Dhom Rosete
Ottawa,ON
Summary
Forward-thinking professional offering more than 30 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
20
20
years of professional experience
Work History
Executive Chef
WATERFORD GRAND RETIREMENT
11.2019 - 02.2023
- Maintained an acceptable inventory level
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Supervised and trained kitchen and dietary staff.
- Assisted residents and DOC with their special diets
- Maintained Health and safety procedures laid out by the City of Ottawa
- prepare and cook high end meals for almost 200 residence
- Oversee and maintained cleanliness three main dining room >Input ADP/payroll for all the staff
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed close relationships with suppliers to source best ingredients.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Participated in food tastings and taste tests.
EXECUTIVE CHEF/OWNER
KA FAMILIA RESTAURANT
01.2017 - 01.2019
- Execute and maintained for kitchen and Bar Operation
- Produced fine dining A la carte menu >Recruitment and training with all kitchen staff
- Execute event planning in coordination with clients for special occasions such as wedding and private functions >
- Responsible for bookkeeping, payroll and staff scheduling
- Accountable for food and beverages Alcohol purchase, as well as negotiating with suppliers
- Maintained health and safety procedures laid out by city of Ottawa
- Work within the budget, ensuring quality was not compromised
- Provide first class customer service by ensuring dietary restriction were met >Maintained high quality of standard of hygiene within the kitchen and the Dining Room
- Oversaw business operations, inventory control, and customer service for restaurant.
- Interacted with guests to obtain feedback on product quality and service levels.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
EXECUTIVE CHEF
LORD LANSDOWNE RETIREMENT HOME
06.2010 - 01.2017
- Execute menus and maintained budget for kitchen operation
- purchased food and control inventory
- Supervised and trained kitchen and Dietary staff
- Assisted residence and DOC with special diets
- Maintained Health and safety procedure laid by City of Ottawa
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
EXECUTIVE CHEF
LLANISHEN GOLF CLUB
01.2008 - 01.2009
- Responsible for menu planning for the restaurant, Bar, societies and private events
- Liaised with management and club committee to ensure that clients needs were met
- Stock and ordering Rotation >Recruitment and training staff
- Maintained Health and hygiene standard as required by the local governments
- Performed day to day finance and bookkeeping arrangement
- Executed events planning in coordination with clients for special events such as wedding and corporate functions
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Disciplined and dedicated to meeting high-quality standards.
EXECUTIVE CHEF
PIERSON'S FINE DINING RESTAURANT
04.2005 - 01.2007
- Produced A la carte and Table D'hôtel menus
- ordered and maintained stock rotation
- staff scheduling
- work within the given budget, ensuring quality was not compromised
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented successful cross-marketing strategies such as food and wine pairings.
EXECUTIVE CHEF
WELSH MILLENIUM OPERA CENTER
04.2003 - 01.2005
- Produced A la carte and table D'hôtel menu
- Responsible for staff scheduling
- Biweekly stock inventory
- Recruit and trained staff
- Developed close relationships with suppliers to source best ingredients.
- Maintained cleanliness of the kitchen and Dining Room
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Utilized culinary techniques to create visually appealing dishes.
Education
Pastry course/ -
ELM PARK COLLEGE
1994
culinary advanced course 7061/2 / - undefined
WESTMINSTER COLLEGE
1992
English Language Literature
LONDON COLLEGE
1989
Skills
- Skills and ability:
- Excellent communication skills with a range of clients, management and business
- Associate
- Well organized, flexible and able to use my own initiative to improve working practice
- Able to work under pressure to achieve personal and business associates
- Managing and training all kitchen and dietary personnel
- Producing creative and complex menu
- Basic computer skills
- Performance Improvement
- Performance Review
- Kitchen Equipment Operation
- Staff Supervision and Coordination
- Cost Control
- Employee Training
- Recipe Development
- Garnishing and Plating
- Kitchen Operations Oversight
- Fine Dining Expertise
- Cooking Technique Demonstrations
- Verbal and Written Communication
- WHMIS
- Health and safety
- Risk Assessment
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef
WATERFORD GRAND RETIREMENT
11.2019 - 02.2023
EXECUTIVE CHEF/OWNER
KA FAMILIA RESTAURANT
01.2017 - 01.2019
EXECUTIVE CHEF
LORD LANSDOWNE RETIREMENT HOME
06.2010 - 01.2017
EXECUTIVE CHEF
LLANISHEN GOLF CLUB
01.2008 - 01.2009
EXECUTIVE CHEF
PIERSON'S FINE DINING RESTAURANT
04.2005 - 01.2007
EXECUTIVE CHEF
WELSH MILLENIUM OPERA CENTER
04.2003 - 01.2005
Pastry course/ -
ELM PARK COLLEGE
culinary advanced course 7061/2 / - undefined
WESTMINSTER COLLEGE
English Language Literature
LONDON COLLEGE
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