Service High School

Ricardo Ortiz

Contact

Tel :954-***-****

Tel : 631-***-****

Address

**** ** ***** ****** *** B 112 North Miami Fl, 33161

Profile

Objective To practice and hone my skills to grow in my career, as an aspiring chef I plan to learn

as much as I can about the different cuisines of the world.

Availability May 2011

Education

2007 to 2009 Johnson and Wales University, As in Culinary Arts

2001 to 2005 Fort Zumwalt West High school. General Education

Work Experience

Full time Job

The One hotel and spa Bal Harbor

Sous Chef Janurary 2011 to Current

In charge of preparing for lunch and dinner service. Managed 14 line cooks, 4 prep cooks, 6 stewards

Maintain proper sanitation of the coolers and proper rotation

Did the order for fresh point and sysco daily

Created daily special for lunch as well as daily soup

Fabrication of all proteins for lunch and dinner

Production of stocks and sauces for lunch and dinner

Scheduling staff

Writing recipes for cooks to reduce food cost and create more consistency

Banquet menus

Interviewing, hiring, and disciplinary actions

Maintain low ticket times

Full time Job

Hilton ft. Lauderdale beach resort

Sous Chef November 2009 to September, 2010

In charge of preparing for lunch and dinner service. Managed 4 line cooks and breakfast pantry cook

during absence of the chef.

Was in charge of maintaing proper sanitation of the coolers and proper roation

Did the order for fresh point and sysco daily

Created daily special for lunch as well as daily soup

Fabrication of all proteins for lunch and dinner

Production of stocks and sauces for lunch and dinner

Full time Job

Cheese Cake Factory, Miami

Grill Cook May 2007 to September, 2008

In charge of preparing for lunch and dinner service. Was awarded employee of the month for being the

first grill cook to not have a single order sent back to be remade.

Full time job

Mihalis Chophouse, St. Louis, Missouri

Lead Line Cook and Morning Prep Cook October to July, 2005-2007

Maintained order and sanitation of walk in coolers and food preparation area, checked deliveries for

quality, nightly duty to call in food orders and maintain an up to date food and dry storage inventory

sheet.

Night time sauté cook and window conductor. Also helped fry station on busy weekend nights.

Was in charge of creating weekly special and helping pantry station make desserts for weekend service.

On busy nights also was a food runner, host, and server

Full time Job

Harrahs Casino & Hotel (Cesar’s Owned), St.Louis,

Missouri

Line cook Level 2 June to October, 2005-2006

Started as pantry cook was promoted to grill cook.

Trained the new employees on proper prep techniques, to avoid high food cost.

During peak season I would be utilized in all departments to help keep ticket times down, and to help the

restaurants that had people quit or walk out during the holiday season.

Season Job

Ameristar Casino & Hotel, St. Louis, Missouri

Line Cook Level 2 August to December, 2006

Activities and Interests

Culinary ACF Broward Chapter : Jr. member, JWU culinary competition team Captain, ACF

knowledge bowl team, Big Chef Little Chef, JWU Iron chef 1st place from 2007-2011

Sports Soccer, Swimming, track,

Languages

Spanish (native) English (fluent)

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