Ruben Montes

Experienced, passionate chef

Location 15h@2xChicago, IL

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Summary

I made the change to the culinary world later than most. After graduating from business school and spending years in sales and analysis jobs, I decided to follow my passion and got my first job as a line cook. Nearly a decade later, I have had the opportunity to work in everything from hotel banquets, casual dining restaurants, to 5-star hotels and... Read more

I made the change to the culinary world later than most. After graduating from business school and spending years in sales and analysis jobs, I decided to follow my passion and got my first job as a line cook. Nearly a decade later, I have had the opportunity to work in everything from hotel banquets, casual dining restaurants, to 5-star hotels and a Michelin 2-starred restaurant. I still love this industry and my passion is to motivate others to work hard and love what they do also.

My Dream Job is My dream job is to someday open a restaurant of my own where I can express my creative passions and also leverage my business background.

Work Experience
  • Grill Cook

    Frontera GrillChicago, IL, US
    Apr. 2016 to Present (1 year and 4 months)

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    Role & Tasks:

    • Accountable for execution of all menu items on wood fire grill during daily lunch service.
    • Operate quickly and accurately in a high-volume environment, up to 300 covers over 3 hours.
    • Leverage my fine-dining expertise to engage Frontera & Topolo staff during development of menu items and to train colleagues.
    • Periodically support Topolobampo team in plating and preparation across all stations.

  • Chef de Poisson

    MK Restaurant
    Jan. 2016 to Apr. 2016 (3 months)

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    Role & Tasks:

    • Responsible for the preparation and execution of product at the fish station through changing seasonal and holiday menus.

  • Chef de Tournant

    Hilton Netherland Plaza Cincinnati
    Nov. 2015 to Dec. 2015 (1 month)

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    Role & Tasks:

    • Returned to assist the kitchen across all stations as a seasonal support for Orchid’s, Palm Court and Banquets.

  • Chef de Partie

    Merrion Hotel
    Sep. 2014 to Nov. 2015 (1 year and 2 months)

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    Role & Tasks:

    • Led Garde Manger station and produced high quality dishes for all outlets across the hotel.
    • Mastered culinary techniques working with European ingredients used in classic and modern dishes design.
    • Managed product inventory, quality, supervised Commis Chefs and Demi Chefs, and created special menu items, while ensuring that all product is fresh available and to a standard that will satisfy high-end customers.
    • Executed dishes to satisfy 6 different menus on a daily basis, including creation of special menus every 3 days.

  • Commis Chef

    Restaurant Patrick GuilbaudDublin, Dublin, IE
    Jul. 2014 to Sep. 2014 (2 months)

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    Role & Tasks:

    • Worked across multiple areas of the kitchen with a focus on the Garde Manger Station.
    • Responsible of preparing and executing of both lunch and dinner menus to exceptional standards in a high pressure, fast-paced environment.
    • Developed an understanding of how to work with the high quality, fresh product sourced locally and internationally.

  • Pastry Chef/Chef de Tournant

    Nicola's RestaurantCincinnati, OH, US
    Dec. 2013 to Jun. 2014 (6 months)

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    Role & Tasks:

    • Led prep and execution to strict standards in hot and cold side stations including: pastry, pasta, garde manger and fish stations.
    • Responsible for the pastry station and development of new recipes using modern pastry techniques.

  • Line Cook

    Hilton Cincinnati Netherland Plaza
    Dec. 2012 to Dec. 2013 (12 months)

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    Role & Tasks:

    • Worked across multiple areas of the kitchen with a focus on the Garde Manger Station.
    • Responsible of preparing and executing of both lunch and dinner menus to exceptional standards in a high pressure, fast-paced environment.
    • Developed an understanding of how to work with the high quality, fresh product sourced locally and internationally.

  • Banquet Chef & Line Cook

    Hyatt Regency CincinnatiCincinnati, OH, US
    Dec. 2009 to Dec. 2012 (3 years)

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    Role & Tasks:

    • Acknowledged by Executive Chef as a top performer providing high quality product, even in high pressure conditions.
    • Managed the entire line and supervised temporary cooks for banquet events for up to 950 people.

  • Chef de Cuisine

    Skinny Pig
    Aug. 2010 to Jun. 2012 (1 year and 10 months)

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    Role & Tasks:

    • Learned unique applications of techniques in the preparation of classic and modern dishes in a fine dining setting.
    • Supported the Executive Chef in special events, including Sous Chef at the “Best of Cincinnati” in December 2010.

Education
  • Culinary Arts
    The Midwest Culinary Institute at Cincinnati State
    Aug. 2011 to Dec. 2013
  • Management
    Aug. 1998 to Dec. 2003

    See Details

    Business and Administration Degree • GPA: 3.5

Skills

Advanced Knife Handling

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Pasta Cooking

Dressings

Pasta making

Pizza Cooking

Portioning

Family Meal

Receiving/Organizing

Fish Cookery

Fish butchery

Saute

Servesafe Certified

Food Cost Optimization

Smoking

Food Safety Knowledge

Sous-vide

Staff education / motivation

General knife handling

Grilling

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Kitchen management

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Pastry Menu Development

Conflict Resolution

Customer service

POS Systems

Event Management / Organization

Food Preparation Knowledge

Certifications & Courses
  • Food Safety
    Servsafe
    Dec. 2012 to Dec. 2017
Languages
Spanish Fluent
English Fluent
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