Jennifer Garcia
Las Vegas,NV
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
9
9
years of professional experience
Work History
Bakery Sous Chef
Eataly , Park MGM
03.2022 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Assisted in budgeting and cost control measures, contributing to overall profitability of the establishment.
SPECIALTY BAKER
EATILY ,PARK MGM
10.2018 - 03.2022
- Organize and produce various types of breads used throughout the establishment
- Assist team with necessary guidance for productivity
- Manage mixing, resting, rising, shaping, and baking various types of bread and pizza
- Recommend recipes to renew our menu and attract more customers (e.g
- Track food supplies and place orders, as needed.
- Demonstrated strong attention to detail when processing transactions and maintaining accurate records, minimizing errors and discrepancies throughout daily operations.
BANQUET
GRAND CALIFORNIAN HOTEL AND SPA
06.2017 - 09.2018
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Continuously refined culinary skills through ongoing professional development, incorporating new techniques and trends into banquet offerings.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
PANTRY HELPER/LINE COOK
LUXOR HOTEL & CASINO
06.2015 - 10.2017
- Assist room chef and executive chef
- Stocked walk-in fridge with daily fresh shipments
- Kept up with all expiration dates to ensure quality of food
- Picked out and prepared all fresh ingredients for recipes throughout the day
- Heavy use of cutting machinery
- Responsible for plating and keeping line fully stocked with food, utensils, and plates
- Greet customers, answer questions about all food, and give personal suggestions.
Education
CERTIFICATE -
CULINARY ACADEMY OF LAS VEGAS
Las Vegas, NV01.2017
DIPLOMA -
WEST PREPARATORY ACADEMY
Las Vegas, NV01.2011
Skills
- Inventory Management
- Strong Work Ethic
- ServSafe Certification
- Hiring, Training, and Development
- Inventory Control
- Kitchen Operations Oversight
summary
Strong time management skills when dealing with high volume events, Able to analyze, address and coach team on tasks without direct supervision, Able to efficiently and effectively communicate with all members of team for a safe, and functioning work environment, Maintaining the highest level of professionalism, and hospitality when dealing with colleagues, guests, and customers, Strong organizational skills to help ensure a safe, and a clean work space, Prioritize schedule for an accelerate balanced outcome, Always maintains a professional, and hygienic appearance, Willing to work evenings, weekends, and holidays, I hold myself, and my work to the highest standard so I am always putting my best foot forward
Timeline
Bakery Sous Chef
Eataly , Park MGM
03.2022 - Current
SPECIALTY BAKER
EATILY ,PARK MGM
10.2018 - 03.2022
BANQUET
GRAND CALIFORNIAN HOTEL AND SPA
06.2017 - 09.2018
PANTRY HELPER/LINE COOK
LUXOR HOTEL & CASINO
06.2015 - 10.2017
CERTIFICATE -
CULINARY ACADEMY OF LAS VEGAS
DIPLOMA -
WEST PREPARATORY ACADEMY