EXPERT ON JAPANESE & LATIN CUISINES SOME EXPERICE OF FRECH, AMERICA CUISINES

1. LANGUEGES: SPANISH AND ENGLISH
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Cell: (347) 792-6528
Cell: (518) 506-9910
BROOKLYN,N.Y.
EdChef4jesus@gmail.com
RE: KitchenManager
Dear Executive Chef /Owner
As a highlyskilledKitchenManager,Ireadyour postingfora new KitchenManagerwithinterest.Myexperience aligns
well withthe qualificationsyouare seekingatyourRestaurant,inparticularmy role asan Executive SousChef atJinya
RamenBar, and I am certainI wouldmake a valuable additiontoyourorganization.
Withmore than10 years' experience asaKitchenManager,I am adeptinemployee supervision,teamleadership,and
time management.Moreover,while myon-the-jobexperience hasaffordedme awell-roundedskill set,includingfirst-
rate communicationandmotivational skills,Iexcel at:
Budgetingandcost analysis ( FoodCost 24-27%, Labor Cost 18-25% and Plate Cost)
Menu planning
Hiring, training,Schedule,Payroll,andOrdering( Formsof Pre-List,CheckList,StationList)
Team Leader + Team building
Qualitycontrol inspections ( FiFo) + ( A )
In additiontomyexperience andpersonal qualities,Ihave a solideducationalfoundationandapassionforinternational
cuisine, specificallyFrench,Asian,Latin andAmerican Cuisines.Iam extremelyenthusiasticabout the KitchenManager
at your Restaurants, andwouldwelcomethe opportunitytocontribute toyourcontinuedsuccess.
Please reviewmyattachedresume foradditional detailsregardingmyexpertiseandcareerachievements. Iwill follow
up to requestanappointmenttodiscusshowmyexperienceandbackgroundmeetsyourneeds.
Thank youfor yourtime and consideration.
Sincerely,
X
Edward Rojas

2. LANGUEGES: SPANISH AND ENGLISH
EDWARD ROJAS
BROOKLY, N.Y
Cell: (347) 792-6528
Cell: (518) 506-9910
EDCHEF4JESUS@GMAIL.COM
SUMMARY:
Team Leader, Respectful and Hard work. Support the management team to ensure targets are met.
Gi ven Ni ne ( 9 ) straight A to the Restaurants worked for. I can keep your Kitchen with Straight A.
10 Years of management experience in the restaurant industry (
+ Year's Cooking ) and in a high volume and high stress environment.
Hi ghl y organized, wi th great attention to deta il and follow through
Abi l ity to exercises initiative, achievement, and independent judgment
Worked i n 3 Koshers Catering Companies/Restaurants.
Experi enced in French, Asian (Japanese), Latins and Ameri can (Seafood).
Opened three ( 3 ) New Restaurants in New York Ci ty and Florida
Excel l ent experience with CATERING / BANQUESTS.
EDUCATION:
ARTS INSTITUTE OF NEW YORK....(RDUATED )…....N.Y.C 2001
Certificate of Culinary Arts Basics of French & American regional Cuisines Pastry & Dessert prep: Garde Manger , Pasta & Sau ces,
Soups.
WORK OF EXPERIENCES:
I was in Tampa, Florida for couple months opening a New Restaurant with my
friend. I came from there 3 Months ago. Now I’m here in New York City.
JINYA RAMEN BAR {JAPANESE } N.Y.C.
EXEC SOUS CHEF ( 250 Cover ppl )
07/2013-11/ 2015
Le a d and inspire the brigade to ensure the kitchen runs smoothly at all times
Ens ure consistency of produce throughout the kitchen. . Expedite, Ordering, Schedule and Payroll
Hi red and trained new kitchen staff of all levels (15 Staffs). Develop and update training guides for all staff on a regular
ba sis and with new menus and Banquets.
Supervised service ensuring presentation of food is compliant with restaurant standards.

3. LANGUEGES: SPANISH AND ENGLISH
As sisted the Executive Chef in menu compilation and possess an in depth knowledge of the full menu.
Support the management team to ensure targets are met with labor 20% and food 25% costs.
Compliance with food labelling and temperature controls. ( 2.5,000,000 Annual )
JUBILEE ( LATIN Fine Diner ) QUEENS, NY 01/2012-07/2013
EXECUTIVE CHEF ( 100-600 Cover )
Executive Chef for $4 million annual fine dining restaurant s pecializing in s teaks, s eafood, a nd LATIN Cuisine.
Supervising the preparation and cooking of food; Planed Menus a nd weekend banquets for 100-900 People a nd during the week for
100-600 people average, ensure budgetary Compliance, Purchasing a nd Ordering a nd Inventory of food a nd non-food s upplies;
hiring, training, schedules, and disciplinary a ction when required by company rules. Payroll a nd Schedule.
Res ponsible for quality control a nd cost control. I reduced the Food Cost by 50% (8,000 less). Original Food cost was 15,000 a
week. la bor costs of 21% a nd food costs of 25%, a ll within corporate requirements.
Hire a nd train new kitchen s taff ( 25 ) of a ll levels. Develop a nd update training guides for a ll staff on a regular basis a n d with new
menus. Supervise/Coordinate the Kitchen. Rotate products to avoid spoilage ( FiFo ).
Es timate food consumption and requisition or purchase food; Es tablish presentation technique a nd quality s tandards, a nd plan a nd
price menus. Ma intain a clean a nd s afe kitchen with high a wareness of HACCP.
Select a nd develop recipes as well a s s tandardize production recipes to ensure consistent quality;
Ens ure to have pre-List, Check List a nd Station List on each Stations. Oversee s pecial catering events.
SARABETH RESTAURANT ( American Fine diner ) N.Y.C 01/2011-02/2012
SOUS CHEF ( 100-900 Cover )
As s ist Executive Chef $6 million annual, Lead, s upervise and guide kitchen of up to 30 diverse team members. Organize daily
production for restaurant and 900 cover, banquets and s taff, maximizing productivity, ensuring recipe guidelines a re followed a nd
food quality is up to standard.
Expedite food during breakfast, lunch a nd/or dinner services checking dishes for consistency, plate presentation a nd quality a lways
meeting guest satisfaction. Assist kitchen line during high business levels a nd with s pecial guest needs/requests.
Ha ndle daily ordering of a ll kitchen needs according to business levels and inventory.
, s ta te and city health codes.
Work with front of house management team a nd s taff to a ssure guest satisfaction.
Conduct monthly inventory working with purchasing a nd finance departments.
Crea te weekly s taff s chedule a nd process necessary payroll documents s uch a s s taff hours and time off.
ISLAND RESTAURANT ( American 31/2 Years ) N.Y.C 8/2008-01/2011
EXEC SOUS CHEF (300 Cover ppl )
As s ist a nd s upport the executive chef in routine and a dditional tasks. . Expedite, Ordering, Schedule and Payroll .
Help with the planning of menus a nd meals, Maintain high food quality a nd presentation
Supervise the preparation a nd s ervice of food a nd Rotate products to a void s poilage ( FiFo )
As s ist cooks on the preparation, cooking a nd presentation of different foods in the restaurant and banquets

4. LANGUEGES: SPANISH AND ENGLISH
HARBOR LINKS GOLF COURSE/American Long Island 08/06- 10/08
SOUS CHEF ( 100-1400 Cover )
As s ist Executive Chef $8 million annual, Lead, s upervise and guide kitchen of up to 35 diverse team members. Organize daily
production for restaurant and 100-1,000 cover, banquets and s taff, maximizing productivity, ensuring recipe guidelines a re
followed a nd food quality is up to s tandard. including scheduling, Expedite, Ordering, menu planning
Res ponsible for quality control a nd cost control with labor costs of 22% a nd food costs of 27%, a ll within corporate requirements. ,
ONO RESTAURANT/JAPANESE N.Y.C 06/02 - 08/06
Round Cook ( 100-400 Cover PPL ).
Robata, grill, Saucier, Sushi Rolls, Deep Fry Station, He lped with CATERING PARTIES, Etc
PACIFIC GRILL RESTAURANT / SOUS CHEF/ American Asian (2years**). N.Y.C
COMPASS Restaurant / LINE COOK/ (French 2 Years Fine Diner). N.Y.C
CHICAMA Restaurant/ LINE COOK/ (FINE DINER LATIN 2YRS). N.Y.C
C ERTIFICATE:
Food Safety Certi ficate of New York Ci ty.
Food Safety Certi ficate of Long Island..
Bar Attendant Certificate
Microsoft Offi ce= Excel , Word, Access. Date Issued 10/04
Basi c Web Design.
Basi c Photoshop= Business Cards, Flyers, Menus, Etc..
REFERENCES: UPON REQUEST
Head Administrative / Owner
CLAUDIA SENA (347) 288-4930 at Restaurant Rancho Jubilee, Queens
EXECUTIVE CHEF
DINO PARTON (914) 844-1494 AT Restaurant New York City / Manhattan
EXECUTIVE CHEF
OSAGY (718) 809-6076 at Long Island =Golf Club/ Restaurant

5. LANGUEGES: SPANISH AND ENGLISH