Sous Chef
Resume:
Jose M. Loarca
CHEF
Education
Associates in Science, Biology 2018-2020
Work Experience
The Culinary School of Fort Worth 2020-2021
Contact
******************@*****.***
**** *****g St, Alvarado, TX
Professional Chef and team motivator
successfully maintained staff focus, efficiency,
and productivity in high volumes, fast-paced
operations; within 8+ years of culinary
experience. Well-versed in overseeing
construction, quality, and deliverance of each
plate. Conversational with clients making
connections stronger to a professional and
formal level. Currently the Sous-Chef at one of
DFW top restaurant, Meehans Chophouse
About Me
05/2019 - 01/2022 Magdalena's Catering and Events Chef de Banquet
Responsible that each catering was delivered to its up-most highest quality. Creating an experience
that's unforgettable
Third in command in the kitchen, helping Sous Chef & Chef de Cuisine run and manage staff.
Helped the Chef de Cuisine, train employees.
Improved kitchens performance to an efficient level of execution per event.
Responsible for having all products stocked up and organized.
Monitoring that portions are correct and the food is plated in an attractive manner.
Creating an unforgettable experience.
Monitored food waste. Making sure all products were used efficiently, avoiding food costs rising. Following through with P&L's
Responsible for all sanitation and food safety
standards being met.
Handled all allergy restrictions. Keeping the quality and experience met with innovative dishes to their restrictions.
In charge of Inventory, Costing, P&L's
01/2022 / 06/2022 - Don Artemio
Sous Chef
Directed Kitchen operations and collaborated closely with the executive chef
Managed kitchen staff to ensure all company policies were appropriately followed
Supervised all food preparations and presentation to ensure quality and restaurant standards
Monitored kitchen to ensure was in good condition and adhered to all appropriate health and safety protocols Participated in hiring process of new kitchen staff Trained new cooks on kitchen and company protocols In charge of all product ordering
Expedited during service, ensured all plates going out were perfect
Did all food cost per recipe
06/2022 / Present - Meehan's Chophouse
Sous Chef
In charge of ordering, making sure all pars were right and kept kitchen stocked on high volume days
Created dishes for menu futures
Inventory, Costing, P&L
Kept labor under 8%
Costed all recipes
Created formats for recipe books
Created a portion of the menu
In charge of kitchen, kept staff focused so turnover shift was a success and smooth
Handled day to day operations making sure kitchen was running efficiently
In charge of hiring, looking for the right fit and culture for the kitchen
Made sure all food preparations were up to code
standards
06/2021 / Present - QuemasCabron
Sous Chef
Mise en Place all product for catering
Coordinating events and booking
Inventory, Costing, P & L per events
Live fire cooking knowledge and experience
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