FRANCISCO CORTES

Experience

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  Doral Park Country Club

  May 2010 - Dec 2011

  Lead Line Cook

  • Developed and designed plates for bar and golf menu. • Managed the line during banquet and other events.• Practiced inventory management on a daily and monthly basis.• Supervised proper production of menu items.

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  Fontainebleau Miami Beach

  Dec 2011 - Jan 2013

  Chef De Partie

  • Developed and designed plates for Vida Menu. • Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

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  Creative Taste Catering

  Feb 2013 - Nov 2013

  Event Chef

  • Maintain food production and presentation at set standards.• Keep a clean and sanitary environment, seasonal work.

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  TURNBERRY HOTEL GROUP OF MIAMI

  Sept 2014 - Feb 2015

  Tournant

  • Ensured proper product went out at the highest standards daily. • Assured that food items came out to maximum expectation at events. • Exhibited and promoted proper company image. • In charge of ordering, taking inventory, and keeping kitchen working smoothly

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  Redfish grill

  Feb 2015 - Apr 2016

  Executive Chef

  Maintain a fully profitable and structured kitchen. Maintain food cost at proper levels. Create new dishes and methods to make the food up to par. Ensure consistent and efficient foods to leave the kitchen.

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  Portofino

  Apr 2016 - Nov 2016

  Sous Chef

  • Maintained a fully profitable and structured kitchen. • Created new dishes and methods to make the food up to par. • Kept kitchen production at a high and consistent level. • Maintained a 27% food cost and a 16% labor cost. Interim Role as sous chef twice. April 2016 - Nov 2016, June 2017 - Jan 2018

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  Hugo's Oyster Bar

  Nov 2016 - Jun 2017

  Executive Chef

  • Maintained a fully profitable and structured kitchen. • Created new dishes and methods to make the food up to par. • Kept kitchen production at a high and consistent level. • Produced daily special items such as soups, entrées, and desserts. • Developed and supervised proper cleaning procedures. • Maintained a 30% food cost and a 16% labor cost.

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  Self employed chef

  Feb 2018 - now

  Personal Chef

  • Cater to professional athletes.• Manage execution and daily preparation of menu.• Adhere to special diet restrictions and needs.• Meet a weekly food cost with client.

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  Cooking on wood

  Feb 2018 - Feb 2020

  Executive Chef

  • Cater to professional major league baseball teams, most recently the Atlanta Braves Baseball Club.• Manage execution and daily preparation of menu.• Plan menu with the chef on a week to week basis for the players.• Help control labor and food cost.