Enrique Bates
Mountains Edge,NV
Summary
Versatile leader specializing in Formulations and Production, and skilled at planning, implementing and overseeing key improvements to drive business growth and efficiency. History of cultivating an open culture with free exchange of information. Pursuing new professional challenges with a growth-oriented company.
Overview
13
13
years of professional experience
Work History
Sr. Manager of Formulations, Production,& Planning
GVB Biopharma
02.2020 - 12.2023
- Provided strong leadership to enhance team productivity and morale.
- Implemented and developed operational standards, policies and procedures.
- Managed large-scale projects and introduced new systems, tools, and processes to achieve challenging objectives.
- Conducted performance evaluations, compensations and hiring to maintain appropriate staffing requirements.
- Oversee day-to-day operations and ensure productivity and efficiency in all teams.
- Design strategy and set policies and processes that strive for constant improvement.
- Ensure compliance of directives from Leadership.
- Ensure compliance of all defined processes whether internal or regulatory.
- Train, Coach, and Evaluate Staff.
- Write all production formulations and batch records. Ensure all calculations are accurate.
- Develop blending procedures and protocols for each production process.
- Develop and R&D potential products.
- Approve product quality and manage testing and COA validation.
Cook
Aria Resorts/ Catch
10.2018 - Current
- Execute recipes during busy service
- Manage food safety protocols
- Develop daily specials
- Train new employees
- General equipment maintenance and upkeep.
Cook
Caesars/ Old Homestead
06.2018 - 02.2020
- Execute recipes
- Manage proper food safety
- Menu development.
Sous Chef
Epic Systems
11.2012 - 04.2018
- Concept, menu, and write recipes for a complex menu that changes daily and is accessible for a wide range of dietary preferences and restrictions
- Train new cooks on technique, equipment, time management, product, efficiency, and food safety standards
- Research classic traditional dishes and create techniques to be able to scale those traditional procedures and ingredients.
Chef
Flambe Gourmet
02.2013 - 04.2018
- Execute wedding and special event caterings
- Menu and teach recreational cooking classes for groups of 12 or more.
Cook
Madison Club
05.2014 - 03.2016
- Filled in for any kitchen role that needed help
- Often relieving the Sous chef and managing the line during service
- Handled general prep and cleaning tasks for any station; banquets, restaurant, or caterings
- Offered input on menu and given freedom to make judgment calls on last minute menu changes or fill ins based on service needs.
Kitchen Lead
Teds Montana Grill
09.2011 - 11.2012
- Make all food orders
- Check in all food orders
- Cook food to order
- Follow standardized recipes
- Follow all food safety and sanitation guidelines
- Prep ready to eat foods.
Sous Chef
The Anvil Club
03.2011 - 09.2011
- Set up and organize line
- Prep all fish, steaks, and prime rib
- Cook to order
- Take inventory and order product appropriately for restaurant
- Ensure proper delivery and storage of all food items
- Menu development
- Make new specials every week.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Chicago05.2011
Skills
- Attentive to detail
- Able to take initiative
- Prioritize multiple tasks and manage workload
- Resourceful team player
- General maintenance
- Partnership Development
- Operations Planning
- Documentation and Reporting
- Quality Assurance
- Regulatory Compliance
- Process Improvement
- Operations Management
- Team Leadership
- Training and Development
- Critical Thinking
- Research
- Decision-Making
- Flexible and Adaptable
Education Certifications
- Le Cordon Bleu Chicago, Chicago, IL, Culinary Arts, 05/01/11
- Serv-Safe, certified
- ManageFirst, Certified
- Food Cost and Inventory, Certified
- Forklift Certified
- Certified Food Safety Manager
Timeline
Sr. Manager of Formulations, Production,& Planning
GVB Biopharma
02.2020 - 12.2023
Cook
Aria Resorts/ Catch
10.2018 - Current
Cook
Caesars/ Old Homestead
06.2018 - 02.2020
Cook
Madison Club
05.2014 - 03.2016
Chef
Flambe Gourmet
02.2013 - 04.2018
Sous Chef
Epic Systems
11.2012 - 04.2018
Kitchen Lead
Teds Montana Grill
09.2011 - 11.2012
Sous Chef
The Anvil Club
03.2011 - 09.2011
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
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