Andres Garcia
Cleburne,TX
Summary
Accountable Chef Manager successful building effective culinary staff. Interested in promoting positive kitchen environments and willing to pitch in and help with tasks. Background working in fine dining establishments. High-performing Chef offering 25 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Energetic Chef Manager known for building dynamic culinary teams and being an effective recruiter and mentor. Offering outstanding inventory control and budget oversight. Ambitious with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
13
13
years of professional experience
Work History
Cook Manager
Heathers Restaurant
06.2021 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Pitched in to work line during busy periods or in place of sick employees.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Cook Manager
Prickly Pear Restaurant
08.2017 - 04.2021
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Cook Shift Leader
Wingstop
02.2020 - 02.2021
- Prepared food items in compliance with recipes and portioning control guidelines.
Cook Shift Leader
Ihop
02.2015 - 03.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Cook
El Mexicano Restaurants
02.2014 - 03.2016
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Cook Manager
Blue Marlin Seafood Restaurant
02.2011 - 04.2014
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Pitched in to work line during busy periods or in place of sick employees.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Cook Supervisor
Hooters, Mexico
04.2010 - 02.2012
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored food preparation, production, and plating for quality control.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
Education
Culinary Arts
Claustro Culinary Arts
Mexico , City05.2007
Skills
- Culinary Staff Management
- Recruiting and Hiring
- Food Preparing, Plating and Presentation
- High-Volume Environments
- Construction Design
- Teamwork and Collaboration
- Hiring, Training and Development
- Production Preparation
- Mentoring
- Proper Storage Procedures
- Cooking Procedures
- Restaurant Operation
- Fire Safety Regulations
- Baking Techniques
- Food Safety Regulations
- Menu Planning
- Team Management
- Station Preparation
- Kitchen Preparation
- Critical Thinking
- Cleaning and Sanitation
- Food Safety
- Kitchen Management
- Proper Food Storage
- Catering Oversight
- Special Orders
- Cooking Technique Demonstrations
- Order Control
- Staff Scheduling
- Procedure Preparation
- Kitchen Utensils
- Timely Food Delivery
- Food Safety and Sanitation
Timeline
Cook Manager
Heathers Restaurant
06.2021 - Current
Cook Shift Leader
Wingstop
02.2020 - 02.2021
Cook Manager
Prickly Pear Restaurant
08.2017 - 04.2021
Cook Shift Leader
Ihop
02.2015 - 03.2018
Cook
El Mexicano Restaurants
02.2014 - 03.2016
Cook Manager
Blue Marlin Seafood Restaurant
02.2011 - 04.2014
Cook Supervisor
Hooters, Mexico
04.2010 - 02.2012
Culinary Arts
Claustro Culinary Arts
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