Antonio De Jesus Lopez Ortiz
Montreal,QC
Summary
I am young entrepreneur looking for a job in my felid. having a degree in gastronomy, restaurant management and a degree in molecular cuisine allows me to become a great asset to any restaurant. I am passionate about the food and restaurant industry. I am reliable and hard working, I take my work at every job to the maximum potential.
Overview
6
6
years of professional experience
Work History
Griller
Madison Grill
08.2017 - 11.2017
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Established and maintained productive staff relationships for positive working environments.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
Head Chef
Hotel Grand Palladium
11.2017 - 10.2020
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Interacted with guests to obtain feedback on product quality and service levels.
Chef
Sunio
09.2021 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained high speed working environment for a large amount of customers,
Line Manager
La Cocinoteca
10.2020 - 09.2021
- Managed continuous improvement initiatives to drive gains in quality, flow, and output.
- maintained a high quality service while maintaining a high speed service
- Reviewed maintenance and repair problems to determine appropriate action for resolution.
- servicing a large amount of customers
Education
Bachelor - Culinary
Universidad Le Chef College
Veracruz 08.2016
Skills
- Food Spoilage Prevention
- Banquets and Catering
- Food Preparation Techniques
- Food Plating and Presentation
- Restaurant Operation
- Responsible
- Team Worker
Timeline
Chef
Sunio
09.2021 - Current
Line Manager
La Cocinoteca
10.2020 - 09.2021
Head Chef
Hotel Grand Palladium
11.2017 - 10.2020
Griller
Madison Grill
08.2017 - 11.2017
Bachelor - Culinary
Universidad Le Chef College
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