Vaith Ricardo

Dedicated culinary professional with experience in fine dining, private chef operations and high volume restaurant kitchens. Skilled in food preparation, knife work, salad and dessert stations, food and safety, and kitchen, organization. Proven ability to maintain organization, consistency, and attention to detail in fast-paced environments. Seeking to contribute strong kitchen fundamentals while continuing to grow within a professional culinary team.

Prep Cook / Sous Chef - Chef Mark Pariano | Private Chef

(2025-05)

• Assisted Chef Mark in the preparation and execution of private dining events and catered experiences.
• Executed appetizer entrée and dessert preparation while maintaining consistent presentation standards.
• Assisted with menu preparation featuring Italian, French and contemporary American cuisine.
• Maintained high standards of food, safety, sanitation, and kitchen organization.
• Supported plating and final presentation for multicourse, private dining experiences

Line Cook / Management BOH - Agostino's Bistro and Pub

(2026-05 - 2026-08)

• Managed all back of house, including inventory, schedules, and reserved dinner parties for events and celebrations.
• Assisted with the line, preperation and, station setup in high-volume kitchen.
• Maintained cleanliness, organization, and food safety standards throughout service.
• Assisted in all aspects of kitchen operations, with a focus on prep, salad, and dessert stations.
• Ensured timely preparation and presentation of dishes, maintaining high standards of quality and cleanliness.
• Worked collaboratively with the culinary team to deliver a seamless dining experience.

Line/Prep Cook - Morton's the Steakhouse

(2018-08 - 2022-09)

• Assisted in all aspects of kitchen operations, with a focus on prep, salad, and dessert stations.
• Ensured timely preparation and presentation of dishes, maintaining high standards of quality and cleanliness.
• Worked collaboratively with the culinary team to deliver a seamless dining experience.