Jordan Marquez
Rio Rancho,NM
Summary
Dynamic kitchen leader with a proven track record at Pueblo of Sandia, enhancing kitchen operations through meticulous inventory control and innovative food presentation. Skilled in staff training and team management, I significantly reduced food waste, ensuring seamless, high-quality dining experiences. Expertise in cost control and operations management, I excel in elevating guest satisfaction and culinary excellence.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Kitchen Supervisor
Pueblo of Sandia
07.2019 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Reduced food waste through effective inventory management and menu planning.
- Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
Banquet Sous Chef
Sheraton Hotels
04.2021 - 04.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Organized and coordinated participation in food festivals, showcasing banquet offerings and boosting brand visibility within the local community.
- Collaborated with event planners to design customized menus tailored to clients'' specific needs and preferences.
- Enhanced guest satisfaction by consistently delivering high-quality banquet dishes and ensuring timely service.
- Developed new recipes that enhanced the overall dining experience for guests at various functions and celebrations.
- Introduced innovative plating techniques that enhanced the visual appeal of dishes, elevating the overall dining experience for event guests.
- Coordinated with catering sales team to ensure accurate representation of banquet offerings during client meetings or proposals.
Sous Chef
Pueblo Of Santa Ana
03.2017 - 07.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
Education
High School Diploma -
V.Sue Cleveland High School
4800 Cleveland Heights Rd. NE Rio Rancho, NM 8714405-2015
Skills
- Food safety
- Inventory control
- Operations management
- Food presentation
- Staff training
- Team management
- Sanitation standards
- Kitchen organization
- Cost control
- Scheduling staff
- Order delivery practices
- Equipment maintenance
- Kitchen management
- Safety training
- Hiring and onboarding
Certification
- Alcohol Seller/Server License/Certification- State Liquor Control Board or equivalent authority.
- ServSafe Food Handler Manger Certification - National Restaurant Association.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Banquet Sous Chef
Sheraton Hotels
04.2021 - 04.2022
Kitchen Supervisor
Pueblo of Sandia
07.2019 - Current
Sous Chef
Pueblo Of Santa Ana
03.2017 - 07.2019
High School Diploma -
V.Sue Cleveland High School
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