Wyatt Rogers

Executive Chef

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Work Experience
  • Executive Chef
    Polo GrillTulsa, OK, US
    Aug. 2016 to Present (1 year)

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    Role & Tasks:

    Delegate tasks to the restaurant, negotiate raises, continue writing schedules, taking inventory and food orders. Working the expo station and calling out orders to the hot line, ensuring the banquet chefs are effectively working their parties, hiring and firing employees, training them at each station and making sure the standards of the restaurant are met. Creating new menu items, five courses for wine dinners, as well as keeping up with the weekly specials and talking about them to the staff during pre-meal. Catering to other private events that wish to use us for business and maintaining relations with food vendors.

  • Commis
    Restaurant Patrick GuilbaldDublin, Dublin, IE
    May. 2016 to Aug. 2016 (3 months)

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    Role & Tasks:

    Learn the cold starter section and prepare that food the the standard of the restaurant with a sense of urgency, design prep lists for my station, and take nightly inventory of my section and give it to the sous chef for him to order the product for the next day. Other responsibilities included preparing family meal once a week for the restaurant, organizing a deep clean of the kitchen once a week, as well as coming in several hours before the kitchen opened for service.

  • Executive Sous Chef
    Polo GrillTulsa, OK, US
    Aug. 2015 to Apr. 2016 (8 months)

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    Role & Tasks:

    Write schedules, manage inventory, work banquets and parties, order produce and other items needed on a weekly basis, assist the executive chef create new dishes as well as create specials on a weekly basis. Other responsibilities included delegating tasks to other chefs and cooks, ensuring the tasks got handled, preparing family meals during the busy season.

  • Culinary Hospitality
    Sep. 2014 to Apr. 2016

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    Culinary Arts Degree • GPA: 3.2


    I took part in many classes, skills, meat butchery, hot line, garde manger, baking, show pieces, front of house, modern cookery, international cookery and several others over the course of a year and a half.

    Student Delegate for ordering new equipment, one of the only classmates to work in a real restaurant before graduating;

Advanced Knife Handling

Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night


Enforcement Of Safety / Sanitation Standards

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal



Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge


Staff education / motivation

General knife handling

Ticket Management

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Servsafe Certified

Show Piece Work

Time Management

Ice Cream/Sorbet

Food Safety Knowledge

Hospitality / Management Degree

Microsoft Office

Spanish Intermediate
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