Executive Chef Sous
Resume:
Erik Rivera
Inglewood, CA *****
**********@*****.***
Work Experience
Executive Chef
The W Hotel Hollywood - Hollywood, CA
February 2022 to August 2022
• Managed all BOH staff for Delphine restaurant, Bar lounge, banquets and rooftop.
• Implemented new menus.
• Managed new pars for ordering, resulting in lower food cost and waste.
• Scheduled accordingly to revenue and events.
• Executed banquets in a timely manner.
• Held good relationships with purveyors.
• Trained staff on technique and plating.
• Maintained a weekly inventory.
• Trained staff on organization, consolidation and cleanliness. Executive Chef
T Phillips
January 2021 to February 2022
• Managed and trained BOH staff.
• Held purveyors accountable to ensure top quality product.
• Maintained Labor and Food cost to company standards.
• Expedited dishes in timely manner with quality as top priority.
• Executed seasonal menus, specials and private events.
• Maintained cleanliness up to Health code and company standards. Sous Chef
Hanks - Pacific Palisades, CA
March 2020 to January 2021
• Adhere to corporate standards and menus.
• Consistently proactive in all requests and orders made by the Executive Chef.
• Placed daily orders to purveyors for next day delivery.
• Staffed employees according to business forecasts.
• Prepped, cooked along side line cooks, including dishwashing if needed.
• Expedited food during service prime times.
Chef De Tournant
Otium - Los Angeles, CA
January 2017 to December 2019
• Prepared fresh ingredients for cooking according to recipes by Chef Timothy Hollingsworth.
• Cooked food and prepared top quality menu items in a timely manner.
• Tested foods to ensure proper preparation and temperature.
• Operated kitchen equipment safely and responsibly.
• Ensured the proper sanitation and cleanliness protocols of surfaces and storage containers. Executive Chef
The Tuck Room (fka Tanzy)
January 2014 to December 2016
• Managed all operations across 2 kitchens and teams for both theater and upscale casual dining.
• Ordered produce, meats, spices and other ingredients daily to provide fresh product to guests. Maintained excellent relationships with food purveyors.
• Calculated food costs and managed inventory budgets.
• Expedited food to ensure quality and delivery in a timely manner.
• Oversaw kitchen equipment maintenance and repairs. Sous Chef
Cocinas Y Calaveras - Brentwood, CA
2016 to 2016
•Prepared fresh items on a daily basis to ensure quality and standards put forth by the Executive Chef.
• Expedited from behind the line, coordinated with the team executing efficiently and in timely manner.
• Daily ordering from purveyors.
• Monthly inventory.
• Cleanliness to ensure health code standards and safety practices. Executive Sous Chef
The Odyssey - Granada Hills, CA
January 2013 to December 2014
• Assisted Executive Chef in providing excellent quality and presentation of all food to guests.
• Maintained standard of excellence via ongoing training and communication to staff for restaurant and banquets, serving anywhere from 300 to 1500 people per night.
• Ensured that food was produced on time and servers well educated on menu.
• Maintained high level of cleanliness in the kitchen facilities.
• Assisted in supervising the daily cleaning of the pantry, line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
Chef De Tournant
The Ritz Carlton/JW Marriott & Marriott International January 2010 to December 2013
• Worked in a busy kitchen environment preparing and executing catered meals for banquet halls for anywhere between 20-7000 guests.
• Smoothly transitioned between The Ritz Carlton and JE Marriott banquet halls adjusting seamlessly with the different preparation styles both stellar venues had to offer.
• Had great pleasure of cooking for high profile clients including Sketchers, HerbaLife, The Lakers, The Clippers and The Kings.
• Had the opportunity to work The Los Angeles Food & Wine Festival alongside legendary Chefs like Emeril Agassiz, Wolfgang Puck, Jose Andres and the late Charlie Trotter.
• Gained knowledge and learned new techniques working with mass production of sauces, proteins, vegetables, pasta dishes in buffet style services, exhibition stations and plate-ups. Education
Some college in Liberal Arts & Sciences
Santa Monica College - Santa Monica, CA
Skills
• 17+ years of experience in team management, organization and maintenance
• Solid teamwork experience in fast-paced environments while handling multiple priorities
• Well organized, punctual, flexible and self-motivated to meet organizational goals
• Culinary Experience
• Kitchen Management Experience
• Banquet Experience
• Catering
• Cooking
• Menu Planning
• Restaurant Experience
• Meat Cutting
• Management
• Food Production
• Recruiting
• Food Preparation
• Supervising Experience
• Inventory Control
• Kitchen Experience
• Labor Cost Analysis
• Restaurant Management
• Food Safety
• Purchasing
• Quality Assurance
• Event Planning
• Leadership
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