Rolande Rivera
Metairie,Louisiana
Summary
I have been working offshore since October 2023, with experience managing both catering & accommodation staffs and services. I am the Camp boss for BP Thunderhorse as well as having served as Camp Boss on BP Nakika during the 2024 TAR event this past summer.9 years management experience.
I am a service-focused GM dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. A leader with sound judgment, good planning abilities and interpersonal communication strengths.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Camp Boss/ General Manager Multi Service 1
Sodexo Energy & Resources
04.2024 - Current
- Compliance with local regulations through diligent record-keeping, inspections, and reporting.
- Boost employee morale by recognizing exceptional performance and providing constructive feedback on areas for improvement.
- Continuously assess client needs and adjusting menus accordingly to provide an engaging & enjoyable experience for clientele.
- Increase client satisfaction by maintaining open lines of communication regarding client feedback and experiences.
- Monitor food service operations to maintain high standards of hygiene, nutrition value, taste preferences considering dietary restrictions and allergies.
- Maintain a clean, well-organized facility by overseeing maintenance tasks and scheduling routine cleaning services.
- Manage a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
Event Executive Chef
Pigeon Catering
08.2022 - Current
- Implemented post-event evaluations to gather feedback from attendees, using insights to inform future improvements in event planning strategy.
- Handled crisis situations professionally during events by implementing appropriate contingency plans and maintaining clear communication with staff & upper management
- Delivered exceptional customer service to attendees, promptly addressing inquiries and resolving issues onsite.
- Implemented contingency plans to address last-minute changes or unforeseen events.
General Manager
Scorch Meals
03.2022 - Current
- Formulated policies and procedures to streamline operations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
Kitchen Manager/ Food Production Manager
Sodexo Energy & Resources
10.2023 - 07.2024
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
Prep Department Assistant Manager
Carnival Culinary Solutions
08.2022 - 10.2023
- Provided exceptional customer service by addressing concerns promptly and professionally, leading to increased satisfaction levels.
- Collaborated with other departments to facilitate cross-functional projects for improved results.
- Supported staff members through timely completion of administrative tasks, increasing overall productivity.
- Maintained accurate records and databases, contributing to an organized department environment.
- Served as a liaison between the department head and other staff members by relaying important messages accurately and promptly.
- Aided in streamlining project workflows through meticulous organization leading to faster completion rates.
- Typed and distributed correspondence to internal and external partners to maintain good communications flow.
- Assisted in the preparation of reports, presentations, and documents for a well-organized and professional image.
- Coordinated meetings and events, ensuring smooth logistics and maximum attendance.
Chef de Cuisine
CHOMP NOLA
10.2021 - 08.2022
- Optimized kitchen workflow by delegating tasks according to individual strengths of staff
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced customer satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and cooks
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Created menus and designed corresponding recipes for CHOMP NOLA.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
CHOMP NOLA
02.2019 - 10.2021
- Managed food preparation tasks ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for CHOMP NOLA.
- Collaborated with executive chef to develop innovative menu items, leading to increased customer return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among customers.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Education
IDS -
UNIVERSITY OF NEW ORLEANS
Business Information Technology -
NUNEZ COMMUNITY COLLEGE
12.2025
Cybersecurity Analyst - Cybersecurity
COURSERA ONLINE: GOOGLE
12.2024
High School Diploma -
ST. MARY'S SCHOOL
01.2007
HOLY CROSS SCHOOL
01.2005
Skills
- Food Preparation
- Health and safety
- Sanitation Standards
- Crisis Management
- Budget Administration
- Program facilitation
- Computer Proficiency
- Menu Planning
Certification
- TWIC Card
- T-HUET
- ServSafe Food Production Manager
Timeline
Camp Boss/ General Manager Multi Service 1
Sodexo Energy & Resources
04.2024 - Current
Kitchen Manager/ Food Production Manager
Sodexo Energy & Resources
10.2023 - 07.2024
Event Executive Chef
Pigeon Catering
08.2022 - Current
Prep Department Assistant Manager
Carnival Culinary Solutions
08.2022 - 10.2023
General Manager
Scorch Meals
03.2022 - Current
Chef de Cuisine
CHOMP NOLA
10.2021 - 08.2022
Sous Chef
CHOMP NOLA
02.2019 - 10.2021
IDS -
UNIVERSITY OF NEW ORLEANS
Business Information Technology -
NUNEZ COMMUNITY COLLEGE
Cybersecurity Analyst - Cybersecurity
COURSERA ONLINE: GOOGLE
High School Diploma -
ST. MARY'S SCHOOL
HOLY CROSS SCHOOL
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