Roland Sajor Email & Phone Number

Naperville, Il, Us

Naperville, Illinois, United States

United States

Oconomowoc, Wisconsin, United States

Summer camp! with 3 other chefs producing food for 810 kids and adults with a kosher menu concept.

Schaumburg, Illinois, United States

Cincinnati, Oh

Oakbrook

Washington D.C. Metro Area

Event Chef:attended BEO meetings, discuss kitchen menu needs and specifications.Supervise and Execute event food quality and timing.Ensure food preparation for the day and following days.Lead a small team of cooks to ensure smooth execution of events.Assist in training culinarians in proper technique and skills that will improve them in the job at hand.

Mt Prospect

In charge of kitchen when the chef wasn't around; this includes:Opening: Prep team was preparing the much needed items first for the day and the prep for the rest of the week second. Opening the line, making sure everything is turned on, sauces are hot, everything was up to standard - line was restocked, filled, equipment for the line was there, spoons/ladles in the sauces, ice cream scoops in water, spatulas for the grill/flat top, pizza wheel/knife for the pizza station, 1 knife on every station with a cutting board. serving spoons and rubber spatuals for saute station and tongs. Also I was to set up expo station - included refilling oil bottles, setting up micro herbs for garnishing, and having salt.Mid shift: Checking prep list, helping out with prep, ordering, helping out on the line, helping out on sushi, and getting ready for dinner service - warming up potatoes and grits for dinner menu, amuse. Daily soups which change every other day.Dinner service/close: Making sure sauces are hot and up to standard. Restocking expo station, helping on the line when needed, call out orders to insure food is being made on a timely manner. Once service ends, I'll recheck ordering making sure all orders are in, make pizza dough to ferment overnight, clean back prep tables, sinks, and cooler doors. Condense containers in the walk in. Help bread down the line, clean the line, help with dishes, put away equipment and plates. Clean down expo station, making sure the pass/windows are clean. Check each station on cleanliness, restock if they can be. Also making sure everything is turned off before walking out the door.

Westmont, Illinois

Westmont Illinois

Privately owned specialty market that focuses on creating a 'standard' to food markets out there. Check out more @ http://standardmarket.com/Standard Market BakeryThe bakery focuses on bread and pastries made fresh daily. The bread department uses a variety of prefermented doughs to extend shelf-life of the bread creations and adding each unique characteristics to each loaf. upwards to 30 different varieties of breads are made each day for the daily and new customer at the Standard Market.

1924 W. Chicago Ave. Chicago Il

Pantry/Fry Cook.Executed all fried items on menu such as Fried chicken wings, stuffed lamb, Vegetable tempura, Braised pork belly. Executed all cold items including desserts.Prepped for the whole stations which included upwards of 30-40 different components.Helped with Saute station and helped garnish all the platesCooked a variety of proteins which include sea scallops, prawns, salmon, pork belly,

Work events and parties by completing passed hor'douves that will be presented to guests for them to enjoy.To prepare, cook and present all food required in a large catering unit of the standard laid down by the company.To ensure a high standard of production is maintained.High-volume production with the ability to constantly communication with fellow co-workers while maintaining clean work stations

Greater Chicago Area

Produce desserts and pastries for the events department.

Help with the production of baguettes, desserts, and specialty breads.Produced specialty breads and baguettes for dining room, student dining café, special events, and banquets.Assist Chef with mise en place for upcoming days.Maintain cleanliness of equipment and work area.Develop and produce pastries for the events department.

Set up stations in classrooms that will allow students to successfully complete each recipe. Help with preparations in recipes that might take longer than the class allows, and help portion or measure out ingredients for each recipe per group.Maintain clean work environment, areas, stations, and wash all equipment used in each class.

Bachelor Of Arts (Ba), Culinary Arts/Chef Training

Activities and Societies: Bread Bakers Guild of AmericaGraduated with BA in Culinary Arts. Also studied Baking and Pastry under one.

Culinary Arts, Food And Beverage

Got to fore-see what it was like as a cook. Didn't graduate but experienced the setting, the hours, and the work.