Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
Generic

Jorge Motrales

Detroit,MI

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Executive Chef

Soraya
Detroit, Michigan
02.2024 - Current
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Collaborated with suppliers to source high-quality ingredients at competitive prices.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.

Chef de Cuisine

Blue LLama jazz club
Ann Arbor, Michigan
01.2020 - 01.2024
  • Resolved conflicts among team members quickly and effectively.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Checked quality of food products to meet high standards.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Supervised food preparation staff to deliver high-quality results.

Sous Chef

Garces Group
Philadelphia, Pennsylvania
07.2018 - 01.2020
  • Trained new hires in proper cooking techniques and recipes.
  • Complied with all health department regulations regarding proper food handling methods.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Contributed to the successful execution of catered events from start to finish.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Assisted in menu development and recipe testing.

Amada NYC

Garces Group
New York, New York
03.2017 - 07.2018
  • Trained new hires in proper cooking techniques and recipes.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Established standard procedures for plating presentations.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Coordinated ordering, receiving, storage, and distribution of food items.

Education

High School Diploma -

Nuestra Señora De Belén
Puerto Rico
05-2009

Skills

  • Food safety
  • Menu development
  • Culinary skills
  • Inventory management
  • Cost control
  • Kitchen operations

Languages

English
Professional
Spanish
Professional

Certification

  • manager serv safe certified

Timeline

Executive Chef

Soraya
02.2024 - Current

Chef de Cuisine

Blue LLama jazz club
01.2020 - 01.2024

Sous Chef

Garces Group
07.2018 - 01.2020

Amada NYC

Garces Group
03.2017 - 07.2018

High School Diploma -

Nuestra Señora De Belén

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