ROGER SIDA
Covina
Summary
To secure a position where my leadership abilities, industry experience, and customer service expertise can be effectively utilized to provide exceptional dining experiences for customers and optimize profitability for the establishment.
Overview
14
14
years of professional experience
Work History
Chef De Cuisine
Bosscat Kitchen & Libations
Orange
01.2024 - Current
- Attended departmental meetings, staff development programs, and professional development opportunities as necessary.
- Provided leadership, support, and guidance to ensure that food quality, safety standards, and customer service were consistently met.
- Promptly and professionally resolved customer complaints regarding food quality or service.
- Planned kitchen staff schedules to optimize coverage and foster collaboration.
Sous Chef
Ten Sushi
Irvine
02.2025 - 02.2025
- Ensured that food preparation and presentation adhered to stringent quality and sanitation standards.
- Managed the inventory of fresh fish and other ingredients, ensuring optimal freshness and quality.
- Maintained temperature logs and food safety records in compliance with applicable regulations.
Sous Chef
Bosscat Kitchen & Libations
Irvine
10.2021 - 12.2023
- Supervised kitchen sanitation practices, ensuring employees adhered to all standards and regulations.
- Overseen daily kitchen operations, encompassing meal preparation, recipe development, and plating.
- Planned catering for special events, accommodating 10 to 500 guests, and ensured compliance with all dietary requirements.
- Developed comprehensive preparation lists for upcoming events to optimize production times.
Lead Cook
Balboa Bay Resort
Newport Beach
03.2015 - 01.2022
- Responsible for the production and execution of the menu.
- Upholding an AAA 4-star plating standard.
- Maintaining composure in a fast-paced work environment.
- Implementing a team-driven attitude.
- Mediating all communications between staff in a professional yet personalized manner.
- Assisting in the development of menus that incorporate seasonal ingredients into existing dishes.
- Enforcing strict adherence to health regulations and sanitation procedures.
Crew Leader
Old Spaghetti Factory
Newport Beach
01.2012 - 03.2015
- Supervised staff to maintain labor costs within the designated budget.
- Conducted monthly inventory checks of supplies and food to ensure the kitchen was consistently adequately stocked.
- Adopted a “clean as you go” work ethic.
- Responsible for organizing and storing all deliveries.
- Contributed to employee training programs.
- Reviewed employee performance and provided constructive feedback to facilitate improvement.
Skills
- Inventory Management
- Coaching and mentoring
- Organization and prioritization
- Food preparing, plating, and presentation
- High-Volume Environments
- Control labor costs
- Catering
- Food photography
Affiliations
- Newport Beach Wine & Food Festival 2016, 2017, 2018
- Dux in Tux 2023
- IF Chef's Table 2024
- Dux in Tux 2025
Timeline
Sous Chef
Ten Sushi
02.2025 - 02.2025
Chef De Cuisine
Bosscat Kitchen & Libations
01.2024 - Current
Sous Chef
Bosscat Kitchen & Libations
10.2021 - 12.2023
Lead Cook
Balboa Bay Resort
03.2015 - 01.2022
Crew Leader
Old Spaghetti Factory
01.2012 - 03.2015