Summary
Overview
Work History
Education
Skills
Phone
Certification
References
Timeline
Generic

Nilo C Orca

Round Rock

Summary

Skilled Banquet Chef Executive with vast experience in high-volume meal production for large events. Strong ability to lead, manage and train kitchen staff to ensure efficient operations. Proven track record of crafting creative menus and delivering high-quality culinary experiences. Acknowledged for enhancing operational efficiency while maintaining impeccable standards of taste and presentation in previous roles.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Restaurant / Bar Manager | Food Truck Manager

Lupe Tortilla
Austin
10.2023 - Current
  • Provided continuous focus on safety in all tasks with the public.
  • Consistently monitored the bar area to ensure that it was adequately stocked with supplies such as ice, garnishes and other ingredients needed for drink preparation.
  • Organized special promotions such as happy hour specials or discounted drinks during slow periods.
  • Provided excellent customer service by anticipating guests' needs, responding promptly to requests, greeting each guest warmly upon arrival.
  • Maintained an organized bar area and ensured cleanliness of all glassware and equipment.
  • Managed cash register operations, including taking payments from customers, issuing change and providing receipts.
  • Created monthly schedules for bar staff based on anticipated business volume.
  • Ensured compliance with health department regulations regarding food safety standards, storage procedures and sanitation practices.
  • Resolved customer complaints or concerns in a timely manner while maintaining composure under pressure.
  • As Food Truck Manager, responsible for ensuring truck is cleaned, organized and sanitary at all times

Banquet Sous Chef

Renaissance Hotel
Austin
08.2022 - 10.2023
  • Executed over 50 high end banquets for up to 1800 guests leading a team of 12 kitchen staff to maintain quality and presentation standards resulting in an 88.7% Banquet food quality rating and 100% customer satisfaction.
  • Organized food preparation schedules to ensure timely delivery of all dishes.
  • Ensured compliance with all local health codes and safety regulations.
  • Developed menus and recipes for special banquet events.
  • Ensured quality standards were met when preparing meals for banquets.
  • Reviewed customer feedback from previous events to improve future services.
  • Checked food presentation before serving it out for banquets.
  • Resolved customer complaints promptly while maintaining professionalism at all times.
  • Inspected equipment and supplies used in the kitchen to guarantee they meet health department regulations.
  • Confirmed that guests' requests are fulfilled accurately according to their specified needs.
  • Monitored food products, driving quality, freshness and integrity.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

Banquet Sous Chef

Hotel Ella
Austin
07.2021 - 07.2022
  • Organized food preparation schedules to ensure timely delivery of all dishes.
  • Ensured compliance with all local health codes and safety regulations.
  • Developed menus and recipes for special banquet events.
  • Checked quality of food products to meet high standards.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.

Task Force Chef

Union Station Grand Hyatt
03.2021 - 04.2021

Sous Chef

Hilton Vanderbilt
02.2021 - 03.2021

Banquet Sous Chef

Omni Hotel
Austin
07.2019 - 02.2021
  • Responsible for overall banquet food operation to ensure quality and quantity.
  • Maintains good working relationship with Banquet Managers and Captains to ensure counts are proper.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Improved performance of team members resulting in high-quality meals produced daily.

Banquet Sous Chef

Omni Hotel
Austin
05.2016 - 07.2019
  • Responsible for overall banquet food operation to ensure quality and quantity.
  • Maintains good working relationship with Banquet Managers and Captains to ensure counts are proper.
  • Works 1 to 2 days ahead to ensure product delivery is on time.
  • Assisted in lowering of food cost and waste.
  • Responsible for cost control and menu planning with Executive Chef.

Kitchen Supervisor

Omni Hotel
Austin
03.2015 - 05.2016
  • Assist in the overall operation of the culinary and banquet culinary team.
  • Partnering with Food and Beverage management and responsible for executing orders and ensuring a quality experience for hotel guests.
  • Monitored inventory levels of ingredients, supplies and equipment.
  • Enforced strict adherence to health codes and safety protocols in the workplace.
  • Established standards for portion sizes and plating presentation.
  • Ordered necessary supplies and equipment to maintain efficient operations in the kitchen.
  • Performed regular inspections of storage areas, coolers, freezers, ovens.
  • Oversaw food preparation, production and presentation according to quality standards.

Line Cook

Omni Hotel
Austin
10.2012 - 03.2015
  • Followed standards and procedures to maintain safe work environment.
  • Followed company procedures to maintain work environment in a neat and orderly condition.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Education

Le Cordon Bleu
Austin, Texas
01.2012

Skills

  • Inventory management
  • Product ordering knowledge
  • Cash handling
  • Health and safety
  • Staff scheduling
  • Conflict resolution
  • Team leadership
  • Time management
  • Quality control
  • Sanitation practices
  • Effective communication
  • Event coordination
  • Customer relationship building
  • Service oriented

Phone

cell, 512-300-4384

Certification

  • Texas alcoholic beverage, commission seller trading certification
  • Texas food management certificate

References

References available upon request.

Timeline

Restaurant / Bar Manager | Food Truck Manager

Lupe Tortilla
10.2023 - Current

Banquet Sous Chef

Renaissance Hotel
08.2022 - 10.2023

Banquet Sous Chef

Hotel Ella
07.2021 - 07.2022

Task Force Chef

Union Station Grand Hyatt
03.2021 - 04.2021

Sous Chef

Hilton Vanderbilt
02.2021 - 03.2021

Banquet Sous Chef

Omni Hotel
07.2019 - 02.2021

Banquet Sous Chef

Omni Hotel
05.2016 - 07.2019

Kitchen Supervisor

Omni Hotel
03.2015 - 05.2016

Line Cook

Omni Hotel
10.2012 - 03.2015

Le Cordon Bleu