CHEF / MANAGER
Resume:
Jorge Aranda
Chula Vista, CA *1910
619-***-**** / **.*********@*******.***
Objective: To find success while practicing all the skills necessary to deliver quality experiences in an efficient manner. As well as being an inspiration and role model for my team members.
Certificates and Training:
Food Handlers Card
Management Training
Nutrition Certificate
Professional Experience:
2010
UCSD Medical Center, San Diego Ca.
Sous Chef
Catering and planning special events.
Staff management.
Inventory and purchasing.
Menu planning.
Coordinate daily preparation throughout the kitchen.
2007-2009
Ivy Hotel, San Diego, Ca
Banquet Sous Chef
Maintain a high level of quality with profitability in mind.
Execute banquets for up to 800+ guests.
Generate weekly prep list with labor and productivity in mind.
Inventory and purchasing.
Catering and planning special events.
Business and revenue growth.
Staff management.
2004-2007
W Hotel, San Diego, Ca
Sous Chef
Coordinate daily preparation throughout the kitchen.
Prioritize productivity between banquets and restaurant.
Food preparation.
Staff management.
Catering and planning special events.
Banquets for up to 800+ guests.
Butchery (meat and fish)
Introduction to management.
Supervising interns.
2003-2004
Hilton Hotel, San Diego, Ca
Lead Line Cook
Introduction to management tasks.
Worked all stations on line.
Butchery
Preparing for events of 500+ guests.
Purchasing
1997-2003
La Jolla Village Towers by Hyatt, La Jolla, Ca
Lead Cook
Coordinate daily operations.
Control labor and production.
Food preparation
Butchery, grill, and sautee.
Followed recipes step by step according to dietician and patients needs.
Prepare 3 meals a day for 250+ guests.
1997-2002
Marriot Hotel, La Jolla, Ca
Banquet Cook
Banquet preparation for 2000+ guests.
1997-1998
Sheraton Torrey Pines, San Diego, Ca
Banquet Cook
Banquet preparation for 3000+ guests.
Languages: English and Spanish
References: Upon Request
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