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
30 Rainbow Rd NE, Albuquerque, NM 87113 ·
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
2600 Louisiana Blvd. Ne, Albuquerque, NM, US
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
54 Jemez Dam Rd, Bernalillo, NM 87004
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