RONALD KARL ROSEBROUGH

**** ********* **** ****** *****, FL 33143

786-***-****

ady8bu@r.postjobfree.com

Chef

A profoundly creative, innovative and self-motivated Chef with thorough familiarity with a wide variety of international cuisines. Who also has a strong combination of culinary experience and management skills, coupled with cost-effective implementation, and creative menu preparation. Extensive experience in inventory, menu planning, procurement, and management skills. Monitored employee performances, preparing schedules and food preparation to insure excellent customer service.

SKILLS

Bringing 27+ years of Professional Experience in Culinary Arts

· Quality Control and Assurance

· Inventory Control

· Personnel Oversight / Management

· Staff Training / Development

· Business/ Revenue Growth

· Purchasing & Receiving

· Cost Containment

· Special Events, Catering & Planning

· Off-the-Menu Culinary Creations

EXPERIENCE

Kings Dining and Entertainment

Doral 2023-Present

Executive Chef

● Inventory Analytics

●Corporate Mgt.

●Quality Control.

●Team Development

●Cost/Labor Control

●Logistics

The Gramercy

Coral Gables 2022-2023.

Executive Chef

●Profit & Loss.

●Menu Redesign.

●Quality Control.

●Cost/Labor Control.

●Team Development.

●Logistics.

●Strategic Management Implementation.

The Wagyu Bar

Coral Gables 2021- July.

Executive Chef

●Profit & Loss.

●Cost Control.

●Leadership/Peer Mentoring.

●Logistics.

●R+D.

● Reallocation.

●Menu Design.

Pubbelly Sushi Dadeland

Downtown Dadeland 2020- 2021

Executive Sous Chef

●One on one relationship with key vendors.

●Receiving.

●Ordering.

●P and L.

●Inventory.

●Administration.

Vessel - Miami

Miami, FL 2018 - 2020.

Ghost Kitchen Box Chef

●Opened the company nationwide.

●Multiple menu designs

●Proof of concept & execution

●P & L

●Scheduling.

●Purchasing.

●Receiving.

●Inventory.

●Training.

Harry's Pizzeria - Downtown Dadeland

Miami, FL 2016 – 2018

PM Sous Chef

●Opened Downtown Dadeland location.

●Maintaining labor/cost & quality control.

●Inventory.

●Ordering, recei ving, scheduling, closing restaurant.

Liberty Entertainment – 2011 – 2015

* Coral Gables County Club

Coral Gables, FL 2014 – 2015

Sous Chef - Worked under the guidance of Chef Richard Hutton.

●Instrumental in preparation, design, and presentation at key venues.

●Work extreme high volume fine dining, VIP and celebrity venues and events.

●Executed tastings to secure customers for upcoming event

*Cibo Wine Bar

Coral Gables, FL, 2011 – 2014

Sous Chef - Worked under the guidance of Chef Massimo Gianatassio.

●Key player in the development of creative menu selections.

●Responsible for inventory control, ordering and receiving.

●Specialized in sauté, grill, fryer, pantry, pizza and pasta stations

Il Curso

Miami, FL, 2011

Chef de Cuisine: Worked with the guidance of Chef LeRoy Bautista.

· Specialized in sauté, grill, fryer, and pantry stations.

· Demonstrated continuous commitment to reducing food costs.

Marriage By Gloria

Coral Gables, FL, 2005 – 2010

Chef/Supervisor

· Instrumental in preparation, design, and presentation for all tastings.

· Supervised cooks, wait staff, and bartenders.

· Specialized in personalized menus for small, medium, and large events.

· Instrumental in preparation, design, and presentation for all tastings.

Señora Martínez

Miami, FL, 2008 – 2010

Sous Chef: Worked under the guidance of Chef Michelle Bernstein, a James Beard Award Recipient.

· Specialized in all stations.

· Perfected presentations of dishes.

City Cellar Wine Bar & Grill

Coral Gables, FL, 2005 – 2007

Sous Chef: Worked under the guidance of Chef Jeff Haskel.

· Specialized in expediting sauté, grill, sides, and dessert, pastry and pizza stations.

· Responsible for daily dinner specials.

OLA Steak Restaurant

Coral Gables, FL, 2004 --- 2005

Sous Chef: Worked under the guidance of Chef Douglas Rodriguez, a James Beard Award Recipient,

· Specialized in sauté and preparation of all sauces.

· Monitored inventory and receiving products.

· Preformed closing duties.

· Sanitation implementation

Bahama Breeze

Kendall, FL, 2003 – 2004 and 1999 – 2001

Butcher/ Baker

· Specialized in line, line backup, fryer, butcher, baker, pastry, and pizza stations.

· Opened the restaurant in 1999.

Italianni’s

Kendall, FL, 2002 --- 2003

Commis

· Specialized in expo, grill, pasta, pastry and pizza hearth oven stations.

· Worked opening and closing shift.

Chart House

Coconut Grove, FL, 2001 -- 2002

Commis

· Duties included sauté, dessert and pastry stations.

· Worked opening and closing shift.

Miami Crab Corporation

Kendall, FL, 1997 -- 2000

Culinary Consultant/Outside Sales Executive.

· Coordinated presentations at food expositions.

· Contributed to an increase of 14% of overall distributors.

· Consulted major national companies with costing out & creating specs for products.

EDUCATION

Johnson & Wales University, Miami, FL

A.S. Degree in Culinary Arts, 1997 – 2000

Miami Dade College, Miami, FL

A.A. Degree in Dietetics, 2003 – 2004

RECENT STAGES

Zest - Downtown Miami, FL

Worked under Chef Cindy Hutson

Eating House - Coral Gables, FL

Worked under Chef Giorgio Rapicavoli

Bill Hansen Luxury Catering - Coconut Grove, FL

*References available upon request

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