Ricardo De La Torre
Miami,Florida
Summary
Chef with over 25 years of experience in both large volume kitchens and trendy, upscale dining. My focus is on detail, quality and preparing menus that attract customers. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Head Sushi Chef
Sake Room Sushi Lounge
12.2017 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious sushi dishes.
- Developed innovative sushi recipes, expanding offerings and attracting new customers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Maintained a clean and sanitary kitchen environment, ensuring compliance with health regulations.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Chef / Owner
Bigotes Y Sombreros Mexican Restaurant
01.2019 - 12.2019
- Controlled and directed food preparation process.
- Ensured restaurant met all regulations, including safety and sanitary guidelines.
- Produced or amended menus and item selections.
- Determined food inventory needs.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Experimented new dish creations by incorporating customer recommendations and feedback.
- Maintained records of payroll and attendance.
- Effectively used items in stock to decrease waste and profit loss.
- Oversaw hiring, training and development of kitchen employees.
Sushi Chef
Kamiko Sushi Bar
06.2016 - 12.2017
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
- Established and maintained open, collaborative relationships with the kitchen team.
- Followed proper food handling methods and maintained correct temperature of all food products.
- Safely utilized knives and other sharp instruments to prepare fish for sushi-making.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
Chef / Culinary Manager
Chef 24/7
07.2015 - 05.2016
- Maintained quality control, freshness of ingredients, and sanitation and food safety regulations.
- Designed menus for weekly production and catering events.
- Ordered necessary products for successful production.
- Implemented the use of items in stock to decrease waste and profit loss.
- Consistently adhered to quality expectations and standards.
Head Chef
Memorial Manor
04.2008 - 05.2015
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
- Followed proper food handling methods and maintained correct temperature of all food products.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Monitored quality, presentation and quantities of plated food across line.
Chef De Partie
Ryback's Cafe
06.2007 - 05.2008
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Abided by company standards in terms of portion and serving sizes.
Bakery Supervisor
Winn Dixie
08.2004 - 07.2007
- Mixed, weighed and proofed ingredients in accordance with bakery recipes.
- Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
- Continually supervised training and cross training of all pastry staff for all phases of preparation.
- Achieved and surpassed production targets through effective staff management, task allocation and materials coordination.
Sous Chef
Melia Hotels International
10.1996 - 03.2003
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
Education
Associate of Science - Culinary Arts
Le Cordon Bleu College
Miami, Florida2009
Diploma - Culinary Arts
Hospitality And Tourism Institute
Holguin, Cuba1996
Skills
- Forecasting and planning
- Food preparation and safety
- High volume production capability
- Focus on portion and cost control
Certification
ServSafe Manager Certification
Timeline
Chef / Owner
Bigotes Y Sombreros Mexican Restaurant
01.2019 - 12.2019
Head Sushi Chef
Sake Room Sushi Lounge
12.2017 - Current
Sushi Chef
Kamiko Sushi Bar
06.2016 - 12.2017
Chef / Culinary Manager
Chef 24/7
07.2015 - 05.2016
Head Chef
Memorial Manor
04.2008 - 05.2015
Chef De Partie
Ryback's Cafe
06.2007 - 05.2008
Bakery Supervisor
Winn Dixie
08.2004 - 07.2007
Sous Chef
Melia Hotels International
10.1996 - 03.2003
Associate of Science - Culinary Arts
Le Cordon Bleu College
Diploma - Culinary Arts
Hospitality And Tourism Institute
ServSafe Manager Certification
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