Collette Ruben

Global high volume and fine dining chef with the experience in providing premium customer service to elite clients. Excellent interpersonal skills to communicate with stakeholders at all levels. Strong capability to identify problems and implement effective, tailored hospitality solutions.

Production Coordinator & Event Chef - Artisan By Santa Barbara Catering - Tempe, AZ

(2025-03)

• Lead kitchen production planning and execution for high-profile plated dinners serving up to 800 guests
• Operating across both culinary and coordination functions, bridging cost effective product ordering and kitchen output while minimizing waste
• Maintaining applicant tracking systems (ATS), monitoring recruitment metrics, and optimizing kitchen hiring workflows and scheduling

Consulting Chef - MCL Consultancy - POS, TT

(2021-01 - 2025-03)

• Expert culinary advisor who helped restaurants and tourism businesses improve operational efficiency, boost revenue, and enhance guest experiences
• Monitored service standards to ensure consistency and quality, improving overall guest satisfaction by standardized recipe writing, menu engineering, recipe testing, product sourcing.
• Trained kitchen teams on new menu roll outs, developed systems for high performing staff.

Executive Sous Chef - Melange Restaurant - POS, TT

(2015-04 - 2020-12)

• Co-led all culinary operations across à la carte, tasting menu, and event service in one of Trinidad and Tobago's most recognized fine dining establishments
• Oversaw corporate catering division, serving clients including Angostura, Carib Brewery, Republic Bank, and Heritage Petroleum
• Prepared and presented food to consistently high quality, freshness, and presentation standards

Haute Etudes du Goût - Advanced Studies in Taste - Le Cordon Bleu (2017-09 - 2017-12)

Grand Diplome - Cuisine and Pastry Arts - Le Cordon Bleu (2014-06 - 2015-01)

Hotel, Restaurant and Tourism Management - SUNY Plattsburgh (2005-09 - 2010-01)