Ulises Israel Pelayo
Perris,CA
Summary
I am a dedicated culinary individual who thrives on gaining professional experience through constant self refinement. My goal is to align and search for opportunity with a restaurant or hospitality group that is chef driven, and demonstrates high standards through quality of daily habits. An environment that thrives on consistency and focus, and sense of urgency. Remembering to be egoless, and having attitude in check, and absorb the basic morals of what it means to be a cook and a chef.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Arcade Coffee Downtown Riverside | Bar Ni Modo-Farmhouse Collective
Downtown Riverside
06.2023 - Current
- Work closely with GM in overall operations of a coffeeshop that has a full kitchen as well. From execution service, to driving sales, food specials and pop ups in our downtown riverside location.
- Mentoring a new team with proper kitchen standards and overall kitchen logistics and organization for prep, and line execution.
- Weekly meetings with ownership and always maintain an open line of communication with decisions that involve the BOH operations.
- Feedback and ensuring retainment and receiving as well to make sure the team is always reminded of daily habits from care of product, kitchen skills, and what we contribute to the team daily.
- Track labor costs for kitchen, BOH inventory, and develop systems for food production and recipe development and accurate food costing.
- Designed a kitchen with an architect with an efficient kitchen flow designed to be prep driven and quick execution for bar food.
Line Cook
Wolfskill Cocktail Bar-Fierro Foods | Downtown Riverside
Downtown Riverside
12.2023 - 03.2024
- Prep and maintain a clean station during service, while focusing on small prep items.
- Pitch ideas on efficiency and kitchen set up to maximize space for service.
- Pitch ideas for specials that will tie into the concept such as bar concept.
- Receive constructive criticism as for vice versa to team mates to help the chef drive embitterment
- Proper Kitchen Breakdown and cleaning when it comes to French tops, fryer, oven and any other equipment used to execute in service.
Sous Chef
Fazeli Cellars | Wine Country Temecula
Wine Country Temecula
01.2023 - 01.2024
- Over see day to day operations and assist the executive chef with multiple services including brunch, and deli upstairs apart from our production kitchen.
- Assisted with Menu development of brunch with items such as sauces, breads, execution and reconfiguring the hotline to be more efficient for plating and cooking.
- Set all new standards for cleanliness within both of the kitchens on property as with proper maintenance of equipment.(Rational Oven, Reach ins, Lowboys, Dishwashers, etc.)
- Set a standard of quality for taking care of all product coming in and out of the kitchen, from produce to proteins to proper organization of all dry and chemicals as well.
Line Cook
The Salted Pig | Downtown Riverside
Downtown Riverside
08.2022 - 01.2023
- Dedicated to the execution on the wood fire station through dinner service. Maintaining my wood fire and properly being able to manage live embers as for executing small prep on slow days.
- Call out of tickets properly and consistently for other stations such as hot apps, garde manger and keeping an eye it is executed in a timely manner and proper order of courses.
- Assist cooks if a station was busy to plate and execute dishes all throughout out the kitchen.
- Open communication with executive chef and chef de cuisine during service and transparency on the areas needed for improvement..
- Deep cleaning and proper rotation of stations and walk in is completed as a team every night as for weekly tasks.
- Responsibility of our mise en place and daily quality check of flavors on our stations and reporting properly to line check daily.
- Assisted with execution of special tasting menus and special dishes put on the menu.
Event Cook
Allegiant Stadium | Las Vegas
Las Vegas
07.2022 - 08.2022
- In Charge of setting up Multiple kitchens for the vip suites on both ends of the stadium the Tia Carmen team from Pheonix.
- Engaging with guests regularly about the concept and its location to our items being served.
- Clean and organized work station maintained at all times for visual in front of the guests from the VIP suites.
- Also following the guidelines to the stadiums health department with using circulators and any special equipment and and filling out the proper paperwork for service.
- Manage cooks who are assisting us from the stadium team and show proper execution of food.
Senior Sous Chef
Tia Carmen | JW Marriott Desert Ridge, Pheonix Arizona
Pheonix Arizona
12.2021 - 07.2022
- Part of a leadership team of a new concept located in the JW Marriott desert ridge area in Pheonix Arizona.
- Underwent extensive Recipe testing for the R and D process with Chef Angelo Sosa including recipe books, food costing, techniques to pass on to kitchen staff for training.
- Organization and cleaning of a kitchen before moving into the space and proper set up of equipment such as extruders, thermomix, vitamin blenders, chamber vacuum seal machines, etc.
- Over see day to day operations from order intake, production and then to service at night. Speaking to reps if needed for anything not up to our standards of quality as for constant contact with purchasing department.
- Mentorship program with cooks on areas of growth for themselves as of what’s needed to learn new techniques. From Prep execution to the line set up to organization of a walk-in as for daily habits to always remind the team what they are striving for.
- Oversee of ordering all proteins, produce, and dry goods and having to work closely with our purchasing departments in the resort.
- Opportunity and privilege to work with FOH Consultants from different Restaurant groups such as Star Restaurants, Alain Ducasse, Morimoto Group to learn steps of service and how provide a certain standard of service to our guests.
Line Cook
Makoto | Miami Fl. | Bal Harbours
Miami Fl., Bal Harbours
01.2021 - 02.2021
- Out of state opportunity to work restaurant in need of help due to covid and being short staffed.
- Ability to adapt to a completely new environment of a high volume restaurant that yearly in net sales does 17 million.
- Pressure from chefs and seasoned line cooks to quickly gain knowledge on how this concept functions.
- Learning stations in the matter of hours and working with a completely new team and learning the standards of the kitchens execution. Wether it was the robata station and managing a Japanese charcoal grill or tempura station to lending a hand with bulk prep.
- Open availability due to our contracts being based upon task force even if it meant working six days or seven days a week.
Processor
Palomar Craft Cannabis | Santa Ysabel, San Diego California
Santa Ysabel, San Diego California
01.2021 - 01.2021
- Processing and curing marijuana for medicinal use, while complying with regulations on native land.
- Unloading of grow-houses as a team to get ready for next harvest.
- Sanitizing properly for no cross contamination of different strains while processing product.
- Lending a hand whenever needed if it is for cleaning greenhouse benches or overtime on Saturdays or helping another department.
Line Cook | Chef De Cuisine
Small Barn | Old Town Temecula, CA
Old Town Temecula, CA
01.2020 - 01.2021
- Close training with Chef de cuisine, Sous Chef and Culinary Director on recipe training, kitchen set up, as for the standard being implemented from opening day.
- Constructive Criticism received daily to be proficient in our stations and maintaining the standards of our establishment and understanding the bigger picture involved in why we do what we do.
- Proper Cleaning of kitchen on a daily basis when service is over.
- Emphasis on teamwork and communication daily during service to show that one person can not do it alone.
- Proficiency in station set up showing self sufficiency on meeting deadlines for service with a sense of urgency.
- Responsibility our mise en place and daily quality check of flavors on our stations and reporting properly to line check at 430 daily.
Chef De Cuisine | Line Cook
Olive & Citrus | Redlands, CA
Redlands, CA
01.2019 - 01.2020
- Train side by side with the executive chef and the owners to produce menus according to the season, and style of concept as well.
- Proficiency in all areas of the kitchen to train new line cooks and prep cooks keeping the standard of the establishment.
- Delegation of Responsibility between Sous Chef and myself with ordering and the BOH schedule and maintaining proper organization with all product coming in and out of our establishment.
- Proper house keeping in kitchen organization and cleanliness as for our wood fire oven and wood fire grill daily. French tops and ovens maintained in clean and functional condition. As for coals being started in the AM to smoke proteins and cook vegetables in the oven.
- Proper Butchering of proteins and seafood.(Tomahawks,Whole Salmons,Rockfish,Yellowtail,Dry Aged Ribeyes, etc.)
Line Cook/Prep Cook
Placita | Riverside, CA
Riverside, CA
01.2019 - 01.2019
- Ability to adapt to new cuisines such as traditional Mexican food with a more refined technique.
- Close training with executive chef and owners to contribute ideas for business and and food quality.
- Prep execution of sauces for services and proper butchering of proteins and any other mise en place required for dinner service or lunch service.
- Proper house keeping from breaking down grill, to fryer cleaning, from scrubbing down lowboys and floors.
Line Cook | Sous Chef
Le Grange Grill and Cellars (Weins Brewing) | Old Town Murrieta, California, CA
Old Town Murrieta, California, CA
01.2018 - 01.2019
- Join a green team alongside the executive chef pitching and experimenting with new ways maximize kitchen efficiency and training.
- Organizing kitchen to maintain cleanliness and proper storage of cold items in the walk in or shelf stable items in the dry storage.
- Be an example alongside new cooks and utilizing my skills to teach new ways to work in the kitchen; such as simply how to hold a sauté pan more efficient to helping new line cooks improve on their cooking techniques.
Line Cook/Prep Cook
1909 Fluid and Fare | Old Town Temecula, CA
Old Town Temecula, CA
01.2018 - 01.2019
- Opportunity with upper management to plan menu options/ideas for our weekend chef features that work in a high volume production kitchen.
- Maintained proper cleaning standards to station checks from chefs daily.
- Ability to receive constructive criticism for better growth in the industry. As for Availability to stay over then 8hrs for overtime.
- Crossed trained in multiple work stations to be able to help team where ever was needed instilling a team work environment.
- Able to utilize skills in the kitchen in any station; from sauce station to grill station, to prepping bulk prep items.
Sous Chef
Pints And Quarts Gastro Pub | Lake Elsinore, CA
Lake Elsinore, CA
01.2017 - 01.2018
- Train side by side with the executive chef producing menu items, as for training new line cooks and food cost development.
- Contribute food ideas, inventory suggestions, and foward thinking for managing BOH.
- Set the example and ability to prep the kitchen for busy weekends to assist line cooks to focus on execution.
- Assisted with all lines duties to set up or breakdown as for maintenance on equipment.
- Required to maintain proper sanitation according to the Riverside County Health Department with proteins, sauces, vegetables, and ready to eat items.
- Fulfill and process food orders with all our vendors.
Lead Cook/Prep cook
Yard House | Temecula, Ca
Temecula, Ca
01.2013 - 01.2017
- Maintain proper sanitation according to the Riverside County Health Department and Yard House's personal health department.
- Producing from scratch food items at a high volume pace on any station from pantry, pizza, sauté, and prep.
- Working side by side with the executive kitchen manager and the sous chefs producing new recipes. Assisted in training new prep cooks and cooks.
- Understand and executed proper rotation of food in the walk in as well as processing food orders.
Cook
Taco Bell | Menifee, CA
Menifee, CA
01.2012 - 01.2013
- Memorize menu and assembled food in a fast pace but organized manner.
- Performed prep duties such as lettuce, tomatoes, and onion prep before the end of each work shift.
- Able to break down, wash, sanitize and reassemble kitchen equipment when needed such as: charbroil, fryer, grill, the Line, etc.
- Demonstrated ability to maintain sanitation according to the Riverside County Health and company codes.
Education
Associate of Science - Culinary
Art Institute-Inland Empire
San Bernardino07.2015
Skills
- Food safetyServ Safe Certification
- Menu planningFood Cost
- Product Knowledge
- Menu development
- Vendor relationship management
- Coaching and mentoring
- Staff scheduling
Certification
Serv Safe Certification
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Line Cook
Wolfskill Cocktail Bar-Fierro Foods | Downtown Riverside
12.2023 - 03.2024
Executive Chef
Arcade Coffee Downtown Riverside | Bar Ni Modo-Farmhouse Collective
06.2023 - Current
Sous Chef
Fazeli Cellars | Wine Country Temecula
01.2023 - 01.2024
Line Cook
The Salted Pig | Downtown Riverside
08.2022 - 01.2023
Event Cook
Allegiant Stadium | Las Vegas
07.2022 - 08.2022
Senior Sous Chef
Tia Carmen | JW Marriott Desert Ridge, Pheonix Arizona
12.2021 - 07.2022
Line Cook
Makoto | Miami Fl. | Bal Harbours
01.2021 - 02.2021
Processor
Palomar Craft Cannabis | Santa Ysabel, San Diego California
01.2021 - 01.2021
Line Cook | Chef De Cuisine
Small Barn | Old Town Temecula, CA
01.2020 - 01.2021
Chef De Cuisine | Line Cook
Olive & Citrus | Redlands, CA
01.2019 - 01.2020
Line Cook/Prep Cook
Placita | Riverside, CA
01.2019 - 01.2019
Line Cook | Sous Chef
Le Grange Grill and Cellars (Weins Brewing) | Old Town Murrieta, California, CA
01.2018 - 01.2019
Line Cook/Prep Cook
1909 Fluid and Fare | Old Town Temecula, CA
01.2018 - 01.2019
Sous Chef
Pints And Quarts Gastro Pub | Lake Elsinore, CA
01.2017 - 01.2018
Lead Cook/Prep cook
Yard House | Temecula, Ca
01.2013 - 01.2017
Cook
Taco Bell | Menifee, CA
01.2012 - 01.2013
Associate of Science - Culinary
Art Institute-Inland Empire
Stagier
The Salted Pig|Original Location Riverside-2016 Wood Fire Grill
Taco Maria|Costa Mesa April 2023 Wood Fire Grill
Campfire|Carslbad Ca. June 2023 Prep-Chef Benji
Wayfarer|La Jolla. July 2024