Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic

Jaime Rivas

Los Angeles,CA

Summary

Dynamic culinary expert with a proven track record in team collaboration and a commitment to delivering exceptional results. Expertise includes menu development, kitchen management, and high-quality food preparation, ensuring a memorable dining experience. Recognized for reliability and adaptability in fast-paced environments, consistently achieving excellence amidst change. Strong leadership and creativity drive the maintenance of high standards across all culinary operations, fostering an environment of innovation and quality.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Executive Chef

Casa Madera(noble 33) Mondrian Hotel-West Hollywood, CA
01.2025 - Current
  • Leads operations of $15 million/year restaurant kitchen.
  • Oversaw kitchen operations, banquets, hotel events, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
  • Developed and implemented cost-effective strategies to optimize food purchasing, reducing expenses by 25% while maintaining high quality standards
  • Created and standardized recipes for consistent quality across multiple locations
  • Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations
  • Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives

Executive Chef

Toca Madera(noble 33)-Los Angeles, CA
01.2022 - 01.2025
  • Leads operations of $10 million/year restaurant kitchen.
  • Oversee food preparation, staff supervision, quality control, supplies inventory and vendor negotiations.
  • Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity.
  • Develops food preparation techniques and supplies ordering system that minimizes wastage.
  • Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.
  • Plans and takes corrective actions to resolve issues in a timely manner.
  • Implements procurement strategies to minimize costs and ensure timely delivery.
  • Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Executive Sous Chef

Sparrow Italia(noble 33) Hotel Figueroa-Los Angeles, CA
01.2020 - 12.2022
  • Directing the food preparation process and delegating tasks
  • Cooking and preparing high quality dishes
  • Assisting the Head Chef to create menu items, recipes and develop dishes
  • Supervising all kitchen stations
  • Supervising, motivating and working closely with other Chefs of all levels
  • Being responsible for health and safety
  • Being responsible for food hygiene practices
  • Ensuring food quality and excellent standards are maintained for all dishes created
  • Assisting with determining food inventory needs, stocking and ordering
  • Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
  • Placing food orders, building relationships with vendors
  • Train the kitchen staff
  • Inspect the kitchen for health and safety violations
  • Check the quality of the line cooks' work
  • Communicate with the front-of-house staff
  • Cook dishes during rushes and assist line cooks, sous chef’s, jr sous chef’s
  • Hire new employees, orientation, scheduling, create pars, inventory

Learning and Development Culinary Manager/ Area Culinary Director

Tocaya Modern Mexican-Los Angeles, CA
11.2016 - 06.2020
  • Successfully support the opening of all new stores
  • Work with Director of Learning and Development and FOH Learning and Development Manager to ensure the BOH NSO training team has all of the tools and communication necessary to run a successful opening
  • Collaborate with Director of Learning and Development, FOH Learning and Development Manager, Corporate Chef, marketing teams, and other departments in creation of clear and concise BOH training systems and materials that effectively communicate company objectives for the NSO environment
  • Effectively lead and oversee the BOH training team prior to and during pre-opening training
  • Work with the Chef of the new store to support their development through the pre-opening, opening, and 2 week post-opening period
  • Immediately address any lapses in compliance with local, state and federal health and safety laws
  • During an NSO, ensure all BOH employees are successfully onboarded before working, and assist in overseeing paperwork and digital documentation, scheduling, and time records
  • Ensure all Tocaya Organica Standard Operating Procedures are being upheld
  • Maintain an open line of communication with the Director of Learning and Development
  • Assist in ensuring that training and opening labor fall within budgeted guidelines, minimizing overtime and any other unnecessary expenses
  • Effectively support development in current stores
  • Act as a coach to both new and veteran BOH management and as a resource to BOH employees to communicate requirements to achieve our standards for production, presentation, and accuracy, and inspire the success of each store
  • Hold productive meetings with leaders in the field to assess needs and inspire the success of our teams
  • Help identify future training needs and assist in creating curriculum to facilitate that training
  • Build strong employee engagement. Meet regularly with high potential employees and challenged leaders to ensure they are given adequate support through their development process
  • Assist in building BOH training materials for NSO and current store needs
  • Collaborate with Director of Learning and Development, FOH Learning and Development Manager, Corporate Chef, marketing teams, and other departments in creation of clear and concise BOH training systems and materials that effectively communicate company objectives
  • Successfully roll out all company SOPs or new recipes through effective communication, writing, and editing of materials through partnership with the FOH Learning and Development Manager and the Director
  • Research new training materials and supplies that might enhance our training procedures and provide value to our employees
  • Assess employees’ skills, talents, performance and productivity and prepare written evaluations with advice for improvement

Education

High school or equivalent -

Hollywood High School

Skills

  • Menu development
  • Recipe standardization
  • International cuisines
  • Dietary accommodations
  • Plating & presentation
  • Staff training & mentoring
  • Scheduling
  • Conflict resolution
  • Team building
  • Talent development
  • Food & labor cost control
  • Budgeting
  • Inventory management
  • Waste reduction
  • Purchasing
  • Health, safety & sanitation
  • Quality control
  • Concept development
  • Spanish speaking

Accomplishments

  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Created signature dish which generated high-interest and became best-selling dinner entrée.
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Certification

Food Handler Certification

Languages

English /Spanish - Expert

Timeline

Executive Chef

Casa Madera(noble 33) Mondrian Hotel-West Hollywood, CA
01.2025 - Current

Executive Chef

Toca Madera(noble 33)-Los Angeles, CA
01.2022 - 01.2025

Executive Sous Chef

Sparrow Italia(noble 33) Hotel Figueroa-Los Angeles, CA
01.2020 - 12.2022

Learning and Development Culinary Manager/ Area Culinary Director

Tocaya Modern Mexican-Los Angeles, CA
11.2016 - 06.2020

High school or equivalent -

Hollywood High School

Similar Profiles

CREATE PROFILE