Avero
JAMES ROGERS
Executive Chef
Hollywood,Florida
Summary
High-performing Chef offering 25 years of Hotel and Restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined cohesive teams. A leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Pan Latin, Asian, Caribbean cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
23
23
years of professional experience
2
2
Languages
1
1
year of post-secondary education
Work History
Executive Chef
Conrad Fort Lauderdale Beach
1 2020 - Current
- Contributed to achieving $8 million revenue milestone by implementing creative and profitable menu innovations.
- Planned and introduced promotional menu additions based on seasonal pricing and product availability, leading to increased customer satisfaction and repeat business.
- Scheduled and managed food and beverage deliveries, maintaining adherence to budget constraints and optimizing food costs.
- Led growth and development of skilled kitchen team through comprehensive training programs, disciplinary measures, and regular performance reviews, enhancing team performance and productivity.
- Requisitioned high-quality ingredients, developed new recipes, and standardized production processes to ensure consistent quality and excellence in all dishes.
- Increased profitability by 6 % effectively managing food costs through rigorous portion control and minimizing waste, contributing to restaurant's financial health.
- Oversaw kitchen operations, including scheduling, inventory management, and supply ordering, ensuring fully stocked and efficient kitchen environment.
- Expanded catering services through strategic marketing efforts, boosting event bookings and increasing sales by 10%, diversifying revenue streams.
Executive Chef
Toro Latin Kitchen and Tequila Library at Le Meridien Airport Hotel
2020.01 - 2022.01
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in high-pressure environment
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies
- Streamlined kitchen operations with effective inventory management and cost controls 22% and 15% sales growth from previous year.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests
Executive Chef
Trump National Doral Resort & Golf
2018.01 - 2020.01
- Delivered revenue growth successfully, increased revenue by 5% compared to previous two years through innovative menu design, cost-effective ingredient sourcing, and enhanced customer dining experiences.
- Developed menus that Introduced seasonal and locally sourced ingredients, resulting in 15% increase in customer satisfaction and repeat business.
- Managed team of 20+ kitchen staff, fostering collaborative and high-performance culture, which led to improved efficiency and 10% reduction in food waste.
- Implemented strategic purchasing and inventory control measures, reducing overall food costs by 8% while maintaining high-quality standards.
- Customer Engagement: Developed and executed special culinary events and promotions, driving significant increase in guest reservations and overall restaurant visibility.
Executive Sous Chef
JW Marriott Marquis Miami
2016.01 - 2018.01
- Launched seasonal and locally sourced menu items, leading to 17% boost in customer satisfaction and repeat business. Strategically planned promotional menu additions based on seasonal pricing and product availability.
- Executed effective purchasing and inventory control strategies, reducing food costs by 10% while ensuring high-quality standards. Enhanced profitability through precise portion control and waste minimization.
- Directed growing team, expanding from 10 to 30+ kitchen staff members, fostering collaborative and high-performance culture that resulted in 12% reduction in food waste. Mentored and developed kitchen staff through comprehensive training, disciplinary actions, and performance evaluations.
- Managed scheduling, inventory, and supply orders to ensure well-stocked kitchen. Coordinated and received food and beverage deliveries, adhering to budget constraints and food cost targets. Standardized recipes and requisitioned food to maintain consistent quality.
- Spearheaded special culinary events and promotions, significantly increasing guest reservations and enhancing restaurant visibility.
- Grew catering services through targeted marketing efforts, resulting in a12% rise in event bookings and additional revenue streams.
Executive Sous Chef
Nobu Eden Roc Resort Miami Beach
2013.01 - 2016.01
- Managing high-recognized Luxury boutique hotel with two signature restaurants, IRD and banquet catering operation with 70,000 sq ft ballroom space
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Trained and managed kitchen personnel and supervised related culinary activity
- Developed and remained accountable for safety, quality, consistency and adherence to standards
- Established strong relationships with local vendors, ensuring of fresh, high-quality ingredient
- Assisted with menu development and planning
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles
- Oversaw execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness
Executive Chef
Hilton Miami Downtown
2011.01 - 2013.01
- Spearheaded operations at banquet facility generating over $14 million in annual revenue, consistently driving growth through exceptional culinary management and strategic initiatives.
- Developed and enforced comprehensive documentation for recipes, cost control measures, purchasing standards, and training sessions for all cooks and sous chefs, resulting in significant reductions in food costs at 20 % average..
- Financial Oversight: Directed all capital expense projects, overseeing budgeting, forecasting, and maintaining full accountability for the facility's P&L statements, ensuring financial stability and growth.
- Procurement Leadership: Handled th purchasing of food, utilities, and equipment, implementing cost-effective procurement strategies to optimize resources and maintain quality standard
- Cost Management: Executed financial functions meticulously, maintaining food cost percentages within budget and decreasing labor costs through strategic scheduling and accurate forecasting.
- Led team of kitchen staff to ensure efficient food production and timely delivery of high-quality dishes, fostering culture of excellence and teamwork.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes, maintaining high standards of food safety and hygiene.
Executive Sous Chef
Four Seasons Resort Costa Rica - Guanacaste
2009.01 - 2011.01
- Supervised six restaurant outlets, banquets, and catering
- Managed staff of 55 cooks and operating expenses through effective scheduling, budgeting, purchasing, and receiving while implementing quality control and food cost management
- Oversaw execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs, implemented cross training
- Planned and developed menus with sustainable organic and farm raised products for resort ensuring standardized preparation and dramatic presentation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques of Costa Rica and local Cuisine.
Restaurant Chef de Cuisine
Four Seasons Miami
2007.01 - 2009.01
- Functioned as chef of Acqua Restaurant; created modern American Cuisine and orchestrated purchasing, scheduling, and training while implementing standards, team building and advancement of new culinary techniques
- Developed and implemented documentation techniques such as par stocks, inventory and HAACP documentations to ensure proper control of food cost 21 % and sanitation regulation in accordance with SteriTech and Eco sure inspections
- Achieved a revenue forecast of 3 million and won awards for best brunch in Miami.
- Implemented seasonal menu changes to highlight locally sourced ingredients and appeal to diverse palates
- Developed signature recipes that increased brand recognition and customer loyalty to restaurant
Chef de Cuisine
OLA (Of Latin America) Restaurant
2004.01 - 2007.01
- Mentored by Celebrity Chef Douglas Rodriguez Nuevo Latino Cuisine with Five highly acclaimed restaurant establishments in Miami, New York, Philadelphia.
- Applied innovating cooking techniques to cuisine from all Latin American countries and flavor profiles such as Sous vide, gels and foams
- Handled menu design and provided innovative ideas for seasonal menu creations, while maintaining integrity of restaurant's Latino origin.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining innovative edge within dining scene
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours
- Earned accolades from press, leading to increased reservations and greater visibility for restaurant by consistently delivering exceptional culinary experiences for guests
Executive Chef
La Romana Country Club, Casa de Campo Resort
2001.01 - 2004.01
- Designed club house restaurant concept with modern French cuisine and created modern updated banquet menu impacting revenue growth
- Increased revenue from $5 million annually in banquets, theme buffets and private catering, with growth of banquet level up to 1000 guests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within community
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues
Education
Associate of Science - Culinary Arts
Johnson & Wales University
Providence, RI 09.1990 - 06.1991
Skills
Safe Food Handling
Software
Birtch Street
Smart Spend
Adobe Creative Cloud
Unifocus
Food Photography
I've embarked in visual sensation of Food Photograph due to my fascination of collecting cookbook and food magazines. Picture of the food that chefs create was always a passion of mine and I create dishes that are visualy appealing beside just tasting good. You do eat with your eyes, first then the nose, and you know the rest. As a Chef I get excited seeing a real great food pictures.
Timeline
Executive Chef
Toro Latin Kitchen and Tequila Library at Le Meridien Airport Hotel
2020.01 - 2022.01
Executive Chef
Trump National Doral Resort & Golf
2018.01 - 2020.01
Executive Sous Chef
JW Marriott Marquis Miami
2016.01 - 2018.01
Executive Sous Chef
Nobu Eden Roc Resort Miami Beach
2013.01 - 2016.01
Executive Chef
Hilton Miami Downtown
2011.01 - 2013.01
Executive Sous Chef
Four Seasons Resort Costa Rica - Guanacaste
2009.01 - 2011.01
Restaurant Chef de Cuisine
Four Seasons Miami
2007.01 - 2009.01
Chef de Cuisine
OLA (Of Latin America) Restaurant
2004.01 - 2007.01
Executive Chef
La Romana Country Club, Casa de Campo Resort
2001.01 - 2004.01
Associate of Science - Culinary Arts
Johnson & Wales University
09.1990 - 06.1991
Executive Chef
Conrad Fort Lauderdale Beach
1 2020 - Current
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