Gustavo Rios Ortiz
Galt,USA
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.
Overview
30
30
years of professional experience
Work History
Head Chef
Take 27 Restaurant
lodi, California
03.2014 - 11.2016
Breakfast Chef
Carrows Restaurant
Stockton, California
05.1997 - 06.2000
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Monitored food storage and cooking temperatures to maintain safety and quality standards.
- Reported accidents, injuries, or unsafe conditions to manager and completed required safety forms promptly to ensure workplace safety.
- Trained kitchen staff on safe equipment use, food handling, and portion sizing to enhance operational efficiency.
kitchen manager
Mallards restaurant
san mateo, stockton,modesto., California
07.1990 - 04.1997
- Coordinated with kitchen team to ensure timely and accurate food preparation
- Created and developed monthly rotation menu and daily cooked-to-order specials
- Communicated with other kitchen team members to ensure food was prepared on time and correctly
- Executed daily production lists to meet operational goals
- Mentored new employees on job responsibilities and company policies
- Developed monthly rotation menu and crafted daily cooked-to-order specials
line cook
Morton's The Steakhouse
Sacramento, CA
02.1996 - 01.1997
line cook
Clark's by the Bay
Redwood City, California
03.1987 - 06.1990
- Delivered quality products to restaurant from supply warehouse in a timely manner.
- Prepared high-quality steaks using precise cooking techniques and timing.
- Maintained cleanliness and organization in the kitchen throughout service.
- Collaborated with team members to ensure timely meal preparation and delivery.
Education
High School Diploma -
Centro de Enseñanza Técnica Industrial Plantel Colomos
Guadalajara, Jal., MexicoSkills
- kitchen management
- food safety compliance
- Food safety standards
- menu planning
- Plating techniques
- Batch cooking
- Catering experience
- Menu marketing
- Effective planner
Languages
- English
- Spanish
Timeline
Head Chef
Take 27 Restaurant
03.2014 - 11.2016
Breakfast Chef
Carrows Restaurant
05.1997 - 06.2000
line cook
Morton's The Steakhouse
02.1996 - 01.1997
kitchen manager
Mallards restaurant
07.1990 - 04.1997
line cook
Clark's by the Bay
03.1987 - 06.1990
High School Diploma -
Centro de Enseñanza Técnica Industrial Plantel Colomos