Kenneth Rivera

|Forbes 4 stars & AAA 5 Diamond Property|

• Oversaw $6M in annual revenue, ensuring adherence to high-end dining standards through effective management.
• Managed food, labor, and operational budgets, consistently meeting or exceeding financial targets through cost control, waste reduction, and strategic sourcing.
• Cultivated a diverse culinary team to promote excellence, accountability, and innovation aligned with luxury brand values.
• Designed and executed seasonal upscale menus that enhanced guest satisfaction and showcased current culinary trends.
• Implemented strict food safety and sanitation standards, ensuring compliance with health regulations.
• Collaborated cross-functionally with hotel leadership, including sales and marketing teams, to drive revenue growth and enhance the overall guest experience.
• Streamlined kitchen operations by optimizing workflows and introducing standardized procedures to enhance overall efficiency.
• Built strong relationships with local vendors and suppliers to secure premium ingredients while maintaining cost efficiency.
• Drove continuous improvement initiatives, including staff training programs, menu engineering, and operational audits to sustain luxury-level performance.
• Planned special events and crafted unique dining experiences, elevating guest satisfaction and engagement.

|Forbes Recommended & 4 Diamond AAA Property|

• Managed food costs and inventory to ensure budget adherence and optimal stock levels
• Scheduled and tracked employee time cards and overtime for accurate payroll management
• Created innovative recipes for a wide variety of guest needs and preferences
• Provided onsite training and education for cooks
• Hosted Private events for members at their residence & in our private dining spaces at the resort
• Collaborated with front of house management to develop and refine beverage menus
• Overlooked Service for restaurant (Breakfast, Lunch & Dinner)
• Worked closely with local vendors to utilize fresh & local produce and ingredients

• Ensured highest food quality standards through effective inventory management, food storage, and rotation practices.
• Supported head chef in training and developing team members to enhance culinary skills and performance.
• Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
• Developed delicious customized menu items for services, delivering exceptional food and service for plated, buffet and family-style.
• Butchering proteins such as Seafood, Beef, Pork and, Poultry.
• Supervised shift of 15 staff, coordinating tasks among cooks, bakers, and dishwashers to maintain smooth kitchen operations.
• Handled food deliveries, processing items and accurately placing into inventory.
• Rotated food stock, using up older items first and rejecting expired goods.
• Trained kitchen workers on culinary techniques.
• Supervised all kitchen food preparation in a demanding, high-volume environment.

• Stocked and organized stations to facilitate seamless workflow during service.
• Work every station.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Enhanced team skills through constructive feedback and encouragement.
• Assisted the chef with Amuse Bouche and daily specials.
• Breaking down Seafood for the station.
• Gathering order list and prep list from all the stations for the next day.
• Coordinated with Head Chef and Sous Chef to plan buyouts and private events.