Roland Ontiveros
Instawork
San Antonio,TX
8
years of professional experience
Dynamic culinary professional with extensive experience at Texas State University, excelling in kitchen management and food safety. Proven ability to enhance service quality and streamline operations, leveraging strong knife skills and exceptional customer service to deliver consistently high standards in fast-paced environments.
Work History
Chef Itinérant
1 Year 9 Months- Coordinated kitchen station workflow to support timely service during high-volume shifts.
- Monitored cooking temperatures and product quality to ensure consistent service standards.
- Managed ingredient prep, labeling, and storage to maintain organization and freshness.
- Prepared menu items following recipes, portion standards, and food safety requirements.
Sous Chef
4 Months- Supervised kitchen staff to maintain consistent food quality, portion control, and service standards.
- Prepared menu items and batch recipes while ensuring accurate presentation and timely service.
- Coordinated daily production schedules to support meal service and special event catering needs.
- Enforced food safety, sanitation, and allergen procedures to maintain compliance in kitchen operations.
- Monitored inventory levels and rotated stock to reduce waste and support ingredient availability.
Chef De Partie
4 Months- Coordinated with sous chefs and line cooks to maintain smooth high-volume production.
- Supervised portion control and plating consistency for banquet and à la carte orders.
- Restocked ingredients, tracked inventory, and reduced waste through disciplined kitchen organization.
- Trained team members on station setup, prep methods, and proper knife and equipment use.
- Adjusted workflows promptly to meet changing demands to changing event demands while maintaining clean, efficient workstation flow.
Chef De Partie
1 Year 4 Months- Adapted to changing event demands, ensuring clean, efficient workstation flow.
- Managed multiple stations during busy service periods, demonstrating strong multitasking abilities.
- Organized mise en place to maintain consistency in meal preparation.
- Operated all kitchen equipment safely to prevent injuries.
- Organized and rotated stock to maintain freshness to use items before the expiration date.
Chef De Partie
6 Months- Prepared station mise en place and executed menu items to Levy Restaurants' quality and timing standards.
- Supervised portion control and plating consistency for banquet and à la carte orders.
- Coordinated with sous chefs and line cooks to maintain smooth high-volume production.
- Monitored food safety, sanitation, and HACCP compliance throughout kitchen service.
Server
1 Year 6 Months- Served food and beverages promptly with focused attention to customer needs.
- Resolved guest concerns professionally while maintaining calm, efficient service standards.
- Answered menu questions and described preparation methods, ingredients, and daily offerings.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
Server
11 Months- Greeted guests promptly, presented menus, and highlighted seafood specials to enhance the dining experience.
- Took accurate food and beverage orders using a point-of-sale system and communicated requests to the kitchen.
- Delivered attentive tableside service, ensuring accurate order execution and timely course pacing.
- Anticipated guest needs by recommending menu items and pairings, and contributing to overall service quality.
- Coordinated with kitchen and bar teams to address special requests, ensuring high guest satisfaction.
Prep Cook
6 Months- Prepared ingredients to meet Saltgrass Steakhouse recipes and portion standards, ensuring quality and consistency.
- Executed recipe specifications to ensure consistent flavor, quality, and presentation across all dishes.
- Chopped, sliced, and portioned meats, vegetables, and garnishes with consistent quality.
- Prepared ingredients by washing, chopping, and portioning items for daily kitchen service.
- Maintained clean, sanitary prep stations to uphold food safety and hygiene standards.
Education
BBA - Business Administration
Skills
Food safety and sanitation
Customer service
Knife skills
Cooking techniques
Kitchen management
Communication skills
Culinary software
Recipe documentation
Microsoft Excel
Menu presentation
Microsoft Outlook
Inventory management
Team collaboration
Timeline
Sous Chef
Texas State University
06.2026 - 10.2026Read More
Chef Itinérant
Instawork
01.2025 - CurrentRead More
Chef De Partie
Rocco and Martillo
09.2024 - 01.2025Read More
Chef De Partie
White Lodging
04.2023 - 08.2024Read More
Chef De Partie
Levy Restaurants
08.2022 - 02.2023Read More
Server
Saltgrass Steakhouse
02.2021 - 08.2022Read More
Server
Laundry’s Sea Food
04.2019 - 03.2020Read More
Prep Cook
Saltgrass Steakhouse
10.2018 - 04.2019Read More
San Antonio College
BBA from Business Administration
Read More