Summer Rosal
Fremont
Summary
Highly dedicated and results-driven Executive Chef with 10+ years of progressive culinary and leadership experience. Proven expertise in multi-unit operations, high-volume fine dining, and creative food program development. Committed to elevating culinary standards, mentoring high-performing teams, and driving operational efficiency through strategic purchasing and cost control. Seeking to leverage creativity and leadership to inspire exceptional food programs and achieve organizational goals.
Overview
10
10
years of professional experience
Work History
Executive Chef IV
The Good Eating Company US
08.2021 - Current
- Develop seasonal menu offerings that enhance guest satisfaction and align with culinary trends.
- Streamline kitchen operations, improve workflow efficiency, and reduce food waste by implementing best practices.
- Drove a 10% reduction in food cost percentage in an 8-month period by streamlining procurement and minimizing waste, without compromising plate quality or guest satisfaction.
- Lead a team of culinary staff, fostering collaboration and maintaining high standards of food quality and presentation.
- Maintain a safe and sanitary work environment, adhering to health department standards and regulations.
Corporate Executive Chef
Imagine Culinary Group, Inc
06.2016 - 08.2021
- Played a pivotal role in the successful launch and opening of a new site (Playground Global), establishing comprehensive Standard Operating Procedures (SOPs) for all kitchen and culinary personnel.
- Managed diverse, multi-location teams, consistently ensuring the delivery of superior product quality, and five-star service standards.
- Supported broad operational needs, stepping in to fill key roles across various kitchen stations, to maintain uninterrupted service flow.
Junior Sous Chef
Alexander's Steakhouse
06.2015 - 08.2016
- Executed precise service for high-volume Garde Manger and Hot Appetizer stations during busy lunch and dinner services in a Michelin-recognized environment.
- Maintained quality standards through expert fabrication of whole proteins, including salmon and yellowtail.
- Rotated through all primary kitchen stations (e.g., grill, sauté), rapidly gaining versatile, high-level culinary expertise.
Education
Bachelor of Science - Microbiology
San Francisco State University
San Francisco, CAAssociate of Science - Culinary Arts And Hospitality
City College of San Francisco
San Francisco, CASkills
- Food safety
- Menu planning
- Cost control
- Menu development
- ServSafe certification
- Kitchen operations oversight
- Order management
- Waste reduction
Timeline
Executive Chef IV
The Good Eating Company US
08.2021 - Current
Corporate Executive Chef
Imagine Culinary Group, Inc
06.2016 - 08.2021
Junior Sous Chef
Alexander's Steakhouse
06.2015 - 08.2016
Bachelor of Science - Microbiology
San Francisco State University
Associate of Science - Culinary Arts And Hospitality
City College of San Francisco