Jose Betancur
Ballarat,VIC
Summary
Culinary professional with 15 years of experience in high-end hotels and restaurants across Australia, Colombia, Peru, and the USA. Expertise in kitchen management, team leadership, and menu development, with a focus on large-scale food production and food safety compliance. Proven track record in training staff, managing inventory, and delivering exceptional dining experiences in fast-paced environments. Committed to culinary innovation and optimizing kitchen efficiency while exceeding guest expectations.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Sous Chef
ROY HAMMOND
Ballarat, Australia
12.2021 - Current
- Design and adjust seasonal menus, pricing, and weekly specials based on ingredient availability and culinary trends
- Oversee daily kitchen operations, ensuring food preparation, cooking, and presentation meet high standards of quality
- Supervise and train kitchen staff, including hiring and onboarding, to ensure a cohesive and efficient team
- Manage inventory, ordering ingredients and supplies, and maintaining kitchen equipment in optimal working condition
- Ensure compliance with food safety regulations and hygiene standards, conducting regular inspections of raw and cooked food
- Coordinate weekly specials, including menu creation, pricing, and photographing dishes for social media promotion
Chef
THE LAKE VIEW HOTEL
Ballarat, Australia
11.2019 - 11.2021
- Prepared a wide variety of dishes, ensuring consistency and quality in line with restaurant standards and guest expectations
- Managed kitchen inventory, placing orders, controlling stock levels, and minimizing food waste
- Maintained food safety standards, ensuring correct storage, handling, and preparation of all ingredients
- Assisted in staff training, developed procedures to enhance operational efficiency, and contributed to overall kitchen performance
- Supported the head chef in maintaining a clean and organized kitchen, ensuring a smooth service during peak hours
Demi Chef de Partie
FOUR SEASONS HOTEL MIAMI
Miami, USA
12.2017 - 12.2018
- Worked across various banquet stations (garde manger, hot side) preparing high-quality dishes for events ranging from intimate dinners to large-scale banquets serving up to 800 guests
- Assisted in banquet menu development, ensuring each dish adhered to both client specifications and Four Seasons' luxury standards
- Managed food quantities and plating requirements for large events, ensuring timely and efficient service
- Maintained food storage and handled ingredients following food safety standards, ensuring correct temperatures and hygiene protocols were followed
- Collaborated with a team of chefs to execute events flawlessly, ensuring guest satisfaction and consistent presentation
Jr Sous Chef
THE WESTIN LIMA HOTEL
Lima, Peru
09.2011 - 11.2017
- Supervised the main kitchen (Market 770) operations, managing a team of 5 commis chefs to produce up to 500 covers daily across the restaurant, room service, two bars, and the Executive Club
- Ensured food production adhered to established recipes, quality standards, and presentation requirements
- Estimated daily production needs, coordinated with the Sous Chef for ingredient ordering, and managed food quality checks throughout service
- Oversaw kitchen equipment maintenance and reported malfunctions to ensure the kitchen operated efficiently
- Ensured kitchen staff adhered to hygiene, food safety, and sanitation standards, maintaining a clean and safe work environment
- Collaborated with the culinary team to create new menu items, contributing to seasonal updates and guest satisfaction
Demi Chef de Partie
SYMPOSIUM RESTAURANT
Lima, Peru
11.2010 - 02.2011
- Managed multiple stations (fryer, pasta, risotto, grill) in a busy à la carte restaurant, ensuring dishes were prepared to specification and served on time
- Maintained cleanliness and organized workstations, ensuring food safety and hygiene standards were consistently met
- Collaborated with other kitchen staff to ensure smooth service during peak hours, assisting with mise-en-place and coordinating dish production
- Monitored ingredient stock levels and assisted with inventory control to minimize waste and ensure efficient service
Chef de Partie
TABUN RESTAURANT
Medellín, Colombia
03.2009 - 10.2009
- Supervised 5 commis chefs, ensuring food production met quality standards and was completed in a timely manner
- Managed daily production needs and food storage, ensuring raw ingredients were properly handled and all food products were stored at the correct temperatures
- Ensured all dishes were prepared to specification, maintaining consistent quality and presentation for à la carte service
- Tracked inventory levels and helped with food ordering, ensuring ingredients were available for smooth service
Demi Chef de Partie
PLAZA ROSA HOTEL
Medellín, Colombia
11.2008 - 02.2009
- Managed the preparation and service of breakfast and assisted in lunch service, ensuring timely and high-quality food production
- Ensured mise-en-place was prepared and stocked correctly, reducing service delays during peak hours
- Maintained cleanliness and hygiene in the kitchen, ensuring compliance with food safety standards
- Assisted senior chefs with menu changes and food quality checks during service
Chef de Partie
PORTON MEDELLÍN HOTEL
Medellín, Colombia
03.2007 - 04.2008
- Prepared and served high-quality dishes according to restaurant standards, focusing on consistency and presentation
- Managed a designated station, ensuring mise-en-place was prepared, and ingredients were handled and stored properly
- Supported the kitchen team during busy shifts, maintaining a high level of service and guest satisfaction
- Ensured food safety and hygiene standards were maintained at all times
Pastry Apprentice
FOUR POINTS BY SHERATON
Medellin, Colombia
02.2006 - 06.2006
- Assisted in preparing a variety of baked goods, including cakes, cookies, and pastries, following both traditional and modern recipes
- Managed inventory of baking ingredients and ensured proper storage of all products
- Maintained cleanliness and organization in the pastry section, ensuring the kitchen adhered to safety and hygiene standards
- Assisted with food presentation, including decorating cakes and pastries for events and special occasions
Skills
- Menu development and kitchen operations
- Inventory management and quality control
- Food safety standards
- Staff training and development
References
- Scott Alsop, 0484329515
- Laura Schultz, 0429329724
Personal Information
Date of Birth: 08/08/83
Certification
- Working with children's check
- Certificate IV in Commercial Cookery, SIT40516
- food and safety supervisor certfificate SITSS00069
Timeline
Sous Chef
ROY HAMMOND
12.2021 - Current
Chef
THE LAKE VIEW HOTEL
11.2019 - 11.2021
Demi Chef de Partie
FOUR SEASONS HOTEL MIAMI
12.2017 - 12.2018
Jr Sous Chef
THE WESTIN LIMA HOTEL
09.2011 - 11.2017
Demi Chef de Partie
SYMPOSIUM RESTAURANT
11.2010 - 02.2011
Chef de Partie
TABUN RESTAURANT
03.2009 - 10.2009
Demi Chef de Partie
PLAZA ROSA HOTEL
11.2008 - 02.2009
Chef de Partie
PORTON MEDELLÍN HOTEL
03.2007 - 04.2008
Pastry Apprentice
FOUR POINTS BY SHERATON
02.2006 - 06.2006