Saul Roman
Evergreen Park,IL
Summary
Executive Chef with over 15 years of experience leading high-performing culinary teams and specializing in Mexican,Latin, international and fusion cuisines . Ideating for innovative menu development, effective cost management, and passion for culinary excellence, resulting in significant improvements in costumers satisfaction and operational efficiency.
Overview
25
25
years of professional experience
Work History
Executive Chef
AltaVida Restaurant
12.2023 - 11.2024
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
Executive Chef
Tabu Trestaurant
03.2021 - 11.2023
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
Executive Chef
Artango Bar & Steak House
03.2015 - 01.2020
- responsible for interviewing, hiring,scheduling, and managing all of restaurant staff
- costing recipes, controlling labor and food cost.
- maintain relationships and manage expenses with reputable food purveyors.
- planned and arrange dinners, luncheons, and many reception for parties of up 500 guests.
- developed and launched a new fusion menu that increased costumers satifaction
- implemented a waste reduction program that cut food costs .
Executive Chef
Barbakoa
01.2012 - 04.2019
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
Executive Sous Chef
Vince , Adobo Grill
02.2008 - 04.2012
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie
Camino Real Hotels
12.1999 - 10.2008
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Plated meals paying special attention to garnishes and overall presentation.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Certificate - Serv Safe Managment
ServSafe Certification
National Restaurant Association02-2024
Certificate - Allergy Training Course
Learn 2 Serve
Austin, TX04-2023
Associate of Arts - Professional in Hotels And Gastronomy Arts
Conalep
Mexico Mx.06-1995
Skills
- Banquets and catering
- Forecasting and planning
- Food and beverage pairing
- Sanitation coordination
- development a fusion menu
- food cost
- team leadership
- inventory managment
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef
AltaVida Restaurant
12.2023 - 11.2024
Executive Chef
Tabu Trestaurant
03.2021 - 11.2023
Executive Chef
Artango Bar & Steak House
03.2015 - 01.2020
Executive Chef
Barbakoa
01.2012 - 04.2019
Executive Sous Chef
Vince , Adobo Grill
02.2008 - 04.2012
Chef De Partie
Camino Real Hotels
12.1999 - 10.2008
Certificate - Serv Safe Managment
ServSafe Certification
Certificate - Allergy Training Course
Learn 2 Serve
Associate of Arts - Professional in Hotels And Gastronomy Arts
Conalep
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