Joshua Tanchez Ortiz
Los Angeles,CA
Summary
Adept Sous Chef with a proven track record at Loreto, showcasing great team leadership and kitchen management skills. Elevated food preparation standards, achieving cost savings through meticulous inventory management. Mentored staff, enhancing collaboration and efficiency in high-pressure environments.
Demonstrates well done butchery and safe food handling, ensuring top-quality culinary creations.
Adaptable and enterprising cook with solid industry background and experience in building and leading successful teams. Problem-solver ready to back up fellow employees at any time.
Overview
5
5
years of professional experience
Work History
Sous Chef
Loreto
03.2023 - 06.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- In charge of breaking down proteins such as fish, shellfish and mollusks.
Junior Sous Chef
LA Chachacha
10.2021 - 03.2023
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prepping proteins on big amounts such as beef, pork and fish.
Line Cook
Marriot Hotel
01.2021 - 08.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Lead Line Cook
Floki
07.2020 - 12.2020
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff and a strong sense of teamwork.
- Placing orders with accuracy always checking on having a fully stocked restaurant.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line Cook
Chateau 1525
08.2019 - 06.2020
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Prepared and cooked meals according to recipes and establishment specifications.
Education
Diploma - Culinary Arts
Instituto Politecnico Internacional
Costa Rica01.2022
Skills
- Team Leadership
- Food Safety
- Inventory Management
- Food Preparation
- Butchery skills
- Kitchen Management
- Ordering and Requisitions
- Safe handling
- Knife Skills
- Safe Food Handling
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Loreto
03.2023 - 06.2024
Junior Sous Chef
LA Chachacha
10.2021 - 03.2023
Line Cook
Marriot Hotel
01.2021 - 08.2021
Lead Line Cook
Floki
07.2020 - 12.2020
Line Cook
Chateau 1525
08.2019 - 06.2020
Diploma - Culinary Arts
Instituto Politecnico Internacional
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