Summary
Overview
Work History
Education
Skills
Certification
Training
References
Timeline
Generic

Rosa Morataya

Silver Spring,Maryland

Summary

A culinary professional with over 14 years of experience in a food service and restaurants with high volume Food and Beverage. Quality-driven, maintains complete understanding of kitchen operations, equipment and sanitation. Extreme focus on presentation to surpass brand standards and third-party expectations. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide team members with adequate guidance and resources to accomplish established objectives.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Chef De Partie

University of Maryland South Campus
College Park, MD
07.2023 - Current
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards
  • Ensured food preparation and presentation met high standards of quality and sanitation
  • Plated food according to restaurant artistic guidelines to promote attractive presentation
  • Supervised kitchen food preparation in demanding, high-volume environments
  • Performed as executive sous chef to maintain team productivity and restaurant quality

C2 Cook

University of Maryland South Campus
College Park, MD
01.2022 - 07.2023
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Effectively use FOODPRO FOR INVENTORY AND TRANSFERS
  • Secure product and equipment for commissar
  • Lead cook on Chefs table station that feeds up to 2,200 patrons daily
  • Collaborated with Executive Chef on menus and specials
  • Participated in plate presentation of Chef’s Table
  • Monitoring temperatures during sift to prevent food borne illness
  • Encourage positive attitudes and strong work ethic among leadership and example.

Lead Cook/Asian Station

University of Maryland 251 North
College Park, MD
01.2019 - 01.2022
  • Meet with the other chefs to plan the menu and the paring of foods
  • Experiment with new recipes and new concepts on presentations
  • Produce food for over 1600 students daily
  • Responsible for specials on Asian Station
  • Assisted Executive Sous Chef with training and development of culinary staff
  • Certified in Safe Serve with Prince George County
  • Implemented food quality specifications through menu planning, plate presentation, and quality checks

Chef Manager

Silvestre Café
Washington DC
01.2010 - 01.2019
  • Six-million-dollar food operation overseeing all aspects of the restaurant
  • Monitor compliance with health and fire regulation regarding food preparation and serving, and building maintenance
  • Responsible for monitoring food preparation methods, portion sizes, and garnishing with presentation of food to ensure that food is prepared and presented in an acceptable manner
  • Created menus based on seasonal ingredients and customer preferences
  • Investigate and resolved complaints regarding food quality, service, or accommodations
  • Coordinate assignments of cooking personnel to ensure economical use of food and timeliness of preparation
  • Oversee of budgets and payroll
  • Establish standards for personnel performance and customer service
  • Implemented innovative strategies designed to increase efficiency within the kitchen environment
  • Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.

Manager

First Cash IN
SilvestreTacoma Park MD
01.2009 - 01.2010
  • A pawn store operation that included loans, title loans, layaway, sell and trade
  • Hire, train, and evaluate personnel in sales or marketing establishments, promoting or terminating workers when appropriate
  • Inventory stock and reorder when inventory drops to a specified level
  • Train new employee’s on how to provide outstanding customer service
  • Maintained store appearance and maintenance
  • Responsible for daily prep based on business from the day before.

Education

Spring Brook High School
01.1994

Skills

  • Recruiting and training
  • Food allergy understanding
  • Sauce preparation
  • Menu development
  • Kitchen Organization
  • Plating and presentation

Certification

Prince George’s Country Certified Food Services Manager

Training

  • Quality control
  • Multi-Unit experience
  • Outstanding oral and written communication skills
  • Coordinating and scheduling team projects
  • Traveled various sites for training employee’s

References

References available upon request.

Timeline

Chef De Partie

University of Maryland South Campus
07.2023 - Current

C2 Cook

University of Maryland South Campus
01.2022 - 07.2023

Lead Cook/Asian Station

University of Maryland 251 North
01.2019 - 01.2022

Chef Manager

Silvestre Café
01.2010 - 01.2019

Manager

First Cash IN
01.2009 - 01.2010

Spring Brook High School
Rosa Morataya