Chef De Partie
Resume:
●MARCO ANTONIO RIVAS
Grapevine,Texas 76051
********@*****.***
Objective
To contribute my experience, education and skill set toward a challenging, professional culinary position.
Experience
Over 20 years of culinary experience in hotels, restaurants, bakery, butcher shop, private clubs and banquets.
Work History
W Marriott Austin Hotel,Chef De Partie
Lead and train Kitchen staff in preparation,execution and presentation of dishes,Events.
Ensure compliance with health and safety and food hygiene regulations.
Collaborate with staff for smooth kitchen operations. Jan 2022- Aug 2024
AC Marriott Great Hills Country
Organize and prepare breakfast,Lunch,
and Catering Events,Supervised entire Kitchen
Hilton Austin CC Chef de Partie Austin, TX Dec 2017 - Oct 2021
●Prepare and assist in the preparation of all hot food for banquet functions.
● Dictate daily production schedule, and observe production flow, making adjustments.
●Ensure the cleanliness of the kitchen and enforce daily sanitation practices.
●Check BEO’S prep list, shelves, coolers etc. and communicate all produce needs to Bqt. Chef.
JW Marriott Chef de Partie Austin, TX 2015 - 2017
● Responsible for breakfast and lunch prep and execution of banquet events.
●Update and manage BEO and Master Board information
●Label and organize hot boxes according to delivered time and floors.
●Check every box personally and taste everything going out.
Hyatt Regency Lost Pines-Kitchen Supervisor Bastrop TX 2008 - 2015
−Supervised preparation and execution of banquet events and outlets
−Supervised multiple cooks and ensured health and safety standards were maintained
−Ensured BEO is correct and updated for any changes
−Conducted pre-shift meetings to discuss BEO’s and prep schedule
Chef’s Meat and Fish Market- Chef Southlake, TX 2011- 2012
Responsible for all production and operation of the butcher shop including:
−Cut, trim, bone, tie and grind meats, beef, pork, poultry, fish
−Prepared and arranged meat cuts and products in an appealing display.
−Estimated requirements to order meat and maintain inventories.
−Production of soups, sauces and meals
− Catered private parties
Hyatt Regency Lost Pines Resort-Banquet Lead Cook/Saucier Bastrop, TX 2008-2011
−Prepared and execute banquet production
−In charge of preparation of all soups and sauces for daily events and meals for restaurants and banquet events for over 1000 people
−Knowledgeable in all aspects of menus
Vaquero Club-Sous-Chef Fort-Worth, TX 2006- 2008
−Assisted Executive Chef with parties, banquets and special events
−Supervised workers in the kitchen; checking methods of food prep, portioning, cooking, garnishing and timeliness of food.
−Prepared daily specials
−Assumed responsibility in the absence of the Executive Chef
ArrowCreek Country Club- Sous Chef Reno, Nevada 2004-2006
−Supervised 9 kitchen employees
−Supervised catering for events outside the Country Club
Madison Renaissance Hotel- Kitchen Supervisor Seattle, Washington 1994-2003
−Responsible for all aspects of banquets
−Upgraded food quality and increased productivity in the kitchen
−Proficient in all stations
−Supervised and monitored daily kitchen operation
Renaissance Presidente Hotel- Lead Line Cook Houston, Texas 1989-1994
−Transferred to the Seattle Property
Hyatt Regency Houston Hotel-Lead Cook Houston, Texas 1986-1989
Sh? Hilton Hotel-Pantry Cook, Houston, Texas 1980-1986
Education
Seattle Central Community College Culinary Academy-Seattle, Washington April 98-Aug.02
Culinary Arts Apprenticeship Program; Sponsored by the Renaissance Seattle Hotel
Skillpoint Alliance Computer Skills Training, Austin, Texas 2/2012-9/2012
Relevant Courses
ACF Approved Sanitation – 30 hours
ACF Approved Nutrition – 30 hours
ACF Approved Supervisory Courses – 30 hours
Accomplishments
●First Place, ACF Northwest Junior Hot Food Team Competition Dec 01
●First Place, ACF Western Regional Junior Hot Food Team Competition Jan. 02
●Second Place, ACF National Junior Hot Food Team Competition July 02
References
Erwin Turalba, Executive Chef
The Bowden, Events and Weddings Venues,Keller,Texas.
Erik Gonzales, Executive Chef
Madison Renaissance Hotel, Seattle Washington
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