Jeffrey Rosqueta
Porterville,CA
Summary
Accomplished Sous Chef with a proven track record at Eagle MTN Casino, showcasing expertise in kitchen leadership and food safety. Excelled in inventory management, reducing waste by 20%, and mentoring staff to elevate kitchen performance. Renowned for exceptional food presentation and fostering a collaborative team environment, consistently exceeding health standards and client expectations. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Number-year background in high-end restaurant industry. Enthusiastic Job Title eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
10
10
years of professional experience
Work History
Sous Chef
Eagle MTN Casino
12.2022 - 09.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sushi Chef
Nalangka
05.2015 - 08.2021
- Prepared high-quality seafood, rice and ingredients for sushi.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Maintained well-organized mise en place to keep work consistent.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Enhanced customer satisfaction by crafting visually appealing and delicious sushi rolls with precision and attention to detail.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
Cook
Jack in the Box
01.2014 - 12.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Second Tally
Peter Pan
06.2010 - 08.2011
- Packed and unpacked incoming items, sorting, stacking, binning and warehousing upon receipt.
- Reduced data entry errors with meticulous attention to detail while inputting shipment information into the company''s database.
- Stored stock in appropriate temporary or permanent warehouse locations.
- Streamlined warehouse operations by maintaining organized records of product quantities, locations, and descriptions.
- Supported the training of new team members, sharing insights on best practices for efficient and accurate tallying procedures.
- Expedited urgent shipments upon request while maintaining accuracy in record-keeping tasks under tight deadlines.
- Signed for items to show receipt, tallied out shipments and completed documents after verifying proper markings, tags and labels on supplies containers.
- Improved efficiency in handling cargo by accurately weighing, measuring, and labeling items as per standard procedures.
- Utilized advanced software tools, including barcode scanners and inventory management systems, to streamline all aspects of the tallying process.
- Contributed to a safe working environment by adhering to safety regulations and reporting any hazardous conditions or damaged equipment.
- Optimized space utilization within the warehouse through strategic placement of goods based on size, weight, or other specific requirements.
Education
Diploma -
Adult School
Porterville, CASkills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Food presentation
- Safe Food Handling
- Customer Service
- Kitchen Organization
- Cooking techniques
- Knife Skills
- Mentoring and Coaching
- Safe handling
- Portion Control
- Ordering and Requisitions
- Staff Motivation
- Garnishing and Plating
Timeline
Sous Chef
Eagle MTN Casino
12.2022 - 09.2024
Sushi Chef
Nalangka
05.2015 - 08.2021
Cook
Jack in the Box
01.2014 - 12.2015
Second Tally
Peter Pan
06.2010 - 08.2011
Diploma -
Adult School
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