Ernesto Garza
McKinney,TX
Summary
Dynamic kitchen leader with a proven ability to remain composed under pressure, excelling in high-stress restaurant environments. Recognized for innovative culinary creations and efficient kitchen management, while training chefs to meet rigorous company standards. Expertise in anticipating ingredient needs and orchestrating restocking efforts to enhance kitchen productivity. Committed to delivering exceptional customer experiences through strong interpersonal skills and a relentless work ethic.
Overview
6
6
years of professional experience
Work History
Perishables Spec
HEB Store
Frisco, TX
10.2024 - Current
- Inspected and monitored product quality, shelf life, and temperature of perishable items.
- Maintained accurate records of stock levels and expiry dates.
- Assisted in ordering perishable products to ensure adequate supply.
- Organized storage areas for efficient retrieval of perishables.
- Ensured compliance with food safety regulations during handling operations.
- Managed product rotation activities based on expiration dates and FIFO principles.
- Helped customers select products best fitting personal needs.
- Maintained neat and clean equipment and facilities.
- Followed company guidelines for cleaning and sanitizing work surfaces and equipment.
- Assisted manager and co-workers with diverse daily tasks, contributing to team efficiency.
- Performed price checks and adjustments as needed.
- Adhered to company policies and procedures regarding loss prevention and security.
- Responded to customer inquiries and resolved issues to ensure satisfaction.
- Assisted customers with locating items and providing recommendations based on preferences.
- Monitored expiration dates and removed outdated products from shelves.
- Arranged inventory to effectively set up display case.
- Assisted the manager with inventory management and order processing.
Perishable Rep
HEB Grocery Store
Plano, TX
09.2024 - 10.2024
- Inspected and monitored product quality, shelf life, and temperature of perishable items.
- Maintained accurate records of stock levels and expiry dates.
- Assisted in ordering perishable products to ensure adequate supply.
- Organized storage areas for efficient retrieval of perishables.
- Ensured compliance with food safety regulations during handling operations.
- Managed product rotation activities based on expiration dates and FIFO principles.
- Helped customers select products best fitting personal needs.
- Maintained neat and clean equipment and facilities.
- Followed company guidelines for cleaning and sanitizing work surfaces and equipment.
- Contributed to front-end team success, assisting manager and co-workers with diverse daily tasks.
- Performed price checks and adjustments as needed.
- Adhered to company policies and procedures regarding loss prevention and security.
- Responded to customer inquiries and resolved issues to ensure satisfaction.
- Assisted customers with locating items and providing recommendations based on preferences.
- Monitored expiration dates and removed outdated products from shelves.
- Set up the case with the available inventory.
- Help manager with inventories and orders
Restaurant Manager
ROSIS SALVADORAN FUSION CUISINE
Dallas, TX
02.2023 - 06.2023
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Optimized profits by controlling food, beverage and labor costs.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Managed accounts payable, accounts receivable and payroll.
- Updated computer systems with new pricing and daily food specials.
- Created detailed reports on weekly and monthly revenues and expenses.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Assisted staff by serving food and beverages or bussing tables.
- Oversaw food preparation, production and presentation according to quality standards.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Distributed food to service staff for prompt delivery to customers.
- Scheduled and directed staff in daily work assignments to maximize productivity.
Executive Chef Manager
La Pesca Seafood Market
Dallas, TX
03.2022 - 01.2023
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Improved performance of team members resulting in high-quality meals produced daily.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Directed preparation, delivery and service of catering and special meal requests.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
Chef De Cuisine
Yellow Rosa Cocktaileria
Dallas, TX
10.2021 - 05.2022
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Managed all kitchen employees, including bussers, dishwashers and waitstaff.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Chef Assistant
ROSIS SALVADORAN FUSION CUISINE
Mesquite, TX
02.2020 - 10.2021
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Prepared salads and meats according to recipes, chopping and storing items for later use.
- Monitored food expiration dates and removed rotated items to prevent foodborne illnesses.
- Stocked food stations before shifts with items and equipment needed for recipes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Checked raw and cooked food to identify potential problems with quality and food safety.
- Assisted head chef in developing new menus and planning seasonal recipes.
- Partnered with staff members during catered and specialized occasions to serve food and drinks to guests.
- Suggested serving portions to eliminate waste and leftovers.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared meats, vegetables or desserts according to orders or instructions.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Prepared workstations with ingredients and tools to increase efficiency.
- Stored food in designated containers and storage areas to prevent spoilage.
- Distributed food to waiters and waitresses to serve customers.
- Took and recorded temperatures of food, refrigerators and freezers.
- Removed trash and cleaned kitchen garbage containers.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
Cook Supervisor
LA AZTECA MEAT MARKET
Dallas, TX
05.2019 - 02.2020
- Supervised kitchen food preparation in demanding, high-volume environments.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted with interviewing, hiring and training kitchen personnel.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Monitored temperatures of prepared food and cold-storage areas.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Oversaw food preparation, production and presentation according to quality standards.
- Coached staff on strategies to enhance performance and improve customer relations.
- Distributed food to service staff for prompt delivery to customers.
Education
TECNICAS TRADICIONALES DE LA COCINA MEXICANA
ESGAMEX
CDMX, MEXICO12.2018
Taller De Cocina Peruana
Escuela De Gastronomia CESSAG
Lima, Peru10.2015
ARTES CULINARIAS
SCARTS (SCHOOL OF CULINAY ARTS)
SAN SALVADOR, EL SALVADOR02.2012
Accounting And Finance
ESCUELA SUPERIOR DE CONTADURIA Y ADMINISTRACION
COAHUILA, MEXICO06.2002
Skills
- Culinary Arts Education
- Restaurant Operations Management
- Customer Engagement
- Staff Scheduling
- Adaptable
- Event Planning
- Payroll Administration
- Catering Services
- Reliable and Responsible
- Profit and Loss
- Food Service Background
- Hiring and Training
- Menu Development
- Labor and Food Cost Control
- Inventory Supervision
- Food Safety
- Kitchen Management
- Team Management
Languages
Spanish
Native/ Bilingual
English
Professional
Timeline
Perishables Spec
HEB Store
10.2024 - Current
Perishable Rep
HEB Grocery Store
09.2024 - 10.2024
Restaurant Manager
ROSIS SALVADORAN FUSION CUISINE
02.2023 - 06.2023
Executive Chef Manager
La Pesca Seafood Market
03.2022 - 01.2023
Chef De Cuisine
Yellow Rosa Cocktaileria
10.2021 - 05.2022
Chef Assistant
ROSIS SALVADORAN FUSION CUISINE
02.2020 - 10.2021
Cook Supervisor
LA AZTECA MEAT MARKET
05.2019 - 02.2020
TECNICAS TRADICIONALES DE LA COCINA MEXICANA
ESGAMEX
Taller De Cocina Peruana
Escuela De Gastronomia CESSAG
ARTES CULINARIAS
SCARTS (SCHOOL OF CULINAY ARTS)
Accounting And Finance
ESCUELA SUPERIOR DE CONTADURIA Y ADMINISTRACION
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