JORDI CONTRERAS
CHEF
Tequisquiapan,QUE
Summary
With a successful culinary career, I trained in the best kitchens in Tequisquiapan, in addition to studying in the best culinary schools in Querétaro, which led me to a Michelin star restaurant in Yountville, California. As a chef I bring creativity, knowledge and passion to Each plate. He received the certificate of achievement from Chef Magic, an association of chefs in Asia that certifies chefs around the world for sharing cooking time and dishes. In addition to having three masterclasses from Gordon Ramsay and Thomas Keller.
Overview
5
5
years of professional experience
2
2
years of post-secondary education
2
2
Languages
Work History
Sous Chef
Sanborns
07.2022 - 05.2023
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored food production to verify quality and consistency.
Executive Chef
La Casona Hotel & Spaá
01.2022 - Current
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Commis chef
TOKS
05.2021 - 12.2021
- Rotated through all prep stations to learn different techniques.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
Stagiaire/ commi chef
Los Agaves
05.2020 - 05.2021
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained well-organized mise en place to keep work consistent.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Line Cook
Wings Bar Tequisquiapan
01.2019 - 12.2022
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Education
INSTITUTO ARGENTINO DE ARTES CULINARIAS
02.2022 - 05.2023
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ISIMA
09.2021 - 05.2022
Associate of Science - Nutrition
UAD Mazatlan
Mazatlán, Sinaloa, Mexico 05.2001 -
Skills
Cost Control
Pastry Skills
Active Listening
Kitchen Management
Fine Dining
Adaptability and Flexibility
Recipe Development
Recipes and menu planning
Coaching and Mentoring
Excellent Communication
Supervising Food Prep
Food Prep Planning
Accomplishments
Accepted at bouchon bistro as a chef de partie.
Timeline
Sous Chef
Sanborns
07.2022 - 05.2023
INSTITUTO ARGENTINO DE ARTES CULINARIAS
02.2022 - 05.2023
Executive Chef
La Casona Hotel & Spaá
01.2022 - Current
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ISIMA
09.2021 - 05.2022
Commis chef
TOKS
05.2021 - 12.2021
Stagiaire/ commi chef
Los Agaves
05.2020 - 05.2021
Line Cook
Wings Bar Tequisquiapan
01.2019 - 12.2022
Associate of Science - Nutrition
UAD Mazatlan
05.2001 -