Roger B. Hoyte
Philadelphia,USA
Summary
Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
18
18
years of professional experience
Work History
Head Cook
Burgs Lounge
Philadelphia, USA
03.2019 - 08.2020
- Responsible for all aspects of a restaurant kitchen, from opening to closing, inventory, receiving deliveries, preparing dishes, and nightly service
Cook
The Sidecar Bar and Grille
Philadelphia, USA
03.2018 - 03.2019
- Responsible for closing the kitchen of a high volume pub in Graduate Hospital
- Knew all stations
- Assisted with inventory and ordering
Line Cook
Founding Fathers
Philadelphia, USA
03.2015 - 03.2018
- Full time cook for almost 4 years at a high volume sports themed restaurant in Graduate Hospital
- Assisted a talented veteran chef in all capacities and learned much along the way
Cook
The Cow and the Curd
Philadelphia, USA
09.2012 - 12.2012
- Assisted in the growth of a local food truck and festival foods company
- Produced very high volumes of food in various outlandish settings
Line Cook
Community College of Philadelphia
Philadelphia, USA
05.2010 - 08.2012
- Manage the salad bar by refilling all foods regularly based on food sanitation regulations
- Assist with catering by cooking and preparing dishes based on catering orders
Line Cook
Renaissance Hotel
Philadelphia, USA
02.2006 - 07.2008
- Prepared and cooked appetizers and main courses including all meat dishes
- Maintain clean and orderly kitchen, adhering to all safety and health codes
Package Handler
United Parcel Service
Philadelphia, USA
02.2006 - 07.2008
- Worked to provide the Philadelphia outbound air shipments; Recognized 14x Employee of the Month
- Safely loaded 500+ packages nightly on a high volume belt
Cook & Food Prep Specialist
Ruby Tuesday's
Philadelphia, USA
08.2002 - 02.2003
- Gathered and prepared ingredients
- Prepared appetizers and main courses, including ribs, quiches, and pico de gallo
Cook & Food Prep Specialist
La Tarverna's
Bryn Mawr, USA
08.2002 - 02.2003
- Assisted preparing appetizers and main courses under the supervision of a cook
- Stocked all kitchen stations with all goods required for each shift
Education
Certificate of Culinary Arts -
Philadelphia OIC Opportunities Inn
GED Diploma - Adult Education Program
Temple University
O Coleridge and Parry High School
Philadelphia, PACoursework in Retail Management, Business Mathematics and Consumer Marketing
St. Peter, Barbados West IndiesWork at Philadelphia airport
- Bud & Marilyn’s as sauce chef
- Good luck pizza as head ch
Timeline
Head Cook
Burgs Lounge
03.2019 - 08.2020
Cook
The Sidecar Bar and Grille
03.2018 - 03.2019
Line Cook
Founding Fathers
03.2015 - 03.2018
Cook
The Cow and the Curd
09.2012 - 12.2012
Line Cook
Community College of Philadelphia
05.2010 - 08.2012
Line Cook
Renaissance Hotel
02.2006 - 07.2008
Package Handler
United Parcel Service
02.2006 - 07.2008
Cook & Food Prep Specialist
Ruby Tuesday's
08.2002 - 02.2003
Cook & Food Prep Specialist
La Tarverna's
08.2002 - 02.2003
Certificate of Culinary Arts -
Philadelphia OIC Opportunities Inn
GED Diploma - Adult Education Program
Temple University
O Coleridge and Parry High School