Ernesto Rosas
El Cajon,CA
Summary
As an Executive Sous Chef at the Westin San Diego Bayview, I lead a team of 14 culinary professionals, managing all aspects of kitchen operations, from high-volume banquets to daily service. By driving operational efficiency and strategic cost management, I’ve enhanced financial performance and ensured consistent quality. I’m now seeking a new leadership role to continue fostering innovation, team development, and sustainable growth in a dynamic culinary environment.”
Overview
10
10
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Westin San Diego Bayview
San Diego, CA
10.2023 - Current
- Assist chef and beverage director with the daily operations of restaurants and banquets
- Assisted executive chef in overseeing daily kitchen operations, ensuring efficient workflow and adherence to quality standards
- Collaborated with culinary team to develop innovative menu items, incorporating seasonal ingredients and current food trends
- Implemented new recipes for appetizers, entrees, and desserts that received positive feedback from customers
- Created special menus for private events based on client preferences while considering dietary restrictions or allergies
- Implemented cost-saving measures such as portion control strategies without compromising quality or guest satisfaction
- Assisted in managing labor costs by creating efficient schedules based on projected business volume
Banquet chef de partie
RANCHO BERNARDO INN
Rancho Bernardo, CA
10.2022 - 11.2023
- Assist with daily food preparation
- Communication with executive banquet chef with BEO and guest expectations
Task Force Executive Chef
Miramonte Resort & Spa
Indian Wells, CA
12.2021 - 10.2022
- Supervised a team of 2 sous chefs, providing guidance and training to ensure consistent quality in food preparation and presentation
- Create new menu ideas and outlet preparations
- Assist general manager with new concepts and assure all personnel are well trained to the highest standard.
- Inventory and purchasing knowledge
Sous Chef
Puesto
San Diego, CA
10.2020 - 09.2021
- Supervise all kitchen hourly employees
- Assist chef de cuisine with daily ordering and inventory.
Banquet Sous Chef
Estancia La Jolla Hotel & Spa
San Diego, CA
03.2019 - 03.2020
- Supervise all banquets
- Including garde manger and pastry
- Assist executive chef and executive sous with day to day operations
- Ordering and purchasing
- Payroll and labor
- Scheduling
- Room service and restaurant operations
Banquet Supervisor
Hardrock hotel
San Diego, CA
09.2017 - 05.2018
- Supervise all banquet kitchen
Kitchen Supervisor
Hotel del Coronado
San Diego, CA
03.2016 - 04.2018
- Assist executives with daily operations of outlets
- Daily ordering
- Assist with line work and line checks
Education
High school or equivalent - undefined
Skills
- Culinary Experience
- Kitchen Management Experience
- Busser
- Kitchen Experience
- Purchasing
- Catering
- Banquet Experience
- Filing
- Scheduling
- Leadership
- Food Preparation
- Cooking
- Data Entry
Certification
- Food Handler
- October 2017 to Present
- Food Handler Certification
Timeline
Executive Sous Chef
Westin San Diego Bayview
10.2023 - Current
Banquet chef de partie
RANCHO BERNARDO INN
10.2022 - 11.2023
Task Force Executive Chef
Miramonte Resort & Spa
12.2021 - 10.2022
Sous Chef
Puesto
10.2020 - 09.2021
Banquet Sous Chef
Estancia La Jolla Hotel & Spa
03.2019 - 03.2020
Banquet Supervisor
Hardrock hotel
09.2017 - 05.2018
Kitchen Supervisor
Hotel del Coronado
03.2016 - 04.2018