Jose Rolando Galeas

• Set performance expectations for the team, monitoring progress towards goals and providing constructive feedback as needed, in charge of the wagyu's program Ribeyes steak, (australian) NY strip (beeman) (chatel farm) and fillet (japanesse) etc, train new Grill and saute cook's also teach them how to cook wagyu's beef, and fish like chillean sea bass (salmon) ora king salmon, cooper river, etc, Red snapper, Halibut, sole, red fish etc, work grill station and any station if needed and cover vacations or days off of the lunch and bruch cook's or any line cook Am and pm the sous chef, executive sous chef and executive chef am and pm shifts
• Empowered team members by delegating responsibilities according to individual strengths and areas of expertise.
• Managed conflict resolution among team members, fostering a positive and collaborative work environment.
• Maintained an inclusive and diverse team culture, promoting respect and understanding among all members.
• Evaluated team member performance against established objectives during regular reviews, offering praise for achievements or identifying areas requiring further development.
• Mentored junior staff members, helping them develop their leadership potential and advance in their careers.
• Motivated team members to surpass their targets, recognizing and rewarding their achievements.

. in charge every week clean and take care of black truffle's and cut as needed , EMPEROR’S PLATTER it consist of three ounces of each wagyu, total 12 deferent wagyu's, in charge of cutting all meats "butcher" cutting portioning to perfection , and cleaning racks of lamb, pork chop, ribeye, NY strip, fillets, JAPANESE PREFECTURE, KUMAMOTO, MIYAZAKIGYU, Miyasaki RIB, OHMI, SHIGA, "SNOW BEEF" hokkaido ribeye, HOKKAIDO ,KOBE, HYOGO STRIP, HYOGO RIB EYE ,AMERICAN WAGYU, HOKKAIDO TENDERLOIN, SUNUKY, (fish) branzino, salmo, chilean seabass, red fish, black code, trout, King Cab's tiger prawns , supervise that these meats are properly vacuum sealed in the machin as well cook proteins as needed like chicken, shrimps, octopus,pork chop etc, in a sous vide machine,

Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment. make 1 daily fish special, 1 daily appetizer and a daily soup of the day , also a fish special for the menu once a week. occasionally make a special salad or special pasta by hand, under the direction of the executive chef or corporate chef
• Managed inventory levels effectively,( Accurately count every night at the end of the shift, all regular steaks and wagyu steaks, fish, and vegetable portions) resulting in reduced food waste and cost savings for the establishment. organize all walking's every night for more effective ordering of products and the next day, help better orders,
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews. suddenly participate in food tests make various dishes and compete with the other sous chefs to rate new dishes for the menu also make a menu for a dinner for between 50 and 70 people called Sunder super on the last Sunday of each month, sometimes be the chef of the menu and be in charge of creating and preparing all foods, and occasionally assisting the chef on dinner duty for the sunday super

• work Grill or any station if needed , Prepped daily menu items to quickly deliver upon request.
• Oversaw cleanliness of each station in kitchen.
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.(just when other chefs was off like 4 days a weeks)
• Planned and directed high-volume food preparation in fast-paced environment. also help executive chef , with 2 special fish or steak every monday for weekly menu and a one special dish for the main menu each season
• Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
• Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
• Led team by example in preparing items accurately and according to high-quality standards.
• Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.
• Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
• Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
• Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
• Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
• Monitored recipe portioning to control food costs.
• Ordered food items for upcoming events per sous chef request.
• Ordered new ingredients and supplies to meet expected needs.
• Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
• Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
• Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
• Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.

• Adapted recipes as needed based on dietary restrictions or special requests from customers, ensuring a personalized dining experience for all guests .Also take care in the preparation processing of the cross contamination allergies, to gluten, sea food or shellfish . dairy , tree nuts, soy, peanut, ect
• Utilized kitchen equipment to meet temperature requirements and proper display.
• Knowledgeable of budgeting, kitchen expenditures and food control practices to minimize daily overall food waste.
• Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining area, resulting in faster service times for guests.
• Demonstrated versatility by adeptly preparing various types of cuisine according to changing menu requirements.
• Prepared meals according to customer specifications.
• Trained new team members on kitchen operations and safety protocols.
• Worked closely with other kitchen staff to facilitate timely completion of orders.
• Followed recipes and cooking techniques for consistent results.
• Verified accurate portioning of food items and garnishes.
• Utilized problem-solving skills to address customer complaints.
• Modified recipes according to dietary requirements.
• Used cost-saving measures to maximize profits.
• Reduced workplace accidents by implementing strict adherence to safety protocols and guidelines.
• Assisted in the training and onboarding of new hires, sharing expert knowledge and fostering a supportive team environment.

• Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Monitored portion control during meal preparation to ensure consistency across all servings while reducing waste.
• Contributed to a positive work environment by maintaining professionalism under pressure during peak hours.
• Developed a system for inventory management that reduced food waste and saved on overall costs.
• Conducted regular inspections of kitchen equipment to identify maintenance needs before they became critical issues.
• Assisted head chef in inventory and help to do orders produce list and help as a line cook if needed
• Collaborated with other cooks to create innovative dishes that received positive feedback from patrons.
• Increased overall customer satisfaction by consistently producing high-quality meals that met or exceeded expectations.
• Provided training to new employees on proper food handling, sanitation practices, and equipment usage, resulting in increased productivity.
• Managed food storage areas properly to maintain freshness and prevent cross-contamination between raw and cooked items.
• Reduced order preparation time by prepping ingredients ahead of busy shifts, ensuring timely service for customers.
• Mentored junior staff members by sharing knowledge and expertise in food preparation, helping them advance their skills and careers.
• Ensured consistent quality of dishes by adhering to standardized recipes and presentation guidelines.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Trained and assisted new kitchen staff members.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Monitored food quality and presentation to maintain high standards.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Managed inventory and ordered food and supplies to maintain adequate stock.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Verified proper portion sizes to consistently attain high food quality standards.

• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

(THIS WAS AM JOB SECOND JOB)Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.Two weeks of orientation talks were held at the restaurant of the same corporation (STEPHAN PYLES) restaurant . In charge of the preparation for the opening of San Salvage , starting the preparation from the beginning.

• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Assisted head chef in creating daily specials using surplus ingredients, minimizing waste while providing variety for customers.
• Monitored portion control during meal preparation to ensure consistency across all servings while reducing waste.
• Contributed to a positive work environment by maintaining professionalism under pressure during peak hours.
• Collaborated with other cooks to create innovative dishes that received positive feedback from patrons.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Trained and assisted new kitchen staff members.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Prepared and cooked meals according to recipes and customer specifications.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Verified proper portion sizes to consistently attain high food quality standards.
• Trained new kitchen staff on food safety, preparation and cooking techniques.

• Reduced food waste by properly storing prepped items and rotating stock according to freshness.
• Supported inventory management efforts through accurate tracking of ingredient usage and maintaining appropriate stock levels.
• Expedited orders under tight deadlines, ensuring timely service without compromising food quality or presentation.
• Elevated dining experience by collaborating with front-of-house staff to address any dietary restrictions or special requests from customers promptly.
• Assisted the head cook in menu planning, providing input on seasonally available ingredients and popular dishes.
• Maintained a clean and sanitary workspace, adhering to strict food safety guidelines and regulations.
• Demonstrated versatility in culinary skills by preparing various types of cuisine for diverse clientele preferences.
• Developed strong knife skills which improved precision and speed in prepping, thereby reducing overall prep time.
• Contributed to a positive team environment through clear communication and collaboration with fellow cooks.
• Enhanced kitchen efficiency by diligently prepping ingredients and organizing workstations for morning shifts.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Grilled meats and seafood to customer specifications.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Developed innovative, creative menu items and recipes.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.