Jesus Alberto Gerardo Ortega
Hermosillo, Sonora
Summary
Profesional culinario dinámico con amplia experiencia en el sector gastronómico y cocina internacional destacándose en seguridad alimentaria y saneamiento. Trayectoria comprobada en la optimización de los flujos de trabajo de la cocina y la reducción del desperdicio de alimentos a través de la planificación estratégica del menú. Experto en fomentar el trabajo en equipo y la comunicación, al tiempo que muestra experiencia en la preparación de mariscos y cocina regional. Comprometidos a brindar experiencias gastronómicas excepcionales.
Overview
10
10
years of professional experience
Work History
Chef Operativo
Mariscos Rl Rey
08.2024 - Current
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Chef De Cocina
AEstribor Grilled Seafood
12.2022 - 06.2023
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Gerente General
La Burgueria Mx.
01.2020 - 12.2022
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and implemented strategies to increase sales and profitability.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
Chef De Cuisine
Xperience Hotels
02.2018 - 01.2020
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
Cocinero A
La Chutama
06.2017 - 01.2018
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
COCINERO
NEGAI RESTAURANTE
09.2016 - 04.2017
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
PARRILLERO
TACO TACO
05.2015 - 02.2016
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
Education
Diplomado - Diseño De Platos De Autor
Chef Xchel Gonzalez
Puebla City, Puebla, Mexico04-2025
Lic. En Gastronomia - LICENCIATURA EN GASTRONOMIA
UNIVERSIDAD VIZCAYA DE LAS AMERICAS
Ciudad Obregón, Sonora, Mexico01-2017
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food presentation
- Effective communications
- Grilling techniques
- Recipes and menu planning
- Staff coordination
- Seafood preparation
- Regional cuisine expertise
Languages
English
Upper intermediate (B2)
Timeline
Chef Operativo
Mariscos Rl Rey
08.2024 - Current
Chef De Cocina
AEstribor Grilled Seafood
12.2022 - 06.2023
Gerente General
La Burgueria Mx.
01.2020 - 12.2022
Chef De Cuisine
Xperience Hotels
02.2018 - 01.2020
Cocinero A
La Chutama
06.2017 - 01.2018
COCINERO
NEGAI RESTAURANTE
09.2016 - 04.2017
PARRILLERO
TACO TACO
05.2015 - 02.2016
Diplomado - Diseño De Platos De Autor
Chef Xchel Gonzalez
Lic. En Gastronomia - LICENCIATURA EN GASTRONOMIA
UNIVERSIDAD VIZCAYA DE LAS AMERICAS
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