ERIC ROMERO
Austin,Texas
Summary
Dynamic Chef with a strong track record in high-volume kitchen leadership and innovative menu development. Recognized for enhancing customer satisfaction through meticulous ingredient sourcing and strategic meal preparation. Proven ability to drive efficiency and cultivate a positive kitchen environment while maintaining exceptional food quality.
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Private Chef
Private Household
Orlando, United States
06.2025 - 06.2026
- Ingredient Sourcing and Procurement
- Meal Preparation
- Menu Planning
- Dietary Compliance
- Kitchen Organization
- Stock & Inventory
- Budgeting
- Conducted research on new cooking methods, ingredients, equipment, and recipes.
- Ordered food supplies, ensuring freshness and quality of ingredients.
Executive Sous Chef
The Cake Bake Shop
Orlando, United States
05.2024 - 06.2025
- Consult with clients to understand their dietary needs, preferences, and schedule.
- Create menus with a variety of dishes from different cultures and cuisines.
- Plan for snacks, Lunch & Dinners.
- Consider meal prep for busy days or when clients are short on time.
- Shop for high-quality ingredients at local markets and grocery stores.
- Compare prices and find the best deals on ingredients.
- Source seasonal & fresh ingredients.
- Consider using organic or locally-grown ingredients.
- Cook dishes using a variety of cooking techniques, such as grilling, baking, roasting, and steaming.
- Pay attention to food safety and hygiene standards.
- Ensure meals are well-balanced and nutritious.
- Store meals in the refrigerator or freezer.
- Label meals with the date and time they were cooked.
- Serve meals in an attractive and appealing way.
- Clean up the kitchen after cooking.
- Maintain high-quality standards for food production and presentation to ensure customer satisfaction.
- Oversee kitchen cleanliness and enforce all health and safety regulations at both locations, restaurant and production facility.
- Train employees on proper sanitation techniques and cross-contamination prevention.
- Support executive chef with daily kitchen operations, preparation, and staff coordination.
- Foster a positive work environment through effective communication and leadership.
- Manage inventory, ordering, and cost-control processes to maintain profitability.
- Supervise a kitchen team of up to 60 personnel, including hiring, scheduling, and performance evaluation.
Sous Chef
Las Vegas Raiders
Las Vegas, United States
08.2023 - 02.2024
- Oversaw kitchen operations for staff and player meals, ensuring consistency and high-quality standards.
- Managed inventory, ordered supplies, and maintained recipe adherence and plating standards.
- Collaborated on menu planning and recipe development.
- Trained staff on food safety, sanitation, and efficient kitchen practices.
- Demonstrated proficiency in cost control, ordering, and inventory systems.
- Directed food preparation, kitchen staff supervision, and adherence to food safety protocols.
- Managed vendor relations and negotiated ingredient costs, achieving budget savings.
- Designed and executed menu innovations aligned with brand standards.
- Oversaw production serving 350-430 covers per service.
- Hired, trained, and developed kitchen staff to improve efficiency and quality.
- Worked in a James Beard Semifinalist restaurant, ensuring culinary excellence and creative menu execution.
- Assisted in menu development, plating, and staff training.
- Maintained high kitchen standards, workflow, and food quality.
Business Owner (Private Chef Services)
Dos Manos
San Juan , Puerto Rico
2021 - 2023
- Developed and implemented menu offerings based on customer preferences.
- Cultivated relationships with local suppliers for fresh ingredients.
- Handled customer inquiries and resolved issues efficiently.
- Created marketing materials to promote special events.
- Promoted business on social media platforms to maximize brand identity and generate revenue.
Chef de Cuisine
Bacoa
Juncos, Puerto Rico
04.2020 - 06.2021
Sous Chef
Vianda
Santurce, Puerto Rico
12.2017 - 04.2020
Line Cook
A voce
New York City, United States
01.2012 - 06.2013
Education
CULINARY ARTS & BUSINESS ADMINISTRATION
Johnson & Wales University-Providence
Providence, Rhode Island05-2016
Skills
- Menu Development
- Food Safety
- Inventory Management
- Team Leadership
- Customer Service
- Time Management
- Culinary Techniques
- Microsoft Excel
- Meal Prep
- Catering
- Corporate Events
- Sports Nutrition
- Research & Development
- Knife Skills
- Fine Dining
Languages
- English, Highly proficient
- Spanish, Highly proficient
Certification
- ServSafe
Timeline
Private Chef
Private Household
06.2025 - 06.2026
Executive Sous Chef
The Cake Bake Shop
05.2024 - 06.2025
Sous Chef
Las Vegas Raiders
08.2023 - 02.2024
Chef de Cuisine
Bacoa
04.2020 - 06.2021
Sous Chef
Vianda
12.2017 - 04.2020
Line Cook
A voce
01.2012 - 06.2013
Business Owner (Private Chef Services)
Dos Manos
2021 - 2023
CULINARY ARTS & BUSINESS ADMINISTRATION
Johnson & Wales University-Providence