Jorge Arturo Ordóñez González
Chef/Entrepreneur
Guanajuato,Moroleón
Summary
Proven leader with a track record of enhancing business operations and customer satisfaction at Pápalo Restaurante. Expert in business management and client service, I've successfully implemented strategic planning and negotiation tactics to boost efficiency and foster strong relationships. Achievements include significantly increasing repeat business through innovative solutions and exemplary service standards.
Overview
15
15
years of professional experience
12
12
years of post-secondary education
Work History
Owner
Nago Salsa Honesta
León
01.2023 - Current
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for business.
Administrator
Charly Alexa
Moroleón
06.2019 - Current
- Handled sensitive information discreetly, maintaining strict confidentiality at all times as required by company policy or legal regulations.
- Computerized office activities, maintained customer communications, and tracked records through delivery.
- Collected, validated, and distributed information to employees.
- Managed office inventory levels, ensuring adequate supplies were available while minimizing waste and unnecessary spending.
Executive Chef
Sin Fronteras Brewing
Rosarito
06.2020 - 12.2022
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained safe and sanitary work environment, adhering to health department standards and regulations.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within community.
Cook Supervisor
Takum!
León
01.2018 - 12.2019
- Mentored kitchen staff to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Cooker Operator
Holyday Inn Express
León
01.2017 - 12.2018
- Collaborated with team members to prepare large-scale banquet meals for special events and catering orders.
- Assisted in menu development by providing input on dish ideas, portion sizes, and presentation techniques.
- Ensured optimal taste consistency in each dish through ongoing taste-testing adjustments during cooking process.
- Reduced waste by implementing effective inventory management practices and utilizing ingredients efficiently.
- Participated in regular staff meetings to discuss menu changes, customer feedback, and operational improvements.
- Improved food quality by ensuring proper execution of recipes and monitoring ingredient freshness.
CEO, F&B Manager
Pápalo Restaurante
León
03.2015 - 12.2017
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maximized performance by monitoring daily activities and mentoring team members.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Handled customer inquiries and suggestions courteously and professionally.
- Resolved customer complaints with empathy, resulting in increased loyalty and repeat business.
- Established successful business by identifying market needs and developing innovative solutions.
- Implemented efficient operational processes to optimize productivity and resource allocation.
- Created organization's mission and vision statements for use by employees.
- Defined company roles and responsibilities to establish and enhance processes.
Restaurant Manager
Restaurante Alebrijes
Montevideo
11.2014 - 03.2016
- Managed daily operations to ensure high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.
Chef
Mil Novecientos Diez Bar
León
12.2012 - 12.2013
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cooked memorable dishes that brought new customers into establishment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Collaborated with event planning teams to design custom cocktail menus for private parties or corporate functions.
- Boosted customer satisfaction by accommodating special requests and dietary restrictions in drink preparation.
- Collaborated with kitchen staff to create food-pairing options, elevating dining experience.
- Built loyal clientele base through exceptional service standards and personalized recommendations based on individual tastes preferences.
Cook
Banquetes Rivoli
León
08.2012 - 12.2012
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Sales Manager, Sommelier
Impulsora SARO
León
12.2011 - 05.2012
- Handled customer relations issues, enabling quick resolution, and client satisfaction.
- Resolved customer issues quickly to close deals and boost client satisfaction.
- Increased sales revenue by developing and implementing effective sales strategies.
- Maintained relationships with customers and found new ones by identifying needs and offering appropriate services.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Directed teams to keep workstations clean and neat for professional customer appeal.
- Implemented new promotional strategies, dramatically increasing business.
- Provided exceptional customer service by attentively addressing guests'' questions and preferences regarding wine selections.
Head Sommelier
Centro Cultural Del Vino
León
11.2009 - 10.2011
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Directed teams to keep workstations clean and neat for professional customer appeal.
- Coordinated wine selection and restocking for cellar with over 250 bottles.
- Oversaw successful bar service and operations to handle as many as 150 guests per day.
- Implemented new promotional strategies, dramatically increasing business.
- Provided exceptional customer service by attentively addressing guests'' questions and preferences regarding wine selections.
- Implemented successful wine program that resulted in increased customer satisfaction and repeat business.
- Performed regular inventory audits to maintain accurate records of stock levels and prevent discrepancies.
Education
Educación Técnica Superior - Gastronomy
Instituto Gastronómico Corbuse
León, Mexico 01.2010 - 12.2014
Certification - Hospitality And Recreation Marketing
Organización Nacional De Sommeliers
León, Mexico 01.2009 - 12.2011
Bachillerato Tecnológico En Alimentos - Hospitality, Mexico
Escuela Internacional De Turismo
León, Mexico 01.2007 - 12.2010
Skills
Languages
Spanish
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Portuguese
Intermediate (B1)
Timeline
Owner
Nago Salsa Honesta
01.2023 - Current
Executive Chef
Sin Fronteras Brewing
06.2020 - 12.2022
Administrator
Charly Alexa
06.2019 - Current
Cook Supervisor
Takum!
01.2018 - 12.2019
Cooker Operator
Holyday Inn Express
01.2017 - 12.2018
CEO, F&B Manager
Pápalo Restaurante
03.2015 - 12.2017
Restaurant Manager
Restaurante Alebrijes
11.2014 - 03.2016
Chef
Mil Novecientos Diez Bar
12.2012 - 12.2013
Cook
Banquetes Rivoli
08.2012 - 12.2012
Sales Manager, Sommelier
Impulsora SARO
12.2011 - 05.2012
Educación Técnica Superior - Gastronomy
Instituto Gastronómico Corbuse
01.2010 - 12.2014
Head Sommelier
Centro Cultural Del Vino
11.2009 - 10.2011
Certification - Hospitality And Recreation Marketing
Organización Nacional De Sommeliers
01.2009 - 12.2011
Bachillerato Tecnológico En Alimentos - Hospitality, Mexico
Escuela Internacional De Turismo
01.2007 - 12.2010
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