Garrett Weeks
Temecula,CA
Summary
Dynamic culinary professional with extensive experience at The Cheesecake Factory, recognized for enhancing customer satisfaction through innovative sauce development and strict adherence to food safety standards. Proficient in kitchen sanitation and knife skills, I excel in high-pressure environments, consistently delivering exceptional quality and creativity in meal preparation.
Overview
7
7
years of professional experience
Work History
Banquet Cook
Temecula Creek Inn
08.2022 - Current
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Ordered food and supplies used to prepare meals for [Number] people.
Sous Chef
Robert Renzoni Vineyards
03.2021 - 08.2022
Grill/Sauce Cook. Designated Trainer
The Cheesecake Factory
09.2018 - 03.2021
- Streamlined recipe development process by collaborating with fellow cooks to test and refine new ideas before finalizing them for use.
- Increased customer satisfaction by quickly addressing any concerns or feedback regarding sauces served in the restaurant.
- Ensured food safety by strictly adhering to sanitation standards during sauce preparation and storage.
- Contributed to successful menu launches by developing unique, well-balanced sauces that aligned with culinary trends and customer preferences.
Education
Associate of Arts - Culinary Arts
The Art Institute
San Bernardino, CASkills
- Food safety
- Kitchen sanitation
- Safe food handling
- Knife skills
- Sous Vide knowledge
Timeline
Banquet Cook
Temecula Creek Inn
08.2022 - Current
Sous Chef
Robert Renzoni Vineyards
03.2021 - 08.2022
Grill/Sauce Cook. Designated Trainer
The Cheesecake Factory
09.2018 - 03.2021
Associate of Arts - Culinary Arts
The Art Institute
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