Jesus Rojas
Chestermere
Summary
Innovative Sous Chef with a knack for enhancing kitchen productivity and efficiency through effective task management. Possess specialized skills in inventory control, menu development, and food safety compliance. Excel in leadership, communication, and problem-solving to deliver great experiences with efficient results.
Overview
15
15
years of professional experience
Work History
Sous Chef
Hotel Arts Group
Calgary
06.2024 - Current
- Streamlined kitchen operations across multiple locations, enhancing workflow efficiency and improving overall service quality.
- Implemented standardized procedures for food preparation, resulting in consistent quality and adherence to safety standards.
- Trained and mentored kitchen staff, fostering a collaborative environment that improved team performance and morale.
- Managed inventory levels and procurement processes, ensuring optimal stock availability and minimizing waste.
- Analyzed kitchen performance metrics, identifying areas for improvement and implementing strategies to drive operational excellence.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Chef de Partie
SAIT Hotel Arts
Calgary
11.2021 - Current
- Creating of beo prep list for the banquet team.
- Creating prep list for menu from the sait dinning centre meal plan.
- Coordinate the preparation of lunch and dinner for 140 to 200 stundents.
- Organization of service arouns sait campus for events such as weddings, graduations or big reception.
- Managing the prep time to ensure all the preparations are up to standards.
- Responsible of large volume production for catering events, plated meals, and buffets
- Organize cooking timelines for high volume events in house and offsite the hotel
- Manage different food stations for buffets such as stir fry and carving
- Responsible of cleaning and closure of the kitchen at the end of the day.
- Implementation of kitchen organizing systems to guarantee an easy service.
- Organization of a moving for a brand new kitchen, creating spaces for dry storage and cold food.
- Manage a large team of 5 to 8 people.
- Communicating with the front of house team having regular meetings providing feedback and things to improve.
- Supervised kitchen operations, ensuring high standards of food quality and safety compliance were consistently achieved.
Baker
Canela
Calgary
02.2021 - 11.2021
- Organize and maintain freshness of ingredients.
- Bake all the pastries for the bakery and orders from different bakery's.
- Ordering of products.
- Receiving and organizing delivery orders.
- Packaging and labeling of products.
- Maintain cleanliness of the kitchen.
Line cook
PZA parlour
Calgary
05.2020 - 02.2021
- Responsible of setting up the dinner service.
- Organize the kitchen orders and communicate to the team for the cooking of different items.
- Preparation of the house made pizza dough.
- Knowledge of Appetizer, pastas, and pizza stations.
- Responsible of direct the cleaning and closing up of the kitchen.
- Organizing and preparation of daily production sheets for the ingredients need it in the restaurant.
- Run the entire brigade of the kitchen when the chef was not in the kitchen.
Banquet Cook
Hotel Arts
Calgary
01.2016 - 01.2020
- Responsible of large volume production for catering events, plated meals, and buffets
- Organize cooking timelines for high volume events in house and offsite the hotel
- Manage different food stations for buffets such as stir fry and carving
- Preparation of Staff meals for 100 plus people at the hotel
- Responsible of cleaning and closure of the kitchen at the end of the day
- Direct offsite and in-house events for 100 plus guests
Assistant Pastry Cook
Le Gourmet
Caracas
01.2014 - 01.2016
- Responsible of daily production of high-quality breads and desserts
- Executed seasonal dessert menu
- Produced all components for plated desserts, including ice creams and sorbets
- Assisted with inspecting kitchen and baking equipment for safety and cleanliness on a daily basis
- Maintained inventory as well as food and labour costs in order to ensure profitability
- Responsible for the pastry department in the absence of the head pastry chef
Assistant Pastry Cook
Antigua & Mokambo Café
Caracas
01.2012 - 01.2014
- Preparation of dough, batters, filling and assembling of +100 daily petit fours
- Managed preparation of baked goods such as pastries, cookies, profiteroles, muffins, puddings, and cakes
- Assisted with pastry menu and weekly production schedule for the affiliated restaurants and catering services
- Negotiated with local farmers and purveyors for the freshest ingredients possible
- Evaluated meals and food products to ensure that the highest quality standards were maintained
Line Cook
La Trufa Restaurant
Caracas
01.2011 - 12.2011
- Breakfast and lunch service preparations
- Prepared and plate-up entrees, salads, deserts, sandwiches, and sides
- Ensured that the larder inventory was well stocked and that adequate food supplies are always available
- Carried out regular temperature checks on fridges, freezers and food storage areas maintaining cleanliness and food safety within kitchen.
Education
Bachelor's Degree - Professional cooking
SAIT
Calgary, ABSkills
- Food Prep
- Food Service
- Cooking
- Banquet Experience
- Catering
- Cleaning Experience
- Kitchen Staff
- Food Safety
- Kitchen Management Experience
- Culinary Experience
- Restaurant Experience
- Safety management
- Line inspections
- Motivational team management
- Menu development
- Food preparation
- Food presentation
- Performance improvement
- Food preparation supervision
- Kitchen organization
- Recipe creation
- Sanitation procedures
- Mentoring and coaching
- Catering background
Awards
Calgary White Hat award winner, 09/01/20
Languages
Spanish, Fluent
Timeline
Sous Chef
Hotel Arts Group
06.2024 - Current
Chef de Partie
SAIT Hotel Arts
11.2021 - Current
Baker
Canela
02.2021 - 11.2021
Line cook
PZA parlour
05.2020 - 02.2021
Banquet Cook
Hotel Arts
01.2016 - 01.2020
Assistant Pastry Cook
Le Gourmet
01.2014 - 01.2016
Assistant Pastry Cook
Antigua & Mokambo Café
01.2012 - 01.2014
Line Cook
La Trufa Restaurant
01.2011 - 12.2011
Bachelor's Degree - Professional cooking
SAIT