Executive Chef
Resume:
Brandon Ortega
*** ** **** *** #*** Phone (***) 622-
3223
Conroe, Texas 77384
***********@*****.***
Seeking a position as a:
Executive Chef
Profile: Award-winning, energetic, and dedicated chef with comprehensive
experience in the kitchen, banquet and a la carte operations for Country
Clubs, Resort-Like Communities, Restaurants and Private Homes. Highly
creative culinary innovator known for producing top quality, creative
products contributing to revenue growth while simultaneously reducing food
and labor costs. Proven ability to lead successful multi-outlet, fine
dining and high-volume operations. Natural ability to create enthusiastic,
productive working environments with customer-oriented professionals.
Highly skilled at performing financial analysis, troubleshooting operations
and implementing effective cost controls. Always committed to creating
memorable dining experiences for all guests. Thrives in high-pressure
environments and a strong passion for food and flawless service.
Achievements
> Certified Chef De Cuisine from American Culinary Federation
> Awarded Gold Medal in ACF competition (Mystery Basket) Dallas, TX,
2012
> Awarded Bronze Medal in ACF cold food competition, Conroe, TX 2010
> Nominee for Best Heart of Texas Chef Award from ACF, 2007
> Voted Best Chef in McLennan County, 2006 & 2007
> Voted Best Steakhouse Restaurant, 2006 & 2007
> Earned Distinguished Restaurant Award from McLennan County Chamber of
Commerce, 2007
> Awarded "Best of Show" & Gold Medal in ACF competition (K-4 Class),
Corpus Christi, TX, 2005
> Awarded Bronze Medal in ACF competition (K-4 Class), Waco, TX, 2005
> Won 1st Place in Margarita Division & 3rd Place in Salsa Division of
the annual city-wide
"Margarita/Salsa Festival," Waco, TX, 2005
Work Experience
Executive Personal Chef/ Owner
2011 - present
Chef B Services, The Woodlands, Houston, TX
. Menu development according to needs, diet restrictions and allergies.
. Maintains meticulous sanitation & cleanliness standards.
. Prepare meals according to recipes or tastes.
. Plan and prepare food for parties, holiday meals, luncheons, cooking
classes, special functions & other social events.
Brandon ortega page two
. Direct the operation & organization of kitchens & all food related
activities, including the presentation & serving of food.
. Manage own time & the time of others.
. Recipe costing & nutritional breakdown.
Chef De Cuisine
2008-2011
Bentwater Yacht & Country Club, Montgomery, TX
. Work with Executive Chef & Sous Chefs to continually monitor event &
dining execution procedures to ensure quality, consistency,
efficiency, productivity and professionalism are at highest level.
. Conduct hands-on teaching and training in kitchens and at events,
working closely with chefs and cooks, as well as other staff as
applicable who work in BOH & FOH, and help with food preparation and
execution.
. Train and educate staff on new menu items and changes in procedures
for current menu items; monitor and hold staff accountable for
implementing the changes.
. Work with Executive Chef and production Sous Chefs to develop
production methodologies to increase efficiency, productivity, quality
and consistency in the club.
. Work with Executive Chef with on-going and biannual menu development
for our standard menus, internal menu tastings and photo shoots.
. Create special menu requests, creating menus, thinking through
logistics, cost and labor.
. Work with Executive Chef to create hors d'oevure/buffet/station design
for our regular menus as well as special menus, including diagrams and
spec sheets for FOH and BOH.
. Be involved in all client tastings, executing tastings. Track photos
and tasting notes.
. Food & beverage ordering and monthly and annually inventory control.
. Review of forecasted vs. actual labor costs each week based on
budgeted costs. Assist in developing labor cost controls based on
these reports.
Executive Chef/ Partner 2006-2008
135 Prime, Restaurant, Waco, TX
. Trained & managed a team to prepare & serve gourmet food to a 110
cover restaurant.
. Formally recognized by restaurant investors for major role in
increasing sales by 20% expectations each year.
. Consistently met or remained under budget on all controllable
expenses.
. Launched profitable Sunday Brunch operation to more effectively
compete in growing marketplace
. Safeguards all food preparation employees by implementing training to
increase their knowledge about safety, sanitation and accident
prevention principles.
. Develops standard recipes and techniques for food preparation and
presentation which help to assure consistently high quality and to
minimize food costs.
. In conjunction with F&B management team, assist in maintaining a high
level of service principles in accordance with our established
standards.
Brandon ortega page three
. Periodically visit dining area when available to welcome customers.
. Worked to provide good customer service to build loyalty and repeat
business.
. Demonstrated leadership skills and dedication for training culinary
team.
A La Carte Sous Chef 2005-
2006
Timuquana Country Club, Jacksonville, FL
. Develop new & innovative seasonal menus for use in restaurant, bar,
and 19th hole dining.
. Control & expedite daily service to ensure orders are served
correctly, timely & at the peak of preparedness
. Support & train culinary team on technique
. Write breakfast, lunch & dinner menus; prep lists; recipes; and order
lists, to ensure accurate, timely & consistent delivery of all menu
items.
. Monitor the quality & availability of all needed food supplies & act
as liaisons between the Executive Chef, and culinary team.
. Responsible for supervising deep fryer station, grill work, saut
station and salad preparation area.
. Supervised cleanup crew at the end of the shift.
. Received, inspected, and inventoried goods needed for daily food
service.
Education
Culinary Arts/Food Service, Associate Degree, August, 2002
Texas State Technical College, Waco, Texas, (3.30 GPA)
Certifications/Professional organizations
Certified Chef De Cuisine & Active Member, American Culinary Federation
Active Member of Texas Chefs Association
Gold Medal Competitor in Hot & Cold Food Competitions
Certified ServSafe Food Manager
Computer Skills
Microsoft Office Programs
ChefTec
Various POS Systems
Chef Ron Diebold
Executive Chef, Ridgewood Country Club
Previous Supervisor
Mark Schneider
C.E.C., C.C.E., A.C.E. Director, Texas Chefs Association,
American Culinary Federation
Heart of Texas chapter
Participate actively in this association
David Dearstyne
C.E.C, Dallas Country Club
Most recent supervisor
REFERENCES
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