Ronny Gonzalez
Miami,FL
Summary
To obtain a position in the hospitality industry that maximizes my over 20 years work experience and 12 year managerial experience in a challenging, reputable, stable environment where I can achieve the company's goals of exceptional service as well as my own career goals and personal growth.
Overview
23
23
years of professional experience
Work History
Banquette Chef
Amara At Paraiso
Miami
01.2022 - 01.2023
- Assist the Executive Chef in menu planning, managing the inventory and other kitchen supplies, applying safety measures for the staff, and monitoring the kitchen hygiene
- Ensure that all recipes and product yields are accurately costed based on financial budgets and goals
- Order supplies to stock inventory appropriately and ensure that food stock levels are of sufficient quantity and quality
- Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate
- Schedule kitchen staff shifts, arrange / reschedule their shifts as per kitchen requirements, and handle the dispute amongst the staff members
- Assist, train and mentor the culinary chefs on cooking styles, health and security measures, and food quality maintenance
- Produce high quality culinary dishes both design and taste wise
- Manage and run production lines while coaching and developing lead team associates
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining
Sous Chef Banquet
The Confidante Hotel, HYATT
Miami, Fl
- 01.2022
- Plan, organize, and direct the work of associates in the banquet kitchen department, ensuring quality food preparation for banquet and catering events
- Develop creative and trendy banquet menus and corresponding recipes that result in a high level of guest satisfaction, while meeting food and labor cost metrics
- Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values
- Supervise the production and preparation of food items for banquet functions as stated on banquet event order forms (BEO's)
- Requisition and order food and other products required to meet BEO specifications
- Create recipes for banquet and catered functions and train staff to accurately produce banquet food
- Maintain budgeted food cost
- Manage staffing levels in accordance with food preparation demands to ensure guest satisfaction and labor cost objectives are met
- Maintain proper inventory by establishing and enforcing inventory control procedures that enable staff to meet food production requirements
- Ensure the safe storage of food products to minimize waste and meet food safety standards
- Maintain cleanliness of all banquet kitchen facilities
- Ensure kitchen staff has appropriate required certification, licensing and training
- Follow sustainability guidelines and practices related to HHM's EarthView program
- Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards
- Perform other duties as requested .
Milos
South Beach
01.2017 - 01.2020
- Ensure high standards of sanitation, cleanliness, and safety
- Uphold standard recipes and techniques for food production, and presentation to assure consistency and high quality recipe standards
- Train and monitor kitchen staff to ensure all BOH operations are running in accordance with Milos standards
- Maintain a variety of Milos reports
- Evaluate food product on a daily basis to make sure we are providing our guests the freshest quality of ingredients.
Cook 4 Supervisor
Hyatt
Coral Gables, FL
01.2014 - 01.2017
- Supervise all the food production is properly served to the guests; receive deliveries and ensure accuracy; manage line cooks and their duties; talk to the guests an ensure they are satisfied
- Properly monitor the cooking temperatures of all food as well as the inventory in the coolers
- Communicate with the servers and managers about the daily specials and available menu
- Ensure proper safety and sanitation of all kitchen facilities and equipment while preparing and cooking menus given by the Sous Chef and Executive Chef.
Cook and Server
The Ritz Carlton
Coconut Grove, FL
01.2012 - 01.2013
- Successfully worked in a fast-paced demanding environment while maintaining attention to detail, speed, and accuracy
- Ran omelette, grilling, and pasta/risotto stations cooking directly for guests
- Worked with Micros POS system submitting orders, providing excellent customer service directly with guests, ensured restocking all service items.
Catering Executive Chef
S&R Gourmet Catering Co.
Miami, FL
01.2006 - 01.2012
- Execute menus for small to large events including fundraising galas for Coral Gables Community Foundation, Honorary Dinner for Miami Children's Hospital, Retirement Dinner for Dade County Public School Principal, Luncheon for Archdiocese Principals, and more
- Train kitchen staff and adhere to Food Handler's Guidelines of safety and sanitation at all times while developing and assuming management responsibilities such as supervising staff and servers
- Produce consistent superb dishes in a timely and cost efficient manner, while constantly achieving customer satisfaction and expectations.
Catering Executive Chef
Weddings of Distinction, Inc.
Coral Gables, FL
01.2000 - 01.2010
- Executed menus for elegant upscale weddings and events for over 300 guests, often 2 different events simultaneously
- Kept inventory of products, placed orders, received deliveries and communicated constantly with suppliers
- Monitored food production, cost, quality and consistency on a regular basis
- Proved ability to solve problems efficiently while working under pressure
- Used proper judgment during certain unexpected situations
- Supervised the kitchen staff and servers through scheduling, training, coaching and evaluating
- Presented all dishes and buffet stations creatively and exceptionally, always prioritizing client satisfaction.
Garde Manger Cook I
The Ritz Carlton
South Beach, FL
01.2003 - 01.2004
- Planned, prepped, and set-up for spectacular buffet presentations and other displays according to specifications often for over 500 guests
- Cleaned all equipment and work areas according to code regulations
- Able to work in a fast-paced, intense, demanding environment while maintaining attention to detail, speed, and accuracy.
Cook/Pastry Cook
Aramark, Inc. at FIU main campus
Miami, FL
01.2000 - 01.2003
- Executed the entire production of food items according to the Chef's instructions for the cafeterias at FIU
- Opened kitchen daily, received and organized deliveries, took inventories, and supervised staff.
Education
Culinary school
Skills
- Sous chef
- Catering
- Food Safety
- Banquet Experience
- Kitchen Management Experience
- Menu development
Industry
Hospitality/Culinary
Name
Ronny Gonzalez
Personal Information
Work Permit: Authorized to work in the US for any employer
Timeline
Banquette Chef
Amara At Paraiso
01.2022 - 01.2023
Milos
01.2017 - 01.2020
Cook 4 Supervisor
Hyatt
01.2014 - 01.2017
Cook and Server
The Ritz Carlton
01.2012 - 01.2013
Catering Executive Chef
S&R Gourmet Catering Co.
01.2006 - 01.2012
Garde Manger Cook I
The Ritz Carlton
01.2003 - 01.2004
Catering Executive Chef
Weddings of Distinction, Inc.
01.2000 - 01.2010
Cook/Pastry Cook
Aramark, Inc. at FIU main campus
01.2000 - 01.2003
Sous Chef Banquet
The Confidante Hotel, HYATT
- 01.2022
Culinary school