Ralph DiBianco
Las Vegas
Summary
To obtain a position with an organization that can utilize my culinary talents. My ultimate goal is to find a position that would allow me to expand my food industry knowledge and management skills. Free -Lance Caterer Creating menus and preparing food on a per event basis 2012 - Current
Experienced with preparing and cooking breakfast items efficiently and to high standards. Utilizes strong culinary techniques and time management skills to ensure timely service. Knowledge of maintaining clean and organized kitchen environment.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Lead Breakfast Cook
Los Prados Golf Community
Las Vegas, NV
05.2022 - 01.2026
- Head line cook, including breakfast, lunch and daily soups special
- Collaborated with team members to enhance service efficiency during peak hours.
- Adapted recipes based on dietary restrictions and guest preferences.
- Handled special dietary requests with care, ensuring the satisfaction of all guests regardless of restrictions or preferences.
- Enhanced customer satisfaction by consistently preparing and serving high-quality breakfast dishes.
Kitchen Manager
Charles Lakeside Casino
Las Vegas, NV
08.2017 - 05.2022
- Handled all responsibilities including Daly specials, employee scheduling and monthly inventory
- Managed food inventory, reducing waste through efficient stock rotation practices.
- Developed and implemented standardized recipes to maintain consistency in food quality.
- Led team meetings to discuss performance improvements and address operational challenges.
head of catering events
ralph dibianco incorperrated
Las Vegas, NV
07.2012 - 07.2017
- Responsibilities
- Catering for special parties and events of functions.
- Accomplishments
- Setting events for personal parties and professional gatherings.
- Skills Used
- Culinary
- Skilled at working independently and collaboratively in a team environment.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
Sous Chef
Railroad Pass Hotel & Casino
Las Vegas, NV
2004 - 01.2011
- Head of BOH fine dining - Conductor's Room
- Supervised kitchen staff to ensure adherence to food safety and hygiene standards.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Lead Sautee Chef
Bootlegger Bistro
Las Vegas, NV
01.1997 - 01.2004
- Head of all kitchen operations
- Followed instructions to cook menu items in cooperation with kitchen staff.
- Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
Lead Chef
Tuscany Grill
Las Vegas, NV
01.1990 - 01.1997
- Duties covered managed of kitchen operations, purchasing, all inventory, and preparation of nightly Italian cuisine
Education
High School Diploma -
Sierra Nevada School of Culinary Arts
Sierra, Nevada, USSkills
- Management
- Culinary
- Safe food storage
- Kitchen communication
- Supply restocking
- Order management
Certification
- Food Handler
- March 2017
Timeline
Lead Breakfast Cook
Los Prados Golf Community
05.2022 - 01.2026
Kitchen Manager
Charles Lakeside Casino
08.2017 - 05.2022
head of catering events
ralph dibianco incorperrated
07.2012 - 07.2017
Lead Sautee Chef
Bootlegger Bistro
01.1997 - 01.2004
Lead Chef
Tuscany Grill
01.1990 - 01.1997
Sous Chef
Railroad Pass Hotel & Casino
2004 - 01.2011
High School Diploma -
Sierra Nevada School of Culinary Arts