mailto:adyekk@r.postjobfree.com?subject=resumeEstuardo Rojas

*** ****** ****** #*, ******* Plain, MA 02130 617-***-**** adyekk@r.postjobfree.com

Professional Profile

** ***** ** **** *********** including kitchen, banquet, and operations for leading hotels, restaurants, and universities

Culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs

Proven ability to effectively manage fine dining and high-volume operations

Superior leadership, coaching, and team building skills

Mentored new hires on the importance of guest services, tolerance and team building

Committed to creating memorable dining experiences for all guests

Thrive in high-pressure environments

Passion for food and flawless services

Certified ServSafe® Food Protection Manager

Expertise

High-Volume Operations

Creative Menu Development

Fine Dining, Banquet Services, and Special Event Planning

Price Structuring, Cost Containment, and Profit Enhancement

Team Building & Training

Safety & Sanitation/ Quality Control

Inventory/Purchasing

Product Development

Professional Restaurant Experience

Chef Advisor, Crave Kitchen & Cocktails, Mount Pleasant, SC (May 2021–Mar 2022)

First Cook, Barcelona, Charleston, SC (Nov 2021–Mar 2022)

Chef Advisor (PT), 5 Church, Charleston, SC (Mar 2021–Oct 2021)

Teaching Chef, Taranta, North End Boston, MA (2018–2020)

Chef Advisor, Isabella, Dedham, MA (2015–2016 part-time, on call)

Senior Chef Production Manager, Harvard University, Cambridge, MA (2013–2015)

Executive Chef, American Craft/Publick House, Brookline, MA (2011–2013)

Corporate Chef, Tommy Doyle’s Restaurant & Bar, Cambridge, MA (2009–2011)

Chef Consultant (contract), The Savant Project, Boston, MA (2008–2009)

Executive Assistant Chef, Sebastian’s Catering, Boston MA (2006–2008)

Executive Chef, Wolf Gang Puck, Harvard Business School, Cambridge, MA (2003–2006)

Sous Chef, Seaport Hotel, Aura Restaurant, Boston, MA (2001–2003)

Sous Chef, Top of the Hub, Prudential Center, Boston, MA (1995–1999; 2000–2001)

Supervisor, Le Meridian, Boston, MA (1992–1995)

Sous Chef, Intrigue Restaurant, Boston, MA (1991–1992)

On and Off Assistance

Porcinis Restaurant, Watertown, MA (1999–2000)

Rita’s Catering, Everett, MA (on call 2016–2018)

Gourmet Catering, Boston, MA (on call 2016–2018)

Caterer, Max’s Ultimate Catering, Roxbury, MA (on call 2011–2018)

Education

Cooking and Hospitality Institute of Chicago (Chicago Culinary Institute, 1991), Chicago, IL

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