Summary
Overview
Work History
Education
Skills
Affiliations
Certification
Timeline
Generic

Garcia E. Harrison

Jamaica,NY

Summary

High-performing Chef offering 10 years of restaurant experience. Excellent communication, 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. Excellent and proven kitchen skills. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job chef position. Ready to help team achieve company goals.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Do & Co New York Catering
12.2021 - Current
  • Verified compliance in preparation of menu items and customer special requests.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.

Chef

Board Of Education
01.2019 - 04.2020
  • Oversaw grill, stove, and oven, and cleaned equipment day.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Evaluated food products to verify freshness and quality.
  • Trained and managed kitchen for the students and supervised related culinary activity.
  • 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

Chef De Tournant

North Shore Long Island Jewish Hospital LI
05.2013 - 01.2019
  • Train & assist in prep, cook, and assembly of hot and cold foods with complete knowledge of healthful cooking methods and ingredient usage that meets meal nutritional guidelines for patients
  • Follow HACCP food safety regulations and OSHA to exercise satisfactory sanitation
  • Lifted and carried items weighing up to 20 pounds to set up for meal production.
  • Shared knowledge with others to improve efficiency and quality of food served in [Type] environment.

Junior Sous Chef

Do&Co Catering
04.2011 - 12.2013
  • Cooked assembled packed for storage a variety of ethnic cuisine meals for first class and coach international flights (South Africa, Morocco, Turkey, Austria)
  • Maintained portion and temperature control of meal productions
  • Supervised, prepared, and served cafeteria dept
  • For 300 company employees
  • Handled inventories for kitchen crew to have successful preparation of mise-en-place
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.

Chef Tournant

Embassy Suites
12.2007 - 01.2011
  • Prepared breakfast buffet: variety prep of eggs, sausage, pancakes, bacon, and pastries
  • Executed open action service line
  • Handled marination, curated, seared, and cooked all types of meats
  • Prepared dishes from hors d’oeuvres to main course, desserts in room service
  • Guided in training cooks, set production flow and assist in inventory management
  • Performed in banquet catering for hotel’s special events ranging from 500 clienteles

Chef Tournant

Bergdorf Goodman cafe
04.2006 - 11.2007
  • Responsible for morning set-up and service run
  • Observed and tested food with taste, smell, and piercing method
  • Weighed, measured, and mixed ingredients according to recipes
  • Prepared: Mushroom Gruyere tart, Tea sandwich, Gotham, Salmon&Quinoa salads
  • Prepared: Lemon soufflé, Chocolate Mousse, & Crème Brule’

Education

Culinary Arts Certification

Culinary Institute Trade School
Jamaica, NY
02.2004

Certificate of completion: 900 hours culinary training -

2004

Skills

  • Food and Beverage Pairings
  • Compensation Packages
  • Cook Consistent Dishes
  • Food Service Safety Training
  • Garnishing and Plating
  • Food Preparation and Safety
  • Cleaning and Sanitation
  • Servsafe Certification
  • Knife skills
  • Recipes and menu planning

Affiliations

Highly diligent Sous-Chef specializing in International cuisines seeking to excel in proven environment to provide satisfactory performance recognition to establishment High efficiency and quality focused in assembly, cooking, platting and garnishment Manage Excellent knife skills Perform multiple tasks smoothly and effectively in fast –paced environment Accurate precision in production quantity and quality In dept. Knowledge in food safety Standards Profound skill in operating commercial equipment Excellent ability to communicate, understand culinary terminology, and follow recipe, instructions, and guidelines

Certification

  • [Area of certification] Training - [Timeframe]

Timeline

Executive Sous Chef

Do & Co New York Catering
12.2021 - Current

Chef

Board Of Education
01.2019 - 04.2020

Chef De Tournant

North Shore Long Island Jewish Hospital LI
05.2013 - 01.2019

Junior Sous Chef

Do&Co Catering
04.2011 - 12.2013

Chef Tournant

Embassy Suites
12.2007 - 01.2011

Chef Tournant

Bergdorf Goodman cafe
04.2006 - 11.2007

Culinary Arts Certification

Culinary Institute Trade School

Certificate of completion: 900 hours culinary training -

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