Jorge Alonso Quintana Gonzalez

Line and Banquets Cook 2

I am currently working as a line cook for one of The Broadmoor's Italian restaurants called Ristorante del Lago.

I also worked as a butcher for 6 months, supplying protein cuts to the different restaurants of the hotel and to the banquet area.
Currently I work as a line cook but when my support is required in the "butcher" or banquet kitchen area, my support is provided on a recurring basis.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Ordered and received products and supplies to stock kitchen areas.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Ordered and received products and supplies to stock kitchen areas

-Performed the position of waiter in the restaurant "La cocina", located inside the Grand Hyatt Hotel. In charge of the guest's food service.

-Performed the position as a Host for the restaurant "La cocina", in charge of welcoming the client and following up the guest's service until their departure.

• Supervised all areas of restaurant to keep it clean and well-maintained.
• Used cash registers and credit card machines to cash out customers.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.

-I own a food trailer, rent it out and advise my clients.

In this way I acquired the ability to talk and negotiate with people, remaining confident and firm in any situation.

-I was in charge along with a chef of creating a "soda fountain" for the company "El Sol de Cuernavaca". In this project we were given 100% of the project management, creating the concept, menu, decoration and its administration.

• -I joined as an assistant to the Hotel Manager because she was my teacher.I was assigned the role of receptionist, valet parking and bell boy, in order to check up on all the workers and analyze why the quality of the staff was being decreased in the hotel.
  -In charge of making their payroll because they no longer had confidence in any of the employees.
  -Able to oversee front desk operations in busy valet parking, front desk and hosting, with up to 200 guests per night.
  I was assigned the role of receptionist, valet parking and bell boy, in order to check up on all the workers and analyze why the quality of the staff was being decreased in the hotel.
  -In charge of making their payroll because they no longer had confidence in any of the employees.
  -Able to oversee front desk operations in busy valet parking, front desk and hosting facilities with up to 200 guests per night.
  -Quick response and dynamic service skills to establish customer relationships, improving guest return rates.
  -Effective in communicating immediately with housekeeping staff and maintenance department regarding room issues to ensure quick resolution.
  

-Over the years and with the experience I have gained as a waiter and in the kitchen I have been able to get occasional jobs in which I support in these areas, as well as in the bar area.
-Ability to withstand more than 18 hours on my feet performing the activities necessary for an event to go as planned.