JORGE VALVERDE FUNABAZAMA
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
13
13
years of professional experience
Work History
Operational Manager - owner
Techno Tacos Catering co.
04.2020 - Current
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
Executive Chef
Osita
02.2022 - 02.2023
- Opening chef for a brand new live music venue with a 156+ pax capacity
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Interacted with guests to obtain feedback on product quality and service levels.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Catering Manager
The Sports Bar, Rogers Arena
01.2020 - 07.2020
- Managing catering for corporate events; in charge of food preparation including sourcing and ordering of items, room set up for 120 to 150 pax and private boxes 20+ pax, Due to Covid-19 we had to close our doors.
- Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
- Worked with chefs to plan menus according to client needs and budgets.
- Handled catering scheduling, ordered food and planned events.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Chef de cuisine
West Coast Resorts & Haida Tourism - Kay Bistro
04.2018 - 04.2019
- The Bistro is located inside the Haida Gwaii museum with an open kitchen / capacity 60 seats
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw preparation of creatively-designed recipes
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
- Mentored kitchen staff to prepare each for demanding roles.
- Always working with fresh seasonal local ingredients and keeping a good relationship with our local farmers and fish suppliers to bring the best food to the community.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Intern
El Alcalde
11.2018 - 01.2019
- No.31 on the 50 Best Restaurants in Latin America
- During my time at El Alcalde, I was able to experience working with the best in the industry
- Learned new techniques and polished some old
- I was in charge of a bit of everything during my time there
- Cold, hot, saucier and pastry station with a very refined touch.
- Analyzed problems and worked with teams to develop solutions.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Followed recipes and chef instructions to prepare food correctly.
- Learned other teammates' work tasks to train as backup.
- Cleaned and maintained work areas, equipment and utensils.
Chef de cuisine
Akwaba Beach - Plage De Pramousquier
03.2017 - 10.2017
- Seasonal work
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Maintained well-organized mise en place to keep work consistent.
Chef de partie
Le Narcisse Blanc Hotel - Restaurant Cleo
09.2016 - 09.2017
- Amazing 5 star hotel kitchen where i was in charge of the hot station
- I'd help with mise en place for service and any other tasks needed for service
- Reporting to sous chef and chef
- Amazing fresh product of the highest quality.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Mentored kitchen staff to prepare each for demanding roles.
Chef de cuisine
Paris Peche Restaurant
07.2014 - 09.2016
- Responsible for hiring, scheduling and managing kitchen staff
- Menu creation, food cost and inventory
- Fileting fish, making sauces and desserts.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Hired, managed, and trained kitchen staff.
- Interacted with guests to obtain feedback on product quality and service levels.
- Mentored kitchen staff to prepare each for demanding roles.
Chef de cuisine - Culinary Advisor
Café Chilango / Los Gueros Restaurant
04.2015 - 01.2016
- Managing daily kitchen operations, including seasonal menus and daily specials
- Responsible for hiring and scheduling staff, food cost and inventory.
- Created menus and designed corresponding recipes.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored kitchen staff to prepare each for demanding roles.
Chef de partie
Cantine California
05.2013 - 04.2014
- Responsible for daily care of food preparation, production needed for service, duties assigned by chef and coordinating daily tasks with the Sous Chef.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Collaborated with staff members to create meals for large banquets.
Line Cook
Bin 941 & 942
03.2011 - 07.2013
- As my first cooking gig after culinary school, I got to experience a wide range of tasks within the kitchen
- Progressing quickly from washing dishes and making salads to being promoted to GM station and Grill / Sautéed station.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Grilled meats and seafood to customer specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Monitored food quality and presentation to maintain high standards.
Education
French Cuisine -
Ferrandi Ecole de cuisine Française
06.2016
Culinary Arts Program -
Vancouver Community College
06.2012
Skills
- Employee Development
- Sales Tracking
- Contract Administration
- KPI Tracking
- Inventory Management
- Cost Control
- Staff Training/Development
- Relationship Building
Languages
Fluent in English, French and Spanish
English
Native or Bilingual
French
Full Professional
Spanish
Native or Bilingual
Timeline
Executive Chef
Osita
02.2022 - 02.2023
Operational Manager - owner
Techno Tacos Catering co.
04.2020 - Current
Catering Manager
The Sports Bar, Rogers Arena
01.2020 - 07.2020
Intern
El Alcalde
11.2018 - 01.2019
Chef de cuisine
West Coast Resorts & Haida Tourism - Kay Bistro
04.2018 - 04.2019
Chef de cuisine
Akwaba Beach - Plage De Pramousquier
03.2017 - 10.2017
Chef de partie
Le Narcisse Blanc Hotel - Restaurant Cleo
09.2016 - 09.2017
Chef de cuisine - Culinary Advisor
Café Chilango / Los Gueros Restaurant
04.2015 - 01.2016
Chef de cuisine
Paris Peche Restaurant
07.2014 - 09.2016
Chef de partie
Cantine California
05.2013 - 04.2014
Line Cook
Bin 941 & 942
03.2011 - 07.2013
French Cuisine -
Ferrandi Ecole de cuisine Française
Culinary Arts Program -
Vancouver Community College
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