Summary
Overview
Work History
Education
Skills
Timeline
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Eduardo Garcia

Dallas,TX

Summary

A seasoned Chef De Cuisine with a proven track record at Haywire, I bring expertise in menu development and kitchen management, enhancing food quality and guest satisfaction. Skilled in culinary innovation and team leadership, I successfully implemented cost-saving strategies, reducing waste by 30%. My strong focus on food safety and creativity elevates dining experiences. Expert Chef de Cuisine with exceptional skills in managing staff of 40, ordering and controlling inventory, scheduling, and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget. Expert Chef de Cuisine with fortes in portion and cost control. Directs kitchen of 40 waitstaff, dishwashers, cooks and bussers. Consistently works weekends and evenings. Focused and disciplined with well-tuned palate. High-performing Chef offering 40 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Innovative Chef de Cuisine with management competencies to handle 1,000 customers in busy dining establishment. Dedicated to promoting fun, educational and disciplined work environment.

Overview

27
27
years of professional experience

Work History

Chef De Cuisine

Haywire
04.2021 - Current
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Created menus and designed corresponding recipes for Haywire.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Oversaw preparation of creatively-designed recipes for Haywire.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
  • Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Hired, managed, and trained kitchen staff.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Utilized culinary techniques to create visually appealing dishes.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.

Sous Chef

Pappas Bros. Steakhouse
10.2004 - 03.2019
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Collaborated with staff members to create meals for large banquets.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Monitored food and labor costs to verify budget targets were met.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Evaluated food products to verify freshness and quality.

Steward

The Cheesecake Factory
03.2000 - 04.2004
  • Performed thorough cleaning tasks after each shift, maintaining a spotless work area for colleagues and patrons alike.
  • Supported banquet events by efficiently preparing tables, serving guests, and clearing dishes promptly after completion.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
  • Enhanced customer satisfaction by providing exceptional service and attending to passenger needs.
  • Maintained accurate inventory management for food supplies and tableware, avoiding shortages or overstocking issues.
  • Conducted regular quality checks on food items, ensuring freshness and reducing waste by timely rotation of stock.
  • Documented kitchen inventory by reviewing stock and counting items.

Chef

The Main Event Party Entertainment
07.1997 - 07.2003
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Collaborated with staff members to create meals for large banquets.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Coordinated with team members to prepare orders on time.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Education

Nla -

Melchor De Ocampo
Durango

Skills

  • Plating techniques
  • Seafood Preparation
  • Vegetable cookery
  • Leadership Qualities
  • Food Safety
  • Kitchen Sanitation
  • Knife Skills
  • Sanitation protocols
  • Team Management
  • Knowledge of cooking equipment
  • Kitchen Operations
  • Food presentation
  • Creativity and Innovation
  • Butchery skills
  • Culinary expertise
  • Roasting methods
  • Allergen awareness
  • Grilling Techniques
  • Food Safety Standards
  • Menu development
  • Sauce making
  • Recipe creation
  • Fine-dining expertise
  • Ingredient Sourcing
  • Braising Techniques
  • Steaming Techniques
  • Food spoilage prevention
  • Frying methods
  • Menu pricing strategy
  • Cost Reduction
  • Inventory Rotation
  • Food Safety Regulations
  • Process Improvements
  • Sanitation Standards
  • Kitchen Management
  • Cost Control and Budgeting
  • Staff Training
  • Banquets and catering
  • Workflow Coordination
  • Purchasing
  • Equipment Maintenance
  • Workflow Optimization
  • Grilling
  • Waste Reduction
  • Cost Management
  • Purchasing management
  • Forecasting and planning
  • Plating and presentation
  • Allergy awareness
  • Cost Control
  • Ingredient Selection
  • Signature dish creation
  • Budget Development
  • Resource Management
  • Recipes and menu planning
  • Cleaning and sanitation
  • Portion and cost control
  • Kitchen Staff Management
  • Food Handlers Card
  • Food Production
  • Staff Performance Assessments
  • Teamwork and Collaboration
  • Customer Service
  • Problem-Solving
  • Time Management
  • Attention to Detail
  • Problem-solving abilities
  • Food Preparing, Plating, and Presentation
  • Multitasking
  • Multitasking Abilities
  • Food Prep Planning
  • Reliability
  • Excellent Communication
  • Organizational Skills
  • Team Collaboration
  • Team Leadership
  • Creative Thinking
  • Active Listening
  • Effective Communication
  • Adaptability and Flexibility
  • Decision-Making
  • Safe Food Handling
  • Prioritization and Organization
  • Food Stock and Supply Management
  • Staff Supervision and Coordination

Timeline

Chef De Cuisine

Haywire
04.2021 - Current

Sous Chef

Pappas Bros. Steakhouse
10.2004 - 03.2019

Steward

The Cheesecake Factory
03.2000 - 04.2004

Chef

The Main Event Party Entertainment
07.1997 - 07.2003

Nla -

Melchor De Ocampo

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Eduardo Garcia