Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Personal Information
Timeline
Generic

Jeremy Garcia

San Antonio,TX

Summary

I've worked in the service industry for some time now, and have worked in different levels of dining: Such as casual, upscale casual and fine dining. I have a great passion for cooking, and learning anything I can in the kitchen I am a part of. I'm hard working, loyal and dependable.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Sous Chef

Ruth's Chris Steak House
04.2022 - Current
  • Responsible for the daily operations which involve making sure team is set up for service
  • Daily prep lists and ordering produce, dry goods, and meats.

Grill/Fish Cook

Cappys
03.2018 - 04.2022
  • Responsible for both grill and fish stations
  • Butchery, meat fabrication, and various fish fabrication.

Lead Cook

Valencia Hotel/Dorregos
03.2017 - 01.2018
  • Saute cook, made pasta daily, basic butchery, and responsible for dinner specials.

Saute Cook

Luke San Antonio
12.2016 - 02.2017
  • Worked and fully set up saute station for nightly service.

Dinner Grill/Saute/Pantry Cook

Hotel Valencia/Citrus
01.2016 - 11.2016
  • Dinner grill/saute/pantry cook, overnight cook, and garde manger.
  • Responsible for daily specials.
  • In charge of stocks and overall line butchery.

Hot Apps/Fish Station/Meat Station/Pasta Making/Lead AM Cook

Oak Dallas
06.2013 - 06.2014
  • Hot apps, fish station, meat station, and pasta making
  • Lead AM cook.

Boiler/Saute/Lead Prep/Opening Team

Nick and Sams Grill Prestonwood
01.2013 - 06.2013
  • Boiler, saute, lead prep, made daily prep lists, and opening team.

Broil Station/Veg Station and Preparation/Opening Team

Nick and Sams Grill Parkcities
10.2012 - 06.2013
  • Broil station, veg station and preparation, and opening team.

Meat Station/Garde Manger

Grand Hyatt DFW
08.2011 - 09.2012
  • Meat station and garde manger.

Line Cook

Grand Hyatt San Antonio
04.2010 - 08.2011
  • Worked and set up various stations on the line for service.
  • Worked on daily garde manger specials.
  • Worked saute and grill stations on busy nights.

Education

High School Diploma -

Holy Cross High School
San Antonio, TX
05.2005

Skills

  • Boiler (10 years)
  • Restaurant Experience (10 years)
  • Fabrication (10 years)
  • Cooking (10 years)
  • Kitchen Experience (10 years)
  • Food Safety (10 years)
  • Food Preparation (10 years)
  • Culinary Experience (10 years)
  • Meat Cutting (10 years)
  • Cleaning Experience (10 years)
  • Banquet Experience (5 years)
  • Kitchen Management Experience (5 years)
  • Food Production (10 years)
  • Supervising Experience (5 years)
  • Knife skills (10 years)
  • Basic Baking
  • Catering
  • Menu planning
  • Meal preparation
  • Food management
  • Expediting
  • Hotel experience
  • Management

Certification

  • Food handler certificate
  • ServSafe
  • Managers Certificate

Additional Information

Skills: more than capable knife skills, basic butchery, pasta making, basic pastry knowledge, efficiency and cleanliness

Personal Information

Work Permit: Authorized to work in the US for any employer

Timeline

Sous Chef

Ruth's Chris Steak House
04.2022 - Current

Grill/Fish Cook

Cappys
03.2018 - 04.2022

Lead Cook

Valencia Hotel/Dorregos
03.2017 - 01.2018

Saute Cook

Luke San Antonio
12.2016 - 02.2017

Dinner Grill/Saute/Pantry Cook

Hotel Valencia/Citrus
01.2016 - 11.2016

Hot Apps/Fish Station/Meat Station/Pasta Making/Lead AM Cook

Oak Dallas
06.2013 - 06.2014

Boiler/Saute/Lead Prep/Opening Team

Nick and Sams Grill Prestonwood
01.2013 - 06.2013

Broil Station/Veg Station and Preparation/Opening Team

Nick and Sams Grill Parkcities
10.2012 - 06.2013

Meat Station/Garde Manger

Grand Hyatt DFW
08.2011 - 09.2012

Line Cook

Grand Hyatt San Antonio
04.2010 - 08.2011

High School Diploma -

Holy Cross High School

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