* ** * (r****)

Fernando Rosales

**** ******** • Burbank, I llinois • 60459 • 312-***-****

ad2zvr@r.postjobfree.com

Experience Summary

Culinary Art Professional with a solid experience foundation of working at top restaurants and hotels. Excellent ability to plan and execute huge banquet functions, skilled in safe handling operations, and proper food safety and sanitation.

Strengths include creating contemporary and traditional dishes and menus, excellent and efficient planning and organizational skills, achieving maximum objectives through communication, exceptional cost and waste control practices, supervising, training, and executing with the ability to adapt to unexpected situations.

Team player experienced in banquet and restaurant kitchen management with extensive knowledge in all areas. Kitchen design, workflow, and efficiency expertise. A “hands-on” leader and team player, that leads by example.

Skilled in Contemporary American, Italian, Mediterranean, Indian, and Mexican Cuisines. Hilton Chicago Oak Lawn Oak Lawn, IL

Southside Social Neighborhood Kitchen & Tap August 2022 – Present Executive Sous Chef

As the Executive Sous Chef, responsible for the success of all banquet departments and production areas such as weddings, corporate events, and special events. Oversee the Banquet Event Order

(BEO) process including menu development, tastings, cost control, and complete execution. Accomplished a food cost reduction from 45% to 28%, whilst maintaining quality standards consistent and in compliance with recipes, and waste control guidelines. Also, responsible for the hotel restaurant Tap style American favorites cuisine offerings. Supervise all aspects of kitchen team building and administration, which also include, scheduling, hiring, and training. Manage all kitchen operations, inventory, ordering, stock rotation, waste control, safety, and hygiene. Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, assisting with evaluations, assigning duties, and delivering recognition.

Banquet facilities encompass seventeen flexible meeting and breakout rooms, alongside two ballroom spaces, accommodating a maximum of 1000 guests. 2 of 2 (r0823)

Travelle Restaurant Chicago, IL

The Langham Chicago Hotel August 2021 – August 2022 Cook I

A key player in maintaining the continuity of the refined and award-winning contemporary American menu experience for breakfast, brunch, lunch, and dinner, sourcing organic ingredients from the finest farms, ranches, and orchards.

Primary responsibilities were to ensure quality execution, precisely implemented according to hotel recipes and standards delivering consistent excellence. Skilled team player capable of navigating between the hotel restaurants and banquet services when needed. Provided creative breakfast menu specials and accompaniments for hotel restaurant and room service.

Sixteen (restaurant) Chicago, IL

Trump International Hotel & Tower July 2014 – March 2020 Cook I Executive Chef - Thomas Lents

Part of a large brigade of experienced international Chefs and Cooks at this award-winning, fine dining eclectic-American restaurant. Lead Cook, managed eight Cooks, conserving the refined and award-winning menu recipes throughout all the different restaurant/hotel kitchen stations from breakfast, brunch, lunch dinner to banquets.

Sixteen held a five-star rating, according to the Forbes Travel Guide, one of only three restaurants in Chicago to attain such a rating in 2015. In addition, it earned a two-star rating in the Michelin Guide and was one of only five restaurants in the city to achieve a two-star or greater Michelin rating. Fireplace Inn Chicago, IL

Kitchen Manager October 2007 – July 2014

Managed the kitchen for an American Barbeque and Seafood dynamic comfort food restaurant that seated 200 guests.

Created the menus and implemented daily specials. Responsible for managing ten Cooks and four staff. Oversaw and coordinated the operations and management of the kitchen team through proper training and supervision.

Handled all phases of food procurement, production and service, inventory and ordering, food storage, and rotation, food preparation, recipe adherence, plate presentation, service and production time standards cost controls, and overall profitability. Provided routine food safety reviews and made sure all sanitation and food safety standards were met while correcting any deficiencies on a timely basis. Certifications: Food Service Sanitation

Food Allergy

Languages: Fluent in Spanish