Ruben Carrillo Ortiz
Chef Operativo
CABO SAN LUCAS,BCS
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
6
6
years of professional experience
3
3
Languages
Work History
Chef de Partie
Hacienda Del Mar
CABO SAN LUCAS, B.C.S.
10.2025 - 04.2026
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Sanitized all counters properly to prevent food-borne illness.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Especialidades
Hotel Breathless
02.2025 - 04.2025
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Chef Operativo
Bitos Restaurant
CABO SAN LUCAS, B.C.S.
12.2023 - 02.2025
- 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 a safe and sanitary work environment, adhering to health department standards and regulations.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Oversaw day-to-day operations to keep organization running smoothly while meeting business goals.
Chef De Marca
Entre Fuegos
06.2022 - 12.2023
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Maintained well-organized mise en place to keep work consistent.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef De Unidad
Cantillana
11.2019 - 08.2021
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- 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.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Education
Licenciatura En Gastronomía - Gastronomia
05.2001 -
- Ayudante de cocina, puyol , Completed 2018
- Cocinero, Hotel Barcelo Riviera Maya , Completed 2019
Carrera Técnica En Alimentos Y Bebidas -
05.2001 -
- Completed Coursework: Cocina Molecular, 2014
- Completed Coursework: Panadería Francesa, 2014
Skills
Efficient meal preparation
Creative menu planning
Culinary operations oversight
Food safety assurance
Financial efficiency monitoring
Staff management
Food safety compliance
Team collaboration
Workflow optimization
Signature dish creation
Culinary management
Food plating and presentation
Proficient in kitchen equipment care
Languages
English
Intermediate (B1)
Spanish
Bilingual or Proficient (C2)
Timeline
Chef de Partie - Hacienda Del Mar
10.2025 - 04.2026
Chef De Especialidades - Hotel Breathless
02.2025 - 04.2025
Chef Operativo - Bitos Restaurant
12.2023 - 02.2025
Chef De Marca - Entre Fuegos
06.2022 - 12.2023
Chef De Unidad - Cantillana
11.2019 - 08.2021
Universidad Del Valle De Mexico - Licenciatura En Gastronomía , Gastronomia
05.2001 -
Conalep - Carrera Técnica En Alimentos Y Bebidas,
05.2001 -