Jaca Yaguila Carmona Ortega

• Culinary classes for patients with chronic diseases: Crohn's, Psoriasis, Cancer and diabetes
• Monitored food production for quality, safety, and adherence to establishment standards.
• Facilitated discussions about culinary trends and innovations in the food industry to keep students informed of current developments.
• Implemented practical assessments and provided constructive feedback, enabling students to continuously improve their skills.
• Managed groups of 15 student-patients with chronic diseases per module.
• Create class programs, with specific recipes, for each patient, according to their nutritional needs.

• Gastronomic Marketing and management of several brands
• RSVP coordination, public relations, technical support and event logistics
• Promotional videos for the 'I got Milk' advertising campaign
• Special guest and Speaker on Latin Food And Wine '09, 10 and 11 Orlando Fl. USA
• Cooking Show

ASONAHORES ’10,11,12

• Support, help staff, Chef support and management in the complete event
• Conferences, tastings and promotions made to Tasting of all American cheeses
• Activities carried out in Supermarkets of importance in Dom.Rep. And Miami Warehouses Leon, S.A

• General creation of the menu, costing and standardization of them
• Create procedure manuals for the different areas: Kitchen, Bar and service
• Creation of signature dishes for the business
• Creation of beverage menu and procedure manual
• Food Styling (New assemblies of the dishes)
• Inventory valuation methods
• Cost calculation and control, Pricing and Labor Costs
• Techniques, training and support for Restaurant administration
• Introduction to financial management in businesses A and B
• Recipe standardization and costing concepts
• Smart purchase of equipment and utensils
• Training of personnel in the different required areas, for the correct Creation of menu and gastronomic marketing strategies

• Train all kitchen, restaurant and bartender staff
• Planning and cost control
• Creation of menu and gastronomic marketing strategies

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
• Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
• Streamlined kitchen processes for improved efficiency and faster service times.
• Optimized kitchen layout and equipment use, significantly increasing productivity.
• Crafted unique dishes that significantly increased restaurant reputation and customer base.
• Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
• Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
• Implemented staff training programs, raising bar for service excellence and culinary skills.
• Streamlined kitchen operations, utilizing effective time management and organizational skills.
• Established strong relationships with local vendors to source fresh, sustainable produce for use in daily meal preparations.
• Increased guest satisfaction by implementing personalized catering services for special events.
• Reduced food waste through strategic menu planning and efficient inventory control methods.
• Introduced new cooking techniques to enhance flavors, resulting in improved customer feedback and repeat business.
• Expanded clientele base through targeted marketing campaigns showcasing signature dishes via social media platforms.
• Ensured consistent delivery of high-quality dishes by implementing rigorous quality control standards in the kitchen.
• Boosted restaurant revenue by developing successful promotional events, such as themed dinners and holiday specials.
• Improved safety measures within the kitchen environment by enforcing proper sanitation practices and regularly monitoring equipment maintenance needs.
• Mentored junior chefs, fostering a culture of teamwork and skill development within the kitchen staff.
• Enhanced dining experiences by designing innovative menus and incorporating seasonal ingredients.
• Increased employee morale by fostering an open line of communication between staff members regarding concerns or ideas for improvement.
• Created visually appealing plate presentations that elevated the perceived value of each dish served while remaining costeffective.
• Successfully catered high-profile events, showcasing the restaurant''s culinary prowess and solidifying its reputation as a top-tier dining establishment.
• Optimized workflow efficiency among team members by reorganizing kitchen layout and delegation of tasks according to individual strengths.
• Implemented staff training programs to maintain consistency in dish preparation and presentation standards across the team.
• Managed budget constraints effectively, negotiating with suppliers for competitive pricing on ingredients without sacrificing quality.
• Developed unique recipes inspired by global cuisines, broadening the appeal of the restaurant''s offerings to a wider audience.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Coordinated with team members to prepare orders on time.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Monitored food production to verify quality and consistency.
• Disciplined and dedicated to meeting high-quality standards.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Participated in food tastings and taste tests.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented food cost and waste reduction initiatives to save money.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed close relationships with suppliers to source best ingredients.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

In charge of creating programs and classes

• I managed groups of 15 students minimum, per course. handling a total of approximately 50 short course students per month and another 20 average permanent students from longer courses, such as technicians and graduates.
• Generate the content of each course
• Direct and evaluate cooking instructors
• In charge of teaching basic and international cooking courses and thematic cooking courses
• Personnel management and recruitment of human resources.
• Teaching practical and theoretical classes in international cuisine, pastry and food and beverage management.
• Evaluation and advice to students on final projects for their professional certification.
  Responsible for creating all international cooking class programs.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Managed classroom behavior effectively by establishing clear expectations, modeling appropriate conduct, and consistently enforcing established rules and consequences.
• Developed strong relationships with students, parents, and colleagues by maintaining open lines of communication and fostering a supportive learning environment.
• Enhanced classroom engagement through the use of interactive teaching methods, such as group projects and hands-on activities.
• Maintained accurate records of student progress, attendance, and behavior to facilitate ongoing communication with parents about their child''s educational journey.
• Assessed student performance regularly using both formative and summative assessments to inform future lesson planning.
• Collaborated with other teachers to plan interdisciplinary units that connected subjects and promoted deeper understanding among students.

• SaborUSA Ambassador
• Special events for ambassadors
• Representative of several chef delegations at international events in the USA,
• Alvares y Sanchez Company & INFOTEP
• Head Chef, for special events
• Bakery and Pastry Update Conference, for the instructors of the on the Use of the Cranberry Craisins, of the Álvarez y Sánchez Company

Seminar: 'Importance of Hygiene and Food Handling in

the Deli Area and Discovering new Flavors and Taste'

• Winner of Cochran Fellowship Program 2019
• Representative of the country in special videos called (Flavors that unite us), where exposes the similarity of Afro-descendant food and Dominican food
• Chef speaker of a special cooking video for Thanksgiving (2021-2023)
• Conducted food safety audits for multiple restaurants, ensuring compliance with local regulations and industry best practices.
• Delivered engaging cooking demonstrations at industry events, raising brand awareness and generating interest in consulting services.
• Cultivated strong relationships with local farmers and producers, enabling access to high-quality ingredients at competitive prices for clients.
• Maximized efficiency within commercial kitchens by reorganizing workspace layouts to improve workflow processes and productivity levels among staff members.
• Collaborated with restaurant owners to revamp menus, improving overall guest experience and driving sales growth.

• Company Overview: Academy of gastronomic, hotel, tourist and global training
• I managed groups of 15 students minimum, per course. handling a total of approximately 50 short course students per month and another 20 average permanent students from longer courses, such as technicians and graduates.Academy of gastronomic, hotel, tourist and global training
• Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
• Create the first restaurant with a gastronomic and healthy concept in the country.Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
• Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
• Design of innovative educational curricula for training programs in haute cuisine, healthy cooking and pastry.
  
  Coordination of specialized courses in international cuisine, focused on integrating culinary traditions with modern trends.
  
  Personalized mentoring to students, ensuring that more than 90% of graduates obtained employment in the industry.
• Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
• Implemented innovative solutions to solve complex problems, resulting in increased productivity and streamlined operations.
• Proactively identified potential risks and implemented mitigation strategies to minimize negative impacts on projects or business operations.
• Negotiated favorable contracts with vendors for reduced costs and improved service quality.
• Increased company revenue by streamlining processes and implementing cost-saving measures.
• Leveraged data analytics insights for informed decision-making in critical areas such as sales forecasting, budgeting, or personnel management.
• Boosted operational efficiency by optimizing supply chain processes.
• Spearheaded successful product launches that resulted in increased brand visibility and customer acquisition.
• Strengthened financial health with rigorous cost control measures and revenue enhancement strategies.
• Revolutionized customer service protocols, significantly improving customer satisfaction ratings.
• Elevated company profile in industry by spearheading comprehensive rebranding initiative.
• Fostered culture of innovation, encouraging development of cutting-edge solutions.
• Achieved remarkable turnaround of underperforming divisions through strategic leadership and restructuring.
• Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Optimized staff performance by designing comprehensive training programs tailored to individual needs.
• Spearheaded innovative approaches to resource allocation and strategic planning.

• State supplier through my company (Jacada Academy Chef)
• Lunch service to public schools, with about 2,500.00 daily portions
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.

• Executive Chef and Consultant
• Special Free Zone, with daily handling of about 45,000.00, daily food rations
• Quality control manager
• In charge of training all kitchen and service staff
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
• Conducted market research to keep menu fresh and aligned with current culinary trends.

• Gastronomic marketing and management of several brands: Butterball-Corando Cookbook, Succulent Recipes with Corando Salami and Pauly cheeses, Hunt's Tomato Paste, Swiss Miss, Chocolate Powder, Melo Products (pre-made chicken-based products)
• Captivated attention with dynamic speaking styles and skillful use of visual aids.
• Enhanced event success by tailoring speech content to align with specific themes and objectives.
• Inspired action within the audience by sharing personal experiences and lessons learned throughout career journey.

• Chef Speaker, gastronomic marketing and recipe book creator.
• Sausage Seminar Good hygiene and handling practices and new trends in flavor combinations
• Tegucigalpa, Honduras, Panama City, & Colombia
• 1st Freshness Convention 360
• Butterball
• In charge of performing cooking shows at different events
• Butterball Sandwich Recipe Book, 2012.
• The events held had a reach of about 300 people per event and 2 to 3 were held per country, frequently.

• Volunteer Chef Instructor, Labor School to help women victims of violence

• Refreshing Drinks with Swiss Miss Chocolate Powder

• Collaborates in the creation of the kitchen area
• In charge of creating programs and classes
• Generate the content of each course