Overview
Work History
Education
Skills
Certification
Personal Information
Timeline
Generic

Jessie Garcia

Casselberry,FL

Overview

9
9
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

London House Private Members Club
06.2023 - 03.2024
  • As an executive sous chef my duties as a leader was to make sure my team was organized, prepped and ready for service, teaching them skills that I've learned from other chefs and how to be clean.
  • Cooking with my team and sharing ideas and being creative with plating.
  • Making orders for produce and Proteins we need for prep.
  • Creating dishes and sharing ideas.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.

Lead Line Cook/Sous Chef

Ava MediterrAegean
05.2022 - 04.2023
  • Lead line cook I made sure my team was ready for service.
  • Was there for any help with recipes or unfinished prep.
  • I would hop around each station when I wasn't busy on the other stations.
  • Always asking chef for more projects to get ahead for the next day.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.

Line Cook

Bulla gastrobar
08.2021 - 12.2022
  • Mastered all stations.
  • Made sure my station was full and ready for service.
  • Always checking on quality and quantity.
  • Making sure my teammates was setup and ready for service.

Line Cook

Three wynwood
06.2017 - 08.2019
  • Worked saute station and mastered it.
  • Learned how to cook on robata station.
  • Got to experience different and new recipes from chef Brian.
  • Made fresh pasta every other day and learned different sauces for them.

Chef de Partie

Palat
01.2015 - 12.2016
  • Chef de partie was in charge of all stations making sure staff is following chefs recipes.
  • Making sure all prep was ready for service.
  • Made all of the stocks and sauces.
  • Butchered meats, and filet fish.

Education

GED -

Brown mackie college
Miami, FL
01.2017

Skills

  • Communication skills
  • Customer service
  • Time Management
  • Knife skills
  • Team management
  • Dietary aide experience
  • Culinary Experience
  • Catering
  • Computer skills
  • Food Safety
  • Food Preparation
  • Menu planning
  • Kitchen Management Experience
  • Food handling
  • Kitchen experience
  • Cooking
  • Cash handling
  • Microsoft Excel
  • Restaurant experience
  • Cleaning
  • Kitchen management
  • Sanitation standards
  • Allergy awareness
  • Food presentation
  • Waste reduction
  • Special event catering
  • Cost control
  • Culinary techniques
  • Safe food handling
  • Team leadership
  • Recipes and menu planning
  • BOH operations

Certification

Food Handler Certification

Personal Information

  • Willing To Relocate: Anywhere
  • Authorized To Work: US for any employer

Timeline

Executive Sous Chef

London House Private Members Club
06.2023 - 03.2024

Lead Line Cook/Sous Chef

Ava MediterrAegean
05.2022 - 04.2023

Line Cook

Bulla gastrobar
08.2021 - 12.2022

Line Cook

Three wynwood
06.2017 - 08.2019

Chef de Partie

Palat
01.2015 - 12.2016

GED -

Brown mackie college

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Jessie Garcia