Summary
Overview
Work History
Education
Skills
Timeline
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Ricardo Gonzalez

Hialeah,FL

Summary

Accomplished Corporate Executive Chef at Noma Beach At Redfish, renowned for elevating culinary standards through innovative menu development and sustainable sourcing. Expert in food safety compliance and mentoring, I've significantly enhanced kitchen efficiency and staff skill sets, leading to notable business growth and reduced food costs. My leadership fosters a culture of excellence and continuous improvement in fast-paced environments.

Overview

11
11
years of professional experience

Work History

Corporate Executive Chef

Noma Beach At Redfish
11.2021 - Current
  • Implemented rigorous food safety protocols to maintain compliance with industry standards and regulations.
  • Collaborated with other executive team members to develop strategic plans for business growth and profitability.
  • Optimized kitchen workflow, increasing overall efficiency and reducing staff turnover rates.
  • Mentored junior chefs, fostering a positive work environment that encouraged skill development and career advancement.
  • Played a key role in the establishment of new restaurant locations, providing expert guidance on menu development, kitchen design, and staff training.
  • Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation.
  • Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.
  • Coordinated successful seasonal promotions that attracted new customers while satisfying existing clientele preferences.
  • Oversaw recruitment efforts for kitchen staff members, ensuring a talented workforce committed to excellence in culinary execution.
  • Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes.

Executive Chef

Versailles Restaurant
04.2018 - 10.2021
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Executive Sous Chef

Rusty Bucket Restaurant And Tavern
01.2017 - 12.2017
  • 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.

Sous Chef

Asadot 5 Jotas
09.2014 - 12.2016
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.

Education

Bachelor of Arts - Culinary Arts

Le Cordon Bleu College of Culinary Arts
Miramar, FL
09.2015

Skills

  • Sanitation Standards
  • Nutritional knowledge
  • Food Safety Compliance
  • Culinary expertise
  • Fine dining experience
  • Menu development
  • Banquet operations
  • Waste Reduction
  • Recipe creation
  • Food Cost Management
  • Strong Work Ethic
  • Sustainable Sourcing

Timeline

Corporate Executive Chef

Noma Beach At Redfish
11.2021 - Current

Executive Chef

Versailles Restaurant
04.2018 - 10.2021

Executive Sous Chef

Rusty Bucket Restaurant And Tavern
01.2017 - 12.2017

Sous Chef

Asadot 5 Jotas
09.2014 - 12.2016

Bachelor of Arts - Culinary Arts

Le Cordon Bleu College of Culinary Arts

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Ricardo Gonzalez