DANIEL GARCIA
Lynnwood,WA
Summary
High-performing Chef offering 10+ years of restaurant experience. Leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than 10+ years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
14
14
years of professional experience
Work History
Executive Sous Chef
Eight Row
02.2022 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
Chef
Cantinetta Group
07.2019 - 01.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Chef De Partie
Cafe Juanita
12.2017 - 10.2018
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
Sous Chef
San Fermo
05.2016 - 11.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
The Hidden Kitchen
09.2015 - 02.2016
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Chef De Partie
Cipriani
03.2015 - 08.2015
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Sous Chef
Pujol
05.2011 - 03.2014
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Set up and broke down kitchen for service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie
Pujol
02.2010 - 04.2011
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Cooked memorable dishes that brought new customers into establishment.
Education
GED -
Culinary Ambrosia
Mexico City06.2006
Skills
- Vendor Relations
- Kitchen Equipment Operation
- Resource Management
- Order Delivery Practices
- Equipment Maintenance
- Fine Dining Expertise
- Employee Training
- Cost Control
- Attention to Detail
- Garnishing and Plating
- Inventory Control
- BOH Operations
Languages
Spanish
Native or Bilingual
Timeline
Executive Sous Chef
Eight Row
02.2022 - Current
Chef
Cantinetta Group
07.2019 - 01.2022
Chef De Partie
Cafe Juanita
12.2017 - 10.2018
Sous Chef
San Fermo
05.2016 - 11.2017
Sous Chef
The Hidden Kitchen
09.2015 - 02.2016
Chef De Partie
Cipriani
03.2015 - 08.2015
Sous Chef
Pujol
05.2011 - 03.2014
Chef De Partie
Pujol
02.2010 - 04.2011
GED -
Culinary Ambrosia