Summary
Overview
Work History
Education
Timeline
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Nathan Rivas

Longview,WA

Summary

I am a driven person who is willing to learn and adapt to any situation. I can guarantee to represent this company respectfully and professionally at all times. I have a passion for cooking and being part of a team that I feel can truly benefit this restaurant.

Overview

7
7
years of professional experience

Work History

Head Chef

Arte Bella
Tucson, AZ
08.2021 - 12.2022
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Followed food safety and sanitary guidelines to comply with local and state regulations.
  • Created schedules

Line Cook

Winn River Casino
Redding, CA
01.2016 - 02.2018
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Adhered to portion controls and presentation specifications.
  • Communicated with both front and back if house to maintained flow of service.
  • Was promoted quickly to lead line cook and started to train new employees.

Linecook / Prepcook

Chuys Mesquite Grill
Tucson, AZ
  • Wednesday - Saturday I was a line cook who would maintain a mesquite charcoal grill. I would prepare whole tri-tips, whole chickens, and cook to order seafood.
  • This establishment had a fairly diverse menu and would require 2-3 cooks on the line at all times. This meant I was often helping other coworkers maintain the flow of service and had an understanding of multiple positions within the kitchen.
  • Sunday I was a prep cook who prepared marinades for the chickens and tri-tips. I would also complete a checklist of tasks the would include food prep, cleaning, and inventory.

Education

Some College (No Degree) -

American River College
Sacramento, CA

Timeline

Head Chef

Arte Bella
08.2021 - 12.2022

Line Cook

Winn River Casino
01.2016 - 02.2018

Linecook / Prepcook

Chuys Mesquite Grill

Some College (No Degree) -

American River College

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