Jesse Garcia
Colton,CA
Summary
High-performing Chef offering 18 years of experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
18
18
years of professional experience
Work History
Dining Services Director
Avista Senior Living
Corona, CA
03.2023 - Current
- Enhanced customer satisfaction by implementing efficient dining services and maintaining a clean, welcoming environment.
- Maintained detailed records of financial transactions pertaining to sales, expenditures, and budgetary planning for accurate reporting and forecasting purposes.
- Increased employee retention through effective training programs and promoting a positive workplace culture.
- Developed strategic marketing plans to increase brand visibility and attract new customers to the dining facility.
- Mentored new hires and junior team members by sharing industry knowledge, best practices, and fostering a supportive learning environment.
- Maintained exceptional standards of safety and sanitation in all areas.
- Collaborated with culinary team to develop innovative menus that catered to diverse dietary preferences and requirements.
- Oversaw budget management, ensuring responsible expenditure on staffing, supplies, and marketing initiatives.
Dining Service Manager
Brightwater Senior Living Of Highland
Highland, CA
10.2021 - 12.2022
- Greeted guests, sat at tables and brought orders to assist front of house staff.
- Implemented training program for front of house staff to maintain high standards of customer service.
- Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
- Led planning, set up and takedown for special events.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Designed overall floorplans and coordinated modifications for events and special reservations.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Executive Chef
Mission Commons
05.2013 - 10.2021
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Placed orders to restock items before supplies ran out.
Broiler Chef/ Sautee/ Expo
Fleming's Prime Steakhouse & Wine Bar
10.2010 - 09.2012
- Managed opening and closing shift kitchen tasks.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Prepared average of 200 menu items per shift.
- Maintained food safety and sanitation standards.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Developed team communications and information for meetings.
- Offered friendly and efficient service to all customers, handled challenging situations with ease.
- Maintained energy and enthusiasm in fast-paced environment.
Line Chef/Broiler Chef
Harry´s Pacific Grill
08.2009 - 05.2011
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Operated fryer and cooked meats on grill.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Assisted head chef in preparing and serving food.
- Followed recipes and food presentation standards at [Business Name].
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Line Cook
Bonello's New York Pizza
10.2008 - 08.2009
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Pastry Chef
Safeway
07.2008 - 10.2008
- Managed in-store, pick-up orders and catering needs.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
- Managed inventory, labor, expenses and other operational processes.
- Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
- Cleaned and maintained kitchen equipment and oven.
Line Cook
Joe´s New York Pizza
10.2007 - 04.2008
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
Line Cook
Bonello's New York Pizza
06.2006 - 06.2007
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Education
Associates Degree In Culinary Arts - Culinary Arts
Scottsdale Culinary Institute
Scottsdale, AZ10.2008
Skills
- Kitchen Management
- Catering
- Nutrition
- Advanced Baking
- Restaurant Operations
- International Cooking
- Wine and Spirits
- Team Leadership
- Order Delivery Practices
- Payroll and Scheduling
- Recipes and Menu Planning
- Employee Performance Evaluations
- Investigating Complaints
- Staff Scheduling
- Dining Room Services Coordination
- Guest Relations
Timeline
Dining Services Director
Avista Senior Living
03.2023 - Current
Dining Service Manager
Brightwater Senior Living Of Highland
10.2021 - 12.2022
Executive Chef
Mission Commons
05.2013 - 10.2021
Broiler Chef/ Sautee/ Expo
Fleming's Prime Steakhouse & Wine Bar
10.2010 - 09.2012
Line Chef/Broiler Chef
Harry´s Pacific Grill
08.2009 - 05.2011
Line Cook
Bonello's New York Pizza
10.2008 - 08.2009
Pastry Chef
Safeway
07.2008 - 10.2008
Line Cook
Joe´s New York Pizza
10.2007 - 04.2008
Line Cook
Bonello's New York Pizza
06.2006 - 06.2007
Associates Degree In Culinary Arts - Culinary Arts
Scottsdale Culinary Institute