Summary
Work History
Education
Skills
Timeline
Generic
Miguel Angel Rojas Artiaga

Miguel Angel Rojas Artiaga

Fort Lauderdale,FL

Summary

Passionate and versatile Chef with 10 years of experience in creating exceptional dishes across a variety of cuisines, including Peruvian, Fusion, Italian, and Mediterranean. Expertise in menu creation, kitchen management, and delivering high-quality dishes with efficiency and precision. Adept at leading teams, enhancing kitchen operations, and ensuring an outstanding dining experience. Skilled in utilizing French culinary techniques and modern approaches like molecular gastronomy.

Work History

Chef de Cuisine

Cabana28
Fort Lauderdale, Florida
  • Managed the preparation line and ensured the timely delivery of final dishes to customers
  • Created and innovated menu items while maintaining consistent quality and presentation
  • Supervised kitchen staff, ensuring optimal performance and high standards in food preparation
  • Focused on improving kitchen efficiency and reducing service time, increasing customer satisfaction

Head Chef

Pama Tabern
Fort Lauderdale, Florida
  • Led kitchen operations in a Mediterranean cuisine-focused restaurant
  • Created seasonal menus that featured fresh, locally sourced ingredients, ensuring top-notch quality
  • Supervised and trained kitchen staff, fostering a collaborative and efficient working environment
  • Maintained high food safety and hygiene standards, ensuring compliance with regulations
  • Developed creative and visually appealing plating techniques that enhanced the guest experience

Cook

Ceviche Arigato
Weston, Florida
  • Prepared and cooked a variety of traditional and fusion Nikkei dishes
  • Assisted in the creation of new dishes, ensuring a balance between authenticity and innovation
  • Managed daily kitchen operations, ensuring all ingredients were fresh and dishes were prepared to perfection
  • Maintained an organized and clean workspace in compliance with safety standards

Cook

Puerto Pacifico
Weston, Florida
  • Executed high-volume meal preparation during peak hours, ensuring timely service without compromising quality
  • Worked with Traditional and modern cooking technique
  • Maintained an organized and efficient mise en place to ensure smooth kitchen operations during service

Cook

Le Meridien Hotel
Dania Beach, Florida
  • Worked in a high-pressure environment, assisting in the preparation of upscale dishes for hotel guests
  • Ensured high standards of quality control and consistent presentation
  • Collaborated with other kitchen staff to ensure smooth service and timely delivery of meals
  • Gained experience in large-scale food production and event catering

Education

Graduated -

De Gallia Instituto de Cocina
01.2014

Skills

  • Culinary Expertise
  • French Cooking Techniques
  • Molecular Gastronomy
  • Wok Cooking
  • Menu Creation
  • Kitchen Management
  • Food Safety
  • Plating & Presentation

Timeline

Chef de Cuisine

Cabana28

Head Chef

Pama Tabern

Cook

Ceviche Arigato

Cook

Puerto Pacifico

Cook

Le Meridien Hotel

Graduated -

De Gallia Instituto de Cocina

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Miguel Angel Rojas Artiaga