Jorge Santiago

Task Force Position With: Powell Hospitality

David Powell, Proprietary

Contact: 407-666-6608

• Led and supervised a team of 15 kitchen professionals, fostering a collaborative, high-performing work environment.
• Oversaw all evening kitchen operations, ensuring efficient service, food quality, and compliance with company standards.
• Ensured all dishes met presentation, portion, and quality standards before leaving the kitchen.

Task Force Position With: Powell Hospitality

David Powell, Proprietary

Contact: 407-666-6608

• Led banquet kitchen staff and operations, ensuring timely execution of events and high culinary standards.
• Assisted the Executive Chef in overseeing banquet kitchen operations for large-scale special events.
• Supervised, trained, and scheduled culinary staff while ensuring efficient workflow and adherence to the brands culinary standards.

Task Force Position With: Powell Hospitality

David Powell, Proprietary

Contact: 407-666-6608

• Led banquet kitchen staff and operations, ensuring timely execution of events and high culinary standards.
• Assisted the Executive Chef in overseeing banquet kitchen operations for large-scale special events.
• Supervised, trained, and scheduled culinary staff while ensuring efficient workflow and adherence to the brands culinary standards.

Task Force Position With: Powell Hospitality

David Powell, Proprietary

Contact: 407-666-6608

• Led banquet kitchen staff and operations, ensuring timely execution of events and high culinary standards.
• Assisted the Executive Chef in overseeing banquet kitchen operations for large-scale special events.
• Supervised, trained, and scheduled culinary staff while ensuring efficient workflow and adherence to the brands culinary standards.

Task Force Position With: PHM Management

Barry Tunks, Account Manager

Contact: 469-949-4691

• Oversaw between 10-25 hourly employees.
• Maintain all company policies and standards were executed.
• Maintained high standards of food presentation by supervising plating techniques during service hours.

Task Force Position With: PeakStar Consulting Services

Mike Rose, Vice President

Contact: 813-944-9363

• Oversaw banquet department and led banquet culinary team of 10 to execute B.E.Os for events.
• Oversaw all culinary aspects of banquets and catering events, including planning menus, managing staff, and ensuring high-quality food and service

Task Force Position With: PLS Miami LLC

Ashley Haggins, Chef

Contact: 786-309-7579

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Led culinary operation with a total of 15 staff members.

Task Force Position With: RevenueResources Management, LLC

Margie Johnston, President

Contact: 310-295-0145

• Assisted executive chef in overseeing daily kitchen operations, ensuring efficient workflow and adherence to quality standards
• Created special menus for private events based on client preferences while considering dietary restrictions or allergies
• Assisted executive chef in menu engineering to identify high-profit items and optimize pricing strategies
• Managed multiple stations during busy meal periods, ensuring timely preparation of dishes while maintaining quality standards
• Coordinated with event planners to design customized menus for weddings, corporate functions, and other special occasions
• Trained kitchen staff on proper knife skills, cooking methods, and flavor balancing techniques

Task Force Position With: RevenueResources Management, LLC

Margie Johnston, President

Contact: 310-295-0145

• Assisted executive chef in overseeing daily kitchen operations, ensuring efficient workflow and adherence to quality standards
• Trained and mentored junior chefs on proper cooking techniques, plating presentations, and food safety protocols

Task Force Position With: Transformation Hospitality Solutions

Missi Green, Director of Talent

Contact: 214-295-7660

• Crafted exquisite culinary creations while overseeing kitchen operations for beachfront resort renowned for vibrant dining experience

Task Force Position With: Transformation Hospitality Solutions

Missi Green, Director of Talent

Contact: 214-295-7660

• Elevated banquet dining experiences at a historic hotel venue renowned for its elegant events and exceptional service
• Oversaw food preparation and presentation, maintaining impeccable standards of quality and consistency
• Innovated plating techniques, enhancing visual appeal of banquet dishes and receiving accolades from guests and event organizers

Task Force Position With: Transformation Hospitality Solutions

Missi Green, Director of Talent

Contact: 214-295-7660

• Collaborated with executive chef to design and execute dynamic menus tailored to client preferences and event themes
• Managed team of culinary professionals, providing guidance and support to ensure seamless execution of banquet services
• Implemented stringent quality control measures to uphold brand standards and exceed guest expectations

Task Force Position With: Transformation Hospitality Solutions

Missi Green, Director of Talent

Contact: 214-295-7660

• Led culinary operations for premier hotel & conference center, specializing in large-scale banquet events and corporate functions
• Collaborated with event planners to customize menus and execute flawless dining experiences for a diverse clientele
• Maintained strict adherence to food safety and sanitation standards, exceeding regulatory requirements

Task Force Position With: Transformation Hospitality Solutions

Missi Green, Director of Talent

Contact: 214-295-7660

• Conceptualized and executed innovative menus showcasing locally sourced ingredients and seasonal flavors
• Oversaw all aspects of kitchen operations, including menu development, food preparation, and staff supervision
• Maintained stringent quality control standards to ensure consistency and excellence in dining experiences

Task Force Position With: PLS Miami LLC

Ashley Haggins, Chef

Contact: 786-309-7579

• Implemented rigorous quality control measures to maintain consistency in food preparation and presentation
• Fostered positive and collaborative work environment, promoting teamwork and professional development among kitchen staff

Task Force Position With: Carver

Sebastian, Broker

Contact: 404-254-3130

• Engaged with team members in a fast-paced culinary environment to prepare dishes, ensuring exceptional customer satisfaction
• Ensured ingredient availability by restocking consistently during shifts, facilitating smooth operations and timely service
• Adhered to strict food safety protocols, maintaining optimal product temperatures for health and safety compliance
• Monitored quality, presentation, and portion control of plated food, ensuring consistency and excellence

Task Force Position With: Carver

Sebastian, Broker

Contact: 404-254-3130

• Collaborated with 20+ staff to prepare and execute food items, ensuring recipe adherence and high standards for events
• Led culinary production for diverse catered events, consistently exceeding client expectations and receiving positive feedback

Task Force Position With: PLS Miami LLC

Ashley Haggins, Chef

Contact: 786-309-7579

• Enhanced employee skills in cooking techniques, safety protocols, and service standards for restaurant and banquet operations
• Supervised meal preparation and monitored food handling to maintain safety standards, fostering a safe and hygienic culinary environment
• Managed inventory efficiently, ensuring timely ordering to sustain smooth kitchen operations and minimize waste

Task Force Position With: Carver

Sebastian, Broker

Contact: 404-254-3130

• Crafted diverse/innovative cuisines for full restaurants, special events, catering, and tasting menus, showcasing culinary creativity
• Maintained strict adherence to food safety protocols, ensuring the highest hygiene standards and guest well-being
• Provided invaluable support as a Task Force member, adapting to new environments and contributing to successful culinary operations

• Supported Head Chef in overseeing daily back-of-house operations, ensuring smooth and efficient kitchen functions
• Conducted comprehensive training sessions for kitchen staff, emphasizing culinary techniques and industry standards for skill proficiency