Roberto Cancel
Pittsfield,MA
Summary
Dynamic culinary professional with extensive experience as Head Chef at El Lechon De La Piedra Escrita, excelling in menu development and cost management. Proven ability in food preparation and customer service, enhancing guest experiences while maintaining high standards of cleanliness and organization. Skilled in knife techniques and multitasking, ensuring quality and efficiency in fast-paced environments.paticipated in reality show El grann chef Goya in Puerto Rico in 2015.
Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Cook
Berkshire Health Systems -Bmc
Pittsfield, MA
08.2025 - Current
- Prepared and cooked a variety of meals in accordance with dietary guidelines.
- Collaborated with team members to ensure efficient kitchen operations.
- Maintained cleanliness and organization of workstations for safety compliance.
- Assisted in inventory management by tracking ingredient usage and restocking supplies.
- Followed recipes accurately to deliver consistent meal quality and taste.
- Prepared diverse menu items in adherence to dietary guidelines and customer preferences.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Head Chef
Proyecto Agroturistico De La Tierra Alta
Jayuya , Puerto Rico
04.2017 - 03.2024
- Developed and executed daily menu items in alignment with seasonal ingredients.
- Ensured kitchen safety and sanitation practices met health regulations.
- Managed inventory and ordered supplies to maintain stock levels efficiently.
- Trained junior kitchen staff on preparation techniques and food presentation standards.
- Monitored food preparation processes for consistency and quality control.
- Implemented new recipes, enhancing overall menu diversity and quality.
- Led kitchen operations, ensuring high-quality meal preparation and presentation.
- Optimized inventory management processes, reducing waste and controlling costs.
Head Chef
El Lechon De La Piedra Escrita
Jayuya, Puerto Rico
12.2012 - 12.2016
- Collaborated with front-of-house staff to enhance guest dining experiences.
- Assisted in cost management through effective resource allocation and waste reduction strategies.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Led kitchen operations, ensuring high-quality meal preparation and presentation.
- Implemented food safety protocols, maintaining compliance with health regulations.
Education
Internatinal Chef - Culinary
Globlle Institute
Vega Baja,PR02-2016
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Knife skills
- Food preparation
- Multitasking and organization
Certification
Safeserve
Allergens
Languages
English
Spanish
Timeline
Cook
Berkshire Health Systems -Bmc
08.2025 - Current
Head Chef
Proyecto Agroturistico De La Tierra Alta
04.2017 - 03.2024
Head Chef
El Lechon De La Piedra Escrita
12.2012 - 12.2016
Internatinal Chef - Culinary
Globlle Institute