Ricardo Gely-Villegas
Boston,Massachusetts
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
8
8
years of professional experience
Work History
Executive Chef
Tavern in the Square
Boston, MA
11.2021 - 12.2023
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
First Sous Chef
Lucie Drink and Dine
Boston, MA
08.2018 - 10.2021
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised kitchen food preparation in demanding, high-volume environments.
Sous Chef
Brasserie JO
Boston, MA
12.2015 - 09.2018
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Supervised cooks and other kitchen personnel during meal services.
Education
Associate of Arts - Culinary Arts
CCI Caribbean Culinary Institute
Puerto Rico05-1998
Skills
- Customer Service
- Menu Planning
- Quality Assurance
- Budgeting and Cost Control
- Bilingual in English / Spanish
- Serv Safe Certified
- Motivated, organized, basic computer skills,
- Basic and complex kitchen techniques
- Team development
- Order Management
Timeline
Executive Chef
Tavern in the Square
11.2021 - 12.2023
First Sous Chef
Lucie Drink and Dine
08.2018 - 10.2021
Sous Chef
Brasserie JO
12.2015 - 09.2018
Associate of Arts - Culinary Arts
CCI Caribbean Culinary Institute
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