Uriel Rick Ruiz

**** *** ****** **., ***. *, Los Angeles, CA 90006

Mobile:1-832-***-****

ad1asq@r.postjobfree.com

PROFESSIONAL SUMMARY

Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state, local food sanitation, and safety standards. A team player, a motivator, and an organizer offering experience in:

Banquet and catering

Scheduling

Purchasing

BOH Operations

Vendor relationships

Problem Solving

Payroll/Compensation

Training and Development

Conflict Management

Inventory management

Performance Review

Organizational Development

WORK EXPERIENCE

Sage Hospitality –Continuum Hotel Jackson, WY

Task Force Executive Chef (02/2023 to Current)

Monitored kitchen area and staff to maintain overall safety and establish proper

food handling.

Delegated tasks for kitchen employees and developed staff teams to streamline

food preparation procedures.

Focused on customer satisfaction, creating delicious cuisine to impress diners.

Performed financial analysis and recommended effective methods to cut costs.

Supervised dramatic changes to kitchens, adhered to health department standards

and handled customer requests for healthier food options.

Utilized local, fresh food products to support local economies and showcase

community support.

Coordinated and executed menu planning, recipe development and daily

restaurant operations.

Provided effective orientation and training to each new associate and developed

ongoing training.

Monitored business trend forecasts and adjusted budgets and operational plans to

maximize growth and opportunities.

Sourced new vendors for purchasing needs.

Obtained quotes from various suppliers to determine most cost-effective purchasing

options.

Pyramid Global Houston, Texas

Executive Chef (12/2023 to 02/2023)

Managed / Prepared production of food for catered corporate and private events

Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.

Prepared meals with up to 5 courses for events with 700 plus guests.

Prepared monthly inventory and food cost tracking.

Performed financial analysis and recommended effective methods to cut costs.

Utilized local, fresh food products to support local economies and showcase community support.

Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.

Streamlined kitchen process to shorten wait times and serve additional guests.

Managed day – to –day restaurant operations with focus on quality and meeting customer expectations.

Build strong, respectful employee relationship to drive employee satisfaction in high turnover industry.

Oversaw employee recruiting, hiring, performance • management and discipline.

Improved performance of team members resulting in high-quality meals produced daily.

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Landry’s Houston

Chef de Cuisine 06/2018 to 12/2020 Houston, Texas

Prepped foods for dishes, including roasted, sautéed, fried and baked items.

Monitored quality, presentation and quantities of plated food across line.

Monitored kitchen area and staff to maintain overall safety and establish proper

food handling techniques.

Conducted frequent line checks to keep food at proper temperatures in holding zones.

Developed standard recipes and techniques for food preparation and presentation,

promoting consistently high-quality food items.

Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

Papadeaux Seafood Kitchen

Lead Trainer (02/2015 to 06/2018) Dallas, Texas

Retained consistent quality and high accuracy when preparing identical dishes

every day.

Improved employee performance by providing constructive suggestions encouragement.

Cooked multiple orders simultaneously during busy periods.

Liaised closely with kitchen and front-of-house personnel.

Assisted head chef with scheduling, training and professional development for team.

Worked closely with other chefs and cooks and provided hands-on training and

teaching.

Café 101 Houston, Texas

Chef Manager (02/2012 to 12/2015)

Oversaw meal preparation and monitored food handling to encourage safety.

Monitored quality, presentation and quantities of plated food across line.

Elevated dishes by applying traditional cooking techniques.

Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.

Employed training and motivational techniques to keep atmosphere constructive for employees.

Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.

Directed preparation, delivery and service of catering and special meal requests.

Checked quality of food products to meet high standards.

Education

Fontana School

GED (07/2009) Fontana, CA

Certification

Managers Food Handlers

Accomplishments

Chosen recipient of Hyatt regency 3rd • quarter leader of the quarter.

Produced complete meals, desserts and appetizers for 700+plate banquet service.

Held operational oversight for all food service personnel for bar, cafe, restaurant, and employee cafeteria.

Achieved recognition for successfully reducing labor cost.

Achieved recognition for successfully restructuring FOH to minimize F&B director need.

Budget cut of 120k annual salary. By taking over administrative responsibility. (I.e. Payroll, scheduling, training, problem solving, guest relations)

Other Skills

Proficient with Microsoft Word, Microsoft Excel, Microsoft PowerPoint and Microsoft Outlook

Familiar with general office equipment including copiers and fax machines

Bilingual (Spanish)

Aloha System

Craftable Program

Sharp Program

Open table

Ibuyefficient and F &O

*References available upon request

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