Roger R. Bolden
Tracy,CA
Summary
Dynamic culinary professional with over twenty years of diverse experience in restaurants, buffets, catering, cruise ships, and movie sets. Proven expertise in food purchasing and menu planning, with a focus on cost control and optimal product utilization. Skilled in staff management, including training and staffing to foster a cohesive team environment. Adept at directing kitchen operations and staff during high-volume, high-pressure situations to ensure seamless service delivery.
Overview
35
35
years of professional experience
1
1
Certification
Work History
Executive Chef
Seisons Restaurant
09.2013 - Current
- Company Overview: Washington Inn Hotel, Oakland, CA
- Perform and oversee all kitchen operations including menu-planning, controlling food-costs, purchasing, staff direction and oversight as well as preparing room service, restaurant service, in addition to preparation, set-up, and oversight of several private functions each week for up to as many as 120 people.
- Washington Inn Hotel, Oakland, CA
Sous Chef
Karen Bevels Catering
09.2012 - 09.2013
- Performed and oversaw food preparation at headquarters.
- Supervised set-up and operations of off-site functions.
Lead Cook
Aramark at CSU East Bay
09.2012 - 09.2013
- Perform food preparation and cooking responsibilities as directed by the Executive Chef.
- Supervise 5-10 kitchen staff, overseeing quality and quantity of food preparation.
- Create specials utilizing surplus stock.
Head Chef
Kappa Alpha Theta Omega Sorority
08.2005 - 08.2012
- Company Overview: UC Berkeley
- Perform and oversee all kitchen operations including menu-planning, controlling food-costs, purchasing, staff direction and oversight as well as preparing 10-12 meals per week for 50-80 including 2 or more formal functions per week for additional invited alumni and other guests.
- UC Berkeley
Lead Cook
Wente Vineyards
04.2004 - 09.2005
- Company Overview: Livermore CA
- Perform food preparation and cooking responsibilities as directed by the Executive Chef.
- Supervise 15-20 kitchen staff and oversee quality of food preparation.
- Livermore CA
Chef
Club Med Sandpiper and Club Med Copper Mountain
02.1997 - 08.2003
- Company Overview: Experience with the company also included brief and/or seasonal stints in Germany, Mexico, and the Bahamas
- Prepared breakfast, lunch, dinner cold and/or hot buffets daily as a part of an international cooking team.
- Was responsible for preparing food and managing staff necessary to handle parties ranging anywhere from 25 to 1500 guests, both buffet-style and plated.
- Aided ordering food supplies and in controlling food costs.
- Generated creative menu specials in cook-to-order, fine-dining restaurant based on available inventory.
- Experience with the company also included brief and/or seasonal stints in Germany, Mexico, and the Bahamas
First Cook
American Hawaiian Cruise Lines
01.1995 - 01.1997
- Company Overview: Honolulu Hawaii
- Supervised second and third cooks, bakers, pastry cooks and provisions.
- Performed food preparation and cooking responsibilities as directed by the Executive Chef.
- Menu was oriented to Polynesian and South Pacific specialties, emphasizing a variety of fish dishes.
- Received 8 weeks on the job training in butchering.
- Honolulu Hawaii
Head Chef
University of Washington Faculty Club
01.1993 - 12.1994
- Company Overview: Seattle, Washington
- Planned and cooked for regular service as well as special events.
- Seattle, Washington
Head Chef
Café Vizcaya
01.1992 - 12.1992
- Company Overview: Seattle, Washington
- As chief cook, I received 4 published rave reviews from food critics acclaiming the wonderful Spanish and Cuban cuisine.
- Was instrumental in restaurant being rated 'best restaurant of 1992' by Seattle Weekly readers.
- Seattle, Washington
Head Chef
Lake Union Café
01.1991 - 04.1992
- Company Overview: Seattle, Washington
- This was a unique opportunity to do menu planning, cooking, and the managing of a mobile kitchen.
- Catered breakfast, lunch, dinner, and special events on movie/television/film sets.
- Seattle, Washington
Education
Culinary Arts Program
North Seattle Community College
01.1987
Bachelors Degree - Business Administration/Marketing
Washington State University
01.1985
AA Degree - Social/Behavioral Science
Merritt Community College
01.1981
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Creative thinking
- Food pairing
- Food service safety training
- Resource management
- Fine-dining expertise
- Sanitation standards
- Food spoilage prevention
- Recipe management
- Ingredients selection
- Menu pricing
- Vendor relationships
- Portion and cost control
Accomplishments
- Ensured safe and efficient kitchen operations while managing a BOH staff of [Number].
- Reduced food costs by [Number]% by sourcing and securing new [Product type] supplier.
Professional Highlights
- Over twenty years experience in a variety of settings including, but not limited to conventional restaurants, buffets, catering, cruise ships, and movie sets
- Expertise in food purchasing and menu planning with a strong focus on cost control and product utilization
- Productive staff management, including training and staffing
- Effective direction of kitchen and staff during high-volume, stressful conditions
Certification
- [Area of certification], [Company Name] - [Timeframe]
Languages
English
Full Professional
Timeline
Executive Chef
Seisons Restaurant
09.2013 - Current
Sous Chef
Karen Bevels Catering
09.2012 - 09.2013
Lead Cook
Aramark at CSU East Bay
09.2012 - 09.2013
Head Chef
Kappa Alpha Theta Omega Sorority
08.2005 - 08.2012
Lead Cook
Wente Vineyards
04.2004 - 09.2005
Chef
Club Med Sandpiper and Club Med Copper Mountain
02.1997 - 08.2003
First Cook
American Hawaiian Cruise Lines
01.1995 - 01.1997
Head Chef
University of Washington Faculty Club
01.1993 - 12.1994
Head Chef
Café Vizcaya
01.1992 - 12.1992
Head Chef
Lake Union Café
01.1991 - 04.1992
Bachelors Degree - Business Administration/Marketing
Washington State University
AA Degree - Social/Behavioral Science
Merritt Community College
Culinary Arts Program
North Seattle Community College
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