Jorge Hernandez
Dublin
Summary
Experienced culinary expert with a track record of leading kitchens to deliver exceptional dining experiences. Extensive knowledge in menu development, food safety standards, and innovative cooking techniques. Recognized for fostering team collaboration, adapting to changing needs, and achieving high-quality results. Skilled in managing high-pressure environments and maintaining top-notch kitchen operations.
Overview
10
10
years of professional experience
Work History
Senior Chef
Chawke Group- The Dropping Well
10.2022 - 12.2024
- Assisting with the creation of dishes to suit our guests needs
- Working alongside the Head Chef in providing excellent food & service
- Menu development, production & implementation
- Experience in high volume cooking is an advantage
- Ability to follow standard recipes and procedures is vital in this role
- Experience with food display counters from presentation, batch cooking and food quality checks
- Purchasing, HACCP, Portion Control
- Achievements:
- Streamlined kitchen operations, reducing average ticket times by 15% and improving overall service efficiency
- Developed a comprehensive allergen control policy, ensuring compliance with food safety regulations and reducing the risk of allergic reactions
- Implemented a customer feedback system, resulting in a 15% increase in positive feedback and improved guest satisfaction scores
- Contributed to the restaurant''s overall success by continuously seeking opportunities for improvement in menu, service, and operational efficiency.
- Developed a comprehensive inventory management system, reducing food waste and lowering overall costs.
- Resolved customer concerns promptly and effectively, demonstrating a commitment to excellent service while maintaining professionalism at all times.
Senior Sous Chef / Chef Manager
Press Up Hospitality
10.2020 - 09.2022
- Company Overview: Dublin, Ireland
- Resolution of problems having direct contact with suppliers in order to get the right products to prepare menus designed for venues and private events
- Yearly and monthly planning of menus venues based on coming seasons and our customer’s target
- Working closer with management finding solutions related to feedbacks in order train our staff and improve our services
- Personal training of new and regular kitchen staff showing them new cooking techniques to reduce waste of time, mistakes, food and improving skills in one each of them
- Working as a liaison with our multicultural staff through leading and giving example to the team
- Working with SYNERGY systems keeping control of daily, weekly and monthly activities like rotation staff, rotation of food, control of expenses and wasting, payments of suppliers and staff, stock take, profits and loses plus extra administration activities to keep running our venue
- Dublin, Ireland
- Achievements:
- Developed and implemented a new menu, resulting in a 25% increase in customer satisfaction ratings
- Reduced food waste by 15% through the implementation of improved inventory management systems
- Achieved consistently high ratings of 4.5/5 for food quality and presentation by ensuring strict adherence to culinary standards
- Trained and mentored a team of 10 junior chefs, resulting in a 30% increase in their productivity
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Senior Chef of Partie
Yamamori Noodles
03.2017 - 06.2019
- Company Overview: Dublin, Ireland
- Assisting with the management of health and safety
- Managing and training any Commis Chefs
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards
- Dublin, Ireland
- Adapted menus regularly to accommodate dietary restrictions and preferences, ensuring a memorable dining experience for all guests.
- Streamlined kitchen operations for increased efficiency through effective delegation and clear communication.
- Mentored junior chefs and provided constructive feedback, fostering talent development within the culinary team.
- Achieved consistency in dish preparation by developing detailed recipe guidelines followed by the entire culinary team.
- Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
Junior Sous Chef
Medley Restaurant by Andrew Rudd
05.2015 - 02.2017
- Company Overview: Dublin, Ireland
- Responsible for most duties and responsibilities of the venue, such as inventory, kitchen staff management, and food preparation
- Overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance; coordinating activities and functions with other heads in the food and beverage department, especially in the absence of head chef
- Responsible for food preparation, storing, and service delivery to customers in the venue
- Figure out how much supplies of food will be ordered and how long it will take
- Together with the senior kitchen staff, junior chefs overseeing such logistics
- Assist in developing strategy for cross-marketing with the aim of increasing profit pairing drinks with the food served
- Dublin, Ireland
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
Education
BA - Business Management
CCT COLLEGE
08.2019
Mechanical Engineering -
Universidad Nacional Del Tachira
Venezuela07.2009
Skills
- Problem Solving
- Team management
- Kitchen operations
- Food presentation
- Grill expertise
- Food cost analysis
- Menu development
- Pastry skills
- Food safety regulations
- Cost control and budgeting
Languages
Spanish
Native language
English
Proficient
C2
Timeline
Senior Chef
Chawke Group- The Dropping Well
10.2022 - 12.2024
Senior Sous Chef / Chef Manager
Press Up Hospitality
10.2020 - 09.2022
Senior Chef of Partie
Yamamori Noodles
03.2017 - 06.2019
Junior Sous Chef
Medley Restaurant by Andrew Rudd
05.2015 - 02.2017
BA - Business Management
CCT COLLEGE
Mechanical Engineering -
Universidad Nacional Del Tachira
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