Harold Ruiz - Executive Sous Chef Resume Simple
I am a highly motivated, energetic, and hardworking individual with a blend of creativity, passion for food and beverage management. I have a passion for the culinary arts.
  • quality control, training, management, scheduling, training development, butchering, production, ordering, inventory, service, cost control, restaurant, chef, communication, fifo
  • butcher, cost analysis, inventory, scheduling, analysis, purchasing, aloha, mentoring, training, menu development
  • 2017-12-272017-12-27

    Executive Sous Chef

    Interim Healthcare

    • Menu development, training, ordering, inventory, cost control, safety, sanitation, and food/labor management.
    • Menu development, food quality and consistency, quality control, and management of service. Worked with Executive Chef on daily specials, including menu planning, recipe testing and preparation.
    • Lead line cooks in ordering, organization, and recipe development. FIFO, dry storage, and production. Prep and cook for all three shifts.
    • Responsibilities included: ordering, receiving, menu creation, management, staff development and scheduling. Oversaw all restaurant and bar operations.
    • Daily tasks include: Menu development, recipe development, staff management and performance evaluations. Creating and implementing a team-oriented work environment that is committed to the quality.
    • Menu development and management. Developed and implemented a fine dining menu for the club. Worked with the Chef to insure that all recipes were prepared and available to the highest quality.
  • 2017-12-272017-12-27

    Sous Chef

    Discount Drug Mart

    • Development and training of all staff for both the house and private parties. Also, trained and developed new employees.
    • Ordering and purchasing. Staff development and execution of a large volume steak house. Daily specials and menu creation.
    • Daily responsibilities include: Menu development, cost control, hiring, training, staff development and development, and food quality.
    • In charge of BOH staffing, food cost analysis, labor and food costs. (training and development of staff, scheduling, training, etc.
    • Training new hires and ensuring proper execution of all menu items. Also, as well as assisting in creating daily specials and special menus.
    • Worked with other chefs to plan and execute menu items, including recipes, cooking methods, and portion sizes.