Karina Ortiz
San Diego,CA
Summary
Adept Banquet Chef with a proven track record at La Valencia Hotel, excelling in kitchen management and staff supervision. Spearheaded cost-effective meal plans, reducing food waste significantly, while mentoring junior chefs to foster a high-quality, team-oriented environment. Skilled in food safety and presentation, consistently exceeding customer expectations at high-volume events.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Banquet Chef
La Valencia Hotel
1132 Prospect St. La Jolla, Ca 92037
10.2021 - Current
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
- Developed cost-effective meal plans while maintaining high standards of quality and presentation.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Petco Park
100 Park Blvd, San Diego, CA 92101
11.2018 - 03.2019
- 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.
- Mentored kitchen staff to prepare each for demanding roles.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Cuisine
Westin Hotel
400 W Broadway, San Diego, CA 92101
06.2013 - 09.2017
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Created menus and designed corresponding recipes for Westin Hotel.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
Education
Culinary Art School
Tijuana, MEX 2011
Skills
- Sanitation Procedures
- Food presentation
- Kitchen Management
- Quality Control
- Food Preparing, Plating, and Presentation
- Cleaning and sanitation
- Food Safety
- Staff Supervision and Coordination
- Catering and Events
Certification
- Certificate of Achievement: Delaware North Code of Conduct
- Certificate of Achievement: Delaware North People Manager Reporting Basics.
- Certificate of Achievement: Delaware North People Manager- Payroll Processing Field.
- Certificate of Achievement: Delaware North Ethics for Employee's.
- Food Safety manager certification.
Languages
Spanish
Full Professional
Timeline
Banquet Chef
La Valencia Hotel
10.2021 - Current
Sous Chef
Petco Park
11.2018 - 03.2019
Chef De Cuisine
Westin Hotel
06.2013 - 09.2017
Culinary Art School