Executive Chef

RON RHIVER

Loganville, GA, ***** US *******@*****.*** 828-***-**** LinkedIn

Executive Chef

Innovative and dynamic professional with 35 years of experience in developing and executing plans to manage kitchen operations and coordinate with kitchen staff to accomplish business milestones and attain productive outcomes. Proven ability to create and improving food menu cards by focusing on guest’s dietary instruction to drive profitability. Possess high-level hospitality and customer service skills to deliver top-notch service and enhance optimal dining experience. Expert in controlling inventory, preparing dishes, and adhering to health and hygiene protocols. Distinguished abilities to liaise with cross-functional teams to provide efficient services. Well versed in hiring, training, and dismissing staff for stimulating career development. Equipped with strong communication collaboration, multitasking, and interpersonal skills along with a flair to thrive in competent working environment. Proven expertise in:

Strategic Planning and Implementation

Creative Menu Card Preparation

Kitchen operation Management

Food and Kitchen Safety

Staff Recruitment and Training

Cross-departmental Collaboration

Customer Satisfaction and Retention

Multicultural Guest Relationship

EDUCATION AND CERTIFICATION

Degree title, Date Institute Name City, Location

ServSafe Manager’s Certification, Date Institute Name City, Location

PROFESSIONAL EXPERIENCE

Hyatt- Andaz, Napa, CA

Executive Chef, 2016 to Present

Enhance business income by developing and executing effective business strategies to attain favorable outcomes.

Increase departmental performance by complying with budgetary constraints. Evaluate the expenses of the company by using different techniques to accomplish pre-defined objectives. Assist customers by designing and placing menu cards for dining room, bars, in-room dining, private dinners, and banquet halls to select desired food and drink. Maintain the physical appearance and condition of kitchen equipment and working area by cohering with all health and safety standards to avoid hazardous incidents. Amplify workforce efficiency by liaising with Human Resources teams to perform multiple kitchen operations. Provide a safe and competent working environment to accomplish staff loyalty and retention. Recruit, mentor, and lead teams to improve individual and organizational performances.

Key Contributions:

Transformed the working atmosphere of Kitchen and F&B to encourage smooth and effective flow of work.

Moana Restaurant Group / Lark Creek Café, Walnut Creek, CA

Executive Chef, 2015 to 2016

Enhance business income by developing and executing effective business strategies to attain favorable outcomes.

Minimized expenses by scrutinizing and tracking budget through different techniques to assure the optimal utilization of available resources. Achieved client’s contentment by creating menu cards to direct customers in picking the desired item. Maintained a clean and sanitized working environment by complying with all safety and hygiene standards to guarantee the safety of employees and patrons. Cultivated professional relationships with clients by rendering efficient services. Collaborated with HR teams to develop a competent and learning working atmosphere. Administered the hiring, training, and termination process to escalate workforce capacity.

Key Contributions:

Employed a productive change in restaurant by following all organizational SOP’s.

Noble House Hotels and Resorts / Gateway Canyons Resort and Spa, Gateway, CO / Little Palm Island, Little

Executive Chef, 2011 to 2012 / 2012 to 2014

Adhered to Noble House’s policies and procedures to deliver an enjoyable and appealing dine-in environment for customers.

Supervised the operations of a private luxury resort to ensure the provision of food and beverages at different locations, such as fine dining restaurants, café, poolside bars, in-room dining, and food truck. Created and applied a wide range of changes in the menu by considering the dietary recommendations of guests at private functions and banquet events to achieve customer satisfaction and retention. Oversaw the hiring, training, and dismissing procedures of BOH employees and internees by following all Human Resource regulations to accelerate performances and gain competitive advantage. Organized a clean and sanitized working environment to satisfy all health and hygiene standards.

Key Contributions:

Rendered effectual training to staff to maintain property successfully in compliance with applicable SOP’s.

Enhanced self-worth by managing food and labor cost efficiently during the administration of six outlets.

Promoted to executive chef position by demonstrating excellent services.

Culinary experience dating back to 1983, including management experience from 1987 on.

VOLUNTEER EXPERIENCE

STAR Catering, Cincinnati, OH

Co-Chef, 2004 to Present

Act as a co-chef for Patrons Dinner helping The Arthritis Foundation of Ohio with responsibility to plan and preparing menu for 250 people per event.

AWARDS AND HONORS

Awards and Recommendations from AAA Diamond Rating, Trip Advisor, Travel+ Leisure Conde Nast Voted “People’s Choice” at Asheville Area Chamber of Commerce's Annual Culinary Showcase Voted “Best Chef Napa Valley” 2018 Best of Napa Valley Life Literary recognition from numerous magazines, websites, local and national newspapers

TECHNICAL PROFICIENCIES

Microsoft Office Suite (Word, Excel PowerPoint), Point of Sale Systems

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