Summary
Overview
Work History
Education
Skills
Timeline
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Kevin Reyes

Miami,FL

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.

Overview

6
6
years of professional experience

Work History

Sous Chef

Fontainebleau Miami Beach
01.2024 - Current
  • 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.
  • Set up and broke down kitchen for service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.

Sous Chef

Le Basillic
12.2024 - 12.2024
  • Butchering all proteins.
  • Preparation of stocks and sauces for daily service.
  • Control of invoices, schedules and placing orders.
  • Keeping kitchen organized.
  • Management of line cooks and service.
  • Expo delivering food following all alterations and allergies.

Chef De Partie

The Bath Club
10.2024 - 12.2024
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • Cooking for private parties, events and catering services.
  • In charge of pizza and pasta station.

Line Cook

Carbone MFG
08.2024 - 09.2024
  • Making pasta from scratch.
  • Learn how to cook different types of pastas with different cooking time.
  • Prepare different Italian homemade sauces for service.
  • Work balanced with clean and organized station in fast-pace service.

Line Cook

Dirty French MFG
07.2023 - 06.2024
  • Strong plate and ability to balance bold flavors.
  • Attention to detail in plating and presentation.
  • Pro-efficient in cooking techniques such as braising, stewing, and toasting to enhance depth flavor in French-inspired dishes.
  • Dominate in sear and cook proteins as needed.

Line Cook

Uchi (part-time)
01.2024 - 05.2024
  • Executed preparation and cooking of Japanese dishes.
  • Manage of tempura, yakitori and noodle dishes following recipes and techniques.
  • Assisted in inventory management, rotation of products, receiving deliveries to support kitchen operations.

Line Cook

Contessa MFG
09.2022 - 07.2023
  • Grilled meats and seafood to customer specifications.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.

Sous Chef

Perrys Steakhouse & Grille
09.2019 - 06.2022
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.
  • Set up and broke down kitchen for service.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Evaluated food products to verify freshness and quality.
  • Coordinated with team members to prepare orders on time.
  • Monitored food production to verify quality and consistency.

Education

High School Diploma -

Coral Gables High School
Coral Gables, FL
06-2012

Skills

  • Advanced cooking techniques
  • Knife skills
  • Menu Knowledge
  • Butchering
  • training & Mentoring
  • Communication Skills
  • Multi-task
  • Efficiency Under Pressure
  • Inventory & Cost control
  • Kitchen leadership

Timeline

Sous Chef

Le Basillic
12.2024 - 12.2024

Chef De Partie

The Bath Club
10.2024 - 12.2024

Line Cook

Carbone MFG
08.2024 - 09.2024

Sous Chef

Fontainebleau Miami Beach
01.2024 - Current

Line Cook

Uchi (part-time)
01.2024 - 05.2024

Line Cook

Dirty French MFG
07.2023 - 06.2024

Line Cook

Contessa MFG
09.2022 - 07.2023

Sous Chef

Perrys Steakhouse & Grille
09.2019 - 06.2022

High School Diploma -

Coral Gables High School

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