Fortino Garcia Corona
Reno,NV
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 12-year background in restaurants, Hotels and BQTS.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Hyatt Regency Lake Tahoe
07.2023 - Current
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity up to 15 cooks.
- Assisted with menu development and planning.
Banquet Sous Chef
Everline Resort & Spa
02.2023 - 07.2023
- Monitored and controlled food and labor costs to support profitability
- Planned and directed high-volume food preparation in fast-paced environment up to 3000 guest.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
Culinary Supervisor
Hyatt Regency
04.2019 - 01.2023
- Set performance goals for associates and helped teams meet important deadlines; Delegated tasks according to individual strengths.
- Demonstrated ability to manage Multiple tasks while remaining Respectful and adaptable.
- Manage large and small volume events, from VIP tastings to 3,000 pax events, including Mardi Grass balls, sports events, conventions, and Holliday celebrations.
- Liaison between FOH, Stewarding, Events and sales team
- Takes over sous chef/chef de cuisine responsibilities in event of emergency( pandemic)
Kitchen Manager
Chili's Grill & Bar
06.2016 - 08.2018
- Monitored food preparation and presentation to enforce adherence to BRINKER International standards.
- Scheduled employee calendar, keeping shifts properly staffed up to 20 cooks.
- Trained new staff in kitchen operations, procedures and food prep standards (servsafe.)
- Kept accurate records in compliance with sanitation and health department.
Education
Diploma - Molecular Cuisine
Instituto Tecnologico Restaurantero
Mexico, ME07.2010
Diploma - International Cuisine
Instituto Tecnologico Restaurantero
Mexico, ME07.2010
Bachelors Degree - Culinary
Instituto Tecnologico Restaurantero
Mexico, ME01.2010
Skills
- Goal-Oriented
- Attention to Detail
- Leadership
- Computer Skills
- Teamwork
- Creativity
- Adaptability
- Plating
Awards
- Gold Medal at NOWFE 2022 Seafood category
- Nomination / Lodging employee of the year 2021 For the AHLA
Certification
- Servsafe international
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
French
Limited Working
Timeline
Sous Chef
Hyatt Regency Lake Tahoe
07.2023 - Current
Banquet Sous Chef
Everline Resort & Spa
02.2023 - 07.2023
Culinary Supervisor
Hyatt Regency
04.2019 - 01.2023
Kitchen Manager
Chili's Grill & Bar
06.2016 - 08.2018
- Servsafe international
Diploma - Molecular Cuisine
Instituto Tecnologico Restaurantero
Diploma - International Cuisine
Instituto Tecnologico Restaurantero
Bachelors Degree - Culinary
Instituto Tecnologico Restaurantero
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