Telesforo Ortiz
Milton-Freewater
Summary
Highly skilled Chef Manager with background in running full-service kitchens, planning menus, and managing food inventory. Strengths include creating unique culinary experiences, maintaining high-quality standards, and ensuring compliance with health regulations. Known for fostering team collaboration and implementing training programs to elevate kitchen performance. In previous roles, consistently improved customer satisfaction through innovative menu development and presentation strategies. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. An organized and motivated individual, eager to utilize time management and organizational skills across diverse settings. Seeking entry-level opportunities to enhance abilities while contributing to company growth.
Overview
2011
2011
years of professional experience
2
2
Certifications
Work History
Chef Manager
Red Lion Hotels
Sacramento
01.1999 - 04.2010
- Managed daily kitchen operations and ensured food safety compliance.
- Developed menus that catered to diverse dietary preferences and trends.
- Supervised kitchen staff and provided training on culinary techniques.
- Coordinated inventory management and ordered supplies as needed.
- Collaborated with vendors to source high-quality ingredients for dishes.
- Maintained cleanliness and organization of kitchen work areas and equipment.
- Ensured adherence to health regulations during food preparation processes.
- Implemented cost-control measures to optimize kitchen expenditures efficiently.
- Created menus based on seasonal ingredients and customer preferences.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Evaluated existing recipes to make sure they met the highest standards of quality.
- Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
- Enforced health department regulations regarding storage and preparation of foods.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
- Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Directed preparation, delivery and service of catering and special meal requests.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Implemented innovative strategies designed to increase efficiency within the kitchen environment.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
- Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Provided guidance and direction to subordinates through coaching, counseling, mentoring, and performance reviews.
- Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
- Established relationships with local farmers markets for sourcing fresh produce for menu items.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Supervised food preparation staff to deliver high-quality results.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
Chef Manager
Meava Las Adas
09.1994 - 05.1999
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Led kitchen team in achieving high standards of culinary excellence and operational efficiency.
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Enforced health department regulations regarding storage and preparation of foods.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Supervised kitchen staff and provided training on culinary techniques.
- Coordinated inventory management and ordered supplies as needed.
- Maintained cleanliness and organization of kitchen work areas and equipment.
- Created menus based on seasonal ingredients and customer preferences.
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
- Checked quality of food products to meet high standards.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Developed menus that catered to diverse dietary preferences and trends.
- Implemented cost-control measures to optimize kitchen expenditures efficiently.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Evaluated existing recipes to make sure they met the highest standards of quality.
- Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Directed preparation, delivery and service of catering and special meal requests.
- Implemented innovative strategies designed to increase efficiency within the kitchen environment.
- Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
- Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
- Established relationships with local farmers markets for sourcing fresh produce for menu items.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Prepared workstations with ingredients and tools to increase efficiency.
Property Manager
Private Property Management
Columbus
- Facilitated tenant move-ins and move-outs efficiently.
- Implemented marketing strategies to attract new tenants effectively.
- Handled resident complaints and expedited maintenance requests.
- Inspected properties regularly to identify deficiencies and schedule repairs.
- Assessed rental applications, conducted background checks, and approved or denied prospective tenants based on established criteria.
- Conducted periodic inspections of properties to ensure compliance with safety regulations and tenant requirements.
- Facilitated tenant paperwork processing and verification.
- Coordinated with maintenance and contractors to promote timely turnovers after move-outs.
- Prepared monthly reports detailing financial performance data such as revenue growth, expenses incurred.
- Met with prospective tenants to show property and assess applications or sign leases.
- Updated tenant and unit information to keep current in housing database.
- Developed and maintained strong working relationships with owners and tenants to minimize hassle for both parties.
- Established policies regarding tenant relations and enforcement of rules and regulations within the properties.
- Exercised direct supervision over property staff.
- Completed lease applications and verifications, notifying prospects of results.
- Built relationships with service vendors and submitted associated billing statements.
- Collected rent from tenants to pay maintenance and repair costs and other expenses.
- Solicited and analyzed bids for repairs, renovation and general maintenance.
- Drafted and monitored budgets for overall maintenance and operations.
- Worked with on-site and remote service providers to support tenants requesting accommodations.
- Developed marketing plans to promote vacant units through various channels such as online listings or print media ads.
- Implemented cost-cutting measures where appropriate in order to reduce overhead costs without compromising quality standards.
- Oversaw and monitored preventative maintenance and energy management inspections and programs.
- Evaluated current staff members' performance levels in order to determine training needs or staffing changes if required.
- Monitored market trends to ensure competitive pricing structures for units under management.
- Analyzed market conditions regularly to identify opportunities for improving operational efficiency.
- Organized regular meetings between owners and tenants to discuss any issues or concerns they may have.
- Provided guidance and support to junior team members in order to facilitate their professional development.
- Participated in industry conferences and events in order to stay abreast of new technologies related to property management practices.
- Compiled and conveyed operational and financial data to regional manager.
- Met with clients to negotiate management and service contracts.
- Cultivated rapport with clients to meet expectations for high-end event space rentals.
- Directed collection of insurance premiums, taxes and incurred operating expenses.
- Supervised production of annual rent, operating expense, and real estate tax adjustments.
- Negotiated rates and prepared documents such as communization, pooling and production sharing agreements.
- Oversaw projects through timely inquiry response, event coordination and on-site support for feature film productions and events.
- Enhanced event space quality by partnering with construction crews and contractors to complete maintenance and repairs.
- Liaised between construction manager and tenant during build-out phase of tenant suite.
- Recommended clarifications and changes in program policies to director of property management.
- Met with landowners to secure access to mineral rights and facilitate company drilling on privately owned parcels.
- Met with committees to discuss and resolve legal and environmental issues.
Education
Specialty Graduate - Chef
Culinary Arts
Guadalajara Jalisco, MX08-1995
GED -
Daniel Smith High School
Los Angeles, CA09-1994
Skills
- Irrigation systems
- Maintenance
- Pest control
- Water management
- Plant identification
- Design skills
- Soil analysis
- Heavy machinery
- Time management
- Problem resolution
- Property inspections
- Cost control measures
Languages
Spanish
Native/ Bilingual
English
Professional
Certification
Masseur Therapist
Timeline
Chef Manager
Red Lion Hotels
01.1999 - 04.2010
Chef Manager
Meava Las Adas
09.1994 - 05.1999
Property Manager
Private Property Management
Specialty Graduate - Chef
Culinary Arts
GED -
Daniel Smith High School