Felipe Ruiz
Houston,TX
Summary
Energetic Corporate Chef known for creating exemplary culinary teams and recruiting the best staffers. Offering outstanding inventory control and budget oversight capabilities. Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven 50 skills. High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven 50 skills. Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven 12 skills.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Corporate Chef
Los Cucos Mexican Cafe
2010.12 - 2023.07
- Increased guest satisfaction by developing innovative and diverse menu offerings tailored to corporate clientele.
- Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
- Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
- Collaborated with event planners to design customized menus, ensuring memorable dining experiences for clients.
- Optimized inventory management through strategic purchasing and vendor negotiations, reducing overall costs.
- Implemented streamlined processes for food preparation, expediting service during high-demand events.
- Established a comprehensive food safety program, consistently achieving top ratings on health inspections.
- Expanded business opportunities by creating unique catering packages targeting various industries and budgets.
- Enhanced employee satisfaction with effective communication, providing ongoing feedback and professional development opportunities.
- Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies
- Trained employees in various cooking techniques, food safety regulations and corporate policies
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work
- Supervised culinary operations for 10-based restaurant serving average of 700 meals per day
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Handled and stored food to eliminate illness and prevent cross-contamination
- Generated employee schedules and work assignments and determined appropriate compensation rates
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Interacted with guests to obtain feedback on product quality and service levels
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Modernized work processes to reduce guest wait times and boost daily output
- Planned promotional menu additions based on seasonal pricing and product availability
Sous Chef
Hugo's Restaurant
2010.01 - 2010.12
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous Chef
Restaurant Casa Mono
2006.04 - 2009.08
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased1 guest return rates and positive reviews.
Education
Bachelor of Arts - Restaurant And Culinary Management
The Culinary Institute of America
New York, NY02.2005
Skills
- Patron Experiences
- Guest Experiences
- Menu Planning
- Dish Development
- Culinary Staff Operations
- Menu Development
- Staff Training
- Attention to Detail
- Menu Pricing
- Recipe Creation
- Adaptability
- Multitasking Abilities
- Team Leadership
- Culinary Techniques
- Sanitation Standards
- Time Management
- Problem Solving
- Food Presentation
- Event Planning
- Vendor Relations
- Customer Service
- Kitchen Management
- Inventory Management
- Food Cost Analysis
- Quality Control
- BOH Operations
- Vendor Relationship Management
- Ingredients Selection
- Safe Food Handling
- Food Prep Planning
- Food Plating and Presentation
- Signature Dish Creation
- Recipes and Menu Planning
- Kitchen Staff Management
- Restaurant Operations
- Kitchen Equipment Operation and Maintenance
- Menu Supervision
- Equipment Maintenance
- Cost Control
- Purchasing
- Recipe Management
- Recruitment and Onboarding
- Purchasing Management
- Operations Management
- ServSafe Certification
- Performance Improvement
- Kitchen Operations Oversight
- Fine Dining
- Catering and Events
- Workflow Optimization
- Staff Management
- Vendor Management
- Menu Item Pricing
- Food Safety
- Fine-Dining Expertise
- Inventory Control
- Staffing
- Hospitality Service Expertise
Certification
- Certified [Job Title], [Company Name] - [Timeframe]
Timeline
Corporate Chef
Los Cucos Mexican Cafe
2010.12 - 2023.07
Sous Chef
Hugo's Restaurant
2010.01 - 2010.12
Sous Chef
Restaurant Casa Mono
2006.04 - 2009.08
Bachelor of Arts - Restaurant And Culinary Management
The Culinary Institute of America
- Certified [Job Title], [Company Name] - [Timeframe]
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