Mike Marquez
Sherman Oaks
Summary
Results-driven Sub Regional Executive Chef skilled in fostering collaborative kitchen environments and delivering exceptional dining experiences. Adept at inventory management and reducing waste, ready to leverage expertise to elevate culinary operations and guest satisfaction.
Overview
2027
2027
years of professional experience
Work History
Sub Regional Executive Chef
Ruth's Chris Steakhouse
04.2016 - Current
- Led culinary team in delivering high-quality dining experiences across multiple locations.
- Streamlined kitchen operations, improving efficiency and reducing food waste through effective inventory management and accountability.
- Trained and mentored other chefs, fostering skill development and promoting a collaborative work environment.
- Ensured compliance with health regulations, maintaining safety standards and quality control measures in all kitchens.
- Organized special events catering, coordinating with event planners to create memorable experiences for guests.
- Implemented safety protocols in line with industry standards to maintain a clean and safe kitchen environment.
- Managed multiple kitchens in the region, ensuring consistent quality across all locations.
Executive Chef
Ruth's Chris Steakhouse
06.2013 - 04.2016
- Supervised kitchen staff to maintain food safety standards and quality control.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Sous Chef
Ruth's Chris Steakhouse
03.2011 - 06.2013
- Supervised kitchen staff to ensure high standards of food quality and presentation.
- Managed inventory control, minimizing waste through effective portioning and storage practices.
- Trained new employees on food preparation techniques and safety protocols.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Cook
Pinnicle Peak Steak House
2003 - 03.2011
- Prepared a variety of dishes according to menu specifications and customer preferences.
- Maintained cleanliness and organization of kitchen workspace, adhering to safety standards.
- Monitored food quality during preparation and service, ensuring high standards were met.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
No Degree - Criminal Justice
Citrus College
Glendora, CA2004
Skills
- Staff training
- Menu development
- Fine dining experience
- Food safety management
- Sanitation standards compliance
- Kitchen operations management
- Cost control
- Food safety
- Kitchen management
- Special event coordination
- Team leadership
- Decision-making
- Verbal and written communication
- Attention to detail
- Strong work ethic
Languages
English
Native or Bilingual
Spanish
Professional Working
Timeline
Sub Regional Executive Chef
Ruth's Chris Steakhouse
04.2016 - Current
Executive Chef
Ruth's Chris Steakhouse
06.2013 - 04.2016
Sous Chef
Ruth's Chris Steakhouse
03.2011 - 06.2013
Cook
Pinnicle Peak Steak House
2003 - 03.2011
No Degree - Criminal Justice
Citrus College