Miguel Barrientos
Las Vegas,NV
Summary
I have been in the industry for 18 years, I started as a cook then worked my way up, mastered every station, became a butcher and then a kitchen manager, became sous chef for different restaurants and also got experience to be a Banquet Sous chef and I became an Executive chef. Now I travel the country as task force chef and now am looking into taking the next step in my career and to keep moving up, learning and growing as successful Chef.
Overview
17
17
years of professional experience
Work History
Executive Chef Task Force
Dynamic Consulting Group
, USA
11.2023 - Current
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- 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.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Provided guidance and support for Sous Chefs during peak service hours.
- Trained kitchen workers on culinary techniques.
Banquet Sous Chef
Rio Hotel And Casino
Las Vegas, NV
03.2019 - 11.2020
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Prepared schedules, work assignments and constructed employee compensation packages.
- Worked the biggest World Series of Poker
Task Force Sous Chef
United Hospitality
Colorado Springs, CO
04.2021 - 10.2023
- Assisted in menu development and recipe testing.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
Executive Chef
Tuscany Gardens
Las Vegas, NV
04.2019 - 03.2021
- Created daily specials based on seasonal ingredients and customer feedback.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
Master Cook
Cosmopolitan
Las Vegas, NV
08.2018 - 03.2019
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Worked in busy banquets in the hotel .
Sous
Cucina by WGP
Las Vegas, NV
10.2016 - 02.2017
- Put in orders
- Manage the kitchen and staff
- Receive product
- Work the grill, help put the line
- Expo
Sous
Riva by WGP
Las Vegas, NV
08.2016 - 10.2016
- Ordering, and receiving
- Managing the kitchen, and employees
- Used excel, Compete, put in and organize invoices
- Working the grill, helping out the line when needed.
- Scheduling
- Work Banquets
Kitchen Manager
Table 10
Las Vegas, NV
09.2012 - 08.2016
- I have opened and closed, morning and swing shift.
- managed a whole kitchen crew.
- jumping onto different stations floating and helping my team set up for service.
- ran expo
- ordered, and received product.
- scheduled maintenance for repairs.
- done scheduling.
- I have done kitchen tastings, helped in menu planning and running specials.
Butcher
Table 10
Las Vegas, NV
04.2010 - 09.2012
- I learned how to clean and break down all kinds of proteins: mammals, fish, shellfish, poultry ect.
- portioning, weighing, and utilizing scraps.
- shucking and cleaning oysters.
- keeping up with inventory and par levels for the whole restaurant, making sure each station and shift was well stocked and using FIFO.
Cook
Table 10
Las Vegas, NV
12.2007 - 04.2010
- I started off as a fry cook then worked my way down the line.
- I would cover four stations alone during lunch, within less then six months, I mastered each station, then moved on.
- I would help with prep and saucier.
Cook
The Lodge
Las Vegas, NV
06.2007 - 12.2007
- Prep for all shifts.
- Worked the line myself, I have worked every shift, mainly breakfast. It was a bar and grill, lots of breakfast and eggs.
Education
High School Diploma - undefined
Clark High School
2006
Certificate of Compentcy - Culinary Arts
Culinary Academy of Las Vegas
2007
Skills
- worked and mastered the line
- I was a butcher for two years
- I know the compete system and excel
- Expediting and managing the kitchen crew
- Doing inventory, ordering, and receiving in the orders
- I am serve safe certified
- working, and managing banquets, the line, parties and multiple events
- Opening and closing a restaurant
- Scheduling
- Saucier
Affiliations
Upon Request.
Timeline
Executive Chef Task Force
Dynamic Consulting Group
11.2023 - Current
Task Force Sous Chef
United Hospitality
04.2021 - 10.2023
Executive Chef
Tuscany Gardens
04.2019 - 03.2021
Banquet Sous Chef
Rio Hotel And Casino
03.2019 - 11.2020
Master Cook
Cosmopolitan
08.2018 - 03.2019
Sous
Cucina by WGP
10.2016 - 02.2017
Sous
Riva by WGP
08.2016 - 10.2016
Kitchen Manager
Table 10
09.2012 - 08.2016
Butcher
Table 10
04.2010 - 09.2012
Cook
Table 10
12.2007 - 04.2010
Cook
The Lodge
06.2007 - 12.2007
High School Diploma - undefined
Clark High School
Certificate of Compentcy - Culinary Arts
Culinary Academy of Las Vegas
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