NESTOR RUIZ
Mountain Center,USA
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Excellent at controlling food costs and labor.
Overview
17
17
years of professional experience
1995
1995
years of post-secondary education
Work History
Executive Chef
RDRNNR
La Quinta, California
11.2022 - Current
- Developed seasonal menus to enhance customer dining experiences.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Implemented food safety standards to maintain health regulations compliance.
- Coordinated with suppliers to source high-quality ingredients for dishes.
- Streamlined kitchen operations to improve workflow and reduce waste.
- Created dish presentations that aligned with restaurant branding and style.
- Managed inventory levels to ensure availability of essential kitchen supplies.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Executive Chef
LG'S Steakhouse
La Quinta, California
10.2021 - 11.2022
- Supervised kitchen staff to ensure efficient food preparation and service.
- Implemented food safety standards to maintain health regulations compliance.
- Coordinated with suppliers to source high-quality ingredients for dishes.
- Trained new chefs on cooking techniques and kitchen procedures.
- Managed inventory levels to ensure availability of essential kitchen supplies.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Executive Chef
Indian Wells Golf Resort
Indian Wells, CA
11.2018 - 10.2021
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Obtained fresh, local ingredients to lower grocery costs.
Executive Chef
TRIO & Liquid Catering
Palm Springs, CA
10.2017 - 11.2018
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef
The Chateau At Lake La Quinta
La Quinta, CA
10.2015 - 10.2017
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Executive Chef
Ruth Chris Steakhouse
Palm Desert, California
04.2008 - 09.2014
- Keeping the Ruth's Chris standard at its highest level
- Supervised kitchen staff to ensure efficient food preparation and service.
- Implemented food safety standards to maintain health regulations compliance.
Education
Indio High School
Indio, CASkills
- BOH Operations
- Food Stock and Supply Management
- Vendor Relations
- Scheduling Equipment Repairs
- Equipment Inspection and Maintenance
- Recipe Development
- Standards Compliance
- Staff Recruiting and Hiring
- Customer Service
- Safe Food Handling
- Team Leadership
- Staff Scheduling
- Food Preparing, Plating and Presentation
- Inventory Management
- Menu Planning
- Cleaning and Sanitation
- Special Events and Catering
- Staff Supervision and Coordination
- Equipment Purchasing
- Restaurant Operation
- Verbal and Written Communication
- Hiring, Training and Development
- Work Area Inspections
- Catering and Events
- Special Events
- Fine Dining
- Menu development
- Food safety standards
- Inventory management
- Cost control
- Customer service
- Problem solving
- BOH operations
Timeline
Executive Chef
RDRNNR
11.2022 - Current
Executive Chef
LG'S Steakhouse
10.2021 - 11.2022
Executive Chef
Indian Wells Golf Resort
11.2018 - 10.2021
Executive Chef
TRIO & Liquid Catering
10.2017 - 11.2018
Executive Chef
The Chateau At Lake La Quinta
10.2015 - 10.2017
Executive Chef
Ruth Chris Steakhouse
04.2008 - 09.2014
Indio High School