Joseph Ortiz
Antioch,CA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills.
Professional Chef adept at expertly managing and guiding team of Number kitchen personnel in production of Type cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.
Creative and highly regarded Job Title successful at driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Area of expertise with skills in concept development and high-quality restaurant operation in Location.
Accomplished Type Chef with Number years of comprehensive experience working in Type food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in Type and Type cuisine. Strong organizational, leadership and management skills.
Self-motivated Job Title with Number years of expertise preparing memorable dishes with fresh ingredients. Well-trained in Type and Type cuisines. Master in Skill and Technique.
Skilled Type Chef with Number years of culinary experience. Strong leadership and team-building capabilities. Recognized for Type cuisine, including Type and Type.
Forward-thinking professional offering more than Number years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven Type skills.
Experienced Job Title with over Number years of experience in Industry. Excellent reputation for resolving problems and improving customer satisfaction.
Overview
10
10
years of professional experience
Work History
Teppanyaki Chef
Benihana
07.2021 - Current
- Showcased strong multitasking abilities by simultaneously preparing multiple orders while interacting with diners in an entertaining manner.
- Pleasantly welcomed and greeted patrons and explained meal creation process when setting up for teppanyaki.
- Used various types of knives, hand tools and utensils appropriately to fillet fish, cut meat and prepare seafood.
Teppan Chef
Samurai Sushi
10.2019 - 07.2021
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Verified proper portion sizes and consistently attained high food quality standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
- Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
- Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
- Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
Teppanyaki Chef
Kobe Japanese Steakhouse
09.2018 - 10.2019
- Planned promotional menu additions based on seasonal pricing and product availability.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Produced revolutionary Type menu offerings to put establishments on local, regional and national map.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Verified proper portion sizes and consistently attained high food quality standards.
- Ordered and received products and supplies to stock kitchen areas.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Managed Number-person staff, supervised preparation of Type foods and explained steps for readying specialty items, including Type and Type food.
- Transitioned between breakfast and dinner service by Action and Action.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
- Prepared estimated Number orders simultaneously during peak Timeframe periods with Number% accuracy rate, maximizing customer satisfaction and repeat business.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
- Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
- Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
- Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
- Trained staff on kitchen goals and daily tasks.
Teppanyaki Chef
Benihana
08.2014 - 09.2018
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Verified proper portion sizes and consistently attained high food quality standards.
- Ordered and received products and supplies to stock kitchen areas.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Managed Number-person staff, supervised preparation of Type foods and explained steps for readying specialty items, including Type and Type food.
- Transitioned between breakfast and dinner service by Action and Action.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
- Prepared estimated Number orders simultaneously during peak Timeframe periods with Number% accuracy rate, maximizing customer satisfaction and repeat business.
- Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
- Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
- Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
Education
High School -
Pittsburg Senior High School
Pittsburg, CASkills
- Effective Problem Resolution
- Maintenance and Functionality of Kitchen Appliances
- Health and Safety Guidelines
- Food Presentation Techniques
- Assessment Methodology
- P>Made-to-order meals
- P>Steady food flows
- P>Effective communications
- Results Improvement
- P>Company quality standards
- P>Process improvements
- P>Hospitality service expertise
- P>Fine-dining expertise
- P>Food preparation and safety
- P>Equipment Maintenance
- P>Workflow Optimization
Languages
English
Native or Bilingual
Spanish
Full Professional
Timeline
Teppanyaki Chef
Benihana
07.2021 - Current
Teppan Chef
Samurai Sushi
10.2019 - 07.2021
Teppanyaki Chef
Kobe Japanese Steakhouse
09.2018 - 10.2019
Teppanyaki Chef
Benihana
08.2014 - 09.2018
High School -
Pittsburg Senior High School