Diego Rojas
Wharton,NJ
Summary
To obtain a Sous Chef position that fully utilizes experience and abilities.
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15-year background in high-end restaurant industry.
Enthusiastic First Cook eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Bringing positive, upbeat approach with keen attention to detail and passion for culinary excellence. Knowledgeable about kitchen operations and food safety, and skilled in preparing high-quality dishes and managing kitchen staff. Dedicated to creating memorable dining experiences and driving team success. Experienced with managing high-pressure kitchen environments, ensuring timely and quality food preparation. Uses advanced culinary techniques to enhance menu offerings and customer satisfaction. Track record of fostering team collaboration and maintaining productive work environment.
Overview
17
17
years of professional experience
Work History
Lead First Cook
GAF
12.2021 - Current
- Contributed valuable input during menu development meetings, incorporating seasonal ingredients for fresh and innovative dishes.
- Worked closely with other department heads to identify cross-training opportunities for staff members, further enhancing the skill set of the kitchen team.
- Assisted executive chef in planning special events, designing custom menus tailored to client preferences and dietary restrictions.
- Streamlined communication between front-of-house and back-of-house staff to improve overall restaurant operations.
First Cook
Flik International, Inc.
11.2009 - 12.2021
- Checked and verified the quality of raw food materials before use in preparing food
- Planned menus; followed recipes and cooked menu items, accordingly
- Cooked and delivered large volume of food in a timely manner
- Manages multiple stations, including the grill, prep, salad bar
- Cleaned and organized kitchen equipment's and work area, in a safe and hygienic manner
- Showcased culinary expertise in various styles of cooking, adapting techniques to accommodate unique ingredients and evolving menu offerings.
- Increased employee morale by fostering a positive work environment and providing constructive feedback for continuous improvement.
- Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-paced.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Adjusted recipes based on ingredient availability or customer request.
- Measured and mixed ingredients according to precise recipes for best results.
Cook
Seaview Snack Bar
01.2008 - 10.2009
- Determined quantities and calculated costs of required food materials and ingredients
- Planned, created and followed menu recipes, in an efficient manner
- Prepared, cooked and served various types of meals listed in the menu
- Employed proper food preparation and handling techniques
- Prepared line for service
- Operated and maintained a variety of food preparation equipment's, safely
- Face to face contact with customers in a respectful manner
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
Education
A.A.S - Culinary Arts
Hudson County Community College
Jersey City, NJ12.2020
Skills
- Substantial experience of food menu planning, cooking, presentation and handling
- In-depth knowledge of culinary measurements, inventory management and stock rotation
- Remarkable knowledge of proper temperatures for food storage and cooking
- Familiarity with kitchen operations and use of kitchen machinery and tools
- Ability to comply with established health, hygiene and safety regulations
- Ability to interact with suppliers and kitchen staff in a professional manner
- Sanitation standards
- Garnishing techniques
- Cooking techniques
- Kitchen management
- Menu development
- Ingredient knowledge
Accomplishments
SCHOLARSHIP WITH COMPASS GROUP
FINISHED THE PROGRAM FROM FLIK CDP TIER I
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Resolved product issue through consumer testing.
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Lead First Cook
GAF
12.2021 - Current
First Cook
Flik International, Inc.
11.2009 - 12.2021
Cook
Seaview Snack Bar
01.2008 - 10.2009
A.A.S - Culinary Arts
Hudson County Community College
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