Jimmy Cortas

• Planned promotional menu additions based on seasonal pricing and product availability.
• Created recipes and prepared advanced dishes.
• Hired, managed, and trained kitchen staff.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Arranged for kitchen equipment maintenance and repair when needed.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Created customized meal plans based on client dietary restrictions and preferences.
• Shopped for ingredients.
• Prepared and cooked over 20 meals per week.
• Safely packaged and labeled each individual meal.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Interacted with guests to obtain feedback on product quality and service levels.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Modernized work processes to reduce guest wait times and boost daily output.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

work under the direction of chef brad Kilgore at the members-only restaurant , verge.

Chef brad Kilgore is an internationally-renowned chef and restauranteur whose accolades speak for themselves:2016 food and wine magazine’s ” best new chef “, James beard award nominee for the “best chef south “. And multiple nods for “best chef “ in Miami.

Catering the concours club Formula one F1 Miami 2022

catering for brands private events

Head chef and kitchen manager for the group restaurants (la tiendita taqueria, the backdoor monkey, the dirty burger, la farandula) experienced in hiring and training staff of all positions , menu creation and kitchen cost control (Mexican , Japanese , American and Colombian bistro )