Rogelio Sanchez
Los Angeles
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Saint And Second, excelling in food safety and quality control. Proven leadership in kitchen operations, fostering teamwork and efficiency. Skilled in butchery and inventory management, consistently delivering high standards in food preparation and presentation while ensuring compliance with health regulations.
Overview
27
27
years of professional experience
Work History
Sous Chef
Saint And Second
Long Beach
05.2015 - Current
- Assumed leadership role in kitchen operations and staff management.
- Collaborated with front-of-house staff to ensure seamless service delivery.
- Monitored inventory levels and managed supply orders effectively.
- Implemented food safety procedures to maintain high hygiene standards.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Complied with all health department regulations regarding proper food handling methods.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Butcher/Broiler Chef
Capital Grille
Costa Mesa
01.2010 - 05.2015
- Processed various meats according to specifications and safety standards.
- Maintained cleanliness and organization of work area and equipment.
- Operated meat cutting tools and machinery safely and efficiently.
- Provided exceptional customer service by answering questions and offering product recommendations.
- Monitored inventory levels and assisted in ordering supplies as needed.
- Prepared specialty cuts of meat for display in the case for customers' selection.
- Cleaned and sanitized work areas to maintain health standards.
Kitchen Supervisor
555 East American Steakhouse
Long Beach
03.1999 - 05.2015
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory levels and ordered supplies as needed for operations.
- Trained new employees on kitchen procedures and safety protocols.
- Enforced sanitation standards to maintain a clean kitchen environment.
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Maintained a clean working environment by delegating tasks appropriately among staff members.
- Oversaw food preparation, production and presentation according to quality standards.
Education
High School Diploma -
Colegio De Bachilleres
Mexico 06-1989
Skills
- Food safety
- Quality control
- Time management
- Problem solving
- Butchery skills
- Kitchen leadership
Timeline
Sous Chef
Saint And Second
05.2015 - Current
Butcher/Broiler Chef
Capital Grille
01.2010 - 05.2015
Kitchen Supervisor
555 East American Steakhouse
03.1999 - 05.2015
High School Diploma -
Colegio De Bachilleres