Pedro Rocher

Dynamic and results-oriented Chef De Partie with extensive experience at Al-Andalus, excelling in promoting healthy dining options and implementing rigorous safety standards. Proven leadership in organizing kitchen operations and training staff, alongside expertise in proper food handling and troubleshooting to enhance guest satisfaction.

Chef De Partie - Al-Andalus - Álvaro Obregón, Mexico city

(2025-11)

• Promoted healthy dining options to meet diner needs and business standards.
• Verified line quality with regular inspections and tests and corrected deficiencies.
• Protected staff and guests with fully enforced safety and sanitary practices.
• Organized schedules and directed kitchen staff work to promote fast and efficient kitchen operations.

Chef De Partie - Westin Hotel Santa Fe - Álvaro Obregón, Mexico City

(2024-10 - 2024-12)

• Organize the team's work tasks.
• Verified line quality with regular inspections and tests and corrected deficiencies.
• Protected staff and guests with fully enforced safety and sanitary practices.
• Make sure the buffet stays stocked and the food stays fresh.
• Organized schedules and directed kitchen staff work to promote fast and efficient kitchen operations.
• Created decorative food displays to enhance customers dining experience.
• Take the temperatures of the food, refrigerated rooms, and freezers, and keep the logs updated.
• Promoted healthy dining options to meet diner needs and business standards.

Chef De Partie - Meson Puerto Chico - Cuahutemoc, Mexico city

(2023-10 - 2024-10)

In charge of the pastry area, making different types of traditional Spanish desserts as well as weekly dessert suggestions.

• Prepare warehouse requisitions.
• Carry out weekly and monthly inventories.
• Covering the vacations of the kitchen line coworkers (grill, entremetier, fish, soups, stews, rice and paellas, salad area).

Chef De Cuisine - Boutique Hotel Villa Condesa - Cuahutemoc, Mexico city

(2023-02 - 2023-09)

• Creation and costing of menus for breakfasts, lunches, and dinners.
• Team training on recipe and dish preparation as well as hygienic food handling.
• Personal attention to hotel guests by making suggestions for food and drinks as well as recommending local restaurants and places of interest to visit in the city.
• Preparation of mixology for both alcoholic and non-alcoholic drinks.
• Promoted efficient kitchen operations, scheduling staff, coordinating workflow and enhancing processes where needed.
• Enforced food quality, plating and presentation standards, guiding staff to follow established procedures to support consistency.

Chef - Hacienda Cielito Lindo - Kamloops, British Columbia

(2022-04 - 2023-01)

• Adjust and fix the different traditional Mexican dishes and sauces.
• Make suggestions for dishes and desserts.
• Cooking different types of sauces, moles, carnitas, Mexican-style barbacoa, cochinita pibil, and different types of traditional Mexican food.
• Trained new employees on cooking techniques, safety procedures, and equipment handling.
• Checked quality of raw and cooked food products to meet required standards.

Executive Chef - El comal de mis amores - Álvaro Obregón, Mexico city

(2021-07 - 2022-03)

• Create a general kitchen operations manual.
• Do the costing of all the recipes the restaurant already had since it's a place with many years of operation.
• Train the team regarding the hygienic handling of food.
• Do price analysis of suppliers to maintain the kitchen's operating cost.
• Orchestrated kitchen workflow, significantly reducing meal preparation times while maintaining high-quality standards.
• Coordinated with front-of-house teams to ensure seamless service delivery.

High School Diploma - High School - Colegio De Bachilleres No. 9

Diploma In Pastry, Bakery, And Sugar And Chocolate - Gastronomy - Universidad Iberoamericana (2002-10)

Diploma For Chef Training - Gastronomy - Universidad Iberoamericana (2005-01)

Training Workshop - Molecular Cuisine - Universidad De Oriente (2015-04)