Juan Garcia
Lakewood,NJ
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
30
30
years of professional experience
Work History
Executive Chef
Oceanaire Grille
Waretown, NJ
01.2024 - Current
- Monitored meals served for temperature and visual appeal.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Created specials based on seasonal ingredients and customer feedback.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
Executive Chef
White Rooster Cuban Restaurant
Toms River, NJ
03.2018 - 07.2018
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Trained kitchen workers on culinary techniques.
- Performed financial analysis and recommended effective methods to cut costs.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Worked to control food costs while maintaining product quality standards.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Owner, Executive Chef
Tulipano Italian Restaurant
Belmar, NJ
05.2006 - 12.2016
- Developed policies and procedures for the organization.
- Developed strategic plans to increase profitability and efficiency.
- Monitored performance of personnel against goals set forth by the company.
- Managed daily operations of business, including hiring and training staff.
- Oversaw budgeting and financial management.
- Prepared weekly schedules to verify proper floor coverage within fiscal guidelines.
- Supervised performance of workers with goals of improving productivity, efficiency and cost savings.
- Delegated work to staff, setting priorities and goals.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Assisted employees on daily routines with better techniques
Executive Chef
Ebby's Cafe' Alfresco
Seaside Park, NJ
06.2004 - 07.2008
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Managed ordering, inventory levels, receiving, and invoice settling
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Coordinated with front-of-house staff regarding reservations and table management.
Head Chef
Manhattan Steak House
Oakhurst, NJ
05.2002 - 05.2004
- Maintained accurate records of inventory, sales, and labor costs.
- Trained kitchen workers on culinary techniques.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised specialty dish preparation to satisfy customer requests.
- Supervised food preparation staff to deliver high-quality results.
- Created tasty dishes using popular recipes for wine tasting, which was shown on the morning news 12.
Executive Chef/General Manager
Mangiare Tu
Brick, NJ
01.1995 - 03.2002
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Trained kitchen workers on culinary techniques.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Received 3.5 stars from the Zagat survey.
Executive Chef
Kreischer Mansion
Staten Island, NY
03.1995 - 11.1999
- Provided guidance and support for Sous Chefs during peak service hours.
- Trained kitchen workers on techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
Education
High School Diploma -
Port Richmond
Staten Island, NY06-1995
Skills
- Food and beverage pairing
- Food spoilage prevention
- Food plating and presentation
- Business operations oversight
- Budgeting and cost control
- Forecasting and planning
- Sanitation coordination
- Food preparation techniques
- Signature dish creation
- Banquets and catering
- Recipes and menu planning
- Coaching and mentoring
- Special events
- Menu planning
- Culinary techniques
- Fine dining
- Waste reduction
- Menu supervision
- Menu development
- Team leadership
- Hiring, training, and development
- Kitchen management
- Strong work ethic
- Attention to detail
- Recipe development
- Meal preparation
- Food pairing
- Staffing
- Restaurant operations
- Food presentation
Languages
Spanish
Professional
Timeline
Executive Chef
Oceanaire Grille
01.2024 - Current
Executive Chef
White Rooster Cuban Restaurant
03.2018 - 07.2018
Owner, Executive Chef
Tulipano Italian Restaurant
05.2006 - 12.2016
Executive Chef
Ebby's Cafe' Alfresco
06.2004 - 07.2008
Head Chef
Manhattan Steak House
05.2002 - 05.2004
Executive Chef
Kreischer Mansion
03.1995 - 11.1999
Executive Chef/General Manager
Mangiare Tu
01.1995 - 03.2002
High School Diploma -
Port Richmond