Brian Rico
American Canyon,CA
Summary
Opened minded, creative, resourceful and flexible, able to adapt to changing priorities and maintain a positive attitude and strong work ethic.
Willing to go out of my comfort zone and challenge my culinary skills.
Overview
2025
2025
years of professional experience
Work History
Executive Sous Chef
Avli Inspired Greek
04.2023 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Avli On The Park
04.2021 - 07.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Lead Line Cook/ Stetsons Modern Steakhouse
Hyatt Regency Chicago
2016 - 03.2020
- Monitored line work processes to ensure consistency in quality, quantity, and presentation.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Collaborated with restaurant management and hotel F&B managers to collect information about specific customer desires and dietary needs.
- Helped prep, order, and expedite for 4 restaurants when Sous chefs were off or not available.
- Learned critical multitask abilities when running service in the restaurant and also plating up for private events at the same time.
Banquet Garde Mange
Hyatt Regency Chicago
10.2015 - 2016
- Helped assisted with banquet sous chefs to help monitored food preparation, production and plating for quality control.
- Learned how to manage and organize plating for 2000 people and sometimes up to 5000.
Lead Line Cook
Hyatt
04.2014 - 09.2015
- Gained more knowledge in produce ordering expertise
- Helped assist to make a new menu for the restaurant
Line Cook
The Pear
01.2013 - 02.2014
- Worked lead garde mange
- Worked on lead Saute
- Prep/plated Pastry station
- Learned to expedite the line
Cook 1/ Chef De Partie
Hyatt /Andaz
01.2012 - 01.2013
- Help switch over from Avia to Hyatt/ Andaz
- Worked both morning and night service
- Skillfully exactitude/plated items on restaurant specials.
Garde Mange
Avia hotel
08.2011 - 08.2012
- Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
- Consistently provided professional, friendly and engaging service.
Education
High School Diploma - undefined
New Technology High school
920 Yount St, Napa, CA 945592010
Associate of Arts -
Napa Valley Cooking school
1088 College Ave, St Helena, CA 945742011
Skills
- Can work, Pastry, Saute, Garde mange, and morning service
- Produce ordering/inventory
- Can adapt to new environments easily
- ServSafe certification
- Quick problem solver
- Thrives in fast-paced environment
- Committed team player
- Flexible schedule capability
- General knowledge of computer software
- Willing to work late hours
- Works well as part of a team
- Logging temperatures of food items
Timeline
Executive Sous Chef
Avli Inspired Greek
04.2023 - Current
Sous Chef
Avli On The Park
04.2021 - 07.2022
Banquet Garde Mange
Hyatt Regency Chicago
10.2015 - 2016
Lead Line Cook
Hyatt
04.2014 - 09.2015
Line Cook
The Pear
01.2013 - 02.2014
Cook 1/ Chef De Partie
Hyatt /Andaz
01.2012 - 01.2013
Garde Mange
Avia hotel
08.2011 - 08.2012
High School Diploma - undefined
New Technology High school
Associate of Arts -
Napa Valley Cooking school
Lead Line Cook/ Stetsons Modern Steakhouse
Hyatt Regency Chicago
2016 - 03.2020
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