Yomar Rivera Dominguez
Branson,MO
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Excellent communication and problem-solving skills. Talent for building streamlined, cohesive teams. Hardworking and passionate with strong organizational skills . Ready to help team achieve company goals.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef De Tournant
Big Cedar Lodge
2023.02 - Current
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management practices and reducing food waste.
- Collaborated with sous chefs to develop seasonal menus that showcased diverse culinary techniques and flavors.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
- Analyze monthly P&L and month-end reports, identify deviation from business plan goals
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department
- Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
- Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel's policies, standards and municipality requirements
- Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
- Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
- Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
- Interview, select and recruit Senior Culinary team members
- Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
Worman House Sous Chef
Big Cedar
2022.08 - 2023.02
- Monitored food production to verify quality and consistency.
- Monitor and control all food production in the restaurant and ensure of its quality during preparation and service execution
- Support the Chef de Cuisine and the Executive Chef the daily kitchen operations of the restaurant and ensure its culinary readiness for service.
- Schedule Staff according to budget and business forecast/needs. Monitor daily culinary operation efficiency and productivity.
- Assist in maintaining an accurate kitchen recipe book.
- Monitor and control all food production and ensure of all recipe are constantly followed by cooks
- Continually train and update staff.
- Responsible for product availability for restaurant.
- Provide administrative assistance to the Executive Chef as needed
- Direct proper sanitation of kitchen facilities and equipment.
- Ensure that all kitchen equipment is in good working order.
- Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.)
- Ensure safe working environment and techniques in the kitchen.
- Model and promote good working relationship with Front of the House managers and staff.
- Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.
- Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable.
- Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles.
- Facilitate monthly departmental meetings and follow through on unresolved topics.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Worman House Junior Sous Chef
Big Cedar
2021.05 - 2022.08
- Develop additions to menu.
- Training of Staff.
- Responsible for product availability for all restaurant or banquet items.
- Directs proper sanitation and organization of all kitchen facilities and equipment.
- Ensures that all kitchen equipment is in good working order, generate report if necessary.
- Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
- Monitors and has hands on control over daily food production.
- Monitors safety of staff.
- Maintains good working relationship with Front of the House Manager.
- Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
- Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
- Ensure that all food products are labeled and dated.
- Maintain and enforce food quality and visual appeal.
- Requisition necessary equipment from stewarding
- Teach associates to manage their time in order to complete assigned jobs in a timely manner.
- Has mis en place for day's business for banquets or outlets.
- Understand, organize and maintain B.E.O.s
- Checks with Executive Chef and Sous Chefs daily for any special products or preparation.
- Hold a daily pre-shift meeting to insure the proper transfer of information
- Instill in associates a sense of teamwork.
- Instill in associates a “Clean as you go mentality”.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
Osage Steak House Lead Cook
Big Cedar
2020.06 - 2021.05
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
(Banquet) Line Cook
Big Cedar
2019.02 - 2020.06
- Review BEO on a daily basis.
- Supervise and coordinates all activities of cooks and kitchen staff who are engaged in food preparation.
- Communicates both verbally and in writing to staff.
- Participate in full inventories.
- Manage and control food requirements and food/labor costs
- Maintain and control systems and procedures and ensure the banquet kitchen is prepared for the following day.
- Maintain safety and sanitation.
- Ensure adequacy of supplies at all cooking stations.
- Ensure all kitchen equipment is in good working order.
- Prepare a variety of foods: meat, seafood, poultry, vegetable & cold food items.
- Assume 100% responsibility for quality of products served.
- Know & comply consistently with our standard portion sizes, cooking methods, quality standards & kitchen policies/procedures.
- Follow proper plate presentation & garnish set up for all dishes.
- Stock & maintain sufficient levels of food products at line stations to ensure a smooth service period.
- Maintain a prepared & sanitary work area at all times.
- Constantly use safe & hygienic food handling practices.
- Handle, store & rotate products properly.
- Assist in food prep assignments.
- Close the kitchen following all closing checklists provided by the Executive Chef.
- Communicate clearly with managers, kitchen & front of the house associates.
- Assist in various areas of the hotels Food & Beverage outlets.
- Other duties as assigned by the Sous Chef/ Ex
Line Cook
Burger Town
2018.01 - 2019.02
- Ensures all materials and supplies are available.
- Sets up station according to established guidelines and requirements to ensure guest safety.
- Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
- Coordinates food orders to ensure timely and efficient delivery to each table.
- Executes designated preparation and/or line stations without support under normal conditions.
- Prepares food according to the sales forecast and business level.
- Meets special guest requests while providing the same quality standards.
- Follows all company HACCP documentation and procedures throughout daily shifts.
- Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift.
- Maintains safety standards while using knives and other food preparation equipment.
- Restocks and/or breaks down workstation at the conclusion of the shift.
- Stocks all stations as directed and cleans/closes all stations as directed.
- Assists management in training new Staff Members within their department when applicable.
- Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
- Maintains high-level of knowledge regarding the company's products and happenings.
- Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
- Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
- Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
Education
Associate Degree in Culinary Arts -
NUC University
01.2019
Skills
- Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.
- Ability to motivate others and lead people in the area of correct procedures and follow through.
- Ability to deal effectively with a variety of company personnel and outside vendors.
- Ability to effectively adjust to major changes in work tasks or the work environment.
- Ability to effectively adjust to major changes in work tasks or the work environment.
- Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
- Establishing courses of action for self and others to ensure work is completed efficiently.
- Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.
Languages
Spanish
Native or Bilingual
English
Professional Working
Certification
ServSafe Food Protection Certificate
Timeline
Chef De Tournant
Big Cedar Lodge
2023.02 - Current
Worman House Sous Chef
Big Cedar
2022.08 - 2023.02
Worman House Junior Sous Chef
Big Cedar
2021.05 - 2022.08
Osage Steak House Lead Cook
Big Cedar
2020.06 - 2021.05
(Banquet) Line Cook
Big Cedar
2019.02 - 2020.06
Line Cook
Burger Town
2018.01 - 2019.02
Associate Degree in Culinary Arts -
NUC University
ServSafe Food Protection Certificate
Similar Profiles
Logan HaughtLogan Haught
Paynes Valley Associate at Big Cedar LodgePaynes Valley Associate at Big Cedar Lodge
Sophia BrattonSophia Bratton
Sales Administrative Assistant at Big Cedar LodgeSales Administrative Assistant at Big Cedar Lodge
Cooper VolivaCooper Voliva
Outdoor Services at Big Cedar LodgeOutdoor Services at Big Cedar Lodge