Manuel Nieves
Houston,TX
Summary
A seasoned culinary leader, I elevated Maroosh Mediterranean Restaurant's dining experience with innovative menu development. My expertise and love for Peruvian gastronomy deepens with my roots. Skilled in staff management and kitchen oversight, I foster a culture of excellence and creativity. My approach ensures high-quality standards and memorable dining experiences, reflecting my commitment to culinary excellence and team leadership.
Overview
24
24
years of professional experience
Work History
Restaurant Manager
La Patrona Seafood Restaurant
05.2024 - 09.2024
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Carefully interviewed, selected, trained, and supervised staff.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Reconciled cash and credit card transactions to maintain accurate records.
Executive Head Chef
Blue Print
05.2023 - 01.2024
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Arranged for kitchen equipment maintenance and repair when needed.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
Kitchen Manager
El Tiempo Cantina
09.2020 - 04.2023
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Purchased food and cultivated strong vendor relationships.
- Oversaw food preparation and monitored safety protocols.
Executive Head Chef
Che Inka
11.2017 - 07.2020
- Created a exclusive Peruvian menu for this restaurant with my recipes.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with menu development and planning.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Created recipes and prepared advanced dishes.
- Developed and cooked memorable dishes that brought new customers into establishment.
Executive Head Chef
Maroosh Mediterranean Restaurant
07.2000 - 10.2017
- I was a head chef of this historic mediterranean restaurant in the heart of miami for more than a decade
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Created recipes and prepared advanced dishes.
- Monitored food production to verify quality and consistency.
Education
Culinary Degree - Culinary Arts
Cevatur Piura
Piura, Peru12-1999
Skills
- Menu development
- Staff Management
- Kitchen oversight
- Schedule Coordination
- Restaurant Operations
- BOH Operations
- Menu Planning
- Safe Food Handling
- Culinary techniques
- Expert on Peruvian Gastronomy
- ServSafe Certification
- Creative Thinking
Timeline
Restaurant Manager
La Patrona Seafood Restaurant
05.2024 - 09.2024
Executive Head Chef
Blue Print
05.2023 - 01.2024
Kitchen Manager
El Tiempo Cantina
09.2020 - 04.2023
Executive Head Chef
Che Inka
11.2017 - 07.2020
Executive Head Chef
Maroosh Mediterranean Restaurant
07.2000 - 10.2017
Culinary Degree - Culinary Arts
Cevatur Piura
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