Summary
Overview
Work History
Education
Languages
Timeline
Generic
Enrique Roulet

Enrique Roulet

Imsida

Summary

Cook with 7 years of experience in the business, in different sections of the kitchen, large scale restaurants with catering and buffet as well as smaller bistros with authored tasting menus.


Overview

6
6
years of professional experience

Work History

Senior Chef De Partie

Okas at the Villa, Xara Collection
07.2024 - Current
  • Responsible of main courses, hot section and grill service and mentoring junior chefs on handling and cooking techniques.
  • In charge of all protein processing, execution and storing.
  • Participation in the creation of the new menu by adding personally authored dishes, organizing the kitchen and delegating tasks to ensure a smooth operation.
  • Created a comprehensive front-of-house SOP to enhance sales and service, detailing dish concepts, inspirations, key ingredients, and talking points; improving communication flow between kitchen, service staff and our guests.

Garde Manger

La Bourgogne Relais & Châteaux
12.2023 - Current
  • Responsible for maintaining kitchen discipline and executing classical techniques within a French brigade system in a Relais & Châteaux fine dining environment.
  • Trained in traditional French cuisine, mastering foundational techniques in cold preparations, terrines, pâtés, dressings, and elegant plating for starters and amuse-bouches.
  • Operated within a refined, old-school culinary environment, emphasizing respect, punctuality, and rigor, contributing to the consistency and prestige of a heritage-driven restaurant.

Chef De Partie

Chispa Bistro
07.2023 - 11.2023
  • Led the grill and Josper oven station in a high-paced, open fine dining kitchen, executing precise grilling of premium proteins (beef, duck, poultry, fish) and vegetables over live fire.
  • Managed section stock and mise en place, ensuring optimal organization, prep consistency, and readiness for service in alignment with daily menus and quality standards.
  • Handled live fire cooking techniques, maintaining control over temperature zones and timing to deliver consistent char, texture, and doneness across a diverse range of ingredients.
  • Maintained strong coordination with the kitchen team and FOH, supporting smooth service flow in a visually open kitchen environment under guest-facing pressure.
  • Ref: Juan D'onofrio, owner and chef +34665550559

Chef

Restaurant Lindgreens
05.2023 - 07.2023
  • Small bistro with fusion kitchen and tasting menus.
  • Participation in the creation of the menu, ordering and event management.
  • Ref: Javier Sanchez Garavito, head chef +45 91 48 32 61

Chef De Partie

Brdr. Price
03.2022 - 05.2023
  • Organization and management of cold section, mis en place and production as well as service for large scale events and caterings.
  • Responsible for two assistants.

Chef De Partie

Toldboden Restaurant
05.2019 - 03.2021
  • Mis en place, ordering and service.
  • Management of buffet catering and large scale events.

Education

Bachelor -

Colegio Esquiu
Buenos Aires, Argentina
12.2015

Languages

ESPAÑOL
ENGLISH

Timeline

Senior Chef De Partie

Okas at the Villa, Xara Collection
07.2024 - Current

Garde Manger

La Bourgogne Relais & Châteaux
12.2023 - Current

Chef De Partie

Chispa Bistro
07.2023 - 11.2023

Chef

Restaurant Lindgreens
05.2023 - 07.2023

Chef De Partie

Brdr. Price
03.2022 - 05.2023

Chef De Partie

Toldboden Restaurant
05.2019 - 03.2021

Bachelor -

Colegio Esquiu

Similar Profiles

CREATE PROFILE
Enrique Roulet