Food Safety Service
Resume:
Alonso Roche
***********@*****.***
PROFESSIONAL CULINARY EXPERIENCE
Executive Chef/Owner - 202 Donuts & Coffee, Bethesda MD November 2015 - August 2018
Created a donut and coffee shop with a full coffee program and breakfast fast casual menu. Composed and executed all food, coffee and donut recipes. Developed and implemented all HACCP plans, ordering and inventory processes. Was in charge of all kitchen operations including cook training and food safety implementation.
Executive Chef/Owner - TapaBar, Bethesda MD
July 2016 - December 2017
Created a Spanish inspired tapas restaurant concept from scratch. Composed and executed all food recipes and cocktail menus. Developed and implemented all HACCP plans, ordering and inventory processes. Was in charge of all kitchen operations including cook training and food safety implementation. Executive Chef/Owner - Bold Bite Burgers and Fries, Bethesda MD and Washington DC. July 2011 - August 2018
Developed successful burger and salad concept that ran for over 7 years. Was in charge of all kitchen operations including menu and recipe development, food safety implementation and cook training. Chef Instructor/Editor - El Alambique Cooking School, Madrid Spain October 2008 - September 2010
Prepared and taught specialty cooking classes, focusing on Latin American and Spanish cuisine. Was a contributing editor for El Alambique’s Cookbook Series and tested and standardizing recipes. Chef Tournant- Zaranda, Madrid, Spain
Pastry, Bread, Fish Stations
September 2008 - January 2009
Worked as a Chef Tournant at this Michelin rated restaurant. Duties consisted of prepping ingredients for specialty menu items, bread making, working fish station and executing final plating and presentation of entrees. Consulting Chef – Williams and Connelly LLP, Washington DC May 2007 - August 2007
Was hired to overhaul all aspects of its private company kitchen serving 800 employees at one of Washington’s top Law firms. Designed and taught a 12 class course on cooking techniques for staff of 10, then supervised implementation of new menu. Responsible for designing new menu, training staff, scheduling, food costing, inventory and ordering.
Chef Instructor - L’Academie de Cuisine, Bethesda and Gaithersburg, MD September 2004 – 2017
Designed and taught 15 to 30 recreational cooking classes per semester, specializing in Latin American, French and Italian cuisine.
Sous Chef – Willow Restaurant, Arlington, VA
September 2006 – July 2007
Responsible for kitchen staff management, scheduling, food ordering and inventory. Sous Chef – Persimmon Restaurant, Bethesda, MD
Responsible for kitchen staff management and training, scheduling, food ordering and inventory. July 2005 – April 2006
Chef de Partie Persimmon Restaurant, Bethesda, MD
Fish and Sauté Stations– Supervised all aspects of Sauté station during prep and service. Responsibilities include mis en place and preparation for sauté and fish station for 11 dishes. During service, responsible for cooking 7 regular menu items and 1 weekly special. August 2003 – July 2005
Meat/grill– Oversaw all aspects of grill station during prep and service. Responsibilities included mis en place for station as well as cooking during service.
March 2004 – August 2004
Garde Manger– Responsible for all aspects of station during prep and service. Responsibilities included mis en place for station, making all salad dressings, making salads and plating desserts during service. December 2003 – March 2004
OTHER PROFESSIONAL EXPERIENCE
Co-founder/President- Latino Web Media/MundoD Studio, Washington DC/Caracas, Venezuela Owned and operated a television/multimedia production company geared towards developing on-air graphics packages and Network Ids. Specialized in traditional animation as well as multimedia presentations.
January 2000-2003
Executive Producer- Cisneros Television Group, Miami Beach, FL Conceptualized and developed programming, including game shows, drama series, and sitcoms for cable and satellite television.
January 1998-January 2000
General Producer- Univision Network, Miami, FL
Responsible for all aspects of a weekly prime time travel show, shot entirely on location. In charge of a staff of six producers. Responsibilities included writing, field production, story assignment and overall supervision of production process. May 1994 - January 1997
AWARDS
Recipient of 1997 Suncoast Regional Emmy Award for Information Oriented Program: “Control.” 1997 Suncoast Regional Emmy Nominee for Editing: “Pepe Alba,” a music video SKILLS
Fluent in Spanish and English; proficient in French. Participant in L’Academie de Cuisine “Chef’s Challenge” contest, September 2006 CERTTIFICATIONS
ServeSafe FoodService Manager
ServeSafe Alcohol Certification
Certified Barista
EDUCATION
L’Academie de Cuisine, Gaithersburg, MD
Professional Culinary Career Training Program
June 2003-June 2004
Ithaca College, Ithaca, New York
Bachelor of Science in Communications May, 1993
References available upon request.
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