REGGIE PEA
North Las Vegas
Summary
Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
MGM Resorts
01.2025 - Current
- Directed daily kitchen operations ensuring high standards of food quality and presentation.
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Mentored junior chefs, enhancing skills and fostering teamwork within the kitchen staff.
- Optimized inventory management processes, reducing food waste and controlling costs effectively.
- Collaborated with front-of-house management to ensure seamless service and guest satisfaction.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Sous Chef
Meruelo Group
05.2024 - 01.2025
- Led kitchen operations, ensuring high-quality culinary standards and consistency.
- Developed innovative menus, enhancing dining experience and customer satisfaction.
- Mentored junior chefs, fostering skill development and team collaboration.
- Streamlined kitchen workflows, boosting efficiency and reducing waste.
- Assisted in budgeting processes, controlling food costs effectively.
- Spearheaded special event catering, delivering exceptional service and cuisine.
Assistant Chef
Sodexo USA
02.2024 - 11.2024
- Supported head chef in meal preparation and kitchen organization to enhance workflow efficiency.
- Assisted in menu planning by researching seasonal ingredients and incorporating customer feedback.
- Trained new kitchen staff on food safety protocols and proper cooking techniques to maintain quality standards.
- Streamlined inventory management processes using digital tools, reducing waste and ensuring ingredient availability.
- Collaborated with culinary team to develop innovative recipes that aligned with dietary restrictions and trends.
- Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
Room Chef (Banquets)
Mandalay Bay Hotel and Casino
05.2022 - 02.2024
- Manage cooks
- Execute Banquet Meals of 4k-20k people
- Execute VIP, VVIP, and A-List Functions
- Execute Convention Meals of 4k- 50k people
- Developed and executed seasonal menus, incorporating diverse culinary techniques and global flavors.
- Collaborated with front-of-house staff to create cohesive dining experiences, enhancing customer satisfaction ratings.
- Led special event catering initiatives, coordinating logistics and menu planning for large-scale functions.
- Trained kitchen staff on safety protocols and culinary best practices, promoting a culture of hygiene and excellence.
- Create Prep Sheets
- Ordering of Product
- Assist with new menu development
Room Chef (Buffet, Steakhouse, Pizzeria, Banquets)
Circus Circus Hotel and Casino
08.2017 - 05.2022
- Maintain a consistent food outlet cost
- Development of new menu recipes
- Manage cooks, servers and cashiers
- Apply all SNHD rules and regulations to ensure all BOH employees are knowledgeable
- Knowledgeable of Culinary Union Regulations
Room Chef (Charcoal Room, Café, Buffet, Banquets)
Palace Station Hotel and Casino
06.2015 - 08.2017
- Supervise Cooks, Pantry Workers, Team Member Dining Room, Main Kitchen Cooks and Sanitation Workers
- Order of warehouse products/direct charge food items while maintaining food costs
- Manage multiple outlets within the entire property
Room Chef (Gardunos, Buffet, Banquets)
Station Casinos
05.2012 - 06.2015
- Supervise Cooks, Pantry Workers, Team Member Dining Room, Main Kitchen Cooks and Sanitation Workers
- Warehouse orders / direct charge food items while maintaining food costs and inventory
- Applied all SNHD rules and regulations
Education
High School Diploma -
Adult Education High School
Las Vegas, NVSkills
- Proficient in hospitality support
- Team leadership and communication
- Sustainable budget management for product procurement
- Experienced in analyzing financial reports
- Working with all BOH equipment
- Efficient Knife skills
- Managing multiple outlets (FOH/ BOH)
- Culinary Union Regulations
- Computer literate (Microsoft Word/Excel/Spreadsheets)
- Creating new dishes
Accomplishments
- Recognized for great leadership ability.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Ensured safe and efficient kitchen operations while managing a BOH staff of (20+)
Certification
- Nevada Partners Culinary Arts Las Vegas, NV
- Management Food Handlers Health Card Las Vegas, NV
- National Restaurant Association
Timeline
Executive Sous Chef
MGM Resorts
01.2025 - Current
Sous Chef
Meruelo Group
05.2024 - 01.2025
Assistant Chef
Sodexo USA
02.2024 - 11.2024
Room Chef (Banquets)
Mandalay Bay Hotel and Casino
05.2022 - 02.2024
Room Chef (Buffet, Steakhouse, Pizzeria, Banquets)
Circus Circus Hotel and Casino
08.2017 - 05.2022
Room Chef (Charcoal Room, Café, Buffet, Banquets)
Palace Station Hotel and Casino
06.2015 - 08.2017
Room Chef (Gardunos, Buffet, Banquets)
Station Casinos
05.2012 - 06.2015
High School Diploma -
Adult Education High School
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