Kevin David Orozco Sanchez
Abbotsford,BC
Summary
Innovative and goal-oriented cook committed to professional development and experienced leadership of kitchens.
Dedicated to customer satisfaction and quality food preparation.
Quickly learns new dishes and adapts recipes for customers' needs.
Positive, upbeat and professional attitude toward workers, managers and guests.
Handles stress well and quickly flexes with changing directives.
Team worker.
Creative.
Overview
10
10
years of professional experience
Work History
Consultant Chef
Chilango Mexican Restaurant
2023.06 - 2023.11
- Oversaw operations of two venues.
- Developed menus as client necessities. (Menus, Recipes Books and Costing Books)
- Developed BOH operation manuals (Opening and Closing Duties, Training Programs, Ordering Systems, Inventory, Daily Duties, Food Safe Practices and Control Protocols)
- Rearranged kitchen and equipment, as well as ordering equipment as needed for efficiency.
- Control and improve food and labor cost.
- Trained kitchen staff.
- Created and environment of professional and personal development for staff.
Cook/Consultant
La Mezcaleria
2022.03 - 2022.11
- Cook and prepare single dishes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast and lunch service.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Ordered and received products and supplies to stock kitchen areas.
- Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Cross-trained existing employees to maximize team agility and performance.
- Maximized performance by monitoring daily activities and mentoring team members.
Cook/Sous Chef
The Mexican Corner
2019.11 - 2022.02
- Prepared food items in compliance with recipes and portioning control guidelines
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Cleaning kitchen and work areas.
- Creating dishes/menus, and everything that this involves (price points, portions, costs, etc.
- Hiring and training prospects in preparation and proper handling and process of food.
- Supervise kitchen staff and helpers.
- Monitor and order supplies.
- Inspection kitchen and food service areas.
- Making inventory records of food, supplies and equipment.
- Cooked for over 1500 guest per week on highly demand season.
- Developed vegan options on menu, increasing sales and attracting more costumers.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef De Partie
Yerbabuena
2018.09 - 2019.09
- Cook and prepared meals.
- Cleaning work and food areas.
- Monitor and order supplies.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores
- Cooked for over 1700 customers per week.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Lula Bistro
2017.09 - 2018.05
- Preparing and cooking meals.
- Cleaning work and food areas.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Served over 80 customers per day, serving course style menu, creating identical dishes numerous times daily with consistent care, attention to detail and quality.
- Hire and train new staff members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Developed menus and single dishes.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Cook
Curanto
2016.05 - 2017.01
- Cooking and making meals.
- Cleaning of work and food areas.
- Helped and developed of new dishes.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
- Maintained composure and work quality while under stress
- Worked closely with head chef to create banquet menu for 150 wedding guests
Cook
St. Regis Punta Mita
2014.12 - 2015.05
- Cook and prepared meals.
- Clean work and food areas.
- Worked under "H certificate" standards, meeting protocols of food safe.
- Cooked for over 120 costumers daily.
- Learned from different areas, including; supplies reception, storage, room service, breakfast, lunch, dinner, buffet, and catering service.
- Transitioned between breakfast and lunch service.
Cook
Montecielo
2013.09 - 2014.11
- Cook and prepared meals.
- Clean work and food areas.
- Cooked for over 300 customers on big events. Always ensuring quality and portion control.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Transitioned between breakfast and lunch service
- Met production requirements for banquet and outlet desserts and breakfast pastries
Education
Bachelor in Gastronomic Business - Food And Beverage Studies
Universidad Del Valle De Mexico
Tlaquepaque, Jalisco, Mexico08.2017
Skills
- Institutional and batch cooking
- Food plating and presentation
- New hire training
- Food preparation and safety
- Hospitality and service industry background
- Kitchen equipment operation and maintenance
- Strong attention to safe food handling procedures
- Stocking and replenishing
- Catering background
- Commanding leadership style
- Menu development
- Inventory controls
- Sanitizing understanding
- Kitchen staff coordination
Timeline
Consultant Chef
Chilango Mexican Restaurant
2023.06 - 2023.11
Cook/Consultant
La Mezcaleria
2022.03 - 2022.11
Cook/Sous Chef
The Mexican Corner
2019.11 - 2022.02
Chef De Partie
Yerbabuena
2018.09 - 2019.09
Chef De Partie
Lula Bistro
2017.09 - 2018.05
Cook
Curanto
2016.05 - 2017.01
Cook
St. Regis Punta Mita
2014.12 - 2015.05
Cook
Montecielo
2013.09 - 2014.11
Bachelor in Gastronomic Business - Food And Beverage Studies
Universidad Del Valle De Mexico
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