Orlando Garbanzo
Ridgefield,CT
Summary
Fishmonger with a background in seafood handling, inventory control, and display-ready case preparation. Supports fresh product quality through portioning, trimming, and merchandising in fast-paced retail food settings. Brings long-standing health department certification and organized scheduling support to keep operations compliant and efficient.
Overview
30
30
years of professional experience
Work History
Diploma
01.1977
- Managed seafood handling procedures to maintain freshness, quality, and proper cold storage practices.
- Monitored inventory levels and reordered supplies to support steady product availability.
- Prepared display cases and merchandising layouts to present products clearly and attractively.
- Supported menu planning by coordinating product availability with customer demand and daily prep needs.
Sous Chef
Bailey's Backyard
Ridgefield, CT
07.2026 - 09.2026
- Reduced food waste by [number]% per month through careful product rotation and inventory tracking.
- Prepared daily kitchen stations and organized mise en place for smooth service execution.
- Oversaw recipe execution to keep plated dishes consistent with kitchen standards and portion guidelines.
- Coordinated prep work with line cooks to maintain steady workflow during busy service periods.
- Trained kitchen staff on sanitation procedures and safe handling practices for consistent daily operations.
Garde Marger head cook
Waccabuc Country Club
North Salem, NY
03.2026 - 06.2026
- Prepared seafood dishes according to house recipes and plating standards for consistent service quality.
- Monitored kitchen sanitation practices and followed food safety procedures throughout service.
- Checked inventory levels and reported supply needs to support uninterrupted kitchen operations.
- Assisted with menu planning by recommending seafood options based on availability and seasonality.
Line Cook
Purdys Farmer and the fish
Purdys, NY
07.2024 - 12.2025
- Executed seafood recipes consistently to support quality and portion control during daily service.
- Maintained clean workstations and followed sanitation procedures throughout the shift.
- Portioned seafood and meats according to kitchen standards to support consistent plate presentation.
- Monitored product rotation to help keep ingredients fresh and reduce spoilage risk.
Sous Chef
The Benjamin restaurant llc
Ridgefield, CT
07.2023 - 07.2024
- Prepared and plated menu items to maintain consistent quality during busy restaurant service.
- Monitored stock levels and adjusted prep needs to keep ingredients available for daily operations.
- Directed kitchen staff during service to support smooth ticket flow and consistent plate presentation.
- Maintained food safety and sanitation standards across prep, storage, and service areas.
Fishmonger
Citarella Foods
East Hampton, New York
01.2018 - 01.2022
- Prepared fresh seafood cuts to customer specifications while maintaining consistent presentation and portion quality.
- Maintained strict sanitation standards across counters, tools, and work surfaces throughout daily service.
- Rotated seafood stock to support freshness, reduce waste, and keep display cases properly stocked.
- Answered customer questions about seafood varieties, preparation methods, and storage recommendations.
Chef-Owner
Orlando’s Café
Hampton Bays, New York
01.2010 - 01.2018
- Planned seasonal menus that balanced customer preferences, ingredient availability, and kitchen workload.
- Oversaw kitchen staff during prep and service to maintain consistent timing, quality, and presentation.
- Tracked inventory and ordered supplies to reduce shortages and support smooth daily operations.
- Prepared seafood, meats, and other ingredients according to menu standards and customer expectations.
Chef
The New Paradise Café
Sag Harbor, New York
01.2007 - 01.2009
- Prepared daily specials and entrées with consistent recipe execution and attention to presentation.
- Managed kitchen prep work to keep service moving smoothly during lunch and dinner rushes.
- Checked ingredient quality before use to support consistent taste, freshness, and portion control.
- Coordinated order timing with front-of-house staff to support accurate ticket flow and steady kitchen pacing.
Chef
John Duck’s Restaurant
Southampton, New York
01.2005 - 01.2006
- Planned daily specials and menu items based on available product and kitchen demand.
- Supervised kitchen staff during service to support timing, coordination, and plate consistency.
- Managed order scheduling to keep ingredients and prep work aligned with service needs.
- Checked ingredients for freshness and prepared seafood items according to kitchen standards.
Line cook
John Duck’s Restaurant
Southampton, New York
01.2003 - 01.2005
- Executed menu items to recipe standards, supporting consistent quality across multiple stations.
- Handled seafood and shellfish with careful portioning, trimming, and preparation for service.
- Supported kitchen staff with timely order coordination and smooth line communication during peak service.
- Followed food safety practices while monitoring temperatures, storage, and cross-contamination risks.
Line cook
The Station Bistro
Watermill, New York
01.2000 - 01.2003
- Executed recipes and plating standards to deliver consistent dishes across lunch and dinner service.
- Monitored station readiness and restocked ingredients to keep service flowing smoothly during busy periods.
- Followed kitchen safety practices to reduce risks around hot equipment, sharp tools, and raw product handling.
- Supported product rotation and inventory control to keep ingredients organized and ready for daily preparation.
Line cook
The Crazy Dog
Westhampton beach, New York
01.1997 - 01.1999
- Prepared hot and cold menu items to support consistent ticket times and presentation standards.
- Maintained clean cooking stations and followed sanitation procedures throughout each service period.
- Rotated ingredients and checked stock levels to support freshness and reduce waste in the kitchen.
- Followed recipe instructions carefully to keep portioning and flavor profiles consistent across orders.
Bartender
Flamingo Beach
Costa Rica
01.1990 - 01.1995
- Prepared mixed drinks and other beverages according to established recipes and guest requests.
- Maintained clean bar surfaces, glassware, and service areas throughout each shift.
- Monitored stock levels and restocked liquor, mixers, and supplies to support uninterrupted service.
- Followed health and safety practices while serving beverages and handling food items.
Cocktail waiter
Carnival cruise line
01.1986 - 01.1989
- Delivered prompt table service while balancing multiple guest requests across high-volume dining areas.
- Recommended beverages and menu pairings based on guest preferences and dining selections.
- Coordinated with bartending staff to keep drink tickets moving and reduce guest wait times.
- Maintained clean, organized service stations and restocked supplies throughout each dining service.
Assistant Curator
Museum of Costa Rica
01.1982 - 01.1985
- Organized artifact files and display materials for museum exhibits and research access.
- Prepared exhibit labels and reference notes with clear, accurate historical descriptions.
- Assisted with exhibit setup and repositioned materials to support visitor flow.
- Reviewed incoming items against collection lists to support proper accession records.
Anthropology U.C.R.
01.1978 - 01.1982
- Checked seafood quality regularly and removed product that did not meet display standards.
- Maintained clean work areas and followed sanitation procedures during preparation and service.
- Prepared seafood items according to customer requests and basic kitchen standards.
- Organized stock by product type to support faster retrieval and consistent counter presentation.
Education
Diploma - undefined
Anthropology - Anthropology
U.C.R.
05-1982
Skills
Seafood handling
Inventory control
Food safety practices
Sanitation procedures
Health department compliance
Menu planning
Kitchen staff supervision
Recipe execution
Order scheduling
Vendor coordination
Product rotation procedures
Merchandising display setup
Shellfish handling
Meat trimming
Break-even analysis
Labor cost control
Food cost analysis
Staff scheduling
Inventory forecasting
HACCP procedures
Timeline
Sous Chef
Bailey's Backyard
07.2026 - 09.2026
Garde Marger head cook
Waccabuc Country Club
03.2026 - 06.2026
Line Cook
Purdys Farmer and the fish
07.2024 - 12.2025
Sous Chef
The Benjamin restaurant llc
07.2023 - 07.2024
Fishmonger
Citarella Foods
01.2018 - 01.2022
Chef-Owner
Orlando’s Café
01.2010 - 01.2018
Chef
The New Paradise Café
01.2007 - 01.2009
Chef
John Duck’s Restaurant
01.2005 - 01.2006
Line cook
John Duck’s Restaurant
01.2003 - 01.2005
Line cook
The Station Bistro
01.2000 - 01.2003
Line cook
The Crazy Dog
01.1997 - 01.1999
Bartender
Flamingo Beach
01.1990 - 01.1995
Cocktail waiter
Carnival cruise line
01.1986 - 01.1989
Assistant Curator
Museum of Costa Rica
01.1982 - 01.1985
Anthropology U.C.R.
01.1978 - 01.1982
Diploma
01.1977
Anthropology - Anthropology
U.C.R.