Aunnica Ortiz
San Diego,US
Summary
Hi, my name is Aunnica Ortiz, I am a dedicated and disciplined Prep Cook with a enthusiasm for culinary arts and a love for teamwork, with 3 years of diverse kitchen experience. Skilled in meat cutting, flattop use, grilling, searing and maintaining high cleanliness standards. Consistently receiving positive feedback from customers and coworkers, eager to bring reliability and a passionate attitude to a Part-Time or full-time restaurant role. I can demonstrate my expertise in food preparation, safety, and presentation, consistently enhancing guest satisfaction with creative and precise culinary techniques.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Prep Cook
University Of San Diego
03.2025 - 05.2025
- Demonstrated strong multitasking abilities, working multiple food stations such as pizza stations, deepfrying chicken and egg rolls, using woodfire pizza ovens and keeping the fire burning for production of pizzas, using a flattop grill to make quesadillas and heat up tortillas for the taco station, also making pasta as the order comes in while also not compromising quality or speed.
- I washed, peeled, and cut fruits and vegetables in advance to save time on food preparation and to be sure food was prepared for when guests arrived.
- I minimized food waste by properly storing ingredients and monitoring expiration dates and keeping the items with closer expiration dates towards the front .
- I added to the success of daily operations by assisting chefs with ingredient prep work as needed.
- I excelled at food preparation in a timely matter as to not delay service by closely following my chef''s instructions and prioritizing tasks that would take longer.
BANQUET LINE AND PREP CHEF
Flagship Cruises and Event's
10.2024 - 01.2025
- I prepared a unique range of banquet meals as the orders were put in for guests, ensuring timely delivery and dietary accommodation.
- I adapted to dietary needs and allergies enhancing guest satisfaction with tailored meal options as to not make them feel left out.
- I excelled greatly at plated dinners with precision, showcasing expertise in culinary presentation and plate art.
- I emulsified vinaigrettes using a hand blender
- I made whip cream from scratch using a stand mixer and also defrosted frozen cakes and cheesecakes and cutting pies in a timely matter
- I crafted sauces, dishes, and samplers like mole meatballs, vegan burgers, and herb garlic shrimp, balsamic bruschetta, salmon fillets, roasted carrots, squash, asparagus, mashed potatoes, chicken fillets coated in batter, homemade mac and cheese, and plated salads
- cut meat for guest as they came by to ask for brisket
- Contributed to a memorable dining experiences through detail oriented food preparation.
- I prepared a unique menu of banquet items while maintaining strict food safety protocols and coordinating with kitchen team for a timely service.
- I smoothly glided with prep processes and reduced food waste through efficient ingredient management and precision portion control techniques.
- I intensified menu presentation through creative plating techniques while maintaining consistency across large-scale of customers during banquet events.
- Arranged complicated culinary preparations for large-scale banquet events, specializing in dietary accommodations and innovative fast paced plating techniques.
- Improved tastes and added new approaches to banquet meal preparation, integrating creative sauce combinations and adding to the flavor profile while maintaining strict quality standards.
LINE COOK
Raising Cane's
06.2024 - 07.2024
- I was with making chicken and toast and frying fries.
- Coated fried chicken and poured sauce into buckets and filled sauce condiment cups.
- I fried toast on a flattop and also deep fried fries.
- Consistently prepared dishes passionately, receiving positive feedback from patrons.
- I learned precision in preparing high-quality meals, ensuring adherence to food safety standards. I excelled at precise food preparation techniques across multiple stations, ensuring consistent product quality and maintaining strict temperature controls.
- I plated and presented all dishes to match established restaurant standards.
PREP COOK
Encontro North Park
10.2023 - 03.2024
- Efficiently prepped ingredients, and checked tickets while ensuring timely delivery of high-quality dishes such as poke fish tacos, and a variety of salads such as beet salads, cesar salad, and chef salad and .
- Collaborated with kitchen staff to fasten processes and enhance productivity.
- Followed food safety protocols, and paid a lot of attention to maintaining a clean workspace.
- I demonstrated precision in measuring and portioning ingredients for consistent meal quality.
- I made use of prep time as much as possible, and adapted to kitchen environment, reducing kitchen bottlenecks and enhancing overall kitchen efficiency
- I stayed consistent in meeting quality standards, contributing to positive customer feedback.
- safely handled a blowtorch when heating desserts
Education
HIGH SCHOOL DIPLOMA -
San Diego High School
San Diego, CA06.2023
Skills
- Food Preparation, Food Safety, Cooking, Meat Cutting, Searing, Grilling, using a flattop, Deep Frying food, Knife Safety, Food Handling,Team Collaboration, Meal Preparation, Food Styling, Food Presentation, Plating Techniques, Waste Reduction, Food Pairing, Food Artistry, Cooking Techniques, Plating Artistry Attention to detail, Time Management, Quick-learning, Dependable and Reliable
LANGUAGES
English (Native), Spanish (Proficient).
Hobbies and Interests
I have a passion for skateboarding, playing the guitar, producing music, cooking homemade food and baking, fishing, singing, and going camping with friends
Certification
Food Handler certified
Sales licensing
Timeline
Prep Cook
University Of San Diego
03.2025 - 05.2025
BANQUET LINE AND PREP CHEF
Flagship Cruises and Event's
10.2024 - 01.2025
LINE COOK
Raising Cane's
06.2024 - 07.2024
PREP COOK
Encontro North Park
10.2023 - 03.2024
HIGH SCHOOL DIPLOMA -
San Diego High School
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