Rogelio Caldera Acosta
Calgary,AB
Summary
With a proven track record at Grand Hotel Leo, I excel in teamwork and collaboration, ensuring high-quality culinary creations through meticulous attention to detail. My expertise in active learning and excellent communication has consistently enhanced kitchen efficiency and customer satisfaction, showcasing my ability to lead and innovate in fast-paced environments.
Overview
31
31
years of professional experience
Work History
Woodshop Work Helper
Brydon Stairs
11.2022 - Current
- Prepared work areas for construction activities, removing debris or obstructions that could hinder progress.
- Assisted in completing projects on time through diligent work and effective communication with team members.
- Gained valuable knowledge regarding industry best practices through regular interaction with seasoned workers.
- Operated various hand and power tools to complete general tasks.
- Cleared work sites of hazardous items.
Lead Line Cook
Grand Hotel Leo
04.2015 - 10.2022
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
Wood Shop Work Helper
Westridge Cabinets
06.2013 - 03.2015
- Followed supervisor instructions to complete tasks on time.
- Operated various hand and power tools to complete general tasks.
- Maintained a clean and organized workspace, reducing accidents and increasing overall productivity.
- Assisted in completing projects on time through diligent work and effective communication with team members.
- Managed waste disposal efficiently to maintain a clean job site that adhered to safety regulations.
- Supported skilled workers with tasks such as measuring, cutting, and assembling materials for successful project completion.
- Contributed to a safe work environment by maintaining cleanliness and order in the workspace.
- Prepared work areas for construction activities, removing debris or obstructions that could hinder progress.
- Performed manual labor and random jobs to help teams accomplish goals.
Line Cook and Banquets Cook
Grand Hotel Leo
06.2012 - 06.2013
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Lead Head Cook
Restaurante El Muelle
06.2004 - 05.2012
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Developed new menu items for increased customer satisfaction and repeat business.
Line Cook
Fab's Italian Restaurant
02.2002 - 05.2004
- Grilled meats and seafood to customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Head Line Cook
Pacini's Italian Restaurant
04.1995 - 01.2002
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Mentored new staff members on restaurant policies and procedures to facilitate their smooth integration into the team.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Monitored food temperatures to meet quality and safety standards.
- Enhanced menu offerings with innovative dishes, utilizing seasonal ingredients and regional flavors.
- Received recognition for exceptional customer service, consistently earning positive feedback from patrons.
Kitchen Supervisor
Riviera Country Club
11.1995 - 05.2000
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
Lead Line Cook
Submarine City
10.1993 - 04.1995
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Cleaned and sanitized work areas, utensils and equipment.
- Monitored food temperatures to meet quality and safety standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Education
G.E.D. Diploma - English As Second Language
Bandini's High School
San Pedro California 06.1989
High School Diploma And Techical Degree - Construccion And Technical Drawing
C.E.T.I.S. 114
Jerez Zacatecas Mexico 07.1988
Skills
- Active Learning
- Teamwork and Collaboration
- Attention to Detail
- Following Directions
- Excellent Communication
- Flexible Schedule
- Decision-Making
Languages
Spanish and English
Native or Bilingual
Accomplishments
- Resolved product issue through consumer testing.
- Achieved Result through effectively helping with Task.
- Achieved Result by completing Task with accuracy and efficiency.
Timeline
Woodshop Work Helper
Brydon Stairs
11.2022 - Current
Lead Line Cook
Grand Hotel Leo
04.2015 - 10.2022
Wood Shop Work Helper
Westridge Cabinets
06.2013 - 03.2015
Line Cook and Banquets Cook
Grand Hotel Leo
06.2012 - 06.2013
Lead Head Cook
Restaurante El Muelle
06.2004 - 05.2012
Line Cook
Fab's Italian Restaurant
02.2002 - 05.2004
Kitchen Supervisor
Riviera Country Club
11.1995 - 05.2000
Head Line Cook
Pacini's Italian Restaurant
04.1995 - 01.2002
Lead Line Cook
Submarine City
10.1993 - 04.1995
G.E.D. Diploma - English As Second Language
Bandini's High School
High School Diploma And Techical Degree - Construccion And Technical Drawing
C.E.T.I.S. 114
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