Executive Chef C A
Resume:
C A R L O S R O M A N
R E S T A U R A N T E X E C U T I V E C H E F
C O N T A C T
**************@*****.***
Greensboro,NC, USA
www.lindkedin/Carlos Roman
JOSÉ A. SANTANA INTERNATIONAL SCHOOL
OF HOSPITALITY AND CULINARY ARTS
UNIVERSITY, CAROLINA, PUERTO RICO
Associated Degree, culinary art and
hotel management
2008-2012
E D U C A T I O N
S K I L L S
Budgeting & Expense tracking
• Effectively communicative leader
• Operative time manager
• Adaptable, multi-concept skillset
• Creative problem solving
English: Intermedium
Spanish: Fluent
L A N G U A G E S
P R O F I L E S U MMARY
WORK E X P E R I E N C E
Executive Restaurant Chef Pangaea Bistro & Bar
Greensboro, NC [August 2022– Present
As the Executive Chef at Pangaea Bistro & Bar, I lead the culinary vision of an innovative concept that blends global flavors with modern techniques. My role involves creating dynamic, seasonal menus that highlight fresh ingredients and diverse influences while ensuring exceptional dining experiences.
Key Responsibilities:
Designing and executing seasonal rotating menus inspired by international cuisine. Overseeing kitchen operations to maintain efficiency and high-quality standards. Leading and mentoring a dedicated kitchen team.
Managing food costs, inventory, and supplier relationships. Ensuring compliance with food safety and sanitation regulations. Notable Achievements:
Winner of “Best New Restaurant 2023” in the Triad (Greensboro, NC). OpenTable Diners’ Choice Award Winner (2023,2024,2025). Successfully introduced exclusive dishes that define Pangaea’s identity. Optimized kitchen processes to improve service times and reduce waste. Built a strong, collaborative kitchen culture focused on excellence. Strategic, passionate, and creative Chef with over 12 years of experience in the culinary industry, specializing in luxury hotels and fine dining. Expertise in high-volume environments, maintaining profitability, creativity, and top-tier food quality standards. Extensive international experience with Marriott International, across locations in Asia (Thailand), the Caribbean (Puerto Rico, Aruba, Grand Cayman), the East Coast (Atlanta, North Carolina), the West Coast (California), and South America (Ecuador). This background has shaped a globally inspired culinary approach.
Proficient in diverse culinary operations, including fine dining, steakhouses, poolside dining, three- meal restaurants, in-room dining, à la carte breakfast, buffet, and brunch. Skilled in leadership, team development, and mentoring future culinary leaders. Committed to delivering unforgettable dining experiences through innovation, technique, and creativity. Restaurant Consultant Ecuador
Various Cities – Guayas, Pichincha, Chimborazo, Tungurahua Sep 2021-July 2022 As a Restaurant Consultant in Ecuador, I played a key role in the successful opening and development of over five restaurants across multiple cities, providing expert guidance on operations. Bringing my experience from luxury hotel chains and diverse culinary landscapes across the Caribbean, the U.S., and Asia, I specialized in elevating restaurant concepts, refining operational efficiency, and ensuring cost-effective, high-quality dining experiences. Key Responsibilities:
Advising restaurant owners on business strategy, concept development, and financial planning. Designing and implementing customized, elevated menus tailored to each restaurant’s theme and market.
Training kitchen and front-of-house staff to enhance service quality and operational efficiency. Overseeing restaurant openings, from kitchen setup to operational execution. Optimizing food costs and supplier selection to maximize profitability without compromising quality.
Ensuring compliance with local health and safety regulations. R E F E R E N C E
D I O G O P O R TO/, E . A . M - D I R E C TOR F & B T H E R I T Z - C A R LTON,T Y S O N S C O R N E R D I O G O . P O R TO@R I T Z C A R LTON.C O M
I VAN O R T E G A, / S E N I O R M A N A G E R, F & B T H E R I T Z - C A R LTON, YACHT C O L L E C T I O N I VAN.O R T E G A @ R I T Z C A R LTONYACHTCOLLECTION.C O M J O S E M A R T I N / E X E C U T I V E C H E F
T H E R I T Z - C A R LTON S A N J U A N
J O S E . M A R T I N @ R I T Z C A R TON.C O M
M I G U E L A C O S TA
E X E C U T I V E C H E F AT T H E C I T I Z E N H O U S E S A N T I A G O M A N C I N I / E X E C U T I V E C H E F G R A N D C AYMAN M A R R I OTT R E S O R T
S A N T I A G O . M A N C I N I @ M A R R I OTTHOTELS.C O M A N D R E S D AVILA/ C O M P L E X E X E C U T I V E C H E F A R U B A M A R R I OTT R E S O R T & S T E L L A R I C A S I N O A N D R E S . D AVILA2@M A R R I OTT.C O M
Owner & Executive Chef Solanum
Quito, Ecuador Feb 2021 - July 2022
Key Responsibilities:
Developed and executed a creative menu blending Puerto Rican and Ecuadorian flavors. Managed all aspects of the restaurant, from kitchen operations to financial planning and customer experience. Led and trained a dedicated kitchen team, ensuring high-quality standards and consistency. Oversaw supplier relationships and cost control, optimizing the balance between quality and profitability. Created a welcoming and immersive dining atmosphere that highlighted the essence of both cuisines. Hotel Tournant Chef The Ritz-Carlton, Koh Samui, Thailand Koh Samui, Thailand Dec 2019 - Nov 2020
As a Hotel Tournant Chef at The Ritz-Carlton, Koh Samui, I played a key role in maintaining the highest culinary standards across multiple dining venues. My responsibilities included leading The Ranch Steakhouse, supporting various restaurants throughout the resort, and executing large-scale banquets, weddings, and weekly events. Key Responsibilities:
Head of The Ranch Steakhouse, ensuring top-quality steakhouse dining and an exceptional guest experience. Providing culinary support across multiple restaurants within the resort, adapting to diverse cuisines and service styles. Managing banquets, weddings, and large-scale events on a weekly basis, coordinating with various departments for seamless execution. Ensuring consistency in food quality, presentation, and kitchen efficiency across different venues. Training and mentoring kitchen staff to uphold Ritz-Carlton’s luxury dining standards. Overseeing inventory management, food costs, and supplier coordination. Maintaining strict adherence to hygiene and safety regulations. Chef Supervisor The Ritz-Carlton, Santa Barbara
Santa Barbara, CA Nov 2018 - Sep 2019
As a Chef Supervisor at The Ritz-Carlton, Santa Barbara, I played a crucial role in overseeing daily kitchen operations, ensuring exceptional culinary standards, and maintaining the luxury dining experience synonymous with the Ritz-Carlton brand. My responsibilities included leading kitchen teams, coordinating service across multiple outlets, and optimizing efficiency in a high-volume, fine-dining environment. Key Responsibilities:
Supervised and coordinated kitchen operations across various hotel dining outlets. Assisted in menu execution, recipe development, and quality control to maintain brand excellence. Led and trained culinary teams, ensuring consistency, efficiency, and adherence to Ritz-Carlton standards. Managed food preparation and presentation, guaranteeing exceptional guest experiences. Monitored food costs, inventory management, and supplier relations to maintain profitability. Ensured compliance with health and safety regulations, maintaining a pristine kitchen environment. Collaborated with the executive chef and other departments to execute banquets, private events, and large-scale functions. LEAD COOK THE RITZ-CARLTON BACARA, SANTA BARBARA SANTA BARBARA, CA MAY 2018- NOV 2018
Key Responsibilities:
• Food Preparation and Cooking: Prepared and cooked food items according to established recipes and quality standards, ensuring consistency and excellence in every dish.
• Kitchen Supervision: Led and supervised kitchen staff, providing guidance and support to maintain a productive and harmonious work environment.
• Quality Control: Monitored food quality and presentation, ensuring that all dishes met the hotel’s high standards before service.
• Inventory Management: Assisted in managing inventory levels, including ordering and storing ingredients properly to minimize waste and control costs.
• Safety and Sanitation: Maintained a clean and safe work environment by adhering to health and safety regulations, including proper handling and storage of food items.
• Collaboration: Worked closely with the culinary team and other departments to coordinate meal services, special events, and accommodate guest requests.
Cook 2 BLT Steakhouse, The Ritz-Carlton, San Juan San Juan, Puerto Rico Nov 2013 - Sep 2017
Key Responsibilities
• Kitchen Operations: Managed daily kitchen duties across all stations, including grill, sauté, pantry, and desserts, ensuring consistent quality and adherence to BLT Steakhouse’s menu standards
• Culinary Execution: Worked directly with senior chefs to ensure flawless execution of the menu, including premium steaks, fresh seafood, and contemporary side dishes.
• Quality Control: Maintained high standards in food preparation and presentation to meet luxury dining expectations, ensuring every plate was visually stunning and perfectly cooked.
• Inventory Management: Assisted in monitoring inventory levels, helped track waste reduction, and contributed to ordering and stock rotation to maintain food cost control.
• Team Collaboration: Collaborated with kitchen colleagues and front-of-house staff to ensure seamless communication during peak service hours, enhancing the overall guest experience.
• Food Safety and Hygiene: Enforced strict adherence to health and safety regulations in the kitchen, ensuring cleanliness and food safety compliance at all times.
• Training and Mentorship: Assisted in training new staff and sharing culinary techniques, ensuring consistency and excellence across the kitchen team.
TASK FORCE COOK THE RITZ-CARLTON, BUCKHEAD, ATLANTA ATLANTA, GA SEP 2017 - DEC 2017
Key Responsibilities
• Provided culinary support across different kitchen stations, adapting to various service styles and menu changes.
• Ensured consistency in food preparation, presentation, and quality during the transition and rebranding process.
• Assisted in kitchen reorganization, workflow optimization, and training staff for new operational standards.
• Worked closely with leadership to maintain smooth service while integrating updated brand guidelines.
• Maintained strict adherence to food safety and sanitation protocols. Notable Achievements
• Contributed to the successful transition of The Ritz-Carlton, Buckhead, assisting in the rebranding process.
• Supported high-volume operations while maintaining luxury dining standards.
• Helped train and adapt kitchen staff to new brand identity and service expectations. Committed to excellence in fine dining, even in dynamic and transitional environments. TASK FORCE COOK MARRIOTT’S GRAND CAYMAN RESORT
GRAND CAYMAN, CAYMAN ISLANDS DEC 2017- MAY 2018
Key Responsibilities:
Provided culinary support across different kitchen stations, adapting to various cuisines and service styles. Assisted in menu execution, recipe consistency, and quality control to uphold Marriott’s standards. Trained and mentored local kitchen staff, improving team efficiency and skill development. Maintained food safety, sanitation, and health regulations, ensuring a clean and organized workspace. Managed high-volume service, including banquets, special events, and peak dining hours. Collaborated with executive chefs and managers to optimize kitchen workflows and enhance guest experiences. Cook 3 BLT Steakhouse, The Ritz-Carlton, San Juan San Juan, Puerto Rico June 2011- Nov 2013
Key Responsibilities
• Food Preparation: Assisted in the preparation of a variety of dishes, focusing on ensuring consistency in quality and presentation, especially with steaks, seafood, and side dishes.
• Station Management: Managed my assigned station, executing orders efficiently and ensuring that each dish met the restaurant’s high standards for both quality and presentation.
• Support for Senior Chefs: Worked closely with Cook 2 and senior kitchen staff to ensure the smooth operation of the kitchen, assisting with mise en place, plating, and coordinating food timing.
• Efficiency & Organization: Maintained a clean and organized work area, ensuring that all tools and ingredients were properly stocked, prepared, and ready for service.
• Quality Control: Monitored food quality, ensuring that ingredients were handled and cooked according to safety standards, while maintaining consistency in flavor, texture, and presentation.
• Team Collaboration: Worked effectively with the kitchen team, maintaining open communication with front-of-house staff to ensure efficient service during peak hours.
• Health & Safety: Followed all health, safety, and hygiene guidelines to ensure food safety and a clean, organized kitchen environment. Notable Achievements
• Contributed to the consistency and high standards of BLT Steakhouse, helping to maintain its reputation for delivering high-quality, flavorful dishes to guests.
• Played a key role in improving station workflow, reducing prep time, and increasing overall kitchen efficiency during busy shifts
• Assisted in maintaining the kitchen’s rigorous cleanliness standards, ensuring compliance with local and international food safety regulations
• Supported the culinary team during high-profile events, including banquets and special private dinners, adapting quickly to menu changes and guest
preferences.
• Demonstrated adaptability in managing different stations, ensuring that all areas were covered effectively during busy services and transitions.
Driven by a passion for culinary excellence and committed to contributing to a team that delivers exceptional dining experiences in a luxury setting.
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