Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Kurt Del Rosario

Santee,CA

Summary

Detail-oriented culinary professional with a proven track record in food safety, inventory management, kitchen equipment operation, team collaboration, and culinary techniques. Skilled in menu development, driving efficiency in food production, and ensuring exceptional quality standards. Committed to maintaining high standards in food preparation and contributing to seamless kitchen operations.

Overview

3
3
years of professional experience

Work History

Line/Prep Manager

Mills Market
Orlando, Florida
06.2024 - 12.2024
  • Partnered with coworkers and leadership to maintain efficiency and accomplish shared targets, such as mass production on food preparations, backups, and inventory.
  • Worked closely with colleagues and supervisors to ensure seamless kitchen operations and meet team objectives.
  • Maintained cleanliness of prep area by regularly sanitizing surfaces and organizing tools.
  • Operated kitchen equipment safely, including slicers, mixers, and food processors.
  • Followed food safety guidelines to ensure proper storage and handling of ingredients.
  • Stocked kitchen supplies by monitoring inventory levels and alerting management when low.
  • Participated in training sessions to learn new techniques and enhance culinary skills at Mills Market.
  • Provided assistance to other cooks when needed during peak hours or special events.
  • Communicated effectively with other members of the kitchen staff regarding meal preparation procedures.

Chef de Partie

Kaya Orlando
Orlando, Florida
12.2022 - 12.2023
  • Prepared and plated dishes according to restaurant standards and recipes.
  • Collaborated with head chef to develop seasonal menu items and specials.
  • Supported training of new kitchen staff on procedures and best practices.
  • Monitored food quality and presentation to ensure high standards were met.
  • Communicated effectively with front-of-house staff to synchronize service flow.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Checked finished plates before they were served to guests, making sure all components met quality standards.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Abided by company standards in terms of portion and serving sizes.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Utilized locally sourced meats and produce, maximizing the use of all parts and trims for sustainable cooking.

Baker

Aztec Shop, Bakeshop
San Diego, California
09.2021 - 11.2022
  • Prepared dough and batters using established recipes and procedures.
  • Operated baking equipment such as ovens and mixers effectively.
  • Maintained cleanliness of workstations and baking tools consistently.
  • Packaged baked goods for display and sale in the shop.
  • Learned about ingredient selection and quality standards for baking.
  • Operated ovens and other equipment to bake products according to established recipes.
  • Measured, mixed and prepped raw materials according to company specifications and recipes.
  • Kept records of daily production numbers for each type of item produced.
  • Handled fruit processing to maintain high standards in bakery product preparation.

Education

Associate of Science - Computer Science

Grossmont-Cuyamaca College
El Cajon, CA
06-2020

Associate of Science - Natural Science And Mathematics

Grossmont-Cuyamaca College
El Cajon, CA
06-2020

Skills

  • Food safety
  • Kitchen equipment operation
  • Inventory management
  • Culinary techniques
  • Menu development
  • Team collaboration
  • Problem solving
  • Adaptability to trends
  • Waste reduction
  • Food preparation
  • Time management
  • Effective communication
  • Attention to detail

Accomplishments

  • Contributed to Kaya Orlando’s recognition with a Michelin Green Star, supporting sustainable sourcing and eco-friendly kitchen practices.
  • Earned three promotions (Dishwasher → Line Cook → Chef de Partie) within 1 year, demonstrating adaptability, skill growth, and strong work ethic.
  • Executed and developed seasonal dishes aligned with the restaurant’s sustainable, farm-to-table philosophy.

Timeline

Line/Prep Manager

Mills Market
06.2024 - 12.2024

Chef de Partie

Kaya Orlando
12.2022 - 12.2023

Baker

Aztec Shop, Bakeshop
09.2021 - 11.2022

Associate of Science - Computer Science

Grossmont-Cuyamaca College

Associate of Science - Natural Science And Mathematics

Grossmont-Cuyamaca College

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