CARLOS RUBEN CABRAL
Peapack,NJ
Summary
Experienced Chef with several years of coordinating food preparation and service for up to several guests at private, business, and public events. Skillfully managed team, food, and time issues with excellent problem-solving and multitasking abilities. Efficiently carried out work smoothly and without delay using clear communication.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Head Catering Chef
Spice Hospitality Group
Cleveland, United States
11.2022 - Current
- Develop and execute menus for multiple meal-prep and private dining clients according to seasonality, dietary restrictions, allergies, and preferences.
- Oversee multiple departments to maximize efficiency and quality in food preparation kitchens, including the Cleveland Cavaliers.
- Effectively coordinated daily food production assignments to achieve ultimate workflow and effectiveness.
- Participated in creating, testing, and executing seasonal and customized menus.
- Directly address any problems or customer concerns appropriately.
- Maintained and managed inventories, and scheduled orders accordingly.
- Coached employees by creating a shared understanding of what needs to be done, and how it will be achieved.
- Worked with the executive team to develop and manage a catering budget to ensure that the catering program was financially viable.
- Managed catering inventory, ensuring all necessary ingredients and supplies were available for each event.
- Developed and implemented cost-saving strategies and processes to average a 23% food cost.
Interim Corporate Chef
Heck's Cafe Restaurants
Cleveland, United States
02.2022 - 10.2022
- Executed off-site private events in clients' homes, large-scale functions, and expos with little to no supervision.
- Managed staff and restaurant procedures to ensure optimal performance at two locations.
- Worked to create unique menu offerings based on the season and creativity.
- Monitored all aspects of service, and motivated staff to go above and beyond.
- Maintained inventory and scheduled orders accordingly.
- Worked to ensure that safety and sanitary guidelines were consistently met.
- Developed customer service standards and corporate policies to ensure customer satisfaction.
- Performed prep and service daily, alongside the brigade.
- Negotiated with vendors to secure fresh ingredients at competitive prices.
- Analyzed customer feedback to identify areas of improvement, and implemented changes to ensure customer satisfaction.
- Rolled out Toast POS systems to analyze and monitor food and labor costs.
Event Sous Chef
Resident
New York City, United States
08.2021 - 04.2022
- Worked alongside Michelin-star-trained chefs to prepare 5-course dining experiences in various penthouse locations around New York City.
- Assisted with event planning and execution, resulting in successful, well-attended events.
- Coordinated with event staff and volunteers to ensure smooth operations and a high-quality event experience.
- Assisted chefs with shopping at local farmers' markets to ensure peak seasonality and quality of ingredients.
- Coordinating with front-of-house staff to educate them on the food being served.
Private Chef /Small Business Owner
Dine With Caesura
Peapack, NJ
05.2015 - 01.2022
- Prepared and cooked gourmet meals for private clients, catering to their tastes and dietary restrictions. Managed all aspects of meal planning, grocery shopping, and meal preparation for daily services, or one-time hires.
- Worked with a long-term client, preparing boxed lunches and dinner kits for a family of six in their home kitchen, while maintaining and harvesting from the family garden.
- Maintained a 20% food cost budget among multiple clients to maximize cost efficiency while upholding the highest standard for taste and presentation of dishes.
- Event planning and preparing boutique-style weddings and events around New Jersey, New York, and Connecticut.
- Oversee freelance kitchen team and delegate responsibilities across food production stages.
- Work with front-of-house personnel regarding seating arrangements for guests.
Tournant Chef
Baltusrol Golf Club
Springfield, United States
11.2019 - 01.2022
- Planned, executed, and coordinated delivery of specialized meal prep for 10-15 families 5 days each week.
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service.
- Collaborated with the Executive Chef and Sous Chefs to develop and execute weekly menu plans.
- Lead private functions, prepare for the banquet, and plate up.
- Created attractive and appetizing food presentations, increasing customer satisfaction.
- Managed the kitchen inventory, ensuring all ingredients were fresh and in stock.
- Collaborated with other chefs to create weekly specials.
- Prepped and executed daily prep, and dinner service.
Sous Chef
Rosie's
Amagansett, United States
05.2019 - 10.2019
- Adjusted recipes and cooking techniques to accommodate special dietary requests and allergies.
- Trained and mentored junior staff to improve their culinary skills, and increase productivity.
- Developed and maintained comprehensive staff training plans to ensure staff were up to date on new recipes and techniques.
- Developed and maintained successful relationships with vendors to ensure high-quality ingredients.
- Organized and managed weekly inventories to monitor and track food items.
- Developed and maintained successful relationships with farmers and local suppliers.
- Performed at multiple stations, including the expo, depending on the cover count.
- Coordinated special menus for VIP clientele.
Lead Line Cook
Ai Fiori
New York City, United States
11.2018 - 10.2019
- Lead off-site private dining functions in private residences alongside the Executive Chef.
- Learned and developed maximum proficiency within various stations as assigned by chefs, which included preparing and cleaning stations properly, preparing stations for following shifts, stocking stations adequately for service, and communicating actively to facilitate a smooth and efficient kitchen.
- Worked in a high-intensity, Michelin-starred kitchen and work environment, and executed busy services to the highest standards.
- Trained new kitchen staff in the proper execution of prep and plating dishes.
Sous Chef
Millbrook Kitchen Project
Millbrook, United States
09.2017 - 11.2018
- Hired through the company to prepare meals for a family of four, according to their special requests, dietary restrictions, and allergies.
- Executing tasks in all ventures within the company, including meal prep for private clients, market-prepared meals, wholesale, café, premier upscale catering, and research and development.
- Directed food preparation and collaborated with the Chef de Cuisine and the Executive Chef.
- Produced and oversaw the production of high-quality plates, including design and taste.
- Assisted with menu planning, inventory, and management of supplies.
- Delegating preparation tasks and overseeing the catering team.
- Recipe development for custom and seasonal menus.
- Led the execution of wedding functions in various outdoor environments.
Manager In Training
Culinary Institute of America
Hyde Park, United States
03.2017 - 01.2018
- Maintained an open line of communication with facility faculty and management to provide a consistent learning atmosphere for students, quality experiences for guests, and an operationally successful restaurant.
- Supervise the kitchen's opening and closing, ensuring all products are stored properly, and the restaurant is secure.
- Assist in monitoring kitchen food, beverage, and non-food costs by taking inventories and calculating restaurant spending using the EATEC ordering system.
- Ensure students are familiar with the safe and proper operation of all kitchen equipment.
- Ensure and maintain the CIA standard of excellence in cooking, timing, and plating of food.
- Assist chef instructors with demonstrations and lessons, as needed.
Culinary Extern
Walt Disney World Dolphin & Swan Resort
Orlando, United States
03.2016 - 09.2016
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Executed proper techniques when preparing menu item ingredients.
- Communicated effectively with other staff members regarding orders and menu changes.
- Performed workstation prep leading to dinner service of up to 350 guests daily.
- Butchering and fabricating an assortment of fish, meat, and vegetables.
Meal Prep Cook/Production Floater
Raritan Valley Country Club
Bridgewater, United States
02.2015 - 06.2015
- Planned weekly menus that incorporated a variety of flavors and textures while keeping within budget limits.
- Organized ordering to purchase ingredients needed to prepare weekly meals for the meal-prep section of the kitchen.
- Packaged and labeled prepared meals, meant to be consumed at a later date.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Worked in any section of the restaurant operation as requested by the Executive Chef and Sous Chefs.
R&D Culinary Intern
Passion For Spices
Summit, United States
09.2013 - 01.2015
- R&D of recipes for May Fridel's ADA Cookbook, 'Indian Cooking: Diabetes Cooking.'
- Studied the line of spices offered by the organization to designate diverse uses of products in cooking
- Performed live demonstrations in retail and expos to enhance knowledge of the brand to consumers and offer incentives to purchase products
- Met with local producers and business owners, alongside owner, to build relationships and partnerships
Prep/Line Cook
Cesar's Corner Deli
Gladstone, United States
05.2011 - 09.2013
- Ensured that all dishes were prepared correctly by tasting them before serving.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
- Received and stored food and supplies.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Assisted in serving meals to customers as needed.
Education
Associate of Science - Culinary Arts
Culinary Institute of America
Hyde Park, NY03.2017
High School Diploma -
Somerset County Vocational & Technical High School
Bridgewater, NJ06.2015
Skills
- Meal prep
- Residential Meal Coordination
- Communication Skills
- Microsoft Office
- Leadership skills
- Time management skills
- Food safety
- Food presentation
- Menu pricing
- Special diets
- Customer service skills
- Inventory control
- Problem-solving skills
- Cooking
- Recipe development
- Low fat recipes
- Grocery shopping
- Baking techniques
Certification
Blue Hill at Stone Barns (2 Michelin Stars) | Multiple
- Worked alongside the chef de partie of canapes/garde manger to prepare various snacks for the daily changing tasting menu.
- Participated in farm activities and harvests with an emphasis on understanding the produce being utilized at Blue Hill.
Eleven Madison Park (3 Michelin Stars) | 09/2016
- Performed a weekend stage working in the canape and garde manger sections primarily.
The Nomad Hotel NYC (1 Michelin Star) | 01/2017
- Performed a weekend stage, assisting with prep work amongst multiple stations and the canape section.
Inn at Little Washington (3 Michelin Stars) | 08/2017
- Performed a full week stage covering multiple stations and various intricate prep projects.
Marea NYC (2 Michelin Stars) | 02/20
- Performed a full week stage floating the garde manger sous chef and covering where restaurant demands stood.
References
- Jonathan Bennett, Spice Hospitality Group, jb@spiceheadquarters.com, 216.513.1554
- Ross West, Spice Hospitality Group, ross@spiceheadquarters.com, 216.317.8539
- Ashley Stockman, Spice Hospitality Group, ashleys@spiceheadquarters.com, 412.522.2959
Timeline
Head Catering Chef
Spice Hospitality Group
11.2022 - Current
Interim Corporate Chef
Heck's Cafe Restaurants
02.2022 - 10.2022
Event Sous Chef
Resident
08.2021 - 04.2022
Tournant Chef
Baltusrol Golf Club
11.2019 - 01.2022
Sous Chef
Rosie's
05.2019 - 10.2019
Lead Line Cook
Ai Fiori
11.2018 - 10.2019
Sous Chef
Millbrook Kitchen Project
09.2017 - 11.2018
Manager In Training
Culinary Institute of America
03.2017 - 01.2018
Culinary Extern
Walt Disney World Dolphin & Swan Resort
03.2016 - 09.2016
Private Chef /Small Business Owner
Dine With Caesura
05.2015 - 01.2022
Meal Prep Cook/Production Floater
Raritan Valley Country Club
02.2015 - 06.2015
R&D Culinary Intern
Passion For Spices
09.2013 - 01.2015
Prep/Line Cook
Cesar's Corner Deli
05.2011 - 09.2013
Blue Hill at Stone Barns (2 Michelin Stars) | Multiple
- Worked alongside the chef de partie of canapes/garde manger to prepare various snacks for the daily changing tasting menu.
- Participated in farm activities and harvests with an emphasis on understanding the produce being utilized at Blue Hill.
Eleven Madison Park (3 Michelin Stars) | 09/2016
- Performed a weekend stage working in the canape and garde manger sections primarily.
The Nomad Hotel NYC (1 Michelin Star) | 01/2017
- Performed a weekend stage, assisting with prep work amongst multiple stations and the canape section.
Inn at Little Washington (3 Michelin Stars) | 08/2017
- Performed a full week stage covering multiple stations and various intricate prep projects.
Marea NYC (2 Michelin Stars) | 02/20
- Performed a full week stage floating the garde manger sous chef and covering where restaurant demands stood.
Associate of Science - Culinary Arts
Culinary Institute of America
High School Diploma -
Somerset County Vocational & Technical High School
Similar Profiles
Sreeja J. SSreeja J. S
Senior Executive - HOUSEKEEPING at SPICE RETREAT HOSPITALITY SERVICES PVT.Senior Executive - HOUSEKEEPING at SPICE RETREAT HOSPITALITY SERVICES PVT.
Caleb ClamentCaleb Clament
Server/Trainer/IT Support at Five Spice Restaurant GroupServer/Trainer/IT Support at Five Spice Restaurant Group
CINDY WOOLLEYCINDY WOOLLEY
Area Director of Operations Kahler Hospitality at Kahler Hospitality Group/Kinseth HospitalityArea Director of Operations Kahler Hospitality at Kahler Hospitality Group/Kinseth Hospitality