Manuel Nieves
Houston
Summary
I have more than 25 years of experience in the culinary and food business. I am dedicated and work driven to maximize my skills and put them to the best of the company's priorities. I am a multi-tasker that is willing to learn new skils as well.
Overview
8
8
years of professional experience
Work History
General Manager
El Rincon de Mexico
Cypress
10.2024 - Current
- Monitored food production to verify quality and consistency.
- Managed staff scheduling and training to optimize team performance.
- Implemented inventory control measures to reduce waste and maintain stock levels.
- Developed and maintained relationships with suppliers for quality product sourcing.
- Monitored compliance with health and safety regulations for safe dining experiences.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Trained employees on duties, policies and procedures.
- Created a positive work environment by developing team building activities that encouraged collaboration among departments.
- Tracked monthly sales to generate reports for business development planning.
- Oversaw daily operations to ensure smooth restaurant functionality.
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.
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
References
- Luisa Nadajarah
832-799-9052
Designer
- Omar ramirez
832-998-4170
Food Distributor
Timeline
General Manager
El Rincon de Mexico
10.2024 - Current
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
Culinary Degree - Culinary Arts
Cevatur Piura