Gonzalo Orejel
Phoenix
Summary
Culinary professional prepared for leadership in dynamic kitchen environments, with focus on excellence in food quality and service. Extensive experience in supervising kitchen operations and mentoring staff. Reliable team collaborator with commitment to achieving high standards and adapting to changing needs. Expertise in menu development and inventory management.
Overview
10
10
years of professional experience
Work History
Chef/Manager of Operations
Eastern Wyoming College
09.2024 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Successfully balanced diverse responsibilities including menu design, staff training, budget management, and event coordination.
Private Chef
Blue Rose Label
08.2015 - Current
- Personal Chef for recording artist; Breakfast, lunch and dinner provided on location.
- Created personalized meal plans based on client preferences, specifications, food allergies and dietary restrictions.
- Communicated with clients to assess satisfaction with meals and make needed adjustments.
- Developed shopping lists in accordance with budgets provided by clients.
- Identified recipes through careful research and study of different cultures that could be used to create authentic, from scratch meals.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
Traveling Sous Chef
Compass Group USA
10.2022 - 06.2024
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels from 30 clients up to 500 effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Sous Chef
Camp Weequahic
06.2022 - 09.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Chef
College Fresh
01.2022 - 06.2022
- Responded to dietary concerns of up to 70 students plus food allergies, creating dishes to meet customer needs and palates.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Prepared meals from scratch using authentic.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Sous Chef
Camp Westmont
06.2021 - 10.2021
- Assisted head chef with scheduling, training and professional development for team.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Improved performance of team members resulting in high-quality meals produced daily.
FOH Manager
Mojo Taqueria
06.2019 - 12.2019
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Collaborated with chef to analyze and approve food and beverage selections.
Sushi Chef
Hapa
02.2019 - 08.2019
- Sanitized counters, knives, utensils, plates and other items used in food preparation.
- Maintained exceptional standards of customer service during high-volume, fast-paced operations.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Chef
Food and Wine Bar
12.2016 - 02.2019
- Created exciting dishes to draw in clientele and increase revenues.
- Oversaw hiring, training and development of kitchen employees.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.,
- Communicated efficiently with other restaurant staff to ensure a smooth and quality experience for all patrons.
- Maintained the correct level of daily inventory for the needs of the menu and reservation expectations.
Sous Chef
2020 Food And Wine Bar
12.2016 - 02.2019
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Devised creative food and wine pairings to drive successful cross-marketing strategy.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
Education
Servesafe Training Class Premier Food Safety -
Servesafe
02.2029
TIPS Verified -
Mojo Taqueria
06.2019
High school Diploma -
Sunnyslope High School
04.2002
Skills
- Experienced Chef in High-Volume Environments
- Culinary Culture Knowledge
- Cost-Effective Sourcing
- Creative Plating Techniques
- Allergy Management Awareness
- Culinary Team Leadership
Accomplishments
- Nicki Bluhm
- The Mother Hips
- ALO
- Midnight North
- Elliot Peck
- Nathan Moore
- The Coffis Brothers
- Jackie Greene
- Jason Crosby
- Ismay
- Dawes
Recording Artist I've cooked for:
Languages
Spanish
Native or Bilingual
Timeline
Chef/Manager of Operations
Eastern Wyoming College
09.2024 - Current
Traveling Sous Chef
Compass Group USA
10.2022 - 06.2024
Sous Chef
Camp Weequahic
06.2022 - 09.2022
Chef
College Fresh
01.2022 - 06.2022
Sous Chef
Camp Westmont
06.2021 - 10.2021
FOH Manager
Mojo Taqueria
06.2019 - 12.2019
Sushi Chef
Hapa
02.2019 - 08.2019
Chef
Food and Wine Bar
12.2016 - 02.2019
Sous Chef
2020 Food And Wine Bar
12.2016 - 02.2019
Private Chef
Blue Rose Label
08.2015 - Current
Servesafe Training Class Premier Food Safety -
Servesafe
High school Diploma -
Sunnyslope High School
TIPS Verified -
Mojo Taqueria
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