**** ******* **** ***

Katy, Texas *****

415-***-****

ad10nb@r.postjobfree.com

EFRAIN ROMAN

Objective

To engage in the culinary arts and service industries Functional Summary

I began my culinary journey at age 14 in San Francisco at the crab stands at Pier 39, coffee shops in downtown, managing a shelter kitchen, overseeing hard working pastry crew at Asia de Cuba (San Francisco), running my own Cafe and being responsible for the pastry department at the Mondrian South Beach.

Summary of Qualifications

2021-present Sodexo- Harvest Properties Santa Clara, California Executive Chef/Manager & Bliss Bake Shop Director- Leading staff members with detailed HACCP standards for our clients at facility. Following FMS menu planning and implementing to each station. Processing and producing catering service. Spearheading Bliss Bake Shop fresh scratched made pastry/dessert services to all Sodexo units in the Bay Area. 2018-2020 JW MARRIOTT, Downtown Houston, Texas

Executive Pastry Chef- Built partnership responsibilities with catering and sales team, seasonal menu planning for restaurant and banquets, leadership and operation meetings with head department managers of the hotel establishment.

2017-2018 Oak Bend Medical Center Williams Way

Executive Kitchen Chef – Responsible for cafeteria menu planning, patients room menus, teaching kitchen staff proper cooking, meal prepping, sanitation, food cooling and storing procedures. Scheduling kitchen staff and teaching thorough cleaning procedures. 2015-2016 Brick and Mortar Kitchen (Gallery Furniture) Richmond, Texas Executive Pastry Chef- Supervised Pastry staff, developed restaurant's seasonal pastry menu, responsible of production of pastry display case in Gallery Furniture. 2013-2014 Grand Cafe, Hotel Monaco, San Francisco, California Pastry Chef- Responsible for menu-planning, intense hands-on production and supervision 2011-2012 Tudor House, Dream Hotel, Miami Beach, Florida Pastry Chef- Responsible for keeping the pastry team intact, recipe and production innovation, supervision of team to meet restaurant's high quality standards. 2010-2011 Eden Restaurant, Miami Beach, Florida

Sous Chef- Responsible for all production, including weekend brunch, supervision and menu-planning.

2009-2010- Zuma, Epic Hotel, Miami, Florida

Pastry Chef- Opening force task member. Responsible for service and plating, delegating responsibilities to pastry team members as well as the supervision of team members to meet restaurant's standards.

2008-2009 Asia de Cuba, Mondrian Hotel, Miami Beach, Florida Banquet Chef- Responsible for menu-planning, production and supervision of Brunch, Room Service, Amenities Menu and layouts.

2005-2008 Cafe Riko, San Francisco, California

Proprietor- menu planning, supervision of food production, inventory, making of schedules and all marketing.

2001-2005 Asia de Cuba, Clift Hotel, San Francisco, California Pastry Assistant- Mass production for restaurant, special catering events, pastry menu planning, and supervision of pastry team.

Education 1999 City College of San Francisco, San Francisco, California Associates in Science

Award Achievement in Culinary Arts and Hospitality Studies Languages Spanish and English

Certifications Texas Food Handlers

REFERENCES

Jelle Vandenbroucke

Houston, Texas

JW MARRIOTT –Hotel General Manager

818-***-****

ad10nb@r.postjobfree.com

Carolina Gonzalez

Houston, Texas

JW Marriott – Human Resource Manager

832-***-****

ad10nb@r.postjobfree.com

Laura Brown

Austin, Texas

Vince Young Steak House- Proprietor

281-***-****

Contact this candidate