Olaf Rosales

• Prepared and executed diverse menu items for various events, ensuring high-quality presentation and taste.
• Collaborated with event coordinators to align culinary offerings with client expectations and event themes.
• Maintained cleanliness and organization in kitchen areas, adhering to safety and hygiene standards at all times.
• Assisted in inventory management by tracking ingredient usage and minimizing waste during events.
• Adapted quickly to dynamic event environments, efficiently responding to last-minute changes in client requests.
• Demonstrated knowledge of food preparation techniques and cooking methods while learning from senior chefs.

• Delivered exceptional customer service in a fast-paced dining environment.
• Assisted guests with menu selections and dietary restrictions, enhancing their dining experience.
• Managed multiple tables efficiently, prioritizing tasks to optimize service flow.
• Collaborated with kitchen staff to ensure timely food preparation and delivery.
• Handled guest inquiries and resolved issues promptly to ensure satisfaction.
• Supported team members during peak hours, contributing to overall operational efficiency.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.

Assisted Chef Terance Jenkins, recognized as a 2023 James Beard finalist, and Sous Chef Spencer Hill in delivering exceptional dining experiences.

Collaborated with kitchen staff to successfully integrate into sushi preparation roles, showcasing ability to learn and adapt quickly.

• Prepared high-quality sushi dishes with precision and attention to detail.
• Assisted in menu development by incorporating seasonal ingredients and innovative sushi techniques.
• Collaborated with kitchen staff to streamline food preparation processes and enhance service efficiency.
• Maintained cleanliness and organization of workstations to ensure food safety compliance.
• Trained new team members on sushi preparation methods and safety protocols.
• Prepared high-quality seafood, rice and ingredients for sushi.
• Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
• 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.

Executed diverse responsibilities at Vivo for 10 years, including dishwashing, line cooking, and front-of-house roles such as food runner, busser, and server, demonstrating adaptability and commitment to service excellence.

• Prepared and cooked menu items to ensure quality and consistency.
• Utilized grill, fryer, and oven equipment to execute various cooking techniques.
• Collaborated with kitchen staff to maintain efficient workflow during peak hours.
• Managed inventory levels by tracking ingredient usage and minimizing waste.
• Trained new team members on food safety practices and cooking procedures.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Plated and presented all dishes to match established restaurant standards.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Maintained well-stocked stations with supplies and spices for maximum productivity.