Carmen Cecilia Garcia
somerset
Summary
I have over 20 years of experience in the food and beverage industry. I have degrees in culinary arts from two countries and have excelled in both front- and back-of-house operations in casual and fine dining establishments. My strong work ethic won’t allow me to fail. I am driven and motivated by my passion for life, people, and great food.
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Head Chef
Lindblad Expeditions
03.2025 - 02.2026
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef Adviser
500 Noches
06.2021 - 01.2025
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
Chef De Cuisine
Jack Fry’s
01.2017 - 03.2020
- In my role at Jack Fry’s, I primarily worked the grill station in one of Louisville’s oldest and most prestigious restaurants. Jack Fry’s is a historical institution in the Derby City, and I consistently excelled at executing perfect dishes in this demanding atmosphere.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Oversaw preparation of creatively-designed recipes for [Business Name].
Executive Chef
Somewhere Restaurant
05.2013 - 06.2019
- I was recruited to be the Executive Chef at Somewhere to build the restaurant side of the business. I created an affordable menu, partnering with local bakers and food vendors for a fresh twist on what started as late-night pub fare and grew to include not only a thriving dinner following, but also sold-out weekend brunch reservations.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Chef de Cuisine, Executive Chef
The Hub Louisville
01.2017 - 01.2019
- At The Hub I served as both Chef de Cuisine and later, Executive Chef. I created seasonal menus with fresh ingredients to expand the customer base of a location known primarily as a bar that served good. During my tenure at The Hub, we won awards from tasting competitions in the city and increased sales 200%, broadening the menu, hours, and profitability of the business.
Education
High School Diploma -
Metropolitan Continuation High School
Los Angeles, CA05-1993
Associate Cullinary - Culinary Arts
Sullivan University
Louisville, KY06-2014
Bachelor of Arts - Cullinary
Woosong University Solbridge Culinary School
South Korea05-2017
Master of Arts - Culinary History
Le Cordon Bleu Sookmyung
South Korea 04-2020
Skills
- Cost analysis
- Menu creation
- Teaching others
- Food preparation
- Additional kitchen work
- Food safety
- Sanitation standards
- Culinary expertise
- Menu development
- Food pairing
- Purchasing
- Leadership qualities
- Kitchen operations
- Kitchen management
- Team management
Certification
Food Historian Diploma
HOBBIES
Culinary Arts, Reading, Art, Music, Travel
Languages
English
Spanish
Timeline
Head Chef
Lindblad Expeditions
03.2025 - 02.2026
Executive Chef Adviser
500 Noches
06.2021 - 01.2025
Chef De Cuisine
Jack Fry’s
01.2017 - 03.2020
Chef de Cuisine, Executive Chef
The Hub Louisville
01.2017 - 01.2019
Executive Chef
Somewhere Restaurant
05.2013 - 06.2019
High School Diploma -
Metropolitan Continuation High School
Associate Cullinary - Culinary Arts
Sullivan University
Bachelor of Arts - Cullinary
Woosong University Solbridge Culinary School
Master of Arts - Culinary History
Le Cordon Bleu Sookmyung