Summary
Overview
Work History
Education
Skills
Websites
Certification
Portfolio
Personal Information
Languages
Timeline
Generic
JORGE ANTONIO TORTOLEDO ALMEIDA

JORGE ANTONIO TORTOLEDO ALMEIDA

Los Mochis

Summary

Creative chef passionate about creating a unique dining experience with experience in kitchen operations management, menu development, and team management.
Expert in coordinating, planning, and preparing fine dining social events.
Excellent team leader for kitchen standardization.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Executive Chef

Private Catering Chef Jorge Tortoledo
Los Mochis
02.2020 - Current
  • Private chef at social events and weddings on a 3-course menu and buffets for up to 300 people, total control of staff, hiring, training and foodcost control.

Executive Chef

Hotel Santa Anita, Grupo Balderrama
Los Mochis
11.2019 - 03.2021
  • Design of new menus for the restaurant, bar, and social event hall.
    Development of hygiene protocols, recipe standardization, and staff training.
    Budget, inventory, and cost control.

Catering Sous Chef

Olive Orange
Montreal
01.2019 - 09.2019
  • Event coordination, planning and food production control.
    Inventory control and staff training.

EXECUTIVE CHEF

Kanaloa Seafood
Santa Barbara
01.2018 - 12.2018
  • Development of seasonal menus for two restaurant locations.
    Staff training, event management, and team hiring.
    Inventory control, budgeting, and food costs.

Executive Chef

Puerto Clandestino
Guadalajara
09.2015 - 12.2017
  • Opening the restaurant, menu creation, cost and inventory management, training and hiring of staff.

Executive Sous Chef

Antoine Dansac Events
Guadalajara
01.2014 - 09.2015
  • Training kitchen staff, controlling expenses and purchases, managing inventories and holding social events.

Line Cook Supervisor

Hotel Ocean Edge Resort and Golf Club
Boston
02.2013 - 12.2013
  • Line food control for the standards of 4-diamond certification.
  • Coordination and production of events in the restaurant.

Kitchen Supervisor

La Docena Restaurant
Guadalajara
03.2012 - 05.2013
  • Supervised kitchen staff to ensure smooth daily operations.
  • Kitchen production control for the proper functioning of the restaurant.

Education

Bachelor's Degree in Gastronomic Business Administration - Culinary Arts and Hospitality.

Univesidad Del Valle De Mexico
Guadalajara, Mexico
10.2014

Skills

  • Recipe creation
  • Heat control
  • Budgeting and cost control
  • Banquets and catering
  • Employee training and development
  • Restaurant openings
  • Inventory management
  • Menu planning
  • Forecasting and planning
  • hygiene protocols
  • recipe standardization
  • Food service safety training
  • quality control
  • event coordination

Certification

  • Hygienic Food Handling, Boston, Massachusetts
  • Hygienic Food Handling, California, USA
  • H badge certificate, Montreal, Canada

Portfolio

https://www.instagram.com/chefjorgetortoledo/, https://www.instagram.com/p/CvIUqUuOZkN/, https://www.instagram.com/stories/highlights/17967037417695151/

Personal Information

  • Date of Birth: 01/24/92
  • Nationality: Mexican

Languages

Spanish
First Language
English
Upper Intermediate (B2)
B2

Timeline

Executive Chef

Private Catering Chef Jorge Tortoledo
02.2020 - Current

Executive Chef

Hotel Santa Anita, Grupo Balderrama
11.2019 - 03.2021

Catering Sous Chef

Olive Orange
01.2019 - 09.2019

EXECUTIVE CHEF

Kanaloa Seafood
01.2018 - 12.2018

Executive Chef

Puerto Clandestino
09.2015 - 12.2017

Executive Sous Chef

Antoine Dansac Events
01.2014 - 09.2015

Line Cook Supervisor

Hotel Ocean Edge Resort and Golf Club
02.2013 - 12.2013

Kitchen Supervisor

La Docena Restaurant
03.2012 - 05.2013

Bachelor's Degree in Gastronomic Business Administration - Culinary Arts and Hospitality.

Univesidad Del Valle De Mexico

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JORGE ANTONIO TORTOLEDO ALMEIDA