Eduardo Ordonez
Chicago
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
11
11
years of professional experience
Work History
Sous Chef
GT Prime Steakhouse
Chicago
01.2018 - 01.2024
- Trained new hires in proper cooking techniques and recipes.
- Monitored inventory levels to ensure adequate supplies on hand.
- Performed weekly inspections of all equipment for safety compliance.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Supervised cooks and other kitchen personnel during meal services.
Line Cook
Rpm Steak
Chicago
06.2016 - 11.2019
- Performed basic knife skills such as dicing onions or slicing meats.
- Ensured that all dishes were prepared according to recipe specifications.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Adhered to sanitation policies at all times when handling food products.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Stocked and restocked kitchen supplies as needed.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Cooked multiple orders simultaneously during busy periods.
Line Cook Supervisor
Meli Cafe
Chicago
02.2013 - 06.2016
Education
J.D. -
Harry S Truman
Chicago, Illinois Skills
- Food safety
- Menu development
- Inventory management
- Equipment maintenance
- Recipe creation
- Staff supervision
- Conflict resolution
- Time management
- Quality control
- Customer service
- Employee training
- Culinary techniques
- Team building
- Communication skills
- Problem solving
- Cooking techniques
- Sanitation procedures
- Verbal and written communication
- Recipes and menu planning
- Butchery skills
- Equipment usage
- Performance improvement
- Safe food handling
- Ordering and requisitions
- Food presentation
- Vendor relations
- Culinary trends monitoring
- Operations support
- Catering background
- Staff training
- Positive and professional
- Food spoilage prevention
- Heavy lifting
- Kitchen equipment operation
- Foodservice
- Allergen awareness
- Kitchen management
- Seafood preparation
- Sauce preparation
- Supervising food prep
- High-quality ingredients
- Employee scheduling
- Kitchen organization
- Menu memorization
- Dish preparation
- Knife skills
- Pasta making
- Food preparation supervision
- Line inspections
- Team leadership
- Staff motivation
Languages
Spanish
Professional
Timeline
Sous Chef
GT Prime Steakhouse
01.2018 - 01.2024
Line Cook
Rpm Steak
06.2016 - 11.2019
Line Cook Supervisor
Meli Cafe
02.2013 - 06.2016
J.D. -
Harry S Truman