Rogelio Vega
Panama
Summary
Dynamic Consultant Executive Chef with a proven track record at SKY Chefs AIRLINE CATERING ,UNITED NATIONS,SEAFARERS CATERING ,USA MILITARY MESS HALLS specializing in culinary menu design and team leadership. Achieved enhanced customer satisfaction through innovative menu concepts and rigorous quality control standards. Expert in food safety implementation, fostering a collaborative kitchen environment that boosts morale and productivity.
High standard of loyalty and respect for colleagues and Employers.
Culinary professional with robust portfolio of leading kitchen operations and consulting for high-end restaurants. Known for collaborative approach and achieving exceptional culinary standards. Reliable in dynamic environments, with strong skills in menu planning and team leadership.
Overview
19
19
years of professional experience
Work History
Consultant Executive Chef
Sky Chefs
01.2007 - Current
- Developed innovative menu concepts aligning with client preferences and industry trends.
- Oversaw kitchen operations, ensuring adherence to food safety standards and quality control measures.
- Led cross-functional teams in executing large-scale catering events for diverse clientele.
- Streamlined inventory management processes, reducing waste and optimizing resource allocation.
- Mentored junior chefs, fostering skill development and enhancing team performance.
- Collaborated with procurement teams to source high-quality ingredients while managing costs effectively.
- Ensured consistent delivery of high-quality dishes by implementing rigorous quality control standards in the kitchen.
- Increased employee morale by fostering an open line of communication between staff members regarding concerns or ideas for improvement.
- Develop Caribbean meals and fresh natural beverages.
- Developed and implemented strategic initiatives improving productivity and team performance.
- Managed budget allocation and resource planning to optimize operational expenditures while maintaining quality standards.
- Facilitated training sessions on new technologies and methodologies to ensure continuous staff development.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
Education
MASTER IN CULINARY ARTS -
Culinary Institute of Birmingham
U.KSkills
- Culinary menu design
- Food preparation efficiency
- Food safety standards implementation
- Quality assurance protocols
- Quality control standards
- Staff training
- Team leadership
- Customer satisfaction
- Strategic planning
- Food presentation
- Cooking techniques
- Sanitation standards
- Fine dining experience
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Consultant Executive Chef
Sky Chefs
01.2007 - Current
MASTER IN CULINARY ARTS -
Culinary Institute of Birmingham