Alejandro Ortiz
chef
Bronx,New York
Summary
Dynamic Executive Sous Chef with a proven track record at Bubba Gump Shrimp, excelling in culinary operations management and menu design. Expert in cost control and waste reduction, I have successfully implemented training programs that enhanced team performance and elevated food presentation standards, ensuring exceptional dining experiences.
Experienced with managing high-volume kitchen operations and ensuring top-quality food production. Utilizes leadership skills to motivate culinary teams and maintain seamless kitchen workflows. Track record of creating innovative dishes that enhance dining experience while upholding strict health and safety standards.
Overview
33
33
years of professional experience
Work History
Executive Sous Chef
Bubba Gump Shrimp
New York, NY
02.2017 - Current
- Directed daily kitchen operations, ensuring high-quality food production and adherence to safety standards.
- Collaborated with management to develop seasonal menus that align with brand vision and customer preferences.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Analyzed kitchen workflows, identifying areas for improvement that increased efficiency and reduced operational costs.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
Executive Sous Chef
Barilla Restaurants
New York, NY
01.2016 - 01.2017
- Mentored junior chefs, fostering skill development and enhancing team performance in fast-paced environment.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage across the kitchen.
- Implemented standardized recipes to maintain consistency in food quality and presentation across multiple locations.
- Conducted regular staff training sessions on culinary techniques and service excellence to improve overall dining experience.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Head Chef
E&E Grill House
New York, NY
03.2014 - 01.2016
- Led kitchen team to deliver high-quality meals consistently within fast-paced environment.
- Developed and implemented new menu items based on seasonal ingredients and customer preferences.
- Ensured compliance with health and safety regulations to maintain a safe cooking environment.
- Collaborated with front-of-house staff to enhance customer dining experience through effective communication.
- Analyzed food cost reports to identify areas for budget improvement and increased profitability.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
- Implemented food cost and waste reduction initiatives to save money.
Chef
Stecchino Italian Restaurant
New York, NY
01.2011 - 02.2013
- Developed and executed seasonal menus featuring authentic Italian cuisine.
- Trained and mentored junior kitchen staff to enhance culinary skills.
- Ensured adherence to food safety regulations and sanitation standards.
- Streamlined kitchen operations, improving efficiency during peak service hours.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Line Cook
Five Napkin Burger Co.
New York, NY
02.2008 - 01.2013
- Prepared high-quality ingredients following standardized recipes and presentation guidelines.
- Operated kitchen equipment efficiently, ensuring compliance with safety and sanitation protocols.
- Collaborated with team members to streamline food preparation processes and enhance service speed.
- Trained new staff on cooking techniques, equipment use, and best practices for food safety.
- Supervised kitchen staff, ensuring high standards of food preparation and presentation.
- Developed and implemented new menu items, enhancing culinary offerings and customer satisfaction.
Sous Chef
Bubba Gump Shrimp
New York, NY
12.2003 - 12.2008
- Start on a position of line cook on fry station and cross trainer on broil,saute,expo and prep stations
- Responsible on every station to training the new employees
- Working on manager assintant shifst
- Open a new restaurant for the company on cancun mexio like trainer on fry,saute,expo estations on 2005
- did the trainer for sous chef position on Monterey California on same 2005
- responsible for preparation for banquets and catering for up 700 persons and organized lunch and dinner for up 2000 persons
Server
Brisas De Espana Restaurant
New York, NY
07.1998 - 10.2003
- Provided exceptional customer service in high-pressure environments, ensuring guest satisfaction and repeat business.
- Trained and mentored new staff on menu knowledge and service protocols to enhance team efficiency.
- Managed dining area cleanliness and organization, adhering to health and safety standards consistently.
- Collaborated with kitchen staff to ensure timely food delivery and address guest inquiries promptly.
- cross training to a bartender position,responsible for all order liquors and food inventory on kitchen and bar.
- Organized all employees schedules for catering and special parties
- Oversaw daily operations during shifts, coordinating team efforts to maximize productivity and service quality.
- Resolved customer complaints effectively, utilizing conflict resolution skills to maintain a positive atmosphere.
Lne Cook, Sous Chef
Royal Canadian Panquekes House
New York, NY
03.1993 - 07.1998
- Working on a prep,saute,and broil station, attending on preparation of assortments menus of parties and regular service.
- Dis a cross trainer for a sous chef position.
- responsible for inventory schedules and special events.
- Trains and mentors junior cooks on food preparation techniques and kitchen protocols.
- Oversees kitchen operations, ensuring adherence to health and safety regulations.
- Implements quality control measures, consistently maintaining high standards of food presentation.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Education
GED -
Ged
New York, NYSkills
- Culinary operations management
- Culinary menu design
- Sanitation standards
- Food presentation
- Waste reduction
- Special event catering
- Cost control
- Recipe creation
- Forecasting and planning
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Executive Sous Chef
Bubba Gump Shrimp
02.2017 - Current
Executive Sous Chef
Barilla Restaurants
01.2016 - 01.2017
Head Chef
E&E Grill House
03.2014 - 01.2016
Chef
Stecchino Italian Restaurant
01.2011 - 02.2013
Line Cook
Five Napkin Burger Co.
02.2008 - 01.2013
Sous Chef
Bubba Gump Shrimp
12.2003 - 12.2008
Server
Brisas De Espana Restaurant
07.1998 - 10.2003
Lne Cook, Sous Chef
Royal Canadian Panquekes House
03.1993 - 07.1998
GED -
Ged