Ronald Rosales
Spicewood
Summary
Dynamic Executive Sous Chef with proven expertise in team leadership, culinary techniques, and food safety. Adept at inventory management and streamlining kitchen operations to enhance efficiency and maintain high standards.
Overview
6
6
years of professional experience
Work History
Executive Sous Chef
Sushi Roku - Katana - Boa Steakhouse Innovative Dining Group
Austin
01.2024 - Current
- Managed daily kitchen operations for high-volume sushi and steakhouse service.
- Collaborated with chefs to create seasonal menu items and specials.
- Supervised kitchen staff to ensure consistency in food preparation techniques.
- Trained new team members on food safety and sanitation standards.
- Coordinated inventory management, ensuring fresh ingredients availability.
- Streamlined food production processes to maintain efficiency during peak hours.
- Assisted in maintaining kitchen equipment and ensuring proper functionality.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Trained new employees in food safety and sanitation regulations.
heat chef
Nori plant- based sushi bar
Austin
01.2022 - 07.2025
- Created innovative plant-based sushi recipes to enhance menu offerings.
- Managed kitchen operations, ensuring efficiency and adherence to safety standards.
- Led a team of chefs, fostering collaboration and skill development.
- Designed seasonal menus reflecting current food trends and customer preferences.
- Conducted inventory management to ensure ingredient availability and minimize waste.
- Trained new staff on food preparation techniques and kitchen protocols.
- Collaborated with suppliers to source high-quality, sustainable ingredients for dishes.
Sushi Chef
sushi bar Cho
Austin
05.2019 - 01.2021
- Prepared sushi rolls using fresh ingredients and traditional techniques.
- Maintained cleanliness and organization of the sushi preparation area.
- Collaborated with kitchen staff to ensure smooth service during peak hours.
- Created unique sushi dishes based on seasonal ingredients and customer preferences.
Education
Culinary Arts
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Bilbao Spain02-2006
Skills
- Food safety
- Inventory management
- Culinary techniques
- Equipment maintenance
- Team leadership
- Collaboration skills
- Cost control
- Effective communication
- Problem solving
- Food presentation
- Sanitation standards
- Recipe creation
- Bucher Meats
- Bucher fish
- Purchasing management
- Staff scheduling
- Food preparation techniques
Languages
English
Professional
Spanish
Full Professional
Timeline
Executive Sous Chef
Sushi Roku - Katana - Boa Steakhouse Innovative Dining Group
01.2024 - Current
heat chef
Nori plant- based sushi bar
01.2022 - 07.2025
Sushi Chef
sushi bar Cho
05.2019 - 01.2021
Culinary Arts
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