Summary
Overview
Work History
Skills
Timeline
Generic

Ricardo Dominguez

Fort Worth,TX

Summary

Accomplished Executive Sous Chef with a proven track record at Berg Hospitality Group, enhancing customer satisfaction and optimizing kitchen operations. Expert in labor control, menu development/food specials and cost control, managing staff with a knack for mentoring junior chefs and leading teams to excellence. Demonstrates exceptional kitchen management and strong work ethic, driving significant improvements in culinary service and efficiency.

Overview

18
18
years of professional experience

Work History

Executive Sous Chef

Berg Hospitality Group
03.2018 - Current
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Kitchen Manager, Co Owner

Mamas Caliente Kitchen
01.2016 - 08.2018
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
  • Oversaw food preparation and monitored safety protocols.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Maximized quality assurance by completing frequent line checks.
  • Interacted well with customers to build connections and nurture relationships.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.

Lead Line Cook

Brinker Internationl, Chili's Grill & Bar
01.2006 - 04.2018
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Grilled meats and seafood to customer specifications.
  • Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
  • Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
  • Trained and assisted new kitchen staff members.
  • Communicated with management on food inventory stock to request order placement.
  • Monitored food temperatures to meet quality and safety standards.
  • Received and stored food supplies, raw materials and other ingredients.

Line Cook, Prep Cook

Eddie V's Prime Seafood
02.2017 - 03.2018
  • Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
  • Controlled food cost and waste by selecting and using correct ingredients and amounts.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Adjusted recipes based on ingredient availability or customer request.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Lead Line Cook

The Capital Grille
05.2012 - 04.2017
  • Helped maintain streamlined kitchen workflow through effective communication with fellow cooks and front-of-house staff.
  • Developed mastery over multiple stations,( Broiler, Sautee, Butcher, Expo ) allowing for seamless coverage during absences or high-demand situations.
  • Supported kitchen staff during busy periods, assisting with various tasks as needed for efficient service delivery.
  • Demonstrated exceptional time-management skills by juggling multiple orders simultaneously while maintaining attention to detail.
  • Received commendations from management for consistent adherence to recipe specifications and presentation standards.
  • Contributed to the restaurant''s positive reputation by consistently providing high-quality, flavorful meals.
  • Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
  • Stocked, rotated and priced merchandise to meet store standards.
  • Identified cuts of meat, grading and pricing accordingly.
  • Showcased exceptional knife skills, consistently producing precise cuts of meat according to specs.
  • Managed inventory effectively, minimizing waste through proper rotation and storage practices.

Skills

  • Kitchen Management
  • Sanitation Standards
  • Food presentation
  • Menu development
  • Waste Reduction
  • Special Event Catering
  • Cost Control
  • Recipe creation
  • Forecasting and planning
  • Inventory Management
  • Fine-dining expertise
  • Coaching and Mentoring
  • Staff Scheduling
  • Kitchen Staff Management
  • Inventory Control
  • Kitchen Operations Oversight
  • Team Leadership
  • Hiring, Training, and Development

Timeline

Executive Sous Chef

Berg Hospitality Group
03.2018 - Current

Line Cook, Prep Cook

Eddie V's Prime Seafood
02.2017 - 03.2018

Kitchen Manager, Co Owner

Mamas Caliente Kitchen
01.2016 - 08.2018

Lead Line Cook

The Capital Grille
05.2012 - 04.2017

Lead Line Cook

Brinker Internationl, Chili's Grill & Bar
01.2006 - 04.2018

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Ricardo Dominguez