PEDRO OCHOA
Orlando,FL
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sr. Sous Chef
MOOR Restaurant Gaylord Palms
Orlando, FL
08.2023 - Current
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Drove Guest satisfaction score from 59 to 74
SOUS CHEF
Old Hickory Steakhouse, Socio Bar, Gaylord Palms
ORLANDO, FL
08.2021 - Current
- Developing unique and cusine-appropiate menus
- Collaborating with the Restaurant Manager to set items prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health codes regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meals preparation, creation, planting and delivery
- Preparing meals and completing prep support as needed.
SOUS CHEF
THE PALM
ORLANDO, FL
10.2017 - 10.2021
- To deputize in the Head Chef’s absence
- Assist in selecting, training, supervising, developing, disciplining, and counselling staff in the kitchen
- Coordinate and participate in the activities of chefs and other kitchen personnel engaged in preparing and cooking, foods to ensure efficient and profitable food service
- Direct and participate in planning menus and utilization of food surplus and leftovers
- Schedule kitchen staff according to business levels
- Assist in maintaining inventory; estimate food consumption and purchase or requisition food and none-food items necessary for kitchen operation
- Direct and correct presentation and portioning of food according to company standards
- Confers with Executive Chef to coordinate policies and procedures between the kitchen and dining areas
- Perform other duties as assigned.
Junior Sous Chef
HAWKS CAY RESORT
DUCK KEY, FL
11.2015 - 09.2017
- Helped prepared dishes for approximately 150 costumers per day
- Developed skills on multiple stations including grill and sauté
- Trained new employees on all work - stations
- Provide chefs with daily line checks
- Filled out daily prep sheets for all stations
- Check in all orders and assist chefs with ordering.
Education
Culinary Arts B.A. -
Alvaro Reynoso
01.2013
Skills
- Natural talent and creativity when developing new recipes and dishes
- Top-notch listening and communication skills
- Capable of working in a high-pressure environment
- Physically able to stand during shift for many hours of the day
- Strong organizational and time management skills
- Strong interpersonal skill
- Excellent leadership ability, and skilled at delegating jobs to others
- Knowledge of a variety of cooking techniques/food preparation methods
- Understanding of the proper ways to safely handle food
- Strong attention to detail and working in a clean environment
- Good understanding of food cost
- Strong knowledge of ordering and receiving
Certification
- Manager ServSafe
- Registered ServSafe
- Examination Proctor
Profile
PEDRO OCHOA, SOUS CHEF
Languages
- English
- Spanish
Accomplishments
- Hotel of the year 2023
Timeline
Sr. Sous Chef
MOOR Restaurant Gaylord Palms
08.2023 - Current
SOUS CHEF
Old Hickory Steakhouse, Socio Bar, Gaylord Palms
08.2021 - Current
SOUS CHEF
THE PALM
10.2017 - 10.2021
Junior Sous Chef
HAWKS CAY RESORT
11.2015 - 09.2017
Culinary Arts B.A. -
Alvaro Reynoso
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