Rosemary Pagtakhan
Chef Instructor at The Culinary School of Fort Worth- Claim this Profile
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Bio
Pierre-Louis Giacotto
Rosie and I had the pleasure of working together for several years and I must admit that I was extremly impressed by Rosie's talent, professionalism, leadership and over work ethics. She managed a team of Kitchen staff including Cooks, Chef de Partie, Stewarding and Receiving. She was the leader in Managing the operations in the Kitchen and supporting the Executive Chef for the leadership in the Department. She was a key player in the relations between the Back and Front of the house by working as Restaurant Manager whenever needed. Non only was she a good Manager but she was also a very good Chef as well, especially with working on our VIP Parties alongside our Executive Chef. She is also a talented Baker and Cake Maker. I highly recommend Rosie for any leadership positions both in the back but also the front of the house in F&B.
Pierre-Louis Giacotto
Rosie and I had the pleasure of working together for several years and I must admit that I was extremly impressed by Rosie's talent, professionalism, leadership and over work ethics. She managed a team of Kitchen staff including Cooks, Chef de Partie, Stewarding and Receiving. She was the leader in Managing the operations in the Kitchen and supporting the Executive Chef for the leadership in the Department. She was a key player in the relations between the Back and Front of the house by working as Restaurant Manager whenever needed. Non only was she a good Manager but she was also a very good Chef as well, especially with working on our VIP Parties alongside our Executive Chef. She is also a talented Baker and Cake Maker. I highly recommend Rosie for any leadership positions both in the back but also the front of the house in F&B.
Pierre-Louis Giacotto
Rosie and I had the pleasure of working together for several years and I must admit that I was extremly impressed by Rosie's talent, professionalism, leadership and over work ethics. She managed a team of Kitchen staff including Cooks, Chef de Partie, Stewarding and Receiving. She was the leader in Managing the operations in the Kitchen and supporting the Executive Chef for the leadership in the Department. She was a key player in the relations between the Back and Front of the house by working as Restaurant Manager whenever needed. Non only was she a good Manager but she was also a very good Chef as well, especially with working on our VIP Parties alongside our Executive Chef. She is also a talented Baker and Cake Maker. I highly recommend Rosie for any leadership positions both in the back but also the front of the house in F&B.
Pierre-Louis Giacotto
Rosie and I had the pleasure of working together for several years and I must admit that I was extremly impressed by Rosie's talent, professionalism, leadership and over work ethics. She managed a team of Kitchen staff including Cooks, Chef de Partie, Stewarding and Receiving. She was the leader in Managing the operations in the Kitchen and supporting the Executive Chef for the leadership in the Department. She was a key player in the relations between the Back and Front of the house by working as Restaurant Manager whenever needed. Non only was she a good Manager but she was also a very good Chef as well, especially with working on our VIP Parties alongside our Executive Chef. She is also a talented Baker and Cake Maker. I highly recommend Rosie for any leadership positions both in the back but also the front of the house in F&B.
Experience
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The Culinary School of Fort Worth
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United States
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Food & Beverages
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1 - 100 Employee
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Chef Instructor
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Jul 2019 - Present
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Primrose Schools
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United States
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Education Administration Programs
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700 & Above Employee
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Kitchen Manager
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Sep 2016 - Sep 2017
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United Airlines
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United States
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Airlines and Aviation
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700 & Above Employee
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Jr. Project Coordinator
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Nov 2015 - Aug 2016
IT inventory management, receiving and shipping requests, assist with IMAC requests IT inventory management, receiving and shipping requests, assist with IMAC requests
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Triton College
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United States
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Higher Education
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700 & Above Employee
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Adjunct Faculty
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Sep 2009 - Aug 2016
Classes Taught: French Cuisine, Holiday Baking, Gingerbread House, Knife Skills Classes Taught: French Cuisine, Holiday Baking, Gingerbread House, Knife Skills
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Sweet Mandy B's
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Greater Chicago Area
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Manager
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Jul 2013 - Oct 2015
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Radisson Blu
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Belgium
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Hospitality
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700 & Above Employee
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Food & Beverage Controller
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Jul 2012 - Jul 2013
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Director of Food Services
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Feb 2011 - Jun 2012
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Sodexo
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France
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Facilities Services
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700 & Above Employee
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Executive Chef
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Nov 2009 - Feb 2011
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Hostmark Hospitality Group
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United States
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Hospitality
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1 - 100 Employee
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Executive Sous Chef
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Jul 2009 - Nov 2009
Management company that took over the Sofitel Chicago O'Hare property, currently named Rosemont Hotel at O'Hare Management company that took over the Sofitel Chicago O'Hare property, currently named Rosemont Hotel at O'Hare
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Executive Sous Chef
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Jun 2007 - Jun 2009
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Chef de Partie
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Jun 2005 - May 2007
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Commis
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Jun 2004 - May 2005
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Cook
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Jul 2006 - Sep 2006
Produced food for the NASCAR and IRL races Produced food for the NASCAR and IRL races
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Education
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2003 - 2005
Kendall College
A.A.S., Culinary Arts -
2002 - 2003
University of Illinois Chicago
General Education
Community
