Ryan Mencik
San Diego,CA
Summary
- Natural leader and team motivator.
- Well-developed strengths in team leadership, problem-solving, and team mentoring.
- Results-focused Chef with 10 years of high-volume restaurant experience and 4 years fine dining.
- Fully efficient in executing banquets and large party special events.
- Innovative and able to drive and maintain substantial restaurant growth with top-notch offerings.
- Ability to manage fast-paced kitchens while remaining poised and calm by streamlining efficiency and organization.
- Food-loving Chef with keen understanding of kitchen safety and sanitation guidelines and regulations.
- Expert in final plate preparation with authentic presentation.
- Worldly, ambitious, and highly skilled in various ethnic cuisines with a strong understanding of flavor profiles.
- Devoted Chef that is able to deliver consistent and accurate dishes by adhering to company and restaurant standards.
- Dedicated to food safety as well as satisfying guest modifications and dietary restrictions.
- Ambitious individual with exemplary talents in cooking classic dishes with modern touches that appeal to popular culture.
- Motivated Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus.
- Committed to building relationships with local purveyors and utilizing seasonal ingredients in dishes.
Overview
2026
2026
years of professional experience
Work History
Chef De Cuisine
Herb & Sea
San Diego, CA
01.2024 - Current
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Trained kitchen workers on culinary techniques.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Managed all kitchen employees, including bussers, dishwashers and waitstaff.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Maintained a clean and organized kitchen environment.
- Developed strategies to increase efficiency in the kitchen.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Sous Chef
Herb & Wood
San Diego, CA
12.2022 - 01.2024
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Trained new hires in proper cooking techniques and recipes.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assisted in menu development and recipe testing.
Chef De Cuisine
Top of the Market
San Diego, CA
05.2021 - 12.2022
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored quality, presentation and quantities of plated food across line.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Improved performance of team members resulting in high-quality meals produced daily.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Focused on customer satisfaction, creating delicious cuisine t
- Utilized local, fresh food products to support local economies and showcase community support.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Developed long-term business relationships with food vendors to find and purchase ingredients at cost-effective rates.
Chef De Cuisine
Stone Brewing
San Diego, CA
02.2020 - 05.2021
- Oversaw day-to-day operation of high volume kitchen.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Monitored quality, presentation and quantities of plated food across line.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Oversaw hiring, training and development of kitchen employees.
- Determined food inventory needs.
- Took over high kitchen volume operation when Executive Chef was let go from company.
- Seamlessly transitioned into greater leadership role on the fly.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Controlled and directed the food preparation process.
Chef
Tortoise San Diego
San Diego, CA
06.2018 - 01.2021
- Prepared various local and seasonal specialties for 16 table fine-dining restaurant.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Monitored quality, presentation and quantities of plated food across line.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Prepare classic french dishes using popular recipes for high end customers and investors.
- Incorporated customer recommendations and feedback to experiment with new dish creations.
Sous Chef
Stone Brewing World Bistro & Gardens
San Diego, CA
09.2017 - 02.2020
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Maximized customer satisfaction and team performance through command-based structure.
- Worked closely with Executive Chef and Banquets Chef to create dynamic entrees for large banquets, including weddings and high profile events for up to 1,300 people.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Assessed inventory levels every day and placed orders to replenish goods before supplies depleted.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Created exciting dishes to draw in clientele and increase revenues.
Line Cook
Stone Brewing World Bistro & Gardens
San Diego, CA
02.2015 - 09.2017
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Maintained hygienic kitchen by regularly mopping, disinfecting work space and washing all utensils and glassware.
Expeditor
Stone Brewing World Bistro & Gardens
San Diego, CA
03.2014 - 02.2015
- Ensured guest satisfaction by monitoring company time and quality standards for each meal.
- Provided mentorship and guidance to new kitchen team members.
- Coordinated service for food runners and other kitchen staff.
- Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
- Protected food from spoilage by storing according to safety procedures.
- Re-stocked, organized and arranged service and food stations.
Sous Chef
Herb & Wood
San Diego, CA
Education
Associate of Arts - Multi-media
Grossmont College
El Cajon, CA08.2011
High School Diploma -
San Diego School of Creative And Performing Arts
San Diego, CA07.2007
Skills
- Food preparation techniques
- Recipe development
- Waste control
- Portion and cost control
- Banquets and catering
- Molecular Gastronomy
- Sous vide techniques
- Verbal and written communication
- Company safety standards
- Engineering new menu items
- Kitchen equipment and tools
- Customer service oriented
- Cleaning and sanitizing methods
- Detail-oriented
- Team training
Timeline
Chef De Cuisine
Herb & Sea
01.2024 - Current
Sous Chef
Herb & Wood
12.2022 - 01.2024
Chef De Cuisine
Top of the Market
05.2021 - 12.2022
Chef De Cuisine
Stone Brewing
02.2020 - 05.2021
Chef
Tortoise San Diego
06.2018 - 01.2021
Sous Chef
Stone Brewing World Bistro & Gardens
09.2017 - 02.2020
Line Cook
Stone Brewing World Bistro & Gardens
02.2015 - 09.2017
Expeditor
Stone Brewing World Bistro & Gardens
03.2014 - 02.2015
Associate of Arts - Multi-media
Grossmont College
High School Diploma -
San Diego School of Creative And Performing Arts
Sous Chef
Herb & Wood