Jorge Cotto Email and Phone Number

Scratch kitchen from pasta, pizza dough and sauces. In charge of ordering, schedules, nmro, training, inventory, ecosure walks and line checks.

Sous Chef at the Atlanta Braves Stadium Truist Park

At Gate Gourmet I had the privilege to get the experience I needed for my culinary career and dreams. I worked on every station learning every skill and technique from the chef and the cooks. The most important trade i learned was to cook all meats to temperature and keep a record of the temps on a log sheet. I worked on each station everyday that i was there. I now have experience on the grill, flat top, tilt skillet, fryer, steam kettle, stove top, steamers, deli slicer, food processor and prep stations. I learned how to utilize my time wisely, being consistent, and working as a team. My work was mainly cooking in bulk for the flights that went out. For example i would sear or grill 50-70 steaks at a time or make 6 sheet trays of fried rice or beef stew in the tilt skillet. Boil 2 to 3 cases of vegetables or pasta on the steam kettle, or sear and saute cod, sea bass or salmon on the flat top. I also learned all types of special meals from gluten free, no lactose, Muslim, kosher and diabetic. I cooked with many types of meats and different cooking techniques like sous vide, butter poach, and braise. I also learned how to cook food from different cultures such as Korean, French, and British.