Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Roberto De La Mora

San Antonio

Summary

I am a professional chef with more then 10 years with exceptional skills in managing staff, ordering and controlling inventory, scheduling and menu development. Advanced cooking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.

Overview

11
11
years of professional experience
1
1
Certification

Work History

CHEF DE CUISINE

Shepherd And Sims
09.2021 - Current
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment
  • Enhanced guest satisfaction by creating innovative, tasty and visually appealing dishes using fresh, local ingredients
  • Costed recipes and finished dishes to 25% food cost to ensure proper profit margin
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively
  • Mentored line cooks in culinary techniques, fostering their growth and development within the team
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Responsible for weekly inventory and maintained a 23% food cost or lower

CHEF DE CUISINE

Forthright Oyster Bay
11.2016 - 03.2020
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
  • Oversaw business operations, inventory control, and customer service for restaurant
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment
  • Developed new recipes and flavor combinations to enhance customer satisfaction

LINE COOK

Marriot Hotel
08.2013 - 10.2015
  • Prepared multiple orders simultaneously at a high standard in a timely manner
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure
  • Boosted employee morale through positive attitude, willingness to assist others when needed

Education

Certification - Culinary Arts

Central For Employment Center
San Jose, CA
06.2011

Skills

  • Coaching and Mentoring
  • Cost Control
  • Menu development
  • Menu Planning
  • Food Safety
  • Strong Work Ethic
  • Inventory Control
  • Attention to Detail

Certification

Culinary arts certification



servsafe certification

Languages

Spanish
Full Professional

Timeline

CHEF DE CUISINE

Shepherd And Sims
09.2021 - Current

CHEF DE CUISINE

Forthright Oyster Bay
11.2016 - 03.2020

LINE COOK

Marriot Hotel
08.2013 - 10.2015

Culinary arts certification



servsafe certification

Certification - Culinary Arts

Central For Employment Center

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Roberto De La Mora