Fortino Gallardo
Omaha,NE
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Experienced with American Continental cuisines, in restaurant and most recently private country club settings. Conversational in English and Spanish.
Overview
34
34
years of professional experience
Work History
Executive Chef
Field Club Of Omaha
01.1999 - 01.2024
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing food for numerous events simultaneously, i.e., golf tournaments, weddings, off menu diners, pool goers.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
Chef
VMertz
02.1997 - 01.1999
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
Sous Chef
The Century Cafe
01.1990 - 01.1997
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
Education
High School Diploma -
Puebla Secondary #19
Mexico City, Mexico05.1985
Skills
- Inventory Management
- Recipes and Menu Planning
- Vendor Relationship Management
- Banquets and Catering
- Food Plating and Presentation
- Menu Planning
- Kitchen Staff Management
- Team Leadership
- Quality Assurance
- Strong Work Ethic
- Catering and Events
- Fine-Dining Expertise
Timeline
Executive Chef
Field Club Of Omaha
01.1999 - 01.2024
Chef
VMertz
02.1997 - 01.1999
Sous Chef
The Century Cafe
01.1990 - 01.1997
High School Diploma -
Puebla Secondary #19
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