Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Jorge Barker Theresin

Tampa,FL

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with Banquet and restaurant operations, sourcing ingredients and controlling budgets. Seeking a Senior Sous Chef Position with a well established company where my experience will be an asset, allowing me a chance to grow professionally.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Hyatt Place/ House
10.2022 - 10.2023
  • 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.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.

Executive Chef

Chateau Beach Residences Sunny Isles
01.2021 - 09.2022
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Banquet Chef

Hilton Fort Lauderdale Marina
01.2018 - 03.2020
  • Oversee scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Respond to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Kept labor at or below 20% to support business profit targets.

Executive Sous Chef

TPG Hotels Renaissance Boca Raton
07.2016 - 01.2018
  • In conjunction with Executive Chef, manage the food preparation, production, procurement and control for the restaurant, banquets, and room service..
  • Effective order of US foods and fresh point orders.
  • Supervise inventory receiving/coding and reconciliation, storage and rotation of food.
  • Perform invoicing for all food and beverages, as well as end of month inventory.
  • Utilize effective time/cost management in coordinating staff schedules for effective kitchen coverage.
  • Perform employee evaluations and salary reviews.
  • Ongoing coordination with sales managers for banquet event orders (BEO), including ongoing attendance at management meetings.

Sous Chef

TPG Hotels Westin Fort Lauderdale
01.2016 - 07.2016
  • Managed the daily production, preparation, and presentation of food the hotel (restaurant, banquets, room service).
  • Worked closely with Head Chef and assumed the responsibilities of Head Chef in his absence.
  • Organized and coordinated the set up of the concierge lounge.
  • Inspected and ensured proper line checks.
  • Managed and coordinated the kitchen staff.
  • Ensured compliance with health department regulations.

Lead Line Cook

Marriott Harbor Beach Resort & Spa
08.2015 - 02.2016
  • 3030 Ocean/Banquets.
  • Prepared and maintained food inventory for high volume four diamond hotel - ensuring the utilization of all fresh ingredients, including fresh sauces, dressings, stocks made in-house daily.
  • Set up and operated all line positions with specific skills in garde manger, grill and sauté.
  • Developed new menu items and daily specials.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.

Kitchen Supervisor

Sonesta International Hotels Fort Lauderdale
03.2014 - 01.2016
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Sanitized all counters properly to prevent food-borne illness.
  • Rotated stock to use items before expiration date.

Cook 1

Atlantic Hotel Resort & Spa Fort Lauderdale
11.2011 - 02.2014

Education

Associate of Arts - Culinary Arts

The Art Institute of Fort Lauderdale Inc
Fort Lauderdale, FL

Skills

  • Sanitation guidelines
  • Workflow optimization
  • Forecasting and planning
  • Food plating and presentation
  • Performance assessments
  • Budgeting
  • Recipes and menu planning
  • Food inventories
  • Excellent judgment
  • Quick learner
  • Strong work ethic
  • Menu planning
  • Kitchen staff coordination
  • Employee training and development
  • POS inventory system operation

Certification

  • Managers SafeServ certification: Food Handling
  • Ignite Leadership Certificate

Timeline

Executive Sous Chef

Hyatt Place/ House
10.2022 - 10.2023

Executive Chef

Chateau Beach Residences Sunny Isles
01.2021 - 09.2022

Banquet Chef

Hilton Fort Lauderdale Marina
01.2018 - 03.2020

Executive Sous Chef

TPG Hotels Renaissance Boca Raton
07.2016 - 01.2018

Sous Chef

TPG Hotels Westin Fort Lauderdale
01.2016 - 07.2016

Lead Line Cook

Marriott Harbor Beach Resort & Spa
08.2015 - 02.2016

Kitchen Supervisor

Sonesta International Hotels Fort Lauderdale
03.2014 - 01.2016

Cook 1

Atlantic Hotel Resort & Spa Fort Lauderdale
11.2011 - 02.2014

Associate of Arts - Culinary Arts

The Art Institute of Fort Lauderdale Inc

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