Inventory Management Executive Chef
Resume:
JORGE TORTOLEDO
ALMEIDA
**** ******* **. *** ******, Mexico
*****.*********@*******.***
instagram: chefjorgetortoledo
Mexican
SUMMARY
Graduate in Gastronomy, with extensive creativity in modern menu creations with updated techniques, training of staff in service, cooking and pairings, creation of operation manuals by area, recipe books and recipe standardization. Control of Operating Costs, reduction of losses and inventory management. Extensive knowledge in catering and events area for planning strategies, preparing menus and reducing costs and losses with the highest quality and differentiation of events. Management of advertising strategies on social networks. SKILLS
Recipe creation
Heat control
Budgeting and cost control
Banquets and catering
Employee training and
development
Restaurant openings
Inventory management
Menu planning
Vendor relations
Forecasting and planning
..
EXPERIENCE
Executive Chef, 11/2019 - 03/2021
Hotel Santa Anita, Grupo Balderrama, Los Mochis, Mexico
creation of new menu, cost and inventory management and staff hiring, management of events in social rooms
Catering Sous Chef, 01/2019 - 09/2019
Olive Orange, Montreal, Canada
Production control for events, Purchase and inventory control. Staff training, management of social events for 100 to 1000 people. EXECUTIVE CHEF, 01/2018 - 12/2018
Kanaloa Seafood, Santa Barbara, California
Control and management of production costs, inventories and new menus for 2 branches.
Executive Chef, 09/2015 - 12/2017
Puerto Clandestino, Guadalajara, Mexico
Opening of the restaurant, menu creation, cost and inventory management, training and hiring of staff.
Executive Sous Chef, 01/2014 - 09/2015
Antoine Dansac Events, Guadalajara, Mexico
training kitchen staff, controlling expenses and purchases, managing inventories and holding social events
cook, 02/2013 - 12/2013
Hotel Ocean Edge Resort and Golf Club, Boston, Massachusetts Inventory management and control of standards for 4 diamond certification, food production and line control.
Kitchen Supervisor, 03/2012 - 05/2013
La Docena Restaurant, Guadalajara, Mexico
food production and inventory management
Executive Chef, 02/2020 - Current
Private Catering Chef Jorge Tortoledo, Los Mochis, Mexico Private chef at social events and weddings on a 3-course menu and buffets for up to 500 people, total control of staff, hiring, training and foodcost control. EDUCATION
Univesidad del Valle de Mexico, Guadalajara Mexico, 03/2010 - 10/2014 Bachelor's Degree in Administration of gastronomic: Gastronomic CERTIFICATIONS
Hygienic Food Handling, Boston Massachutts
Hygienic Food Handling, California, Usa.
H badge certificate, Montreal, Canada
MENU PORTFOLIO
https://www.instagram.com/chefjorgetortoledo/
CANAPES AND BUFFETS PORTFOLIO
https://www.instagram.com/p/CvIUqUuOZkN/
https://www.instagram.com/stories/highlights/17967037417695151/ DESSERT PORTFOLIO
I AM NOT SATISFIED WITH JUST FEEDING, WE CREATE EMOTIONS THROUGH OUR DISHES
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