Aunnica Ortiz
Food Runner/Busser
San Diego ,CA
1
Language
3
years of professional experience
I am Aunnica Ortiz, I am a reliable and disciplined Line Cook with a passion for culinary arts and a love for fast paced kitchen environments, I have 5 years of diverse kitchen experience, skilled in meating cutting, flattop use, grilling, searing, sautéing, basting, deep frying, emulsifying and maintaining high cleanliness standards such as cleaning under the kitchen station, mopping, avoiding cross contamination, I am always receiving positive feedback from customers and chef’s, eager to bring my reliability and a positive attitude to a full-time restaurant role. I can demonstrate my talent in production of food, food safety such as FIFO AND OSHA, and presentation, consistently enhancing guest satisfaction with creative and perfected culinary techniques
Work History
Independent Contractor
2 Years 7 Months- Provided food running and bussing services at a variety of restaurants, hotels, banquets, and special events.
- Delivered food quickly and accurately while communicating with kitchen staff and servers to ensure smooth service.
- Cleared, cleaned, and reset tables efficiently to maximize guest turnover.
- Assisted servers with drink refills, guest requests, and maintaining dining room cleanliness.
- Maintained sanitation and food safety standards in accordance with restaurant policies.
- Adapted quickly to different restaurant environments and service styles while providing excellent customer service.
- Supported high-volume lunch, dinner, banquet, and event services.
Line Cook
5 Months- Prepared made-to-order meals in a fast-paced sports bar kitchen while maintaining quality, consistency, and speed during high-volume service.
- Opened the kitchen by setting up cook stations, preparing ingredients, stocking inventory, and ensuring equipment was ready before service.
- Cooked and plated menu items using the grill, flat top, fryer, and sauté stations.
- Trained and mentored new kitchen employees on food preparation, station setup, sanitation, and kitchen procedures.
- Performed inventory counts, monitored stock levels, and communicated restocking needs to help maintain kitchen operations.
- Ensured all food met presentation, portion, and food safety standards.
- Worked efficiently with the kitchen team during busy lunch, dinner, and game-day rushes.
- Maintained a clean, organized workstation while following FIFO, OSHA, and sanitation procedures.
GARDE MANGER
2 Months- I was tasked with making all the cold line foods for a seasonal restaurant called Frost Bite, I made up to 90 charcuterie boards, 100 chicken salad wraps, veggie wraps, and hummus, I was also tasked with using the slicer to cut the salami to 10 millimeters, dried beef at 25 millimeters, and deskinned boar meat, I cut a variety of cheeses such as goat cheese and blue cheese for charcuterie boards, I soaked a knife dipped into hot water and the thinnest part of my chef knife to make it glide easier through the cheese without it falling apart, and if it fell apart I would push the cheese wedge back into place with water
Education
Skills
customer service
problem solving
reliability
communication
attention to detail
multitasking
and strong work ethic
LANGUAGES
English (Native), Spanish (Novice).
Timeline
Line Cook
Fat Tuesday
02.2026 - 07.2026Read More
GARDE MANGER
Hotel Del Coronado, Curio Collection by Hilton
10.2025 - 12.2025Read More
Independent Contractor
Food Runner/Busser
01.2024 - CurrentRead More
San Diego High School
Read More