Ramon Rivera
Phoenix
Summary
Dynamic culinary professional with a proven track record at Nobu, excelling in team leadership and food cost management. Spearheaded restaurant openings, developed innovative menus, and trained kitchen staff, driving significant revenue growth. Bilingual in English and Spanish, I thrive in high-pressure environments while maintaining exceptional attention to detail and fostering a culture of hospitality.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Sous Chef
Nobu
Scottsdale
01.2020 - 10.2024
- Spearheaded the restaurant's opening, overseeing hiring, training, and scheduling for a team of 20+ kitchen staff, contributing to $14M+ in annual revenue
- Managed kitchen operations during peak periods, including 300+ cover nights, ensuring efficiency and quality
- Developed and executed seasonal and holiday specials, which were integrated into the regular menu
- Maintained food cost below 22% by managing vendor relationships and cost analysis for menu items and specials
- Led maintenance efforts for kitchen operations, overseeing timely repairs and upkeep, ensuring smooth daily service
- Streamlined invoice management by verifying accuracy and ensuring timely payment processing
Sous Chef
Nobu
Washington
08.2017 - 12.2019
- Contributed to the successful opening of Nobu Washington, including vendor acquisition, product sourcing, and staff training to meet Nobu standards
- Developed and costed out recipes to align menu pricing with food cost targets
- Played a key role in launching lunch and brunch services, training staff on new menu items and operations
- Created holiday-specific and seasonal specials, contributing to customer engagement and seasonal promotions
- Ensured efficient kitchen maintenance and identified issues to reduce operational costs
Line Cook
Nobu
San Diego
04.2015 - 08.2017
- Executed dinner service across multiple stations (saute, grill, tempura, salad, soup) while managing up to 300 covers nightly, and up to 1,000 covers during high-demand conventions
- Catered high-end events for 20-100 people, including full restaurant buyouts
Line Cook
Nobu
Indian Wells
03.2016 - 03.2017
- Assisted in the setup, training, and execution of daily service during the annual pop-up event, serving 100-200 VIP covers daily
- Managed kitchen operations for Champions Lounge during the event, ensuring the smooth execution of services
- Trained new staff and oversaw the preparation of menu items during the event’s three-week duration
Line Cook
Casa de Bandini
Encinitas
07.2012 - 04.2015
- Managed lunch service for up to 100 covers daily, with higher-volume service during special events
- Oversaw the preparation and cooking of hot dishes and meats, ensuring timely and accurate plating and garnishing
Line Cook
Doubletree Del Mar Hotel
Del Mar
04.2011 - 10.2013
- Prepared daily meals for up to 30 staff members, along with large-scale food preparation for banquet events and room service
- Produced platters for cheese, desserts, and fruit, and expertly plated hot food items during service
Education
Associate of Science - Culinary Arts
The International Culinary Schools at the Art Institute
San Diego, CA01.2015
Skills
- Exceptional communication skills
- Interpersonal skills
- Analytical Problem-Solving
- Conflict Resolution Skills
- Ability to thrive in high-pressure environments
- Attention to detail
- Knowledge of food culture
- Dedication to Hospitality
- Team leadership
- Hiring
- Training
- Managing kitchen staff
- Food cost management
- Menu development
- Bilingual in English and Spanish
- Inventory management
- Recipe costing
- Food safety
- Vendor management
Certification
- ServSafe Food Manager Certification, 11/13 - Present
- Arizona Food Handler Certification, Present
Timeline
Sous Chef
Nobu
01.2020 - 10.2024
Sous Chef
Nobu
08.2017 - 12.2019
Line Cook
Nobu
03.2016 - 03.2017
Line Cook
Nobu
04.2015 - 08.2017
Line Cook
Casa de Bandini
07.2012 - 04.2015
Line Cook
Doubletree Del Mar Hotel
04.2011 - 10.2013
Associate of Science - Culinary Arts
The International Culinary Schools at the Art Institute
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