EDGAR GARCIA
Las Vegas
Summary
To obtain a position that will allow me to seek see potential growth, also show my skills and benefits In your company. I am punctual, hard working loyal, dependable and a team player, seeks full-time employment.
Driven culinary professional with experience in high-paced kitchen environments, looking to transition into new field. Developed skills include team leadership and effective time management, essential for any fast-paced and collaborative setting. Aiming to leverage these skills to bring value and innovation to new opportunities.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Assistant Sous Chef Banquets & Conventions
Aria Hotel & Casino
10.2022 - Current
- Maintained high sanitation standards by regularly cleaning workspaces, equipment, and utensils.
- Supported Executive Chef in managing daily kitchen operations, ensuring timely meal preparation for guests.
- Streamlined kitchen operations by assisting in menu planning and ingredient sourcing.
- Collaborated with the culinary team on special events, providing exceptional dining experiences for guests.
- Expedited orders efficiently during peak service hours, ensuring prompt delivery of meals to guests.
- Demonstrated versatility in preparing various types of cuisine, adapting to changing menu requirements as needed.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef De Partie
Cosmopolitan Hotel and Casino
06.2016 - 10.2022
- Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
- 100% responsibility for quality of products served
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
- Portion food products prior to cooking according to standard portion sizes and recipe specifications
- Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
- Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
- Follow proper plate presentation and garnish set up for all dishes
- Handle, stores and rotates all products properly
- Closes the kitchen properly and follows the closing checklist for kitchen station
- Attend all scheduled employee meetings and brings suggestions for improvement
- Performs other related duties as assigned by the Kitchen Manager or manager on duty
Sous Chef
Seafood Restaurant (Las Islitas)
03.2021 - 08.2022
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Strengthened teamwork among kitchen staff by fostering an atmosphere of mutual respect and supportiveness.
- Developed culinary skills of junior staff through hands-on training and mentoring.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
Master Cook
The Grand Triple George Steak House
01.2018 - 01.2019
- Worked closely with front-of-house staff to ensure seamless communication and coordination in delivering a high-quality dining experience to patrons.
- Maintained a clean and organized workspace, adhering to strict health and safety guidelines at all times.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
Prep/Sauté Line Cook
Wynn Las Vegas
08.2014 - 06.2016
- Preparation of dishes that are served such as chopping vegetables, breaking down, cutting or grinding meat, weighing and mixing ingredients, washing and preparing vegetables, storing food, and more
- Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
- Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
- Consistently met strict deadlines for meal preparation during busy shifts, contributing to timely service delivery.
Education
High School Diploma -
Las Vegas High School
Las Vegas, Nevada01.2012
Skills
- Knife Skills
- Microsoft Office
- Word Processing
- Outlook
- Spreadsheet
- Database
- Presentation Program
- Hospitality
Accomplishments
- Developed tasting menus for new Lounge bars/EDR/Pool business.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
- ServSafe Food Handler's Certification
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Assistant Sous Chef Banquets & Conventions
Aria Hotel & Casino
10.2022 - Current
Sous Chef
Seafood Restaurant (Las Islitas)
03.2021 - 08.2022
Master Cook
The Grand Triple George Steak House
01.2018 - 01.2019
Chef De Partie
Cosmopolitan Hotel and Casino
06.2016 - 10.2022
Prep/Sauté Line Cook
Wynn Las Vegas
08.2014 - 06.2016
- ServSafe Food Handler's Certification
High School Diploma -
Las Vegas High School
Similar Profiles
Nohora E CazaresNohora E Cazares
Banquet Server at Aria Hotel & CasinoBanquet Server at Aria Hotel & Casino
Nicholas LavongsarNicholas Lavongsar
Security Officer & Security Dispatcher at Aria Hotel & CasinoSecurity Officer & Security Dispatcher at Aria Hotel & Casino
Yusmaikel PérezYusmaikel Pérez
Stewsrd at Aria Hotel & CasinoStewsrd at Aria Hotel & Casino