Yvon Riviere
Plantation,FL
Summary
Highly skilled culinary professional with 15+ years of experience in high-volume, high-pressure restaurant environments. Proven ability to reduce food costs, minimize waste, and lead top-performing kitchen teams while maintaining exceptional food quality and presentation. Adept at menu development, operational efficiency, and staff training, driving both profitability and guest satisfaction.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Big City Tavern
10.2024 - Current
- Drive food cost savings, maintaining a 21.2% food cost ratio, well below industry standards
- Reduced food costs from 34.2%, driving increased profitability
- Lead and mentor a 20+ kitchen team, fostering a collaborative and disciplined work environment
- Spearhead daily kitchen operations for a high-volume restaurant, generating $160,000+ weekly revenue ensuring efficiency, consistency, and food quality
- Oversee vendor relationships, negotiating contracts to maximize quality and minimize costs
- Collaborate with the Executive Chef to develop innovative, seasonal menus that enhance guest experience and revenue
- Assisted in menu standardization, refining recipes to ensure consistent portioning, taste, and presentation across shifts
- Ensure compliance with local health regulations and company standards, consistently achieving top-tier safety scores
- Implemented rigorous sanitation protocols, securing consistent 98%+ health inspection scores
Sous Chef
Big City Tavern
06.2019 - 10.2024
- Successfully lowered food waste from 34% to 20%, implementing portion control measures and waste reduction strategies
- Designed and executed a kitchen training program, developing new hires into top-performing chefs and line cooks
- Managed labor costs at 8.9%, optimizing staff efficiency without compromising service quality
- Led prep and execution for high-profile events, coordinating with front-of-house teams to ensure seamless service
- Maintained and improved inventory tracking systems, minimizing overstocking and waste while ensuring ingredient freshness
- Oversaw production during peak service hours, ensuring seamless coordination between all stations and reducing ticket times
Lead Line Cook
Big City Tavern
09.2015 - 06.2019
- Took ownership of the grill, sauté, and expo stations, ensuring precision, speed, and consistency in every dish
- Mentored junior cooks, developing their technical skills and preparing them for promotion into higher-level roles
- Managed kitchen workflow, ensuring proper prep levels and seamless transitions between lunch and dinner services
- Contributed to recipe development, introducing new flavors and techniques that became guest-favorite dishes
Line Cook
Big City Tavern
12.2014 - 09.2015
- Worked all line stations, mastering high-volume execution under pressure during peak dining hours
- Collaborated with fellow cooks and sous chefs to maintain a positive, efficient, and professional kitchen environment
- Maintained strict ingredient rotation and storage practices, contributing to improved food safety and cost control
- Executed prep tasks with precision, ensuring all 'mise en place' was properly organized before each service shift
Line Cook
Carrabba's Italian Grill
07.2014 - 12.2014
- Maintained food preparation and service areas in strict sanitary conditions, adhering to corporate standards
- Executed multiple stations, including pizza, soup, salad, and desserts, ensuring seamless transitions during busy shifts
- Operated large-volume cooking equipment and conducted daily ingredient quality checks to maintain freshness
Line Cook
Fish Joint
06.2006 - 08.2009
- Assisted in all aspects of daily kitchen operations, including prep, cooking, plating, and equipment maintenance
- Conducted inventory checks, verified deliveries, and managed stock rotation to reduce spoilage and maintain freshness
Skills
- Food Cost & Waste Reduction
- Labor & Inventory Management
- Menu Development & Recipe Creation
- Team Leadership & Staff Training
- High-Volume Kitchen Operations
- Health & Safety Compliance
Certification
Certified Food Safety Manager – National Registry of Food Safety Professionals
Core Skills And Expertise
- Food Cost & Waste Reduction
- Labor & Inventory Management
- Menu Development & Recipe Creation
- Team Leadership & Staff Training
- High-Volume Kitchen Operations
- Health & Safety Compliance
- Bilingual: English & Creole
Timeline
Executive Sous Chef
Big City Tavern
10.2024 - Current
Sous Chef
Big City Tavern
06.2019 - 10.2024
Lead Line Cook
Big City Tavern
09.2015 - 06.2019
Line Cook
Big City Tavern
12.2014 - 09.2015
Line Cook
Carrabba's Italian Grill
07.2014 - 12.2014
Line Cook
Fish Joint
06.2006 - 08.2009
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