Gionathan Rivera
Washington
Summary
Adept Executive Sous Chef with a proven track record at Four Seasons Hotels and Resorts, enhancing kitchen operations through expert menu development and cost control. Skilled in culinary techniques and kitchen management, I excel in mentoring teams to achieve excellence in food quality and presentation, with a keen focus on sanitation standards and allergy awareness.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with many cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
4
4
years of professional experience
Work History
Executive Sous Chef
Four Seasons Hotels and Resorts
02.2024 - 02.2025
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
Executive Sous Chef
Mina Group LLC
05.2022 - 02.2024
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
Sous Chef
The Concours Club
10.2020 - 02.2021
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu
Orlando, FL06-2015
Skills
- Culinary techniques
- Cost control
- Allergy awareness
- Nutrition
- Sanitation standards
- Recipe creation
- Menu development
- Kitchen management
- Food presentation
- Forecasting and planning
- Food plating and presentation
- Banquets and catering
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Resolved product issue through consumer testing.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 20 cooks and chefs.
Languages
Spanish
Native or Bilingual
Timeline
Executive Sous Chef
Four Seasons Hotels and Resorts
02.2024 - 02.2025
Executive Sous Chef
Mina Group LLC
05.2022 - 02.2024
Sous Chef
The Concours Club
10.2020 - 02.2021
Associate of Arts - Culinary Arts
Le Cordon Bleu
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