Marc Cariaga
Las Vegas
Summary
Hardworking [Chef] with proven relationship-building and time management skills in fast-paced restaurant environments. Successful at handling tables of all sizes with accuracy and impeccable service skills. Strives to meet customer needs, drive satisfaction and promote long-term loyalty. Well-rounded offering [18] years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests. Punctual experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
12
12
years of professional experience
Work History
Server
Meraki Greek Grill
Henderson, Nevada
02.2022 - Current
- Greeted guests and provided menus.
- Provided excellent customer service to ensure satisfaction.
- Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
- Assisted in training new servers.
- Took orders from customers accurately and in a timely manner.
- Checked food before serving it to customers.
- Delivered food orders promptly and courteously.
- Monitored dining room for cleanliness and proper set-up at all times.
- Responded efficiently to guest inquiries and complaints in a professional manner.
- Accurately recorded orders on cash register and point-of-sale system.
- Ensured that each guest was served courteously, quickly, and efficiently.
Sous Chef
Sugarcane Raw Bar Grill
Las Vegas, Nevada
06.2022 - 06.2024
- Assisted in menu development and recipe testing.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Lead Cook
Resort world Carver steakhouse
Las Vegas, Nevada
01.2021 - 05.2022
- Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
- Trained new cooks on proper techniques for preparing dishes according to recipes.
- Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
- Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
- Covered all stations from broiler to fry station to hot apps and pantry and desserts
Executive Chef
Send Noodle (Palms)
Las Vegas, Nevada
06.2018 - 08.2020
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored quality, presentation and quantities of plated food across line.
Executive Chef
Pool at green valley casino
Las Vegas , Nevada
02.2016 - 06.2018
- Controlled labor costs through effective use of staff scheduling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Determined schedules and staff requirements necessary to prepare and plate food.
Sous Chef
Green Valley casino (Hanks Steakhouse)
Las Vegas, Nevada
03.2014 - 06.2016
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Monitored temperatures of prepared food and cold-storage areas.
- Supervised food preparation staff to deliver high-quality results.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
Sous Chef
Rick Moonens Seafood Mandalay Bay
Las Vegas, Nevada
05.2012 - 11.2015
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Developed daily specials utilizing seasonal ingredients.
- Created a positive work environment by encouraging teamwork among staff members.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Education
Associate of Science - Culinary Science
Le Cordon Bleu Las Vegas Nevada
Las Vegas, NV08-2007
Skills
- Strong Work Ethic
- Liquor, wine, and food service
- Menu knowledge
- High-volume dining
- Food safety understanding
- POS operation
Timeline
Sous Chef
Sugarcane Raw Bar Grill
06.2022 - 06.2024
Server
Meraki Greek Grill
02.2022 - Current
Lead Cook
Resort world Carver steakhouse
01.2021 - 05.2022
Executive Chef
Send Noodle (Palms)
06.2018 - 08.2020
Executive Chef
Pool at green valley casino
02.2016 - 06.2018
Sous Chef
Green Valley casino (Hanks Steakhouse)
03.2014 - 06.2016
Sous Chef
Rick Moonens Seafood Mandalay Bay
05.2012 - 11.2015
Associate of Science - Culinary Science
Le Cordon Bleu Las Vegas Nevada
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