Cook

Adrian Ortiz

**** ****** **.

San Antonio Texas, 78228

210-***-****

************@*****.***

Proffesional Experience

Bistro Vatel- San Antonio, Texas (August 2007- September 2008)

< Line cook( Saut , plating) (meats, poultry)

< Garde manger (Vinaigrettes, salads, dessert plating)

< Had to keep a clean and organized station.

< Sauce Preparation

< Stock preparation

< Dough preparation (scratch baking.)

< Worked under pressure and made sure food got out in a timely fashion.

La Frite Belgian Bistro-San Antonio, Texas. Executive Chef from (October

2012- April 2014)/ Garde manger Chef from ( July 2010- August 2011)/ Line

cook from (September 2008-July 2009)

I have spent most of my culinary career at this restaurant,

collectively for almost 5 years. Starting out as a line cook/ Garde

manger cook and working my way up to Executive Chef. As Executive chef

I have gotten to use many different skills other than cooking amazing

food such as, calculating food cost and labor cost, exemplifying

leadership, supervising and training many different cooks over the

years, menu planning for large parties, hiring and firing employees,

the list goes

on!

Watermark Grill- San Antonio, Texas. Grill/ Saute cook (September 2009-

July 2010)

< I helped with the opening of this restaurant and got to

experience the entire process from start to finish.

< Meat, fish fabrication

< Manning the grill station,open wood fire grill. Having to

maintain proper and even heat levels throughout the night.

Cooking steaks, all different types of fish, pork, lamb and

shellfish. Making sure steaks are cooked to the correct

temperature the guest has requested, which was a challenge due

to the unstable heat source, not to mention a whole lot of fun!

< Being an open kitchen, cleanliness, sanitation, and

professionalism were a must.

< Stations were far apart from each other, communication was key

in order to get food out synchronized and on time.

The Monterey- San Antonio, Texas - ( August 2011- September 2012)

< Working at the Monterey has expanded my mind on food and

creativity.

< Most product that we ordered was local, sustainable.

< I learned many new techniques and ways of cooking (for example,sud vi)

< Worked saut and fry stations.

< Prep was very extensive, you had to work fast and precise with

no room for error.

< Proper labeling and handling of food.

Bon app tit management company- San Antonio, Texas- ( April 2014- November

2014)

< Must maintain a very high standard of cleanliness and

sanitation. The kitchen was inspected every month.

< Proper labeling and holding of product.

< Large batch cooking from scratch in a small amount of time for

many people, no room for error.

< Cafeteria style setting, cooked for and served guests.

< Customer service, fast, friendly and efficient was a must.

Catered to the guest with any special request, omission or

addition to the dish they are ordering.

< Worked with tools and utensils used in most commercial kitchens.

( Tilt skillet, steamers, large steam kettle)

< Fast paced environment, must work well under pressure.

Education

Texas Culinary Academy - Austin, Texas (August 2006 - August 2007)

Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts

GPA 3.22

Externship: August 2007

Graduation: February 2008

< Sanitation and Nutrition

< Culinary arts 1 and 2

< Baking and pastry 1 and 2

< Garde Manger

< Wine Studies

< Management and General Education classes

< Restaurant practicum

Marshal high school- Graduated 2006

Contact this candidate