Ricardo Mejia
Winter Park
Summary
Detail-oriented Sous Chef specializing in culinary preparation and inventory management. Proven track record of maintaining high sanitation standards while enhancing kitchen efficiency through effective teamwork. Expertise in menu development and cost control, contributing to overall restaurant profitability.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
Team Market Group
Orlando
07.2023 - Current
- Prepared sauces, soups, and dishes following established recipes for consistency.
- Ensured food preparation and presentation adhered to quality and sanitation standards.
- Trained new kitchen staff on food handling and safety practices to uphold standards.
- Managed inventory to ensure appropriate stock levels of ingredients and supplies.
- Coordinated ordering, receiving, storage, and distribution of food items to maintain inventory integrity.
- Streamlined communication among team members to improve service flow.
- Fostered a positive work environment through encouragement of teamwork.
- Ensured cleanliness and organization in kitchen areas to support efficient operations.
Line Cook
Luke's Kitchen & Bar
Maitland
05.2018 - 07.2023
- Prepared ingredients for daily menu items and special dishes to ensure quality.
- Operated kitchen equipment, ensuring proper usage and regular maintenance.
- Maintained organization while managing multiple tasks in a fast-paced environment.
- Followed food handling protocols and ensured proper food product temperatures.
- Executed basic knife skills, including dicing onions and slicing meats.
- Kept stations fully stocked and ready for efficient workflow.
Head Chef
The Wine Barn
Orlando
12.2017 - 04.2018
- Oversaw kitchen and implemented standards
- Inventory management and cost control
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Organized special events such as banquets or catering services when required.
Line Cook
Lake Nona Golf & Country Club
Orlando
09.2016 - 11.2017
- Prepared ingredients for daily menu items and special dishes.
- Operated kitchen equipment, ensuring proper use and maintenance.
- Assisted in plating and garnishing dishes for presentation.
- Collaborated with team members to maintain kitchen efficiency during peak hours.
- Maintained cleanliness of workstations and adhered to food safety standards.
- Followed recipes accurately while adapting to dietary restrictions as needed.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
Line Cook
The Alfond Inn
Winter Park
08.2015 - 07.2016
- Prepared ingredients for daily menu items and special dishes.
- Operated kitchen equipment, ensuring proper use and maintenance.
- Assisted in plating and garnishing dishes for presentation.
- Followed recipes accurately while adapting to dietary restrictions as needed.
Education
Associate of Arts - Hospitality & Restaurant Management
YTI Career Institute
Lancaster, PA08-2015
High School Diploma -
Governor Mifflin High School
Shillington, PA06-2013
Skills
- Culinary training
- Menu development
- Sanitation compliance
- Cost control
- Kitchen inventory management
- Food presentation
- Time management
- Adaptability
- Team collaboration
- Positive and professional
Languages
Spanish
Professional
Certification
Manager's Course in Food Handling & Safety
Timeline
Sous Chef
Team Market Group
07.2023 - Current
Line Cook
Luke's Kitchen & Bar
05.2018 - 07.2023
Head Chef
The Wine Barn
12.2017 - 04.2018
Line Cook
Lake Nona Golf & Country Club
09.2016 - 11.2017
Line Cook
The Alfond Inn
08.2015 - 07.2016
Associate of Arts - Hospitality & Restaurant Management
YTI Career Institute
High School Diploma -
Governor Mifflin High School