RONALD ROSOSALES
SPICEWOOD,Texas
Summary
Adept Chef De Partie at Lorea, showcasing exceptional team management and knife skills. Excelled in maintaining high kitchen standards, contributing to menu innovation, and enhancing culinary techniques. Proven track record in improving kitchen efficiency and mastering food safety, underscored by a commitment to culinary excellence and creativity. Detail-oriented Chef de Partie with experience working in several [Type] restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in [Type] equipment and [Type] cuisine. Accomplished Chef de Partie with success in baking and pastry creation. Educated in culinary arts and background working for several top restaurants in [Location]. Apprenticed to [Number]-star chef for [Number] years.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Lorea, Contemporanian Meexican Cousine
06.2020 - 08.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Assisted with menu development and planning.
Education
No Degree - Culinary Arts
BCC
Bilbao Spain03.2017
Skills
Kitchen Organization
Team Management
Food allergy understanding
Knife Skills
Plating and presentation
Sauce preparation
Grilling Techniques
Recipe creation
Frying techniques
Roasting methods
Sanitation Practices
Allergen awareness
Vegetable cookery
Dessert creation
Poaching methods
Braising Techniques
Food Safety
Portion and cost control
Languages
English
Full Professional
Timeline
Chef De Partie
Lorea, Contemporanian Meexican Cousine
06.2020 - 08.2024
No Degree - Culinary Arts
BCC
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