Amy Ortiz Burgos
Winter Haven,FL
Summary
Organized individual with a strong desire to work in high-volume environments. Supervising large kitchens with tact and poise. Pursuing a Chef Manager position for an establishment that appreciates great cuisine.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Executive Chef Manager
Terra Gaucha
Stamford, CT
10.2022 - 12.2022
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
Executive Chef Manager
Buckhorn Springs Golf and Country Club
Valrico, FL
01.2022 - 09.2022
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Trained and built strong culinary team.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Executive Chef
Meridian Senior Living
Winter Haven, FL
08.2018 - 12.2021
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Utilized local, fresh food products to support local economies and showcase community support.
- Improved performance of team members resulting in high-quality meals produced daily.
Lead Chef and Kitchen Trainner
Fogo de Chao
New Orleans, LA
12.2015 - 05.2018
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Education
Associate of Arts - Culinary Arts
Escuela De Reposteria Y Artes Culinarias
Carolina08.2001
Bachelor of Arts - Managment Adm.
Colegio Universitario Del Este
Carolina08.1996
Skills
- Portion Control
- Performance Improvement
- Problem-Solving
- Monitoring Food Preparation
- Supply Ordering and Management
- Training and Onboarding
- Inventory Management
- Proper Food Storage
- Food Safety Regulations
Languages
Spanish
Professional
English
Professional
Certification
- ServSafe
Timeline
Executive Chef Manager
Terra Gaucha
10.2022 - 12.2022
Executive Chef Manager
Buckhorn Springs Golf and Country Club
01.2022 - 09.2022
Executive Chef
Meridian Senior Living
08.2018 - 12.2021
Lead Chef and Kitchen Trainner
Fogo de Chao
12.2015 - 05.2018
Associate of Arts - Culinary Arts
Escuela De Reposteria Y Artes Culinarias
Bachelor of Arts - Managment Adm.
Colegio Universitario Del Este