Jose Horrach
Summary
Energetic Chef de Cuisine/ Sous Chef with a passion for creating and executing creative meals. Outstanding food talent preparation with a strong attention to safe food handling procedures. Extensive background in catering with the ability to handle a large volume of high-quality food. Superb time management and problem-solving aptitudes.
Overview
10
10
years of professional experience
Work History
Executive Chef
Chica and the Don
04.2024 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef
Malone's Chophouse
03.2023 - 11.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Modernized work processes to reduce guest wait times and boost daily output.
Executive Chef
Louie's Prime Steakhouse
11.2020 - 03.2023
- Oversaw business operations, inventory control and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Chef De Cuisine
Fox Lifestyle Hospitality
09.2018 - 03.2020
- Managed all kitchen employees, including bussers, dishwashers, and waitstaff.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Tracked kitchen’s inventory and ordered new food and supplies when needed.
- Managed budget, labor and direct operating expenses.
- Reduced food costs by 6% by expertly estimating purchasing needs and buying through approved suppliers.
- Prepared schedules, work assignments and constructed employee compensation packages.
Executive Sous Chef
Quality Branded
05.2015 - 09.2018
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
- Implemented and supported company initiatives and programs.
- Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
- Followed proper food handling methods and maintained correct temperature of all food products.
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Established and maintained open, collaborative relationships with the kitchen team.
- Enforced appropriate work-flow and quality controls for food quality and temperature.
Education
Culinary and Management
The Institute of Culinary Education
Manhattan, NY2010
Skills
- Strong butchery skills
- Contemporary sauce work
- Food handlers card
- ServSafe certified
- Focused and disciplined
- Well-tuned palette
- High volume production capability
- Focus on portion and cost control
- Bilingual (English/Spanish)
Timeline
Executive Chef
Chica and the Don
04.2024 - Current
Executive Chef
Malone's Chophouse
03.2023 - 11.2023
Executive Chef
Louie's Prime Steakhouse
11.2020 - 03.2023
Chef De Cuisine
Fox Lifestyle Hospitality
09.2018 - 03.2020
Executive Sous Chef
Quality Branded
05.2015 - 09.2018
Culinary and Management
The Institute of Culinary Education
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