Jorge Ossiel Zamarripa
Rio Bravo,Tamaulipas
Summary
Dynamic culinary professional with extensive experience as a Sub Chef at Mi Toro Jarocho, excelling in menu development and team leadership. Proven ability to negotiate supplier contracts, achieving significant cost savings while maintaining high food quality. Skilled in food safety and passionate about fostering a collaborative kitchen environment.
Professional culinary expert with robust experience in leading kitchen operations and ensuring high standards in food preparation. Skilled in menu development, ingredient selection, and maintaining clean and organized workspace. Strong focus on team collaboration and delivering consistent results under changing conditions. Known for reliability, adaptability, and effective communication.
Experienced with preparing diverse and high-quality dishes. Utilizes strong culinary techniques to ensure consistency and excellence. Knowledge of efficient kitchen operations and effective team collaboration.
Knowledgeable Desired Position with proven track record in fast-paced kitchens. Skilled in preparing diverse menus and maintaining high standards of food safety. Demonstrated ability to collaborate with team members and adapt to changing needs.
Professional culinary expert with solid background in high-pressure environments. Known for creating innovative dishes and ensuring consistent quality. Reliable team player focused on achieving excellence and fostering collaborative atmosphere. Proficient in kitchen management and inventory control.
Accomplished Chef de Tournant with Number years preparing delectable meals in Type kitchens. Strong leader with exceptional communication skills and track record of successfully training others. Inventive culinary artist with high standards for food preparation and presentation.
Adaptable and enterprising Job Title with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sub Chef
Mi Toro Jarocho
Hidalgo, TX
01.2026 - 03.2026
- Assisted in daily kitchen operations, ensuring timely meal preparation and presentation.
- Collaborated with head chef to develop innovative menu items reflecting authentic cuisine.
- Maintained high standards of cleanliness and organization throughout kitchen and storage areas.
- Trained new kitchen staff on food safety protocols and cooking techniques.
- Monitored inventory levels, facilitating orders for ingredients to minimize waste.
- Supported execution of catering events, coordinating menu execution with service team.
- Implemented efficient workflows to enhance food preparation speed without sacrificing quality.
- Achieved cost savings by negotiating better deals with suppliers and minimizing food wastage.
- Developed expertise in various cooking methods, expanding the restaurant''s repertoire of dishes offered to guests.
- Mentored junior staff members, enhancing overall team performance and fostering professional growth.
- Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
- Implemented effective workflow strategies during peak service hours to maintain timely delivery of dishes without sacrificing quality.
- Offered prompt, friendly customer service at buffet and in dining room to promote pleasant dining experiences.
- Participated in ongoing professional development by attending culinary workshops and industry events, staying updated on trends and advancements in the field.
Chef Assistant
Rosmany
Hidalgo, TX
03.2025 - 08.2025
- Assisted chefs in food preparation and ingredient organization for efficient workflow.
- Maintained cleanliness and sanitation standards in kitchen areas to ensure safety compliance.
- Supported inventory management by tracking supplies and assisting with order placements.
- Collaborated with kitchen staff to execute daily menu items while adhering to recipes.
- Adapted quickly to varying tasks, demonstrating flexibility in a fast-paced environment.
- Contributed to team efforts by communicating effectively during busy service periods.
- Prepared ingredients by chopping, measuring, and organizing for meal assembly efficiency.
- Learned new cooking techniques and equipment usage to enhance culinary skills and knowledge.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Supported senior chefs with creative meal planning and recipe development.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Verified food temperatures and quality ahead of service to maintain standards.
- Provided support during special events and catering functions, ensuring consistent quality across all offerings.
- Trained new kitchen staff on proper food handling and preparation techniques.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
Asociado En Cocina Sub Encargado
Strpes
Pharr, TX
05.2020 - 01.2025
- Developed course materials to enhance student engagement and learning outcomes.
- Conducted research to contribute to departmental publications and academic conferences.
- Collaborated with faculty to design interdisciplinary programs that meet curriculum standards.
- Mentored undergraduate students to foster academic growth and professional development.
- Evaluated student performance through assessments, providing constructive feedback for improvement.
- Participated in grant writing initiatives to secure funding for research projects and departmental needs.
- Evaluated student performance through comprehensive assessments, identifying areas of improvement and providing targeted feedback for growth.
Education
Licenciado En Gastronomia - Gastronomía
Isima
Reynosa Tamaulipas08-2025
Skills
Food preparation
Knife skills
Team management
Supplier negotiation
Food presentation
Pastry techniques
Quality control
Roasting methods
Allergen awareness
Grilling techniques
Sauce making
Waste reduction
Production scheduling
Ingredient sourcing
Recipe development
Cost control
Menu planning
Culinary trends
Sustainable practices
Special diets
Sauteing techniques
Quantity estimation
Decorative food displays
GNOME gnutrition
EGS F&B control
Multiple locations management
Cooking techniques demonstrations
Nutritionist pro
Operations budgets
Equipment purchases
Recipe analysis
Customer service
Kitchen leadership
Team leadership
Supervising food prep
Verbal and written communication
Food safety
Kitchen organization
Heavy lifting
Detail-oriented
Safe food handling
Safe handling
Cooking techniques
Ordering and requisitions
Sanitation procedures
Safety management
Kitchen management
Equipment usage
Foodservice
Kitchen equipment operation
Staff training
Staff motivation
Menu memorization
Inventory management
Catering background
Sales planning
Employee scheduling
Line inspections
Workflow optimization
Certification
Cuento con certificación 360 por el estado de Texas de higiene y uso de alimentos
Timeline
Sub Chef
Mi Toro Jarocho
01.2026 - 03.2026
Chef Assistant
Rosmany
03.2025 - 08.2025
Asociado En Cocina Sub Encargado
Strpes
05.2020 - 01.2025
Licenciado En Gastronomia - Gastronomía
Isima