Summary
Overview
Work History
Education
Skills
Languages
Accomplishments
Timeline
Generic

Alicia Rebecca Rojas

Minneapolis

Summary

Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Overview

8
8
years of professional experience

Work History

Stagierie

Owamni
Minneapolis
01.2025 - 01.2025
  • Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
  • Cooked wild rice.
  • Worked with local native american ingredients and foraged ingredients.
  • Learned about sioux recipes and culture.

Stagiaire

The Minikahda Club
Minneapolis
07.2024 - 07.2024
  • Set up workstations quickly with required mise en place before service began.
  • Sanitized cooking utensils after each shift to maintain a safe kitchen environment.
  • Labeled food containers correctly before storing them in the refrigerator or freezer.
  • Stored foods properly in designated containers to prevent spoilage or contamination.
  • Maintained the cleanliness of the pantry area including counters, shelves and equipment.
  • Measured ingredients accurately according to recipe specifications.
  • Adhered to company policies regarding food safety regulations at all times.
  • Ensured that all dishes were prepared in accordance with established standards for quality and presentation.
  • Prepared salad prep station with necessary ingredients, verifying freshness and maintained appropriate ingredient levels throughout shift.

Stagiaire

Bucheron
Minneapolis
02.2024 - 02.2024
  • Sourced and prepared fresh ingredients for pantry dishes.
  • Created decorative garnishes for plates prior to serving customers.
  • Followed strict sanitation protocols when cleaning surfaces, utensils, pots and pans.
  • Maintained an organized, clean, and safe work area at all times.
  • Prepared mise en place for upcoming service periods by chopping vegetables, cutting meats.
  • Worked closely with chefs during busy periods to ensure orders were fulfilled quickly.
  • Prepared and plated desserts with a clean presentation.
  • Learned how to "quenelle"
  • Worked with vegetables such as: castel franco, endives, parsnip, tardivo and more.
  • Communicated effectively with other team members regarding any changes or issues related to pantry operations.

Line Cook

El Buzo Seafood and Beer
Puerto Peñasco
04.2021 - 05.2022
  • Stocked and restocked kitchen supplies as needed.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Pantry (ceviche sencillo, aguachile rojo, aguachile verde, ceviche con atun, ceviche de camaron, ceviche con mango, coctel de camaron, coctel mixto, tostadas de camaron)
  • Filleted fish such as: snapper, grouper, gulf coney.
  • Seared scallops, cooked mussels and clams.
  • Developed new specials with seasonal ingredients.

Assistant Executive Chef

Grupo Vidanta
Puerto Peñasco
09.2019 - 04.2020
  • Inspected work areas regularly for cleanliness, sanitation practices, safety hazards and potential fire risks.
  • Assisted with training junior staff on proper cooking techniques and methods.
  • Managed inventories of food, equipment, smallwares and uniforms for the kitchen team.
  • Collaborated with chefs de cuisine regarding menu changes or updates that may be necessary.
  • Maintained high standards of food safety and hygiene in the kitchen.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Prepared variety of foods according to exact instructions and recipe specifications.

Line Cook (sauteé)

Mare Blu Ristorante
Puerto Peñasco
01.2019 - 09.2019
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Inspected equipment for cleanliness prior to use every shift.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Stocked and restocked kitchen supplies as needed.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Cooked multiple orders simultaneously during busy periods.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Made fresh pasta from scratch.
  • Formed and shaped ravioli.
  • Madre manicotti from scratch.
  • Baked breads such as: focaccia and baguette.

Entremetier

Hotel Grand Palladium (El Dorado)
Cancun
05.2018 - 12.2018
  • Provided support and guidance to colleagues to maintain a collaborative work environment.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Adhered to sanitation policies at all times when handling food products.
  • Prepared garnishes according to Chef's recipes on time.
  • Maintained cleanliness of work areas, equipment, utensils, and dishes.
  • Ensured that all safety protocols were followed while preparing sauces.
  • Followed recipes and prepared sauces according to restaurant standards.
  • Cleaned all kitchen surfaces before and after cooking tasks were completed.
  • Adjusted seasonings as needed to ensure optimal flavor profile.
  • Organized storage areas to maximize space efficiency while keeping ingredients safe.
  • Communicated with team members about order status updates throughout the day.
  • Prepared batches of sauces in advance for upcoming orders.
  • Adhered to all health department regulations regarding food preparation and storage.
  • Sanitized kitchen tools and utensils between uses to prevent cross-contamination.
  • Tested sauces regularly to check consistency, taste, and appearance.
  • Provided guidance and training to new cooks regarding preparation methods for sauces.
  • Monitored the simmering process and adjusted heat accordingly.

Garde Manger

Hotel Gran Palladium (Chang Thai)
Cancun
05.2018 - 12.2018
  • Plated individual portions of salads prior to service to guests.
  • Prepared salads, spring rolls, cold sauces, and other cold dishes according to recipes and menu specifications.
  • Followed written recipes to prepare sauces and dressings from scratch.
  • Organized buffet tables with attractive displays of prepared foods.
  • Responsible for setting up cold stations at breakfast buffets and banquets.
  • Checked freshness of ingredients used in preparing salads or cold dishes.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Supervised food preparation staff to deliver high-quality results.

Line Cook (sautee)

Hotel Grand Palladium (La Laguna)
Cancun
05.2018 - 12.2018
  • Prepared and cooked pasta dishes according to recipes, ensuring proper portion size and quality of food.
  • Organized storage space so that all ingredients were easily accessible during meal preparations.
  • Tasted all prepared dishes to ensure flavor accuracy before serving them to customers.
  • Adjusted seasonings of sauces used in different pasta dishes according to customer preferences.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Executed proper techniques when preparing menu item ingredients.
  • Checked completed orders for correct quantity and quality.

Line Cook (fish Station)

Hotel Grand Palladium (El Gran Azul)
Cancun
05.2018 - 12.2018
  • Adjusted seasonings of dishes according to customers' tastes.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Kept the work surface clean, draining water and debris, and ensuring all necessary tools are available.
  • Worked with fish such as: Mahi-mahi, tuna, salmon and tilapia.
  • Cooked battered shrimp, fried fish, shucked oysters.
  • Worked with seafood as: scallops, mussels and oysters.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.

Line Cook

Mare Blu Ristorante
Puerto Peñasco
08.2016 - 04.2018
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Maintained accurate records of daily production sheets including waste logs.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Stocked and restocked kitchen supplies as needed.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Adhered to sanitation policies at all times when handling food products.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Inspected equipment for cleanliness prior to use every shift.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Cooked multiple orders simultaneously during busy periods.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Education

Master of Arts - Culinary

Universidad Tecnologica De Puerto Peñasco
Puerto Peñasco
09-2021

Skills

  • Food preparation
  • Recipe adherence
  • Sanitation practices
  • Inventory management
  • Quality control
  • Mise en place
  • Team collaboration
  • Effective communication
  • Time management
  • Culinary techniques
  • Customer service
  • Problem solving
  • Attention to detail
  • Critical thinking
  • Microsoft Word
  • Team management
  • Conflict resolution
  • Problem-solving

Languages

Spanish
Full Professional
English
Limited

Accomplishments

  • First place in academic achievement in the degree in culinary arts.

Timeline

Stagierie

Owamni
01.2025 - 01.2025

Stagiaire

The Minikahda Club
07.2024 - 07.2024

Stagiaire

Bucheron
02.2024 - 02.2024

Line Cook

El Buzo Seafood and Beer
04.2021 - 05.2022

Assistant Executive Chef

Grupo Vidanta
09.2019 - 04.2020

Line Cook (sauteé)

Mare Blu Ristorante
01.2019 - 09.2019

Entremetier

Hotel Grand Palladium (El Dorado)
05.2018 - 12.2018

Garde Manger

Hotel Gran Palladium (Chang Thai)
05.2018 - 12.2018

Line Cook (sautee)

Hotel Grand Palladium (La Laguna)
05.2018 - 12.2018

Line Cook (fish Station)

Hotel Grand Palladium (El Gran Azul)
05.2018 - 12.2018

Line Cook

Mare Blu Ristorante
08.2016 - 04.2018

Master of Arts - Culinary

Universidad Tecnologica De Puerto Peñasco

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Alicia Rebecca Rojas