RENE JORGE
Morgantown,WV
Summary
Dedicated Professional with excellent experience in hospitality industry. Maintains professional appearance and demeanor and expertly completes assigned tasks with focus on quality. Dependable and quick-learning team player with effective communication and organization skills.
Overview
11
11
years of professional experience
Work History
Executive Chef
Sodexo Campus Services, WVU
12.2021 - Current
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Verified compliance in preparation of menu items and customer special requests.
- Increased profits and efficiency [Number]% by building optimal inventory control model.
- Translated business priorities into implementable actions.
Professional Chef Owner
Sauté By Rene
01.2013 - 10.2021
- Create, plan, and execute menu for catered events, festivals, markets, and cooking classes
- Developed and facilitate cooking classes
- Manage and prepare tax documents and maintain bookkeeping records
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Developed recipes and menus by applying understanding of market demand and culinary trends
- Planned promotional menu additions based on seasonal pricing and product availability
- Self-starter with the ability to manage multiple responsibilities simultaneously in a fast-paced environment.
- Led vendor negotiations to obtain cost-effective services and products.
- Managed event logistics and operations.
- Coordinated schedules and timelines for events.
Chef/Manager
Covenant Christian School
01.2014 - 05.2021
- Create and plan menus for daily lunch service and special events
- Daily production of food for onsite and offsite meals
- Monitor food budget
- Purchase inventory for menu
- Manage daily operations of food and kitchen
- Implement and ensure guidelines of kitchen policy and procedures are followed
- Monitor, correct and resolve issues with inventory systems and staffing
- Oversee training and development of kitchen staff
- Instructed Middle school students in life skills principles, concepts, and in-depth subject matter
- Established fresh homemade menu items for school
- Increased budget by catering lunch meals to feeder school
Education
Bachelor of Arts - Business
West Virginia University
2023
Culinary Arts Diploma - undefined
The Institute of Culinary Education
1997
Associate of Arts - Merchandising and Buying Operations
LIM College
1992
Skills
- Project Planning & Management
- MS Office / Excel
- Self-motivated professional
- Recipes and Menu Planning
- Budgeting and Cost Control
- Fine Dining & Hospitality Expertise
- Effective Communications
- Quality Assurance
- Staff Scheduling and Management
- Special Events and Catering
- Inventory Management
- Order Management
- BOH Operations
- Vendor Relations
Timeline
Executive Chef
Sodexo Campus Services, WVU
12.2021 - Current
Chef/Manager
Covenant Christian School
01.2014 - 05.2021
Professional Chef Owner
Sauté By Rene
01.2013 - 10.2021
Bachelor of Arts - Business
West Virginia University
Culinary Arts Diploma - undefined
The Institute of Culinary Education
Associate of Arts - Merchandising and Buying Operations
LIM College
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