Neicha Ruiz
Kissimmee,FL
Summary
My objective is to contribute to your organization’s success through the efficient use of previous experience and skills. As my long-term objective, I look forward to work in a competitive environment that provides the best opportunities to increase my knowledge and abilities while achieving my
personal goals.
Overview
9
9
years of professional experience
1
1
Certification
Work History
1st Cook
Grand Floridian
02.2022 - Current
- Work with a team of skilled chefs to prepare large volumes of quality food.
- Maintain a clean and sanitary work station.
- Assist the bake shop in preparation of cookies, breads, cakes, ect.
- Work with a brick pizza oven and Mongolian grill.
- Cook pasta and omelets to order on an open line as well as a to-order egg and burger station.
Catering Cook
EPCOT
11.2019 - 07.2020
- Garde manger, fry and pastry cook
- Volume of 200-300 on a busy night
- Medium plates (2-3 plates equates to a typical entree)
Catering Sous Chef
Central State University - Dayton Campus
11.2019 - 02.2020
- Fully responsible for hot line lunch prep and service for up to 60 covers
- Created one chef special and one soup for every service
- Responsible for dinner prep and service of between 50 and 130 covers in a fine dining setting
- Worked both saute and grill/broil stations in both demi and lead roles
- Cooked steaks and other proteins to precise temperatures
- Basic garde manger and pastry experience
Executive Sous Chef
Champios Gate
04.2015 - 01.2019
- Managed the Fire (Grill and Ovens) station, working with charcoal fired Josper ovens and a three tiered charcoal grill
- Kept fires lit and maintain ovens at proper temperatures (600-700 Deg.)
- Volume of 600-700 on busy nights
- Managed grill station ticket times and timing for the line
- Experience on fry and saute and garde manger stations
- Experience on Raw Bar, shucking oysters and clams, cleaning sea urchin and scallop
- Assisted chefs in menu development and researching ingredients for new menu recipes
- Assisted chefs in end of night inventory and ordering
- Selected as Think Food Group Task Force Candidate
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Orlando, United States09.2012
Skills
Clean and organized
Starch and grain cookery
Finesse and attention to detail
Background knowledge of classical french cuisine
Professionalism
Punctual
Basic meat and fish butchery
Safe food handling
Certification
- ServSafe Certified
- Eagle Scout
Timeline
1st Cook
Grand Floridian
02.2022 - Current
Catering Cook
EPCOT
11.2019 - 07.2020
Catering Sous Chef
Central State University - Dayton Campus
11.2019 - 02.2020
Executive Sous Chef
Champios Gate
04.2015 - 01.2019
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
- ServSafe Certified
- Eagle Scout
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