1. …Continued…
HERIBERTO GOMEZ
115 North Myrtle Avenue Apartment C5  Monrovia, California 91016  (949) 378-7893 
heribertogomez@live.com
An extensive culinary career in luxury hotels and high volume restaurants, strong leadership and
management background, qualifications include:
 Menu Development and Planning  Food Preparation and Presentation
 Staff training & Development  Quality Assurance and Control
 Purchase and Inventory Management
 Personnel oversight/Management
 Special Event Management
 Safety& Sanitation
PROFESSIONAL EXPERIENCE
Twenty Five Years of Culinary Experience
California Pizza Kitchen, Redondo Beach
September 2015-Present
Kitchen Manager
Manage a Restaurant with annual sales of $4.5 Million. Hire, train and supervise the work of food and
production staff. Schedule, coordinate the work of cooks and dishwashers to make sure food preparation
is technically correct. Ensure daily line checks and high standards of sanitation and cleanliness are
maintained throughout the kitchen. Establish and monitor food and labor cost. Cook and directly
supervise the cooking of items that require skillful preparation. Evaluate food products to ensure that
quality standards are consistently attained. Ensure Policies and procedure such as order guides, recipe
books, measuring devises, sanitation, zero negative working environment are all being attained.
Brookside Country Club, Pasadena, CA
August 2012- September 2015
EXECUTIVE CHEF
Managed a Country Club with annual sales of $7.5 Million, hired, trained and supervised the work of
food and pastry production staff. Scheduled, coordinated the work of Sous Chef,cooks and other kitchen
employees along with daily specials, special menu, menu changes for the restaurant and banquet. Banquet
production and food preparation were technically correct. Executed Rose Bowl, BCS Banquets for twenty
thousand 2013. Ensured that high standards of sanitation and cleanliness were maintained throughout the
kitchen, established controls to minimize food and supply waste and theft, cooked and directly supervised
the cooking of items that required skillful preparation. Evaluated food products to ensure that quality
standards were consistently attained, food cost and labor cost under company budget, met and exceeded
revenue plan 2012-2014

2. HERIBERTO GOMEZ Page Two
Professional Experience Continued
Morton’s The Steakhouse, Los Angeles, CA
July 2008 – August 2012
EXECUTIVE CHEF
Managed high volume restaurant with annual sales of $6.0 million, hired, trained and supervised the work
of food and pastry production staff. Scheduled and coordinated the work chefs, cooks and other kitchen
employees along with daily line checks to ensure that food preparation were technically correct. Ensured
that high standards of sanitation and cleanliness were maintained throughout the kitchen areas at all times.
Established controls to minimize food and supply waste and theft, prepared necessary data for the budget
in area of responsibility; monitored food and labor costs; took corrective action where necessary to help
ensure that financial goals were met. Cooked and directly supervised the cooking of items that required
skillful preparation. Evaluated food products to ensure quality standards were consistently attained. Best
Down Town Steakhouse 2009-2012.
WESTIN BONAVENTURE HOTEL, Los Angeles, CA
May 2006 – June 2008
CHEF DE CUISINE
Managed two high volume restaurants with annual sales $10 million with a staff of 50 employees, oversee
the fine dining Steak House, Casual Lounge and multiple outlets. Responsibilities included: Develop and
prepare special menu, daily specials. Ensure all menu items were prepared and presented according to
established recipes and standards. Inventory of food, china and cost control, temperature logs, labeling
and sanitation, developed and trained all cooks and kitchen personnel. Lead by example by being hands
on and calling all the orders out. Inspect cleanliness of kitchen, prep kitchen and pastry kitchen to comply
with high standards of Health Department, great assistance to high volume/high quality banquet kitchen.
TOMMY BAHAMAS, Newport Beach, CA
October 2005 – May 2006
SOUS CHEF
Managed purchasing inventory control, shipping/receiving, and ordering produce meats and restaurant
supplies, doing line checks, prep list for next day, expo and ensured that all food is prepared to recipe,
balances and sells foods in a timely manner, and personal function including hiring, training and
scheduling staff for a $5 million tropical café restaurant. Innovated recipes and directed menu planning,
food preparation and event manage. Developed/prepared specials for lunch and dinner, directed 35 back
of the house staff in all aspects of the kitchen. Inspect all storage areas to ensure the best sanitation
possible is maintained and all equipment is function properly.

3. FOUR SEASONS HOTEL, Newport Beach, CA
December 2000 – October 2005
SOUS CHEF
Responsible for daily kitchen operations: Preparation of menu items and presentation, daily specials,
special menu, provided quality in food production in accordance with guided specifications, while
maintaining organization. Managed purchasing, inventory control, shipping and receiving, maximized
kitchen productivity and staff performance, training and development of kitchen staff. Maintain
Cleanliness and sanitation of work areas and equipment. Award Winning Restaurant 2001-2003
EDUCATION
Associate of Occupational Studies, Chef’s Training Degree
Graduated May 11, 2001
California Culinary Academy, San Francisco, CA
ADDITIONAL INFORMATION
Complete fluent in reading, writing and conducting professional transactions in Spanish
References and Supporting Documentation Furnished Upon Request