Victor Manuel Rueda

Collaborating with, training and leading a team of 5 cooks with production and service. purchasing, inventory and catering. Serving up to 200 guest per day.

• Ensured food preparation and presentation met high standards of quality and sanitation.
• Monitored inventory levels to ensure adequate supplies on hand.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

Collaborating with, training and leading a team of 20 cooks at 8 different stations. Responsible for purchasing, scheduling, inventory and catering. Serving up to 4,000 guests daily.

• Supervised kitchen staff on the proper use of kitchen equipment and safety procedures.
• Ensured all dishes were prepared correctly with attention to presentation quality.
• Monitored product freshness and rotation of stock to maintain quality control standards.
• Established portion sizes for each dish being served at the restaurant.
• Demonstrated knowledge of various cooking methods, ingredients, equipment and processes.

• Executed all menus with strict adherence to the executive chef’s recipes. Breakfast, lunch, and dinner items including comfort food, Italian, Asian, Latin, and BBQ prepared in a A-La-Carte, Catering and buffet style. Maintaining tight sanitation protocols, and contributed to the reduction of waste.
• Monitored food production to ensure that quality standards were met.
• Trained new kitchen staff on proper safety and sanitation procedures.
• Ensured compliance with health department regulations regarding food storage and handling practices.
• Communicated effectively with other chefs to coordinate meal production activities.

• Responsible for strictly adhering to the dietary needs of veterans living in two separate assisted living communities and preparing meals according to mechanical needs. Manned positions of pantry cook, grill cook, and mainline cook. Promoted batch cooking to ensure efficiency in the kitchen and appropriate portioning/waste reduction. Maintained daily inventory counts to ensure all necessary ingredients were in stock. Responsible for training and mentoring all new team members.
• Ensured that all food safety regulations were followed in the kitchen.
• Trained new staff members in safe food handling procedures and knife skills.
• Provided guidance and support to cooks during busy periods or when unexpected issues arise.

• Maintained protocols that led to the successful reduction of cost and waste. Led a team of 20 members through numerous catering events and daily workloads across multiple kitchens. Delivered outstanding customer service to staff and students of the university resulting in an increase in increased customer satisfaction.
• Created daily specials based on seasonal ingredients and customer feedback.
• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.

• Developed and executed menus for students from diverse ethic backgrounds, staff, Ordained Catholic Alumni, and The Archbishop and priest of the Catholic Archdiocese of San Antonio.
• Trained new cooks on proper techniques for preparing dishes according to recipes.
• Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.

• increased the quality our foods and building stronger casino patronage. Developed, priced, and Substantially increased team of morale by encouraging them to take pride in their work, consequently implemented new menus for 5 different dining areas. Contributed thoughtful insight to the casino kitchen expansion. Maintained a 32 C% for The Rio Grande Buffet, 34 C% for the River Bend Outlet, 43 C% for the Winners Sport kitchen, and 42 C% for the EDR. Reinforced State Safety and Sanitation regulations. Implemented production control in order to minimize waste by 20%