Ilias Roshi

Mediterranean/ Greek/ Turkish/Middle east cuisine

• Analyzed customer feedback data to improve existing recipes or create new ones.
• Planned weekly production schedules to maximize efficiency while minimizing waste.
• Trained kitchen workers on culinary techniques.
• Designed innovative dishes that incorporated global flavors into traditional cuisine.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Controlled labor costs through effective use of staff scheduling techniques.
• Participated in industry conferences and culinary competitions as a representative of the restaurant.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Mediterranea/French cuisine

• Developed and executed creative menu concepts, incorporating seasonal ingredients and culinary trends.
• Implemented cost-saving measures while maintaining high-quality standards in food preparation.
• Conducted regular staff training sessions on food safety, sanitation, and proper cooking techniques
• Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
• Scheduled and supervised all kitchen employees such as cooks, waiters and dishwashers.
• Trained kitchen workers on culinary techniques.
• Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
• Managed all kitchen employees, including bussers, dishwashers and waitstaff.

Mediterranea/Italian cuisine

• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Trained new employees in food safety and sanitation regulations.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Maintained accurate records of invoices related to food purchases for accounting purposes.

Fusion Mediterranean/Asian Cuisine.

• Implemented successful cross-marketing strategies such as food and wine pairings.
• Created recipes and prepared advanced dishes.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Collaborated with other personnel to produce and modify menus and selections.
• Interacted with guests to obtain feedback on product quality and service levels.
• Maintained well-organized mise en place to keep work consistent.

• Delivered excellent food quality and maximized the family's satisfaction by preparing meals according to their dietary restrictions and preferences requests..
• Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
• Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
• Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
• Designed and prepared all menu items for private home/office setting.
• Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.

Spanish fusion Cuisine/ Fine dining.

• Participated in the daily preparation and service of renowned dishes, refining culinary skills.
• Trained extensively in butchery and Poissonnier stations, contributing to a well-rounded skill set.
• Worked across all kitchen stations, gaining a comprehensive understanding of restaurant operations.
• Completed full dinner set up, service and breakdown.

Spanish Cuisine.

• Led all kitchen staff recruitment, training, and management, fostering teamwork and excellence.
• Developed and executed seasonal promotional menu additions, optimizing sales and guest experience.
• Managed payroll, budgeting, menu development, and food preparation, ensuring quality and financial goals were met.
• Supervised staff, scheduled shifts, and implemented cost-saving measures to maximize productivity.
• Conducted supplier negotiations, managed inventory, and ensured compliance with food safety standards.
• Implemented protocols to prevent cross-contamination and catered to guests with food allergies..

Mediterranean/ Greek Cuisine.

• Enforced rigorous food safety protocols, ensuring compliance with health and sanitation regulations to uphold the highest standards of cleanliness and hygiene.
• Implemented effective inventory management strategies, conducting regular audits to optimize stock levels and minimize waste, resulting in significant cost savings.
• Developed and executed staff training programs to enhance skills and performance, fostering a culture of continuous improvement and excellence.

Japanese Fusion Cuisine & Sushi.

• Proficient in filleting and cutting fish, contributing to the restaurant's expertise in seafood.
• Performed efficiently under significant pressure in a fast-paced environment.
• Ensured the quality of prepared items, maintaining the restaurant's high standards.
• Demonstrated proficiency in various cooking techniques, including grilling, sautéing, and braising.

Mediterranean/ Greek, Thai and Italian Cuisine.

• Prepared meats and vegetables for broiling and grilling, taking care to avoid cross-contamination
• Rotated through the kitchen areas to help where is needed.
• Ensured that all storage and refrigeration areas are kept clean and sanitized.
• Worked 90 hours/week to gain experience in as many cuisines- restaurants at the hotel, including Thai and Italian cuisine.

Mediterranean Fusion Cuisine

• .Rotated through all prep stations, learning various culinary techniques.
• Acquired specific cutting techniques for chopping vegetables and mixing herbs/spices.
• Assisted specialty chefs in pastry stations and sauce preparation, contributing to a diverse skill set.