Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
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Cristian Mendoza-Ramos

Las Vegas,NV

Summary

Dynamic culinary professional with extensive experience at Wynn Resorts, excelling in kitchen management and menu development. Proven track record in enhancing guest satisfaction through innovative recipe creation and effective team leadership. Skilled in food safety standards and cost analysis, driving operational efficiency while fostering a collaborative kitchen environment.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Assistant Executive Chef

Wynn Resorts, Las Vegas Blvd
11.2020 - Current
  • Streamlined kitchen operations by implementing efficient food preparation techniques and inventory management systems.
  • Collaborated with culinary team to develop innovative menu items, enhancing guest satisfaction and dining experiences.
  • Ensured compliance with health and safety regulations, maintaining high standards of food quality and sanitation practices.
  • Assisted in managing kitchen budgets, optimizing cost control while maintaining quality food production standards.
  • Conducted regular kitchen staff meetings to address operational challenges and promote effective communication among team members.
  • Implemented effective staff schedules for optimized labor management, reducing overtime costs while maintaining service standards.
  • Collaborated with Executive Chef to create seasonal menus that showcased fresh ingredients and appealed to diverse tastes.
  • Participated in recruiting efforts, identifying top talent for key roles within the kitchen team to drive performance excellence.
  • Contributed to positive workplace culture by fostering open communication channels among team members, leading to increased morale and productivity.
  • Trained and mentored 65- culinary staff, fostering skill development and teamwork.

Assistant Chef

Wynn Resorts
10.2017 - Current
  • Assisted in menu development, incorporating seasonal ingredients and culinary trends.
  • Collaborated with kitchen staff to ensure efficient food preparation and service delivery.
  • Trained junior staff on food safety standards and proper cooking techniques.
  • Monitored inventory levels, coordinating with suppliers to maintain stock availability.
  • Implemented quality control measures to enhance dish presentation and flavor consistency.
  • Developed new recipes that increased guest satisfaction and dining experience ratings.
  • Led daily kitchen operations, ensuring compliance with health regulations and policies.
  • Streamlined workflow processes, resulting in improved efficiency during peak service hours.
  • Assisted head chef in cooking dishes according to ingredients.
  • Chopped ingredients and garnishes.
  • Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
  • Checked food inventory and ordered ingredients.
  • Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
  • Played a key role in catering special events such as weddings and corporate functions, delivering exceptional dining experiences for clients.
  • Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
  • Collaborated with head chef to develop innovative menu items, resulting in increased customer return rates.
  • Supervised kitchen staff to ensure efficient food preparation and presentation standards.

1st Cook

Wynn Resorts
11.2015 - Current
  • Trained 17 employees and mentored junior cooks in culinary techniques and best practices.
  • Streamlined food preparation processes, improving efficiency and reducing waste.
  • Conducted quality checks on dishes prior to service, ensuring consistency and presentation standards.
  • Contributed to a safer workplace by promptly identifying potential hazards and taking appropriate corrective actions where necessary.
  • Assisted in training new staff members, ensuring they were well-versed in kitchen procedures and safety protocols.
  • Implemented effective time management strategies, prioritizing tasks based on urgency and complexity during busy shifts.

Education

Associate of Arts - Culinary

Csn
Las Vegas, NV
05-2015

High School Diploma -

Basic High School
Henderson, NV
06-2011

Skills

  • Sanitation protocols
  • Food presentation
  • Kitchen management
  • Creativity and innovation
  • Culinary expertise
  • Food cost analysis
  • Food safety standards
  • Menu development
  • Waste reduction
  • Recipe creation
  • Allergy awareness
  • Food trends awareness
  • Cooking techniques mastery
  • Special diets accommodation
  • Menu pricing
  • Food pairing techniques
  • Strong work ethic
  • Attention to detail
  • Food prep planning
  • Hygiene policy implementation
  • Team leadership
  • Creative thinking
  • Verbal and written communication
  • Food safety
  • Decision-making
  • Food stock and supply management
  • Staff management
  • Staff training

Accomplishments

  • Ensured safe and efficient kitchen operations while managing a BOH staff of 25.
  • Oversaw foodservice operations for 5-star TPC cafe, The Buffet, Garde Manger, Main Kitchen and Employee dining room.
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Resolved product issue through consumer testing.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Certification

Haccp Training

Languages

Spanish
Full Professional

Timeline

Assistant Executive Chef

Wynn Resorts, Las Vegas Blvd
11.2020 - Current

Assistant Chef

Wynn Resorts
10.2017 - Current

1st Cook

Wynn Resorts
11.2015 - Current

Associate of Arts - Culinary

Csn

High School Diploma -

Basic High School