Ricardo Gutierrez-Castrejon
Las Vegas,NV
Summary
Adaptable with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. High-performing individual with solid background in culinary arts. 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. Hardworking and passionate job seeker with strong organizational skills eager to secure Food & Beverage Manager position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
12
12
years of professional experience
Work History
Sous Chef
8182 Food Group / La Neta Cocina & Lounge
2021.07 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Lead Cook
Cheese Cake Factory
2020.08 - 2021.07
- Supervised line cooks to monitor food safety and order accuracy.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took over line positions in event of emergency.
- Taught kitchen staff safety protocols and restaurant standards.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Transitioned between breakfast and lunch service.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Lead Cook
Canonita
2016.05 - 2019.03
- Supervised line cooks to monitor food safety and order accuracy.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took over line positions in event of emergency.
- Taught kitchen staff safety protocols and restaurant standards.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Transitioned between breakfast and lunch service.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
Lead Cook
China Poblano
2015.01 - 2016.04
- Supervised line cooks to monitor food safety and order accuracy.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took over line positions in event of emergency.
- Taught kitchen staff safety protocols and restaurant standards.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Developed process that reduced waste and improved supply turnover.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Transitioned between breakfast and lunch service.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Sous Chef
Ark / America
2011.03 - 2015.01
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Reduced food cost by using seasonal ingredients, setting standards for portion size and minimizing waste.
Education
High School Diploma -
Ed W Clark High School
Las Vegas, NV05.2005
Skills
- Guest Satisfaction
- High-Quality Ingredients
- Garnishing and Plating
- Order Delivery Practices
- Stocking and Replenishing
- Profit Target Achievement
- Food Preparation and Safety
- Vendor Relations
- Food Spoilage Prevention
- Inventory Management
- Menu Planning
- Chef Assistance
- High-Volume Environments
- Collaborative Relationships
- Dish Preparation
- Vendor Sourcing
- Kitchen Preparation
- Ordering and Requisitions
- Equipment Purchasing
- Safe Food Handling
- Coaching and Mentoring
- Safe Handling
- Restaurant Operation
- Employee Performance Oversight
- Food Preparation Supervision
- Staff Training
- Staff Motivation
- Line Inspection
- Recruiting and Hiring
- Team Leadership
- Kitchen Equipment Operation
- Safety Management
- Cleaning and Sanitation
- Special Requests
- Heavy Lifting
- Commanding Leadership Style
- Operations Support
- Kitchen Management
- Verbal and Written Communication
- Conflict Resolution
- Performance Improvement
- Motivational Team Management
- Safety and Sanitation Standards
- Vendor Contracts
- Corrective Actions
- Professional Relationships
- Preparing Arrangements
- Reading Comprehension
- Procedure Preparation
- Complex Problem-Solving
- Cooking Technique Demonstrations
- Hiring, Training and Development
- Staff Performance Assessments
- Food Stock and Supply Management
- Create Recipes
- Active Listening
- Consistent Supervision
- Safe Work Practices
- Portion Standards
- Servsafe Certified
- Strategic Sales
- Kitchen Staff Management
- Learning Techniques
- Cook Consistent Dishes
- Equipment Inspection and Maintenance
- Proper Storage Procedures
- Food Preparing, Plating and Presentation
- Production Preparation
- Staff Supervision and Coordination
- Organization and Prioritization
- Staff Recruiting and Hiring
- Verify Food Quality
- Temperature Monitoring
- BOH Operations
- Control Labor Costs
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Sous Chef
8182 Food Group / La Neta Cocina & Lounge
2021.07 - Current
Lead Cook
Cheese Cake Factory
2020.08 - 2021.07
Lead Cook
Canonita
2016.05 - 2019.03
Lead Cook
China Poblano
2015.01 - 2016.04
Sous Chef
Ark / America
2011.03 - 2015.01
High School Diploma -
Ed W Clark High School
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