Eric Ortiz
Inglewood,CA
Summary
Dynamic culinary professional with extensive experience at Hotels,and stand alone restaurants excelling in kitchen management and team development. Proven ability in menu planning and portion control, fostering a collaborative environment that enhances performance. Skilled in maintaining high food quality standards while training staff to thrive under pressure. I have learned throughout my career that Communication is key and I have invested the last few years of my career to team building and learning how to have a great dynamic amongst one another. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10-year background in high-end restaurant industry.
Overview
11
11
years of professional experience
Work History
Sous Chef
Virgin Hotels
11.2024 - 01.2025
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Team develop and communication building within the team.
Kitchen Manager
The Harbor Restaurant
12.2021 - 10.2024
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Lead the team in frequent pre shift communication to build more confidence and strength among the team.
Kitchen Lead Line Cook
American Beauty
02.2018 - 11.2019
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Checked and tested foods to verify quality and temperature
- Helped the team with any Food related projects needed during service. Made sure all the food was up to standards
- Helped sous chefs with any large projects needed. I ran the grill for the time we opened the restaurant till the I decided to go work for the sister company.
Line Cook
Montage
03.2014 - 07.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Animo Inglewood High School
InglewoodAssociate of Arts - Graphic Design
El Camino College
Torrance, CASkills
- Station oversight
- Plating
- Dish preparation
- Recipes and menu planning
- Menu memorization
- Motivational team management
- Portion control
- Sauce preparation
- Kitchen management
- Vendor relations
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Sous Chef
Virgin Hotels
11.2024 - 01.2025
Kitchen Manager
The Harbor Restaurant
12.2021 - 10.2024
Kitchen Lead Line Cook
American Beauty
02.2018 - 11.2019
Line Cook
Montage
03.2014 - 07.2016
Animo Inglewood High School
Associate of Arts - Graphic Design
El Camino College