Open To Work
Rigoberto Saloj
Brooklyn
Work Preference
Summary
I have worked for chef Tom colicchio more than 10 years and others very talented chefs Accomplished culinary professional skilled in developing standard operating procedures and training new hires and fluent in Spanish/English working in New York City for 14 years, worked the whole based of the culinary world, Experience in managing kitchen staff,budgets and inventory, ensuring high-quality meal preparation and exceptional dining experiences,
after lots of years in the city is time to explore the world and new cuisines, all over the world.
Overview
2
2
Languages
14
14
years of professional experience
Work History
Chef de Cuisine
Craft New York
New York
10.2025 - 07.2026
- working as the CDC at Craft, leading the team coaching and motivating the young cooks.
- cost-control measures to optimize kitchen operations without sacrificing quality
- Managed budget, labor, and direct operating expenses for operation.
- Developed standard operating procedures for food safety and hygiene compliance.
- Scheduled kitchen staff shifts to align with restaurant needs and peak hours. for kitchen staff according to restaurant needs.
- Trained new hires in proper kitchen procedures.
- Developed strategies to increase efficiency in the kitchen.
- Collaborated with front-of-house staff to ensure seamless dining experiences.
- Oversaw daily kitchen activities to maintain productivity and efficiency standards.
- Created recipes that kept customers coming back for more.
- Assisted with preparation of meals during peak periods.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Planned menus based on seasonal availability of ingredients.
- Ordered kitchen supplies to maintain operational efficiency. Maintain adequate inventory levels for operations. and equipment to maintain kitchen operations.
- Resolved conflicts Resolve conflicts Resolve conflicts among team members quickly and effectively.
- Analyzed financial statements to identify cost-saving opportunities.
- Resolved conflicts among team members to promote a harmonious work environment. among team members quickly and effectively.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Communicate effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef de Cuisine
temple court
New York
04.2024 - 09.2025
- Promoted as chef de cuisine in 2024 in temple court, supervised food production Led kitchen operations to ensure high-quality meal preparation and presentation.
- Managed sous chefs,cooks, prep dishwashers, and other kitchen personnel.
- Collaborated with front-of-house staff to ensure seamless dining experiences.
- Oversaw daily kitchen activities to maintain productivity and efficiency standards.
- Tracked kitchen inventory and ordered new food and supplies.
- Managed inventory and procurement to maintain optimal stock levels and freshness.
- Monitored kitchen inventory levels to ensure proper stock management. levels regularly to prevent shortages and waste. and ordered new food and supplies when needed.
- Scheduled staff shifts to align with restaurant operations and customer demand. for kitchen staff according to restaurant needs.
- Developed strategies to increase efficiency in the kitchen.
- Created recipes/dishes that kept customers coming back and create new regular and good feedbacks
- Trained new hires in proper kitchen procedures. as well bilingual
- Analyzed financial statements to identify cost-saving opportunities for a proper food cost.
Sous Chef
Temple Court
New York
05.2019 - 04.2024
- promoted in 2019 after workeding all the stations in the line, as sous chef work the long Hours and very disciplined, working under Pressure all times.
- Supervised daily kitchen operations and maintained high standards of food quality.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Ensured compliance with health regulations and sanitation standards in the kitchen.
- Managed inventory, ordering supplies, and minimizing food waste effectively.
- Inventory levels to ensure adequate supplies on hand.
- Managed the ordering, receiving, storage, and distribution processes for food items to ensure efficiency.
line cook
temple Court
New York
05.2017 - 04.2019
- started as Garde Manger 2017 Preparing ingredients and multitasking working under pressure and dedication
- couple months as grade manager learning new stations very fast and quick learning, worker stations hot apps,, fish station and 2018 work the meat stations, working the whole line before becoming a candidate to sous chef in the future.
- Followed food safety guidelines to ensure safe handling
- Maintained cleanliness and organization on all Stations
- team player and get along with coworkers
Prep/Line Cook
Craft Bar
New York
10.2012 - 04.2017
- Served as a porter from 2012 to 2013, assisting in daily operations and ensuring smooth workflow.
- Maintained cleanliness and organization of prep area and workstations.
- Transitioned to prep cook and butchery role in 2013, focusing on efficient food preparation and quality control.
- After 6 months got promoted to pasta maker 2014 since mastering all the pasta skills
- 2016 got promoted as line cook starting Garde manger and worked the hot apps station after that till 2017
- Prepared ingredients according to menu specifications and daily needs.
Skills
- Kitchen operations
- Menu planning
- Cost control
- Staff supervision
- Quality assurance
- Cost control strategies
- Inventory management
- Kitchen management
- Menu adaptability
- Time management
- Adaptability in menu creation
- Effective communication
- Advanced cooking techniques
Languages
English
Full Professional
Spanish
Full Professional
Timeline
Chef de Cuisine
Craft New York
10.2025 - 07.2026
Chef de Cuisine
temple court
04.2024 - 09.2025
Sous Chef
Temple Court
05.2019 - 04.2024
line cook
temple Court
05.2017 - 04.2019
Prep/Line Cook
Craft Bar
10.2012 - 04.2017