Edgar Garcia
Santa Barbara,CA
Summary
Skilled Cook with experience in diverse culinary settings, from casual to fine dining. Developed unique recipes and plate presentations, demonstrating creativity and understanding of flavor profiles. Strong multitasking skills, able to manage multiple orders simultaneously while maintaining high standards for food quality and presentation. Contributed to overall improvement in kitchen efficiency and reduction of waste at previous workplace.
Overview
15
15
years of professional experience
Work History
Cook 1 - Chef the Partie
Rosewood Miramar Beach
Montecito, CA
04.2019 - Current
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Organized storage areas for efficient usage of space.
- Ordered supplies as needed for the kitchen.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
Sub Chef
Luna's corporation, Los Agaves, Santo Mezcal
Santa Barbara, CA
03.2011 - 04.2019
- Adjusted cooking temperatures according to established standards for each dish.
- Developed creative ideas for daily specials based on seasonal produce availability.
- Performed basic maintenance tasks such as cleaning ovens or replacing light bulbs.
- Ensured that food was cooked correctly and served promptly.
- Trained new kitchen staff on proper hygiene practices and safety procedures.
- Managed inventory of perishable items, including rotating products properly.
- Communicated effectively with waitstaff about customer requests for dietary restrictions or allergies.
- Checked the quality and freshness of ingredients before use.
- Ordered food supplies as needed, ensuring cost effectiveness.
Cook Supervisor
jeannis restaurant
Santa Barbara, CA
08.2010 - 01.2013
Education
not degree - Culinary Arts &hotel Management
Santa Barbara City College
Santa Barbara, CA06-2012
High School Diploma -
Francisco Villa
Chilpancingo Gro Mexico07-2007
Skills
- Food preparation
- Inventory management
- Quality control
- Cooking techniques
- Kitchen equipment operation and maintenance
- Labor management
- Grilling
- Recipe modification
- Temperature control
- Strong attention to safe food handling procedures
- Food plating
- Creative problem solving
- Team leadership
- Food safety
Languages
Spanish
Professional
English
Professional
Affiliations
- Hobbits- I like to go running, swim ,hiking and cooking whits my daughter's
- Listen podcast
Journey in Rosewood
- It has been a great and fun experience, and above all, one of learnings. Meeting many people.
- New chefs from different countries and cultures, from the day I started. Until today, almost seven years later , I have enjoyed it a lot.....
About me
- I was born in Chilpancingo Gro. México and arrived in the United States at the age 15 years old. I am father of three beautiful girls; Camila the oldest, Nicol the middle one, and my little Ariana
Timeline
Cook 1 - Chef the Partie
Rosewood Miramar Beach
04.2019 - Current
Sub Chef
Luna's corporation, Los Agaves, Santo Mezcal
03.2011 - 04.2019
Cook Supervisor
jeannis restaurant
08.2010 - 01.2013
not degree - Culinary Arts &hotel Management
Santa Barbara City College
High School Diploma -
Francisco Villa
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