Jose Montiel
Boston,MA
Summary
To obtain a position that rewards a hard working dependable employee where I will be able to utilize the skills that I have acquired through previous employment.
Self-motivated professional with more than fifteen years of experience supporting kitchen operations. Quality-focused and efficient Sous Chef adept at preparing and plating food in high energy fast-paced environment. Seeking to bring strong supervisory food prep and organizational skills in collaboration with a leading chef in the culinary world. Energetic Chef de Cuisine 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 handles a large volume of high-quality food. Superb time management and problem-solving aptitudes. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
23
23
years of professional experience
Work History
Sous Chef
Raffles Hotel
Boston, MA
06.2024 - Current
- Coordinated ordering, receiving, storage, and distribution of food items.
- Assisted in menu development and recipe testing.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Complied with all health department regulations regarding proper food handling methods.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Checked quality of food products to meet high standards.
Chef De Cuisine
Boston harbor Hotel
06.2009 - 06.2023
- Handled interviewing staff interviewing hiring and training tasks for all restaurants
- Served as staff trainer
- Ordered all inventory; held weekly staff meetings to ensure a smooth-running operation
- Created new menus and a wide range of recipes
- Performed with ease and efficiency under significant pressure in fast-paced environment
- Developed and maintained food and supply inventory controls
- Supervised daily kitchen operations
- Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions
- Ensure exceptional quality of all ingredients, preparation and plating of food items
- Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
- Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management
- Work closely with the kitchen manager on costing, production and control for proper recipe execution and waste management
- Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests
- Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines
- Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines
- Developed and implemented new menu items to meet customer needs.
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Supervised food production to ensure quality standards were met.
- Assisted with preparation of meals during peak periods.
Kitchen Sous Chef
Charles Hotel
05.2002 - 06.2012
- Food safety & sanitation
- Department of Health requirements
- Regulatory compliance & documentation
- Staff development / training
- Labor & food cost control
- Scheduling
- Productivity metrics
- Batch cooking
- Strong butchery skills
- Well-tuned palette
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
Education
High School Diploma -
El Salvador
El Salvador01-1985
Skills
- Recipe creation
- Knowledge of production equipment
- Knowledge of cooking equipment
- Dish preparation
- Kitchen Operations
- Food spoilage prevention
- Team Management
- Food Safety
- Knife Skills
- Culinary techniques
- Fine-dining expertise
- Kitchen Sanitation
- Food Safety Standards
- Menu planning capability
- Food presentation
- Culinary expertise
- Seafood Preparation
- Sanitation protocols
Languages
Spanish
Professional
Timeline
Sous Chef
Raffles Hotel
06.2024 - Current
Chef De Cuisine
Boston harbor Hotel
06.2009 - 06.2023
Kitchen Sous Chef
Charles Hotel
05.2002 - 06.2012
High School Diploma -
El Salvador