Rafael Oldag Rocha
George Town,Cayman Island
Summary
A dynamic person who loves to cook and make people smile and have a good time through the food. Chef who is inspired by cooking and discovering new flavors, with a passion for fine dining. I bring diverse experience to the kitchen. My journey in the kitchen is fueled by seeking new flavors and learning new techniques. I always have a huge passion working in the kitchen, since my first year in 2016 until nowadays my love for culinary just keep growing.
Disciplined cook committed to impeccable food preparation and presentation for restaurants. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements. Familiar with diverse culinary, pastry and baking techniques.
Overview
5
5
years of professional experience
2016
2016
years of post-secondary education
Work History
Cook
The Ritz Carlton
Grand Cayman , George Town
03.2026 - Current
- Prepared high-quality dishes following Ritz Carlton recipe standards.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with kitchen staff to ensure timely meal service.
- Monitored food inventory levels and assisted in ordering supplies.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Cook 1
Grand Cayman Marriott. Anchor and Den
12.2024 - 03.2026
- Developing and trying new recipes for the restaurant, controlling the quality of the food, Cook’s Tour with food from Brazil (my country).
- Working with Spanish food and Mediterranean food.
- Helping on prep to assure the quality, training new staff and making sure to keep the standard of the restaurant.
Cook 1/ Fish man/ Pastry
Caruso’s (Michelin Star)
06.2023 - 12.2024
- Worked with a lot of pressure conditions, butchering fish and testing new recipes directly with the chef de cuisine.
- Worked on preps in general and helping the restaurant in other stations like pasta and canapes, worked on Garde-manger, and Fish station helping to develop the dishes and execution.
- Working directly with the Pastry Chef, tempering chocolate, praline, sorbets, cakes and developing new recipes and trying for the restaurant.
Chef de Partie
The Ritz Carlton. Angel Oak Fine Dining
04.2022 - 06.2023
- Worked under high pressure conditions while balancing timing, and communication with the coworkers to assure the quality and aim to surpass guest expectations.
- Worked on butchering skills and preps in general. Worked on Garde-manger, pastry, sides and Fish station.
Manager / Chef de cuisine
Rest. The Feijoada
11.2020 - 12.2021
- Developed new kitchen preparation procedures and revised quality control protocols to ensure plates were presentable based on established standards.
- Responsible for ordering and making inventory of the restaurant, staff training, employee time off.
- Promoted an organized and safe environment to boost productivity while ensuring a proactive mindset in the team members.
Education
Culinary -
Hotec Educational Group
BrazilSkills
- Trilingual (Portuguese/English/Spanish)
- Food Safety Certificate
- Communication
- Chocolatier
- Recipe development
- Culinary techniques
- Inventory management
- Quality control
- Kitchen organization
- Menu planning
- Staff training
- Problem solving
- Time management
- Team collaboration
- Effective communication
- Culinary creativity
- New hire training
- Culinary art
Timeline
Cook
The Ritz Carlton
03.2026 - Current
Cook 1
Grand Cayman Marriott. Anchor and Den
12.2024 - 03.2026
Cook 1/ Fish man/ Pastry
Caruso’s (Michelin Star)
06.2023 - 12.2024
Chef de Partie
The Ritz Carlton. Angel Oak Fine Dining
04.2022 - 06.2023
Manager / Chef de cuisine
Rest. The Feijoada
11.2020 - 12.2021
Culinary -
Hotec Educational Group