Henry Garcia
Los Angeles,CA
Summary
Natural leader and motivating Executive Chef competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with General Manager to analyze food costs and forecast business trends to make menu recommendations to meet company goals.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Guckenheimer At Google
Los Angeles, CA
02.2023 - Current
- Coordinates and executes menu planning, recipe development and daily service operations.
- Delegates tasks for kitchen employees and develops team members to streamline food preparation procedures.
- Monitors kitchen area and staff to maintain overall safety and establish proper food handling techniques by upholding company policies.
- Ensures compliance with health department regulations by implementing proper sanitation procedures.
- Manages ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Streamlines kitchen processes to shorten wait times and serve additional guests.
Culinary Specialist
Compass Group-NFL Network
Los Angeles, CA
10.2021 - 02.2023
- Monitored quality, presentation and quantities of plated food across line to assure that company recipes were being executed as designed and with integrity.
- Prepared and served meals to around 400-600 guests within a 4 hour timeframe.
- Supported management in assessing inventory levels and placed orders to replenish goods before supplies depleted.
- Uphold safety standards in the work environment through training of staff and daily team meetings.
- Followed company guidelines to build recipes for catering events.
Executive Chef
Sodexo- West Hills Hospital and Medical Center
West Hills, CA
01.2021 - 10.2021
- Monitored quality, presentation and quantities of plated food across tray line service for hospital patients.
- Created new menu items, managed food expenses and supervised quality in all aspects of the operation; including catered events for administration and cafeteria.
- Supervised 32 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Coordinated and executed menu planning as well as recipe development along side hospital dietician to meet the needs of patients.
- Conducted weekly trainings for kitchen team on culinary techniques.
Executive Chef
Sodexo-LMU
Los Angeles, CA
11.2019 - 01.2021
- Planned and prepared food product orders to maintain appropriate stock levels.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Kitchen Manager
University Of Southern California
Los Angeles, CA
07.2012 - 06.2017
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Executive Sous Chef
Seed Bistro
Santa Monica, CA
03.2011 - 07.2012
- Purchased ingredients from local farms to benefit environment and reduce costs. Maintaining food cost at 25%
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Provided excellent professional development opportunities for staff.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Sous Chef
Patina Restaurant Group
Los Angeles, CA
11.2009 - 03.2011
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Education
General Education
John Marshall High School
Los AngelesSkills
- Budgeting and cost control
- Purchasing
- Menu development
- Micros
- CBORD/Netmenu
- Mindful Management
- Catertrax
- Google Drive
- Mobius
Certification
- Servsafe Training - 2021-2026
- Culinary Institute of America - Plant Forward Kitchen Certificate
Timeline
Executive Chef
Guckenheimer At Google
02.2023 - Current
Culinary Specialist
Compass Group-NFL Network
10.2021 - 02.2023
Executive Chef
Sodexo- West Hills Hospital and Medical Center
01.2021 - 10.2021
Executive Chef
Sodexo-LMU
11.2019 - 01.2021
Kitchen Manager
University Of Southern California
07.2012 - 06.2017
Executive Sous Chef
Seed Bistro
03.2011 - 07.2012
Sous Chef
Patina Restaurant Group
11.2009 - 03.2011
General Education
John Marshall High School