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, Texas01.2012
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
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