Jose Roberto Rosa
Hockley,USA
Summary
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Overview
40
40
years of professional experience
Work History
Executive Chef
Compass Group USA
03.2024 - Current
- Directed culinary operations, ensuring high standards of food quality and presentation.
- Developed and implemented seasonal menus, enhancing guest satisfaction and operational efficiency.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Trained kitchen staff on food safety protocols, fostering a culture of compliance and excellence.
Chef
Memorial Hermann the Woodlands
11.2022 - 03.2024
- Food and Nutrition Department Responsible for Retail that operated inside the Hospital which includes a BBQ Smoke House, Chicken Fried, Deli/Pizza, Gourmet Burgers, Seasonal daily Crafted Station as well an international cuisine
- Menu developer for doctors provided by a nutrition system
- 713-897-2847
Chef
OTG AT THE AIRPORT
11.2021 - 11.2022
- Developed and implemented seasonal menus to enhance patient dining experiences.
- Oversaw kitchen operations, ensuring compliance with health and safety standards.
- Oversaw daily kitchen operations, ensuring food quality and safety standards were consistently met.
- Developed innovative menu items that enhanced customer satisfaction and dining experience.
Executive Chef
Antonia’s Cantina Italiana
09.2016 - 03.2021
- Since day one the restaurant has been a great success, People have been craving good Italian food and we came in at the right time with the right produce with the reputation of the Katy Location it took off and provided the needs of the neighborhood
- Tel:281-256-2796
Executive Chef
Antonia’s Cucina Italian
09.2011 - 05.2016
- Having22 years of experience as a chef and knowing the challenges ahead of any start-up business, I managed to open a restaurant for family members
- The menu was unique for the area since there has never been an authentic Italian restaurant in the area with such quality food regions of Italy
Executive Chef
Ristorante Molise
10.1998 - 03.2004
- Executive Chef Responsible for staffing lunch and dinner cooks15
- Inventory control, ordering, receiving, and developing of northern Italian Cuisine Food Menu
- (781)245-9163
- Antoinette Di Lemme – Owner
- Eliza Zulus – Co-Owner
- Managed inventory control systems, minimizing waste and optimizing cost management.
- Trained kitchen staff on food safety protocols, fostering a culture of compliance and excellence.
Executive Chef
Odyssey Cruises
10.1998 - 03.2002
- Executive Chef Responsible for developing the seasonal menu, According, to cruising Crew reservations
- Training Galley Staff to perform timely and tasteful delivery of each dish served to each cruising Guest
- Budgeting each plate served by each cruise, according to Premier Yachts Guidelines to produce a profitable business
- My best experience as an Executive Chef was learning a Ship Capitan philosophy to be the first man in line and last to outboard, working shoulder to shoulder with a Capitan is like in the military everything must be done according to the plan, no excuses first things first and honor your work as you owner your life
- A journey that changed my life as a professional my discipline made a180-degree change about responsibility and respect
- Never the organization of timing and stocking for any cruise was an everyday journey with a lot of easements on tasks to work with crew members as well Guests
- Seating capacity875
- (617)748-1414
- Robert Platter – Director of Operation
Chef de Cuisine
Boston Sail Loft
04.1995 - 10.1998
- Executive Chef
- Responsible for a staff of20
- Development of a fine seafood menu
- Purchasing fresh daily catch seafood from all over New England
- Development of a special menu with seasonal fish
- Butchering up to1500 lbs
- Of fish daily
- Ordering, receiving, and inventory
- Won a Clam Chowder award at East Coast Seafood Competition in April19953 years consecutive
- (617)527-7280
- Phil Calvahlo – Restaurant Owner
- Jamie Tippin - Co-Owner
- Trained and mentored culinary staff on food preparation techniques and presentation.
- Streamlined inventory management processes, reducing waste and optimizing costs.
Sous Chef
Cityside Restaurant
03.1990 - 04.1995
- Continental Chef
- Responsible for creating different menus, from Hawaiian, Southwestern, Smoke House BBQ, Italian, and American
- Food Purchasing, Inventory control, managing payroll budget Supervision of staff of50
- Seating capacity275
- (617)227-6662
- Stephen R
- Cassevoy- Executive Chef
- Bob Rose - General Manager
- Supervised kitchen operations to ensure timely and high-quality meal preparation.
Pastry Sous Chef
Fynn’s of Boston
03.1990 - 06.1990
- Sous Chef and Pastry Chef
- Responsible for supervision staff of15
- Ordering, development, and maintenance of the pastry Department
- (508)230-2467
- Stephen R Executive Chef
- Jim Dum- General Manager
- Supervised pastry kitchen operations, ensuring adherence to quality standards and consistency in production.
- Developed and implemented new dessert recipes, enhancing menu offerings and customer satisfaction.
Kitchen Supervisor
Excess Grill
09.1987 - 03.1990
- Kitchen Supervisor
- Responsible for Sauté Station, stocking line, seafood portioning control, daily soups, and misplaced The staff of35
- Serving fresh Seafood, Pasta, and pizza station
- Seating capacity325
- (617)210-2770
- Joe Testa - Executive Chef
- Ted Dispenzza - General Manager
- Supervised daily kitchen operations, ensuring compliance with food safety standards and quality control measures.
- Trained and mentored kitchen staff, fostering a collaborative environment and enhancing team performance.
Lead Cook
Mamma's Maria
07.1986 - 04.1987
- Sauté Cook, Responsible for all pasta cooking, inventory, organizing line cooks, and ordering of goods
- Northern Italian Cuisine
- Seating capacity135
- Paul Catricalla – General Manager
- (617)569-3161
Kitchen Supervisor
G’vannis Ristorante
01.1986 - 04.1987
- Sauté Cook
- Responsible for supervision of kitchen as well as ordering and receiving
- Seating capacity45
- (617)523-0107
Kitchen Supervisor
Copley Place
09.1986 - 03.1987
- Kitchen Supervisor
- Responsible for Café and Restaurant
- The staff of65
- Serving fresh Seafood, Pasta, and raw bar
- Seating capacity725
- Stephen Cassevoy- Executive Chef
- Ted Dispenzza - General Manager
Dish Steward
Durkin Park
01.1986 - 06.1986
- Responsible for all cleaning of any order from kitchen, to clean pot, pans, kettles steams, dishes, floors and any cooking utensils diligent to best of my abilities
Education
Associate of Science - Business
Harvard University
Boston, MA04-2006
No Degree - Business
Houston University
Houston, TX01.2006
Basic Electricity - Electrical Engineering
PETERSON'S SCHOOL OF ENGINEERING
Woburn, Mass12-2003
Associate of Arts - Culinary Arts
Newbury College
Boston, MA09-2002
High School Diploma -
ICS NEWPORT/ PACIFIC HIGH SCHOOL
Boston, MA09.1997
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Operations management
- Coaching and mentoring
- Staff management
- Recipes and menu planning
Timeline
Executive Chef
Compass Group USA
03.2024 - Current
Chef
Memorial Hermann the Woodlands
11.2022 - 03.2024
Chef
OTG AT THE AIRPORT
11.2021 - 11.2022
Executive Chef
Antonia’s Cantina Italiana
09.2016 - 03.2021
Executive Chef
Antonia’s Cucina Italian
09.2011 - 05.2016
Executive Chef
Ristorante Molise
10.1998 - 03.2004
Executive Chef
Odyssey Cruises
10.1998 - 03.2002
Chef de Cuisine
Boston Sail Loft
04.1995 - 10.1998
Sous Chef
Cityside Restaurant
03.1990 - 04.1995
Pastry Sous Chef
Fynn’s of Boston
03.1990 - 06.1990
Kitchen Supervisor
Excess Grill
09.1987 - 03.1990
Kitchen Supervisor
Copley Place
09.1986 - 03.1987
Lead Cook
Mamma's Maria
07.1986 - 04.1987
Dish Steward
Durkin Park
01.1986 - 06.1986
Kitchen Supervisor
G’vannis Ristorante
01.1986 - 04.1987
Associate of Science - Business
Harvard University
No Degree - Business
Houston University
Basic Electricity - Electrical Engineering
PETERSON'S SCHOOL OF ENGINEERING
Associate of Arts - Culinary Arts
Newbury College
High School Diploma -
ICS NEWPORT/ PACIFIC HIGH SCHOOL
Communication
Focus on team ability to set clear expectations, lead and motivate staff, and foster a positive team environment.
Service Purpose
With a proven record through creative culinary additions. My mission is to blend artistic menu development with hands-on team leadership, creating an exceptional dining experience that drives customers satisfaction and sustainable business growth.
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