Jose Rojo-Perez
Nashville,TN
Summary
Executive Chef with 13 years of experience in kitchen operations and team leadership in high-pressure environments. Proven track record in menu innovation, process optimization, and staff training, resulting in enhanced food quality and operational efficiency. Skilled in inventory management, cost control, and labor scheduling, ensuring profitability and productivity. Expertise in maintaining sanitation standards and overseeing all facets of food production.
Overview
6
6
years of professional experience
Work History
Culinary Director
Good Time Design
Nashville, Tennessee
10.2022 - 01.2025
- Supervised 3 restaurants and kitchens, upholding exceptional food quality and operational standards.
- Contributed to menu creation through development of new or seasonal product ideas and recipes.
- Managed daily operations including scheduling, staffing, budgeting.
- Tracked inventory levels using tracking software programs.
- Provided assistance in preparing monthly inventory reports.
- Monitored stock levels and initiated reorder requests as needed.
- Coordinated workflow among team members to ensure task completion.
- Trained new staff on company policies and procedures effectively.
Executive Chef
Virago
Nashville, Tennessee
03.2022 - 10.2022
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Performed financial analysis and recommended effective methods to cut costs.
Executive Chef
The Ainsworth
Nashville, Tennessee
02.2019 - 03.2022
- Developed seasonal menus incorporating local ingredients and culinary trends.
- Supervised kitchen staff to ensure adherence to safety and hygiene standards.
- Trained new kitchen staff on cooking techniques and equipment usage.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Executive Sous Chef
Tansuo
Nashville, Tennessee
11.2018 - 02.2019
- Supervised kitchen staff to ensure efficient food preparation and service.
- Trained new cooks on proper cooking techniques and kitchen procedures.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Ensured compliance with local health department regulations by performing routine inspections.
Education
High School Diploma -
CENTENNIAL HIGH SCHOOL
05.2010
Skills
- Menu creation and recipe development
- Inventory and vendor management
- Budgeting and cost control
- Team coordination and time management
- Bilingual communication in English and Spanish
- Problem solving
References
References available upon request.
Timeline
Culinary Director
Good Time Design
10.2022 - 01.2025
Executive Chef
Virago
03.2022 - 10.2022
Executive Chef
The Ainsworth
02.2019 - 03.2022
Executive Sous Chef
Tansuo
11.2018 - 02.2019
High School Diploma -
CENTENNIAL HIGH SCHOOL
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