Jorge Villa
Chicago
Summary
Accomplished culinary professional known for creating memorable dining experiences through exceptional customer engagement and innovative dish creation. Proven track record in managing kitchen operations, ensuring food safety, and optimizing inventory to support seamless service.
Overview
8
8
years of professional experience
Work History
Head Chef
Kyoten Next Door/Kyoten
05.2023 - 04.2026
- Developed skills in intricate curing processes for an array of Japanese fish following traditional practices
- Orchestrated execution of seasonal menu designed by sushi master while tailoring selections to elevate guest experience.
- cultivated unique skills in sushi rice and shari
- Established significant reputation and following with guidance from sushi master
- Engaged with every customer, ensuring distinct and memorable interactions
- Enhanced capacity for multitasking in fast-paced omakase dinners while overseeing sizeable guest groups during private events and tastings.
- Managed front-of-house staff and sushi chefs, tracking inventory for all restaurant requirements
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- managed reservation system for both dining establishments and email accounts in collaboration with companies such as EcoLab and Regalis.
- resolved plumbing challenges impacting restaurant functionality and any difficulties.
Sushi Chef
Nobu
09.2019 - 02.2023
- Prepared high-quality sushi and sashimi utilizing fusion Japanese techniques.
- Collaborated with kitchen team to ensure timely and efficient meal service.
- Maintained cleanliness and organization of workstations, adhering to health regulations.
- Trained junior chefs on sushi preparation methods and presentation standards.
- Developed strong customer relationships through exceptional service and attention to detail.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Maintained well-organized mise en place to keep work consistent.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Mastered traditional Japanese techniques and fused them with local flavors, creating unique dining experience.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Acquired skills in cutting and preparing various types of fish.
- Acquired skills in nigiri crafting through training with Japanese sushi masters
- fostered quick adaptability and intense stress scenarios from breakfast through dinner services.
- trained across all roles in sushi and kitchen for urgent situations
Lead Line Cook
Cubs Bar and Grill
05.2018 - 07.2019
- Trained new cooks on recipes, portion sizes, and kitchen equipment operation.
- Collaborated with front-of-house staff to optimize service flow during peak hours.
- Managed inventory levels, reducing waste through effective stock rotation practices.
- Developed daily prep lists to streamline workflow and enhance productivity in the kitchen.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared and cooked a variety of dishes according to standardized recipes.
Education
High School Diploma -
Edwin G Foreman
Chicago06.2014
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Culinary expertise
- fish processing
- Knife skills
- Nigiri making
- Sashimi slicing
- Effective communication
- Rice seasoning
- Mise en place
- Vendor ordering
- Decision-making
- Quality control
- Sushi rolling
- Administering booking systems
- Customer communication via email and phone
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Head Chef
Kyoten Next Door/Kyoten
05.2023 - 04.2026
Sushi Chef
Nobu
09.2019 - 02.2023
Lead Line Cook
Cubs Bar and Grill
05.2018 - 07.2019
High School Diploma -
Edwin G Foreman