Julio Orellana
Winthrop
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.
Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.
Overview
4
4
years of professional experience
4
4
years of post-secondary education
Work History
Sous Chef
Waverly kitchen and bar
Charlestown
08.2022 - 02.2024
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Sous Chef
The hourly oyster house
Boston
07.2021 - 03.2022
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted with interviewing, hiring and training kitchen personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Assisted head chef with scheduling, training and professional development for team.
Line Cook
State Street Provisions
Boston
01.2020 - 05.2021
- Followed proper food handling methods and maintained correct temperature of food products.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Line Cook/Sous Chef
The Beehive Bee
Boston
10.2019 - 05.2020
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Cooked multiple orders simultaneously during busy periods.
Education
High School Diploma -
East Boston High School
Boston, MA 09.2015 - 07.2019
Skills
- Dish preparation
- High-quality ingredients
- Motivational team management
- Compliance
- Positive and professional
- Purchasing
- Team training
Timeline
Sous Chef
Waverly kitchen and bar
08.2022 - 02.2024
Sous Chef
The hourly oyster house
07.2021 - 03.2022
Line Cook
State Street Provisions
01.2020 - 05.2021
Line Cook/Sous Chef
The Beehive Bee
10.2019 - 05.2020
High School Diploma -
East Boston High School
09.2015 - 07.2019