Rafael Ortiz

Experienced Line Cook with 15+ years in high-volume and upscale dining environments. Proven ability to execute multiple stations with precision, discipline, and attention to detail. Recognized for consistency, strong work ethic, and commitment to maintaining the highest culinary and food safety standards.

Line Cook - Laserre - Chicago, IL

(2025-01)

• Execute plancha, oven, and brasa stations with precision during high-volume service.
• Maintain exacting standards of plating, timing, and consistency.
• Collaborate with culinary team to ensure seamless service execution.

Prep Cook - Boka Catering Group - Chicago, IL

(2025-01)

• Produce refined mise en place for upscale, high-volume catered events.
• Uphold strict food safety, sanitation, and quality control standards.
• Support chefs in large-scale event execution with efficiency and attention to detail.

Line Cook / Prep Cook - Cut 158 Chophouse - Joliet, IL

(2024-01 - 2025-01)

• Managed prep and station setup to ensure flawless dinner service.
• Executed appetizers and assisted grill operations with consistency and precision.
• Maintained steakhouse standards for quality, temperature control, and presentation.

Prep Cook / Line Cook - UmmO Restaurant - San Juan, PR

(2022-01 - 2024-01)

• Prepared mise en place and executed service in a fast-paced, chef-driven kitchen.
• Worked grill and sauté stations with focus on technique and presentation.
• Ensured cleanliness, organization, and compliance with food safety standards.

Line Cook - Rosemary and Jeans - Chicago, IL

(2020-01 - 2021-01)

• Led sauté and pasta station in high-volume service environment.
• Delivered consistent, well-composed dishes while maintaining organized workstations.

Specialist - Culinary Arts - Escuela Hotelera de San Juan (2009)