Jorge Ordonez

23+ years of culinary experience in restaurants and professional kitchens, specializing in hot and cold food preparation, grill, à la carte service, breakfast buffet, mise in place, standardized recipes, and food cost control. Dedicated and dependable culinary professional with strong communication skills, a positive attitude, and the ability to perform effectively in fast-paced kitchen environments. Experienced working independently and as part of a team while maintaining high standards of quality, cleanliness, and organization.

Cook - PONUS YACHT CLUB - Stamford, CT

(2017 - 2019)

• Prepared hot and cold dishes for daily restaurant service.
• Completed mise in place and prepared ingredients before service.
• Followed standardized recipes and maintained consistent food quality.
• Maintained a clean, organized, and efficient workstation.

Prep Cook - PINSTRIPES - Norwalk, CT

(2019 - 2020)

• Prepared ingredients and food for daily kitchen operations.
• Assisted cooks during busy service periods.
• Maintained organized and sanitary food preparation areas.

Grill Cook - BRASITAS - Norwalk, CT

(2014 - 2018)

• Specialized in grill and meat preparation.
• Prepared food according to restaurant standards.
• Managed mise en place and maintained an organized station.
• Worked efficiently during high-volume service.

First Cook - MR. RIBS - Bogotá, Colombia

(2009 - 2012)

• Prepared hot and cold dishes for restaurant service.
• Followed standardized recipes and preparation procedures.
• Assisted with daily kitchen operations and station organization.

Chef de Partie - RESTAURANTE SOFÍA - Bogotá, Colombia

(2006 - 2009)

• Managed an assigned kitchen station.
• Prepared dishes according to standardized recipes.
• Completed daily mise en place and supported kitchen operations.

Chef de Partie - RESTAURANTE ZATHAR - Bogotá, Colombia

(2004 - 2006)

• Prepared dishes for daily restaurant service.
• Managed food preparation and assigned kitchen station.
• Maintained quality, presentation, and cleanliness standards.

Chef - SEAM LTDA - Tocancipá, Colombia

(2001 - 2004)

• Managed daily kitchen operations and food preparation.
• Prepared menus and meals according to established standards.
• Assisted with inventory and food cost control.
• Maintained kitchen organization and food quality.

Cook / Culinary Arts Certificate - SENA – National Learning Service

3 Semesters - National & International Cuisine - Corporación Unificada Nacional (CUN)

Food & Beverage Cost Control Workshop - Universidad Externado de Colombia

Culinary Arts & Chocolate Making - Hobany Velasco – Culinary Arts Workshop

High School Diploma - Liceo Sebastián de Belalcázar