Roger Berrios
Miami,FL.
Summary
Highly skilled and accomplished Executive Chef with over 23 years of culinary experience in leading and managing kitchen operations. Adept at developing and implementing innovative menu concepts, overseeing food preparation, and maintaining high standards of quality and presentation. Seeking a challenging executive chef position to contribute expertise in culinary arts, team leadership, and creative menu development.
Overview
17
17
years of professional experience
Work History
Chef Assistant
Sushi Bichi
08.2023 - Current
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Assisted in menu preparation, increased sales by 20%.
- Prepped ingredients ahead of time to increase cooking and service speed.
Executive Chef Manager
Mesanori Japanese And Latin Fusion
02.2020 - 10.2022
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Executive Chef
Primetime Restaurant & Bar
Weston, Florida, FL
12.2016 - 08.2018
- Assisted in managing kitchen operations, menu planning, and staff training.
- Maintained high standards of food quality, taste, and presentation through effective supervision of kitchen staff.
- Developed new menu items, resulting in 20% increase in customer satisfaction and repeat business.
- Conducted regular training sessions to ensure kitchen staff were well-versed in food safety and sanitation procedures.
Executive Chef
Monty's Sunset
03.2016 - 07.2016
- Oversaw day-to-day kitchen operations, including food preparation, cooking, and presentation.
- Implemented cost control measures without compromising on quality, resulting in 12% reduction in food costs.
- Collaborated with suppliers to source high-quality ingredients and negotiate favorable pricing agreements.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Executive chef
Soyka Restaurant
02.2014 - 03.2015
- Planning and execution of daily menu offerings for high-end restaurant.
- Established seasonal menus, incorporating fresh, local, and sustainable ingredients to ensure unique and diverse dining experience.
- Increased cost-effective measures, resulting in 15% reduction in overall food costs while maintaining quality and customer satisfaction.
- Collaborate with management team to develop and execute special events, catering services, and promotions.
Executive Chef
Van Dyke Café
01.2012 - 01.2014
- Assisted in menu development, food costing, and inventory management.
- Supervised kitchen staff in daily operations, ensuring consistency in food quality and presentation.
- Conducted training sessions to enhance skills of kitchen staff and maintain high standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Executive Chef
Perricones Marketplace
03.2007 - 01.2012
- Generated employee schedules and work assignments and determined appropriate compensation rates
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Coordinated employee schedules and developed staff teams to boost productivity
Education
Associate of Arts - Food Service
Culinary Institute of America
Hyde Park, New York, New York02.1992
Associate of Science - plant biology
University of Science
Managua, Nicaragua 06.1989
Skills
- Culinary Innovation
- Menu Planning and Development
- Team Leadership
- Cost Control and Budgeting
- Food Safety and Sanitation
- Vendor Management
- Creative Presentation
- Event Planning and Catering
Accomplishments
The foundation of my success lies in my talent and passion for cooking. In every company I work for I not only bring a new energy, fresh ideas and a different way of thinking, but also help fellow work colleagues to achieve their full potential. I have a well deserve reputation for getting all tasks given to me done on time and within budget.
Timeline
Chef Assistant
Sushi Bichi
08.2023 - Current
Executive Chef Manager
Mesanori Japanese And Latin Fusion
02.2020 - 10.2022
Executive Chef
Primetime Restaurant & Bar
12.2016 - 08.2018
Executive Chef
Monty's Sunset
03.2016 - 07.2016
Executive chef
Soyka Restaurant
02.2014 - 03.2015
Executive Chef
Van Dyke Café
01.2012 - 01.2014
Executive Chef
Perricones Marketplace
03.2007 - 01.2012
Associate of Arts - Food Service
Culinary Institute of America
Associate of Science - plant biology
University of Science
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