Rigoberto VazquezCell Phone- (832) 722-1743 E-mail- rigoberto860@yahoo.comProfileMore than 25 years of culinary and managerial experience with background in all areas of restaurant operations.Strong knowledge of kitchen and back-of-house operations.Understanding and skill at maintaining food cost and labor systems that lead to restaurant profitability.Invaluable skills proven as a team member in high-volume, fast-paced environments.Bilingual – English/SpanishExperienceSunrise Senior LivingKaty, TXDining Service Coordinator2017-2019Plan and prepare food for the day and accommodate for special request some might needManage employee schedules and hoursHotel Galvez Galveston, TXBanquet Chef 2016-2017Managed the parties and prepared the food.LANDRY’S SEADFOOD Kemah, TXExecutive Chef2000– 2016Responsibilities include management of back-of-house operations that include creating original dishes for daily menus and special ordering, inventory control, training and scheduling of kitchen staff, and upholding and maintaining high standards set forth by myself and the company.Train and manage employees and food operation in a high-volume kitchen.Plan and prepare food and beverage to customer’s specifications for special diets and events.Maintain labor controls, food costs, and food safety.RAYKO’S RESTAURANTCypress, TXExecutive Chef 1997 – 1999UNIVERSITY CLUB OF HOUSTONHouston, TXSous Chef1996 – 1997RUGGLES RESTAURANT Houston, TXSous Chef 1995 – 1996SFUZZI’S RESTAURANTHouston, TXExecutive Chef/Sous Chef1990 – 1995Prepared fine Italian cuisine and created menu items in a scratch-based Italian restaurant kitchen.Created and implemented daily special menus, and for events such as four-to-six course monthly wine dinners, elegant special events, meetings, and banquets.Summary of Skills and AchievementsProven success as Executive Chef and Sous Chef in a high-volume upscale restaurant or a casual restaurant.Performed and managed all facets of food preparation and presentation.Planned and coordinated menus for banquets and special events.Tracked inventory of perishables, nonperishables and supplies. Negotiated purchases and placed and verified orders. Monitored food costs across all kitchen stations.Hired, trained, directed, coordinated and motivated kitchen staff. Created schedules to minimize labor costs and maximize productivity.Monitored food quality; ensured cleanliness of all facilities to meet or surpass health department and HACCP guidelines.Contributed to recipe testing and creation of menu development.Maintained open lines of communication between management, colleagues and subordinates.