Rocio Rojas Martínez
Saint Simons Island,GA
Summary
Motivated professional, proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Results-oriented individual with a passion for continuous learning and innovation. Known for leveraging analytical thinking and creativity to solve problems and deliver high-impact solutions in fast-paced environments.
My greatest motivation is grow up professionally and never stop to learn. In the future my goal is opening my own restaurant and this motivates me to work very hard. My family is also a great motivation
Overview
14
14
years of professional experience
Work History
Chef De Partie
Sea Island Resort
Sea Island, Georgia
11.2021 - Current
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Chef Cuisine
Vidanta
Riviera Maya, Quintana Roo
05.2021 - 11.2021
- I worked in a bistro, it has only 4 tables, it was very small, because we manage the service with table mapping with an extraordinary experience.
- Managed daily operations of the kitchen including scheduling shifts for staff.
Chef manager
Selina Hotel
San Miguel de Allende, Mexico
09.2020 - 05.2021
- I was chef manager, I made schedules, I worked breakfast and dinner
- Established relationships with local farmers markets for sourcing fresh produce for menu items.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
Cook
Disney World
Orlando, Florida
03.2019 - 03.2020
- I worked in grill, saute, flat, pantry, and expo outside during service.
- I was cook in epcot’s Mexican Pavilion.
Chef cuisine
Vidanta
Riviera Maya, Quintana Roo
05.2017 - 03.2019
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
Chef partie
Cirque su soleil
Riviera Maya, Quintana Roo
10.2014 - 04.2017
- Dinner service and canapes for the show Employee management Changes in the kitchen menu
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
Cook
Dreams Riviera Maya
Riviera Maya, Quintana Roo
06.2014 - 10.2014
- Preparation of hot and cold buffets and Lunch service
Cook
Secrets Maroma Beach
Riviera Maya, Quintana Roo
03.2013 - 04.2014
- Dinner service in steack house Italian cuisine
Cook
Hacienda Guadalupe hotel
San Miguel de Allende, Guanajuato
11.2011 - 02.2013
- Reception of kitchen’s products I made requisitions Preparation of simply dishes
Cook
Casa de sierra Nevada hotel
San Miguel de Allende, Guanajuato
08.2010 - 09.2011
- Breakfast service Employee dining service Cold kitchen service and hot kitchen
Education
Gastronomy
Universidad Tecnológica De San Miguel De Allende
08-2010
Skills
- Ability to follow detailed instructions and procedures
- Adaptability
- Working with minimum supervision
- Passionate cooking
- Time management
- Multi-tasking
- Pasta Making
- Kitchen Organization
- Food presentation
- Allergen awareness
Language
Spanish
English
Countryofbirth
México
Hobbies and Interests
- I love to practice Yoga
- I watch TV series
- I really love to read, and buy books
Timeline
Chef De Partie
Sea Island Resort
11.2021 - Current
Chef Cuisine
Vidanta
05.2021 - 11.2021
Chef manager
Selina Hotel
09.2020 - 05.2021
Cook
Disney World
03.2019 - 03.2020
Chef cuisine
Vidanta
05.2017 - 03.2019
Chef partie
Cirque su soleil
10.2014 - 04.2017
Cook
Dreams Riviera Maya
06.2014 - 10.2014
Cook
Secrets Maroma Beach
03.2013 - 04.2014
Cook
Hacienda Guadalupe hotel
11.2011 - 02.2013
Cook
Casa de sierra Nevada hotel
08.2010 - 09.2011
Gastronomy
Universidad Tecnológica De San Miguel De Allende