staff/ re-train/re-hire/re-coach and council/re-teach
- Evaluate and re implement recipes/schematics/production schedules, Construct and maintain new inventory and menu costing of 30%
- Cost and create new banquet menus/restaurant menus.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Education
Associate of Arts - Culinary Arts
08.2005 - 07.2006
BBA - Marketing
08.1999 - 05.2004
Skills
Team Leadership
Sanitation Guidelines
Safe Food Handling
Kitchen Management
Inventory Management
Kitchen Staff Management
Banquets and catering
Food spoilage prevention
Staff Scheduling
Food Stock and Supply Management
Vendor Relationship Management
Order Management
Recipes and menu planning
Hiring, Training, and Development
Strong Work Ethic
Creative Thinking
Certification
SERV-SAFE
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Software
Budget Management
Excel
Timeline
Executive Chef - THE FARMHOUSE RESTAURANT
07.2022 - 08.2024
Chef De Cuisine - PGA GOLF CLUB
07.2019 - 07.2022
Executive Chef - CASTAWAYS BAR AND GRILL
05.2014 - 07.2019
Executive Chef - SERAFINO'S
03.2013 - 05.2014
Executive Chef - RED TAPAS
03.2012 - 03.2013
Executive Sous Chef - CABO FLATS
02.2009 - 03.2012
FLORIDA CULINARY INSTITUTE - Associate of Arts, Culinary Arts
08.2005 - 07.2006
Universidad De Puerto Rico, Rio Piedras Campus - BBA, Marketing
08.1999 - 05.2004