Jorge Gadea
Richfield,MN
Summary
Adept at leading kitchen operations and enhancing menu quality at Crave American Kitchen & Sushi Bar, I excel in inventory management and staff training. Leveraging skills in kitchen leadership and sanitation procedures, I significantly improved efficiency and team cohesion, contributing to a 20% reduction in waste.
Overview
14
14
years of professional experience
Work History
Sous Chef
Crave American Kitchen & Sushi Bar
Bloomington , MN
04.2010 - 04.2012
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Assistent Kitchen Manager
Outback Steakhouse
Roseville, MN
02.2004 - 04.2010
- Organized inventory and placed orders for food, equipment, and supplies to maintain appropriate stock levels.
- Ensured compliance with all health and safety regulations in the kitchen area.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Maintained a clean work environment by adhering to sanitation guidelines as required by law.
- Performed regular audits of supplies used in preparation of meals to ensure freshness.
- Evaluated employee performance regularly through observation of job duties during shifts.
Line Cook
Outback Steakhouse
Roseville , MN
02.1998 - 02.2004
- Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
- Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
- Monitored grill temperature to ensure proper cooking times.
- Cooked hamburgers, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
- Ensured all food was cooked to the correct temperature as per health code regulations.
- Inspected equipment daily for cleanliness and functionality prior to use.
- Kept work area clean at all times by sweeping floors, wiping down counters, tables with sanitizer solution and washing dishes, utensils properly after each shift.
Line Cook
Olive Garden Restaurant
Roseville, MN
10.1998 - 10.2000
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
Education
High School Diploma -
Juan Cresencio Rejon
Puebla 06-1999
Skills
- Plating
- Dish preparation
- Station oversight
- Vendor relationship management
- Portion control
- Cost control
- Inventory management
- Ordering and requisitions
- Kitchen organization
- Safety management
- Safe handling
- Food preparation
- Sanitation procedures
- Staff training
- Line inspections
- Kitchen leadership
- Kitchen management
- Supervising food prep
Accomplishments
- Won Kitchen of the Quarter multiple times.
Languages
Spanish
Native/ Bilingual
English
Professional
Timeline
Sous Chef
Crave American Kitchen & Sushi Bar
04.2010 - 04.2012
Assistent Kitchen Manager
Outback Steakhouse
02.2004 - 04.2010
Line Cook
Olive Garden Restaurant
10.1998 - 10.2000
Line Cook
Outback Steakhouse
02.1998 - 02.2004
High School Diploma -
Juan Cresencio Rejon