Larissa Anne Ortiz Luis
Toronto,ON
Summary
Highly-motivated and passionate Chef with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills and eager to apply time management and organizational skills in fast paced environments. Seeking opportunities to expand skills, knowledge and experience while facilitating company growth.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef De Tournant
Alobar Downtown (Michelin Recommended)
Toronto
11.2023 - Current
- Developed and implemented new recipes for the restaurant menu in collaboration with the Head Chef.
- Trained and supervised kitchen staff, ensuring quality standards are met.
- Responded to customer complaints regarding food quality or service.
- Maintained accurate inventory of food supplies and equipment.
- Monitored sanitation practices throughout the kitchen area to ensure compliance with government regulations.
- Assisted in training new hires on proper cooking techniques, knife handling skills, recipe preparation methods.
- Continuously monitored stock levels of ingredients used in production of meals.
- Checked quality of incoming produce deliveries against order specifications before accepting them into the restaurant's inventory.
- Conducted regular assessments of dish presentation aesthetics prior to serving customers.
- Managed day-to-day operations of the kitchen during peak hours when head chef is not present.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
Chef De Partie
Alobar Yorkville (Michelin Star 2021-current)
Toronto, ON
05.2023 - 11.2023
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Abided by company standards in terms of portion and serving sizes.
- Improved performance of team members resulting in high-quality meals produced daily.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Prepared variety of foods according to exact instructions and recipe specifications.
Line Cook/Apprentice Chef
The Mark Restaurant by Jean-Georges (Michelin Star)
New York City, USA
06.2021 - 01.2023
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Adhered to portion controls and presentation specifications.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct temperature of food products.
- Set up and performed initial prep work for soups, sauces and salads.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
Line Cook Intern
Hue Hotel and Resort Boracay
Aklan City, Philippines
01.2020 - 08.2020
- Plated entrees and observed food portion control.
- Prepared multiple orders at once for speedy service.
- Sanitized workstation at end of shift to prevent foodborne illnesses.
- Followed specific methods for food preparation and proper portioning.
- Collaborated with team to deliver timely service of items.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Set up work stations prior to opening to minimize prep time.
Education
Advanced Diploma - Culinary Arts
International School of Culinary Arts
Manila, Philippines05.2020
Graduate Certificate -
Culinary Solutions Australia
Victoria, Australia05.2020
Skills
- Production Scheduling
- Quality Control
- Sanitation Practices
- Quantity Estimation
- Team Management
- Food presentation
- Knife Skills
- Sauce preparation
- Portion Control
- Customer Service
- Food Preparation
- Food Safety
- Workflow Optimization
- Inventory Management
- Detail Oriented
- Positive and professional
- Supervising Food Prep
- Mentoring and Coaching
Certification
- Licensed HACCP certification
- Culinary Solutions Special Certificate III, Australia
- Recommendation certificate
- Certificate of completion for internship
- Fundamentals of Pastry certification
Accomplishments
- Consistently maintained high customer satisfaction ratings.
- Cooked and Served VVIP Guests in Hollywood MET Gala 2022
- Promoted from Chef De Partie to Chef de tournant, in less than 6 months.
- Cooked and Served VVIP royal families and Politicians
- Created highly effective techniques that significantly impacted efficiency and improved operations.
- Retained a Michelin Star award 2023 with team members
References
References available upon request.
Timeline
Chef De Tournant
Alobar Downtown (Michelin Recommended)
11.2023 - Current
Chef De Partie
Alobar Yorkville (Michelin Star 2021-current)
05.2023 - 11.2023
Line Cook/Apprentice Chef
The Mark Restaurant by Jean-Georges (Michelin Star)
06.2021 - 01.2023
Line Cook Intern
Hue Hotel and Resort Boracay
01.2020 - 08.2020
Advanced Diploma - Culinary Arts
International School of Culinary Arts
Graduate Certificate -
Culinary Solutions Australia
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