Romualdo Belo
North Las Vegas,Nevada
Summary
Dynamic Culinary Specialist with the US Navy, recognized for enhancing kitchen efficiency through staff cross-training and mentoring. Expert in food preparation and inventory management, achieving significant reductions in waste. Committed to maintaining high standards of quality control and fostering a positive work environment through effective communication and employee engagement.
Culinary professional with strong expertise in menu development, food preparation, and kitchen management. Known for fostering team collaboration and consistently delivering high-quality results. Adaptable to changing needs, ensuring seamless kitchen operations. Skilled in various cooking techniques, safety protocols, and inventory management. Reliable and focused on achieving culinary excellence.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Culinary Specialist
US Navy
06.1989 - 08.2011
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Mentored junior culinary staff, fostering professional growth and supporting skill development.
- Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Reduced food waste through efficient inventory management and proper rotation of ingredients.
- Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
- Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Boosted employee morale through transparent communication regarding performance feedback and opportunities for advancement within the company structure.
- Designed weekly menus, balancing nutrition, taste, and presentation for an optimal dining experience.
- Managed delivery of fresh rations in [Type] environments for over [Number] personnel.
- Streamlined kitchen operations by implementing effective work schedules and delegating tasks appropriately.
Education
High School Diploma -
Live Oak High School
Morgan Hill, CA06-1988
Skills
- Dining facility management
- Cleaning and sanitizing
- Guest interaction
- Kitchen organization
- Food preparation
- Estimating and ordering inventory
- Food and beverage operations
- Employee scheduling
Accomplishments
- Competed 22 years of military service with honorable discharge
- Awarded "Sailor of the year in year" 2007
- Supervised team of over 200 staff members in the period of 15 years
Certification
- Certified Culinary Specialist Chief, US Navy - 1989-2011
Languages
Tagalog
Full Professional
Interests
- Participating in local clean-up initiatives
- Volunteer Travel
- Volunteering
- Outdoor Recreation
Timeline
Culinary Specialist
US Navy
06.1989 - 08.2011
High School Diploma -
Live Oak High School
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