Mario Roberto Rivera Meza
Las Vegas,NV
Summary
Experience chef with 10 plus years experience in culinary arts, team leadership and efficient kitchen operations. Skilled in maintaining a clean and hygienic kitchen space and mentoring other culinary staff to uphold high standards of quality and excellence in food preparation.
Overview
14
14
years of professional experience
1
1
Certification
Work History
BOH Supervisor
FLIK Hospitality
Las Vegas, NV
02.2025 - Current
- Optimized inventory management processes, reducing waste and improving cost efficiency.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Monitored inventory levels, placing orders to maintain stock and reduce waste.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Led kitchen staff in daily operations, ensuring timely meal preparation and adherence to health regulations.
SOUS CHEF
Revel Henderson Unidine
Las Vegas, NV
10.2022 - 12.2024
- Handled menu planning and food costing to ensure a profitable operation.
- Compiled and maintained records of food use and expenditures.
- Oversaw other kitchen staff and motivated them to produce high-quality results.
- Ordered or requisitioned food or other supplies needed for cooking operations.
- Supervised or coordinated activities of cooks or workers engaged in food preparation.
- Formulated standard recipes for food items to facilitate apt portion control and retain quality
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production.
- Created new menu ideas to keep customers excited and engaged.
- Prepared ingredients and cooked meals according to established recipes.
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.
- Enforced sanitation practices to safeguard employees and patrons.
- Monitored and controlled food and labor costs to support profitability.
- Trained employees on proper sanitation techniques and cross-contamination prevention methods.
- Checked inventory and ordered supplies as needed.
LINE COOK
Gordon Ramsey Pub and Grill
Las vegas, Nevada
04.2022 - 10.2022
- Assisted in the daily preparation of food items in accordance with recipes.
- Maintained knowledge of menu items and ingredients to meet customer requests and dietary restrictions.
- Maintained a clean and organized work area, including all cooking surfaces, utensils, and equipment.
- Monitored stock levels throughout shift and communicated needs for restocking supplies to management.
- Prepared sauces and garnishes to add flavor to dishes.
- Accurately read food orders from tickets or monitors in order to prepare requested items correctly.
- Stocked and maintained prep stations to reduce wait times and shortages.
- Utilized grills, fryers and ovens to heat food to appropriate serving temperatures.
- Applied knowledge of basic cooking techniques such as sautéing, frying, baking and grilling meats and vegetables.
- Adapted well under pressure in high volume environments while maintaining focus on quality execution.
LINE COOK
Wolf Gang Puck Bar And Grill
Las Vegas, NV
10.2021 - 06.2022
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Tasted, smelled and pierced food with fork to verify sufficient cooking.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Transitioned between breakfast and lunch service.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
LINE COOK
Cafe Americano
Las Vegas, NV
03.2019 - 09.2021
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
- Tasted, smelled and pierced food with fork to verify sufficient cooking.
- Coordinated kitchen stations with managers to cut down on customer wait times.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Set up work stations and prepped food for dishes to increase productivity during busy mealtimes.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook
Trinity Service Group
Las Vegas, NV
04.2020 - 07.2021
- Implemented cost-saving measures to reduce overhead expenses.
- Observed safe temperature storage of all food products to prevent spoilage.
- Followed sanitation and food safety standards to prevent illnesses.
- Communicated with cooks to achieve timely and accurate food orders.
- Maintained control systems to support proper portioning and cost containment.
- Trained new staff in kitchen operations, procedures and food prep standards.
- Scheduled employee calendar, keeping shifts properly staffed.
- Oversaw kitchen staff to achieve proper recipe completion and quality standards.
- Developed and maintained quality assurance procedures to achieve consistent food quality.
- Verified daily prep lists to confirm correct amount of prepared products.
- Coordinated kitchen workflow to optimize supply usage and preparation time.
- Cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Scheduled staff hours and allocated resources to maximize team member performance.
- Scheduled and received deliveries and verified goods received against paperwork.
- Performed some food preparation and service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
COOK
Zappos Eurest
Las Vegas, NV
11.2014 - 06.2020
- Transitioned between breakfast and lunch service.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Tasted, smelled and pierced food with fork to verify sufficient cooking.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Offered tasty options for people following vegetarian, gluten-free and allergy-sensitive diets.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Managed opening and closing shift kitchen tasks.
BROILER COOK
Lawry's The Prime Rib
Las Vegas, NV
09.2018 - 03.2019
- Maintained food safety and sanitation standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
LINE COOK
Dave & Buster's
Las Vegas, NV
09.2017 - 09.2018
- Prepared food items such as meats, poultry and fish for frying purposes.
- Stored food in designated containers and storage areas to prevent spoilage.
- Cleaned and maintained fryers and grills to keep appliances in working condition.
- Cleaned, stocked and restocked workstations and display cases.
- Tested temperatures of food at specified intervals by using food thermometers.
- Washed, cut and prepared foods designated for cooking.
- Prepared for food service by butchering meat, chopping vegetables and preparing sauces.
- Operated fryers and grills by pouring oil and placing food items on surface to fry or grill.
- Stored food in designated containers and storage areas to prevent cross-contamination and spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
PREP HELPER
Golden Nugget Casino
Las Vegas, NV
07.2017 - 07.2018
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Maintained excellent attendance record, consistently arriving to work on time.
- Packaged and labeled baked goods with accurate descriptions and ingredients.
- Cut, peeled and prepped seasonal fruit for pie fillings.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
PREP COOK
Claim Jumper Restaurant
Las Vegas, NV
03.2017 - 07.2017
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Maintained food safety and sanitation standards.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
PORTER
NOY Property Services
Las Vegas, NV
08.2013 - 05.2014
- Performed cleaning and maintenance duties as directed.
- Increased workplace safety by immediately reporting potential hazards.
- Demonstrated commitment through impeccable attendance and quality performance.
- Communicated with coworkers and managers about completed duties.
- Sanitized high-traffic areas and equipment with approved cleaning supplies.
- Completed sweeping, mopping and window-cleaning.
- Applied insecticides and released fumigants to guard against insect and rodent infestations.
- Maintained floor cleaning and waxing equipment.
- Performed daily facility checklists for cleaning floors, wiping down glass entryways and collecting trash.
- Maintained optimal supply levels to meet daily and special cleaning needs.
- Maintained cleanliness of restrooms by washing down and properly sanitizing walls, floors and toilets.
- Emptied waste paper and other trash from premises and moved to appropriate receptacles.
- Used vacuum and shampooers to clean carpeted areas in offices.
WIPER
Showtime Carwash
Las Vegas, NV
06.2012 - 08.2013
- Rinsed objects and placed on drying racks or used cloth, squeegees or air compressors to dry surfaces.
- Washed exterior vehicles' body, applied top coat or polish and detailed interior, utilizing Type equipment and Type tools.
- Detailed high-end vehicles for VIP clients by cleaning and dressing trim, molding, weather stripping, instrument panel, steering wheel and dash molding.
- Performed exterior waxing, carpet shampooing and leather treatment.
- Operated buffers, steamers, hoses, vacuums and other equipment to meet service expectations.
- Interacted face-to-face with customers to understand vehicle detailing needs and deliver quality satisfaction.
Education
HIGH SCHOOL DIPLOMA - BUSINESS ADMINISTRATION AND MANAGEMENT
West Career & Technical Academy
Las Vegas, NV06.2013
Skills
- Ingredients measuring
- Recipes and menu planning
- Sanitization
- Plating
- Food safety
- Kitchen sanitation
- Supply Management
- Institutional and batch cooking
- Food spoilage prevention
- Food rotation
- Portioning
- Inventory management
- Quality control
- Team leadership
- Staff training
Certification
Health card
Servsafe
Languages
Spanish
Personal Information
Title: Lead Cook
Timeline
BOH Supervisor
FLIK Hospitality
02.2025 - Current
SOUS CHEF
Revel Henderson Unidine
10.2022 - 12.2024
LINE COOK
Gordon Ramsey Pub and Grill
04.2022 - 10.2022
LINE COOK
Wolf Gang Puck Bar And Grill
10.2021 - 06.2022
Cook
Trinity Service Group
04.2020 - 07.2021
LINE COOK
Cafe Americano
03.2019 - 09.2021
BROILER COOK
Lawry's The Prime Rib
09.2018 - 03.2019
LINE COOK
Dave & Buster's
09.2017 - 09.2018
PREP HELPER
Golden Nugget Casino
07.2017 - 07.2018
PREP COOK
Claim Jumper Restaurant
03.2017 - 07.2017
COOK
Zappos Eurest
11.2014 - 06.2020
PORTER
NOY Property Services
08.2013 - 05.2014
WIPER
Showtime Carwash
06.2012 - 08.2013
HIGH SCHOOL DIPLOMA - BUSINESS ADMINISTRATION AND MANAGEMENT
West Career & Technical Academy