Hugo Ogarrio
Seaside
Summary
Culinary professional with solid track record of managing kitchen teams and maintaining high standards of food quality and safety. Known for strong collaboration skills and ability to adapt to rapidly changing demands. Expertise in menu planning and inventory control, ensuring efficient and cost-effective kitchen operations.
Overview
13
13
years of professional experience
Work History
Cook Supervisor
Corral De Tierra Country Club
03.2021 - Current
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
- Planned and directed high-volume food preparation in fast-paced environment.
- Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
- Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Exceeded health inspection standards consistently by maintaining a stringent focus on cleanliness and sanitation practices throughout the kitchen space.
- Optimized kitchen workflow by assigning tasks based on employees'' strengths and abilities, maximizing productivity.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Streamlined recipe development process by testing new dishes extensively before adding them to the menu lineup.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Served consistent portions following recipes and control standards.
- Supervised food presentation and plating to enhance visual appeal.
- Directed food preparation and cooking activities to meet health and safety standards.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Monitored food inventory and supplies to prevent waste.
- Monitored food preparation, production, and plating for quality control.
Cook Supervisor
The Clement Intercontinental Restaurante
03.2012 - 04.2021
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed food orders efficiently by coordinating with suppliers for timely deliveries while minimizing costs.
- Exceeded health inspection standards consistently by maintaining a stringent focus on cleanliness and sanitation practices throughout the kitchen space.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Successfully balanced competing priorities in a high-pressure environment by efficiently delegating tasks to the team and maintaining clear lines of communication.
- Spearheaded efforts to enhance the dining experience for guests by collaborating closely with front-of-house staff to address service-related concerns.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Served consistent portions following recipes and control standards.
- Supervised food presentation and plating to enhance visual appeal.
- Directed food preparation and cooking activities to meet health and safety standards.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored food preparation, production, and plating for quality control.
- Planned and executed promotions and special events in close collaboration with management.
- Set and oversaw weekly and special event menu plans.
Education
Escuela Preparatoria
Mexico City09-1985
Skills
I specialize in creating new recipes from soups, sauces, salads and main courses I like to be creative and constant in what I am passionate about In this case, it is cooking I love to look at the smiles of customers when they try what I have created; it makes me feel satisfied with my hard work Taking the lead of a kitchen is like conducting an orchestra, a flow of rhythms, timing and organization As I have been a musician for more than 30 years, it is a perfect combination between the two careers Both things make me happy, cooking and good music; my passion
Interacting with the customers is something normal for me and comes second hand Now that I have changed my eating habits, I like to nourish myself with better and more nutritious, fresh and delicious food Keeping an open-mind I would like to be conscious in improving the eating habits of many people and avoid future diseases like preventing high cholesterol and high sugar levels It is my job to introduce more people to healthy eating habits
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Cook Supervisor
Corral De Tierra Country Club
03.2021 - Current
Cook Supervisor
The Clement Intercontinental Restaurante
03.2012 - 04.2021
Escuela Preparatoria
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