Summary
Overview
Work History
Education
Skills
Timeline
Generic

Juan Rivera

Virginia Beach

Summary

Dynamic culinary professional with extensive experience as a Sous Chef at Broad Bay Country Club, excelling in menu planning and team leadership. Proven track record in enhancing customer satisfaction through innovative dishes and effective inventory management, while maintaining strict food safety standards. Committed to fostering a collaborative kitchen environment and delivering exceptional dining experiences.

Knowledgeable [Desired Position] with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.

Overview

9
9
years of professional experience

Work History

Sous Chef

Broad Bay Country Club
05.2022 - Current
  • Led kitchen staff in food preparation and service, ensuring high-quality standards.
  • Developed and implemented seasonal menus, enhancing customer satisfaction through creative dishes.
  • Trained and mentored junior chefs, fostering skill development and teamwork.
  • Streamlined inventory management processes, reducing waste and improving cost efficiency.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Conducted quality control checks to maintain consistency in food presentation and flavor.
  • Ensured compliance with health regulations and safety standards throughout kitchen operations.
  • Collaborated with front-of-house staff to ensure seamless service and guest experience.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Streamlined kitchen operations, reducing food waste through meticulous inventory management.
  • Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Developed close relationships with suppliers to source best ingredients.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.

Line Cook

Wyndham Hotel & Resorts - Virginia Beach
05.2019 - 05.2022
  • Supported the development of daily specials by providing input on seasonal ingredients and flavors.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Grilled meats and seafood to customer specifications.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Monitored food quality and presentation to maintain high standards.
  • Improved team morale and productivity through effective communication and collaboration.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Prepared and cooked menu items according to standardized recipes and presentation guidelines.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Line Cook

Mojito Cafe
10.2017 - 05.2019
  • Prepared and cooked menu items according to standardized recipes and presentation guidelines.
  • Maintained cleanliness and organization of kitchen workstations to ensure food safety compliance.
  • Collaborated with team members to streamline food preparation processes during peak hours.
  • Adapted quickly to changing priorities in a fast-paced kitchen environment while maintaining quality standards.
  • Engaged in continuous learning of culinary techniques to enhance cooking skills and efficiency in service delivery.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Operated kitchen equipment, including grills, ovens, and fryers, while following safety protocols.
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

Busser

Peabody's Nightclub
09.2016 - 09.2017
  • Cleared and reset tables promptly to enhance guest experience and maintain cleanliness.
  • Assisted servers by delivering food and beverages efficiently during peak hours.
  • Monitored dining area for cleanliness, promptly addressing spills or debris to ensure safety.
  • Collaborated with kitchen staff to expedite dishwashing and maintain supply of clean utensils.
  • Supported special events by preparing tables and arranging seating as per event requirements.
  • Adapted quickly to changing demands in a fast-paced environment, ensuring smooth operations.
  • Communicated effectively with team members to coordinate service and improve workflow efficiency.
  • Contributed to positive atmosphere through friendly interactions with guests and staff alike.
  • Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
  • Reset and cleaned tables quickly to prepare for new customers.
  • Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
  • Maintained high levels of cleanliness throughout shifts, contributing to overall restaurant presentation.
  • Collaborated with fellow bussers and servers to create an efficient flow during peak hours.
  • Helped manage operations of restaurants by cleaning up spills and other messes quickly to minimize hazards.
  • Supported team members with additional tasks, promoting a positive work environment.
  • Developed excellent relationships with managers and fellow team members to support team success and positive work environment.

Education

No Degree - Culinary

Culinary Institute of Virgina
Norfolk, VA

High School Diploma -

Kempsville High School
Virginia Beach, VA
06-2015

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Safe food handling
  • Menu planning
  • Food preparation
  • Kitchen organization
  • Allergen awareness
  • Safety management
  • Supervising food prep
  • Knife skills
  • Customer service

Timeline

Sous Chef

Broad Bay Country Club
05.2022 - Current

Line Cook

Wyndham Hotel & Resorts - Virginia Beach
05.2019 - 05.2022

Line Cook

Mojito Cafe
10.2017 - 05.2019

Busser

Peabody's Nightclub
09.2016 - 09.2017

No Degree - Culinary

Culinary Institute of Virgina

High School Diploma -

Kempsville High School

Similar Profiles

CREATE PROFILE
Juan Rivera