Noel Jaramillo Osorio
Chicago,IL
Summary
At Gibsons Restaurant Group, I excelled as an Executive Chef, enhancing kitchen operations and elevating customer satisfaction through innovative menu development tailored to diverse dietary needs. My leadership fostered a team adept in food safety and cost control, significantly contributing to a sanitary, efficient work environment. My approach combined strategic menu planning with effective staff development, showcasing my ability to merge culinary creativity with operational management.
Overview
25
25
years of professional experience
Work History
Executive Chef
Gibsons Restaurant Group
06.2007 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Sous Chef
Weber Grill
03.2002 - 06.2007
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Line Cook
Cornerstone Restaurant Group
04.2000 - 02.2004
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Grilled meats and seafood to customer specifications.
Education
High School Diploma -
Preparatoria Regional #21
Mexico 06.1998
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- ServSafe certification
- Hospitality service expertise
- Strong work ethic
- Hiring, training, and development
- Inventory control
- Kitchen staff management
Timeline
Executive Chef
Gibsons Restaurant Group
06.2007 - Current
Sous Chef
Weber Grill
03.2002 - 06.2007
Line Cook
Cornerstone Restaurant Group
04.2000 - 02.2004
High School Diploma -
Preparatoria Regional #21
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