Joe Cortez
Indio,California
Summary
I am a friendly, loyal and dedicated individual who is willing to succeed in any environment. Although I have a lot of experience in the restaurant industry, I enjoy learning and I am always up for a challenge. I get along well with others and I am a team player. I am seeking a position where I can develop and excel in any setting while giving my best to my employer.
Overview
13
13
years of professional experience
Work History
Sous Chef
La Quinta Country Club
La Quinta, CA
08.2020 - 06.2023
- Always strived to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Banquet Chef/Lead Line Cook
Classic Club
Palm Desert, CA
09.2014 - 08.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Line Cook
I.W. Club Restaurant And Bar
Indian Wells, CA
09.2013 - 09.2014
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Chef Manager
Witham Memorial Hospital
Lebanon, IN
02.2010 - 02.2013
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
Education
Associate of Arts - Restaurant And Culinary Management
College of The Desert
Palm Desert, CA05.1999
High School Diploma -
Frankfort Senior High School
Frankfort, IN06.1985
Skills
- Safe Handling
- Vendor Contracts
- Staff Motivation
- Safe Work Practices
- Food Preparing, Plating and Presentation
- Commanding Leadership Style
Timeline
Sous Chef
La Quinta Country Club
08.2020 - 06.2023
Banquet Chef/Lead Line Cook
Classic Club
09.2014 - 08.2020
Line Cook
I.W. Club Restaurant And Bar
09.2013 - 09.2014
Chef Manager
Witham Memorial Hospital
02.2010 - 02.2013
Associate of Arts - Restaurant And Culinary Management
College of The Desert
High School Diploma -
Frankfort Senior High School