Peter Rosado
Chef
Glendale,CA
Summary
I am a graduate of the Professional Baking Program at Los Angeles Trade Technical College. Since then I have established myself as a Pastry Chef with strong knowledge and passion for plated desserts, breads and catering. My catering experience is both on the dessert and savory side of culinary. In this business I understand words do not mean much so I hope to schedule a working interview or "stage" to show my skills and talents and prove how I will be an asset to your establishment.
Overview
17
17
years of professional experience
Work History
Private Chef
01.2023 - Current
- Breakfast, Lunch and Dinner preparations, Food shopping, Menu planning, Planning for dinner parties and social gatherings
Pastry cook and Line Cook
Mr. C Hotel and Restaurant Beverly Hills
01.2022 - 01.2023
- Cake assembly, Bread making, Dessert prep and plating, Banquet/Event cook, Pasta cook, Salad cook, Fry/Saute/Grill cook
Line cook and Pastry Chef
Culinary Staffing of America
01.2019 - 01.2022
- Various positions at different locations
Pastry Sous Chef
LITTLE DOMS LOS FELIZ
01.2014 - 01.2017
- MENU PLANNING, ORDERING AND PURCHASING, MAINTAIN PROFESSIONAL RELATIONSHIPS WITH VENDORS, MANAGE PASTRY TEAM, COLLABORATE ON SEASONAL "RE-VAMPS" OF MENUS, BUYER FOR FARMERS MARKET ORDERS
- MAINTAIN CLEAN AND SAFE WORK SPACE
Executive Pastry Chef
Club Med Turks and Caicos
01.2013 - 01.2014
- Menu planning, special event catering, ordering/purchasing, manage pastry dpt
- Of 8 people, inventory and costing, maintain clean and safe work space.
LEAD PASTRY COOK
BOTTEGA LOUIE DOWNTOWN L.A
01.2012 - 01.2013
- BREAKFAST, LUNCH, DINNER AND BRUNCH PASTRY PREP
- SUPERVISOR OF THE PASTRY TEAM OF 6 PEOPLE
- MAINTAIN EXECUTION OF CONSISTENT AND SUPERIOR DESSERTS AND PASTRIES TO CORPORATE STANDARDS, MAINTAIN CLEAN AND SAFE WORKSPACE.
SOUS CHEF
LOS ANGELES COLISEUM
01.2007 - 01.2013
- Menu planning and cooking for concession stands and VIP buffets and dining for football season, maintain clean and safe workspace.
PASTRY COOK
NOBU LOS ANGELES
01.2011 - 01.2012
- Opener/Closer, Dinner prep and service, collaboration on menu planning with the Pastry Chef, maintain clean and safe workspace
Education
PROFESSIONAL BAKING -
LOS ANGELES TRADE TECHNICAL COLLEGE
Los Angeles, California01.2013
Skills
- Laminated doughs
- Plated desserts
- Team supervision and management
- Catering
- Seasonal menu planning
- Ice cream making
- Dessert tables and displays
- Recipe/Menu costing
Documents
Photos, References and supporting documents furnished upon request.
Activities
I like to randomly pick out new recipes and styles of cooking and baking. I like to embark on new culinary adventures whether they be at home or out in the cities. I volunteer my time and baking skills at church for various occasions and events. I also volunteered every year at the Food and Wine festival.
Timeline
Private Chef
01.2023 - Current
Pastry cook and Line Cook
Mr. C Hotel and Restaurant Beverly Hills
01.2022 - 01.2023
Line cook and Pastry Chef
Culinary Staffing of America
01.2019 - 01.2022
Pastry Sous Chef
LITTLE DOMS LOS FELIZ
01.2014 - 01.2017
Executive Pastry Chef
Club Med Turks and Caicos
01.2013 - 01.2014
LEAD PASTRY COOK
BOTTEGA LOUIE DOWNTOWN L.A
01.2012 - 01.2013
PASTRY COOK
NOBU LOS ANGELES
01.2011 - 01.2012
SOUS CHEF
LOS ANGELES COLISEUM
01.2007 - 01.2013
PROFESSIONAL BAKING -
LOS ANGELES TRADE TECHNICAL COLLEGE
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