ALEX ROSADO
Alex Rosado
15608 Riverside Dr West, Apt 1 G
New York, NY 10032
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Summary
Esteemed Gentleman with diverse background and a proven record of success in all aspects of staff leadership, budget management and creative development; seeking an opportunity to utilize strong problem solving, communication and organizational skills in a creative industry.
Work Experience
Kitchen to Cuisine – Executive Chef Dec 2016 – present California - New York - Connecticut
Entrepreneurial consulting business which assists unique hospitality based businesses with all phases of business concerns; from concept planning through to opening day and beyond.
Contracted to create and implement culinary concepts; menu and recipe design, development, and execution.
Place all kitchen managerial systems into action; i.e. – labor cost, food cost, production, and sanitation.
Mentor, teach, and train kitchen management staff/chefs in a systematic accountability platform with emphasis on creativity, flavor profiles, and business profitability.
Complete kitchen design and development for start up operations – equipment procurement, distributor and farmer relationships, personnel recruitment, and culinary management action/accountability plans.
Chef Consultant to the New England Culinary Group
Paloma - Executive Chef Oct 2015 – Dec 2016 Stamford, CT
A high energy Latin inspired 250 seat restaurant located in the Harbor Point neighborhood and along Stamford Harbor offering bold and flavorful, wood-fired, indoor-outdoor, bi-level and multi-sensory experience.
Long term contract engagement from October 2015 through December 2016.
Executed and managed the daily, monthly, and quarterly budget to ensure expenses fell within guidelines while maximizing profitability.
Developed menu engineering, flavor concept, and restaurant promotions.
Supervised kitchen and equipment sanitation to ensure all Health Department standards and regulations were diligently met.
Oversaw the day to day kitchen operations including mentoring & training the Chef brigade.
Post 154 – Executive Chef Oct 2012 – Oct 2015 Westport, CT
A renovated 268 seat restaurant in a former historic post office building in a prime downtown location with a focus on exceptional food and drink and cuisine that straddled international boundaries and touched on regional flavors as well as having heavy Latin influence.
Responsible for the supervision of all construction and design teams during the build out phase of the restaurant.
Procured all equipment, services, and personnel necessary to ensure the success of this operation.
Introduction and implementation all Standard Operating Procedures, and training procedures. Developed all menus, beverage and wine programs.
Developed a highly engaged banquet and event program – servicing anywhere from 20 to 680 guests.
Little Palm Island – Executive Chef Jan 2009 – Oct 2012 Little Torch Key, FL
A Noble House Hotel - accessible only by boat or seaplane on a lush, 5.5 acre private island, in the lower Florida Keys, the award-winning Dining Room at Little Palm Island enchants guests with a vibrant blend of French and Pan-Latin cuisine and features a daily evolving menu.
Oversaw and managed the culinary operations on the island.
Created a new innovative menu on a daily basis; mentored and trained the kitchen staff.
Responsible for annual budgeting, monthly P & L, and all product procurement; maintained food cost below 25.4%.
Top 10 resort in the U.S.A.; retained #1 position in guest satisfaction within all Noble House Resorts.
Promoted from Chef de Cuisine
The Dining Room received numerous awards and accolades, including a Zagat rating of “Extraordinary to Perfection” across all categories: food, décor, and service during my tenure.
The Biltmore Hotel – Fontana Restaurant Chef Aug 2007 – Dec 2008 Miami, FL
A lushly landscaped romantic courtyard restaurant offers a distinctly European charm and sophistication uses local and farm fresh organic ingredients for well-rounded regional Italian fare.
Worked closely under Executive Chef de Cuisine Philippe Ruiz.
Managed the everyday culinary operations of the Fontana restaurant.
Introduced the recipe repertoire used for the Antipasto Table.
Created accountability procedures for daily ordering, receiving and production.
Concentrix Restaurant Group – Concepts Swing Chef Feb 2006 – Jul 2007 Atlanta, GA
Rathbun's – Working Chef Nov 2005 – Feb 2006 Atlanta, GA
The Ritz Carlton – Caribbean Grill Chef Aug 2004 – Oct 2005 Atlanta, GA .
Education
The School of Culinary Arts Atlanta, GA – 1996
Associate of Arts in Culinary Arts
Oglethorpe University Atlanta, GA – 1994
Bachelor of Science in Physical Chemistry
Alex Rosado
15608 Riverside Dr West, Apt 1 G
New York, NY 10032
------------
------------
Summary
Esteemed Gentleman with diverse background and a proven record of success in all aspects of staff leadership, budget management and creative development; seeking an opportunity to utilize strong problem solving, communication and organizational skills in a creative industry.
Work Experience
Kitchen to Cuisine – Executive Chef Dec 2016 – present California - New York - Connecticut
Entrepreneurial consulting business which assists unique hospitality based businesses with all phases of business concerns; from concept planning through to opening day and beyond.
Contracted to create and implement culinary concepts; menu and recipe design, development, and execution.
Place all kitchen managerial systems into action; i.e. – labor cost, food cost, production, and sanitation.
Mentor, teach, and train kitchen management staff/chefs in a systematic accountability platform with emphasis on creativity, flavor profiles, and business profitability.
Complete kitchen design and development for start up operations – equipment procurement, distributor and farmer relationships, personnel recruitment, and culinary management action/accountability plans.
Chef Consultant to the New England Culinary Group
Paloma - Executive Chef Oct 2015 – Dec 2016 Stamford, CT
A high energy Latin inspired 250 seat restaurant located in the Harbor Point neighborhood and along Stamford Harbor offering bold and flavorful, wood-fired, indoor-outdoor, bi-level and multi-sensory experience.
Long term contract engagement from October 2015 through December 2016.
Executed and managed the daily, monthly, and quarterly budget to ensure expenses fell within guidelines while maximizing profitability.
Developed menu engineering, flavor concept, and restaurant promotions.
Supervised kitchen and equipment sanitation to ensure all Health Department standards and regulations were diligently met.
Oversaw the day to day kitchen operations including mentoring & training the Chef brigade.
Post 154 – Executive Chef Oct 2012 – Oct 2015 Westport, CT
A renovated 268 seat restaurant in a former historic post office building in a prime downtown location with a focus on exceptional food and drink and cuisine that straddled international boundaries and touched on regional flavors as well as having heavy Latin influence.
Responsible for the supervision of all construction and design teams during the build out phase of the restaurant.
Procured all equipment, services, and personnel necessary to ensure the success of this operation.
Introduction and implementation all Standard Operating Procedures, and training procedures. Developed all menus, beverage and wine programs.
Developed a highly engaged banquet and event program – servicing anywhere from 20 to 680 guests.
Little Palm Island – Executive Chef Jan 2009 – Oct 2012 Little Torch Key, FL
A Noble House Hotel - accessible only by boat or seaplane on a lush, 5.5 acre private island, in the lower Florida Keys, the award-winning Dining Room at Little Palm Island enchants guests with a vibrant blend of French and Pan-Latin cuisine and features a daily evolving menu.
Oversaw and managed the culinary operations on the island.
Created a new innovative menu on a daily basis; mentored and trained the kitchen staff.
Responsible for annual budgeting, monthly P & L, and all product procurement; maintained food cost below 25.4%.
Top 10 resort in the U.S.A.; retained #1 position in guest satisfaction within all Noble House Resorts.
Promoted from Chef de Cuisine
The Dining Room received numerous awards and accolades, including a Zagat rating of “Extraordinary to Perfection” across all categories: food, décor, and service during my tenure.
The Biltmore Hotel – Fontana Restaurant Chef Aug 2007 – Dec 2008 Miami, FL
A lushly landscaped romantic courtyard restaurant offers a distinctly European charm and sophistication uses local and farm fresh organic ingredients for well-rounded regional Italian fare.
Worked closely under Executive Chef de Cuisine Philippe Ruiz.
Managed the everyday culinary operations of the Fontana restaurant.
Introduced the recipe repertoire used for the Antipasto Table.
Created accountability procedures for daily ordering, receiving and production.
Concentrix Restaurant Group – Concepts Swing Chef Feb 2006 – Jul 2007 Atlanta, GA
Rathbun's – Working Chef Nov 2005 – Feb 2006 Atlanta, GA
The Ritz Carlton – Caribbean Grill Chef Aug 2004 – Oct 2005 Atlanta, GA .
Education
The School of Culinary Arts Atlanta, GA – 1996
Associate of Arts in Culinary Arts
Oglethorpe University Atlanta, GA – 1994
Bachelor of Science in Physical Chemistry