Summary
Overview
Work History
Skills
Timeline
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Roberto Coraza

Marlton,NJ

Summary

Dynamic culinary professional with extensive experience as a Sous Chef at Redstone American Grill. Expert in menu planning and kitchen organization, leading teams to achieve high-quality food presentation while minimizing waste. Proven ability to train staff effectively and maintain allergen awareness in fast-paced environments.

Overview

21
21
years of professional experience

Work History

Sous Chef

Redstone American Grill
08.2010 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Prep, Line Cook

Chophouse
09.2014 - 10.2015

Line Cook and Supervisor

Mama Ventura
04.2004 - 11.2009
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.

Line Cook

Bistro Di Marino
01.2009 - 07.2009

Skills

  • Menu planning
  • Kitchen organization
  • Allergen awareness
  • Food presentation
  • Kitchen leadership

Timeline

Prep, Line Cook

Chophouse
09.2014 - 10.2015

Sous Chef

Redstone American Grill
08.2010 - Current

Line Cook

Bistro Di Marino
01.2009 - 07.2009

Line Cook and Supervisor

Mama Ventura
04.2004 - 11.2009

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Roberto Coraza