Roldan Macanas Email & Phone Number

Greater Chicago Area

• Assisted the executive chef in the management of all culinary operations.
• Developed and executed creative and effective menus.
• Reorganized the kitchen space to ensure a more productive and streamlined operation.
• Monitored employee productivity and kitchen related spending to ensure optimum efficiency.
• Consistently maintained kitchen labor costs under 10% and food cost at 23%.

Greater Chicago Area

• Able to expertly prepare and run all stations on the line.
• Managed inventory control processes such as food ordering.
• Trained kitchen staff in the proper operating procedures of all equipment, utensils and machinery.
• Headed kitchen operations in the absence of the executive sous chef.
• Assisted executive chef and restaurant owners in the research and development of new menus.

St. Michaels, MD

• Organized and executed all banquets and special events, serving up to 3,000 people.
• Consistently received high ratings on post event customer feedback.
• Utilized artistic background to create exquisite, eye catching showpieces.
• Negotiated with vendors on food supplies of up to $4.8M annually.
• Maintained banquet food and labor costs at ideal numbers, well below industry standards.

Leesburg, VA

• Managed kitchen staff of 20 in efficient food preparation for high volume restaurant and brewery.
• Consistently kept both restaurant food costs and kitchen labor costs below industry standards.
• Implemented a creative and eclectic menu using local and organic ingredients.
• Planned and prepared VIP tastings for food critics, celebrities, and publications.
• Organized special events catering up to 500 people.