Work Preference
Summary
Overview
Work History
Education
Skills
Languages
Personal Information
Timeline
Generic
JUAN CARLOS GARCIA FERNANDEZ
Open To Work

JUAN CARLOS GARCIA FERNANDEZ

Miami,USA

Work Preference

Job Search Status

Open to work
Desired start date: Open to discussion

Desired Job Title

Parts RunnerAssistant ChefWarehouse Forklift OperatorWarehouse OperatorCook

Work Type

Full Time

Location Preference

On-Site
Location: Miami, USA, USMiami, FL
Open to relocation: No

Salary Range

$25/hr - $1000/hr

Important To Me

Company CulturePaid sick leavePaid time off401k matchCareer advancementPersonal development programs

Summary

Chef with strong focus on delivering flavorful, well-executed dishes using fresh, high-quality ingredients. Demonstrates reliability in fast-paced kitchen environment, ensuring consistency and efficiency in meal preparation. Committed to maintaining clean, organized workspace to support seamless kitchen operations. Highly experienced culinary professional with proven success in developing creative menus and recipes to attract and retain customers. Skilled in kitchen management and staff supervision, as well as inventory and ordering. Ability to work in a fast-paced environment and deliver high-quality dishes in an efficient manner.

Overview

28
28
years of professional experience

Work History

Parts Runner

Land Rover North Miami
06.2024 - 09.2025
  • Coordinated timely delivery of parts to various departments, ensuring operational efficiency.
  • Managed inventory levels, accurately tracking and reporting discrepancies to enhance stock control.
  • Operated forklifts and material handling equipment for safe transport of components within facility.
  • Assisted in maintaining organized storage areas, optimizing space utilization for quick access to parts.
  • Implemented best practices for inventory management, reducing waste and improving order accuracy.
  • Oversaw daily operations, ensuring compliance with safety regulations and quality standards in all deliveries.
  • Expedited order processing for increased efficiency with accurate documentation and timely communication.
  • Conducted regular audits of inventory levels to maintain optimal stock quantities and minimize backorders.
  • Provided exceptional service to walk-in customers, answering questions about part compatibility and availability while processing orders promptly.
  • Maintained thorough records of incoming shipments, verifying accuracy against purchase orders before stocking shelves.
  • Streamlined workflow, coordinated with technicians to ensure timely delivery of necessary parts.
  • Optimized warehouse organization for efficient part retrieval, reducing time spent searching for items.
  • Ensured adherence to quality standards by thoroughly inspecting incoming shipments for damage or defects prior to acceptance into inventory.
  • Participated in ongoing training sessions, staying current on best practices for inventory management and customer service within the automotive industry.
  • Improved inventory management by organizing and maintaining parts storage areas.
  • Safeguarded inventory accuracy through meticulous tracking and reporting procedures.
  • Enhanced customer satisfaction by providing prompt, courteous service when delivering parts.
  • Contributed to a safe working environment by adhering to established safety protocols during the handling and transport of parts.
  • Reduced downtime in repair jobs by quickly identifying required parts and ensuring their availability.
  • Supported sales team through diligent research and procurement of hard-to-find components for specialized projects.
  • Resolved discrepancies between invoices and received goods, collaborating closely with vendors to rectify any issues in a timely manner.
  • Kept up-to-date on industry trends, attending trade shows and conferences when appropriate to learn about new products and advancements in parts technology.
  • Assisted in minimizing waste by properly disposing of obsolete or damaged parts according to company guidelines.
  • Kept records of pickups and deliveries and obtained necessary signatures and receipts.
  • Pulled parts off store shelves to fill customer orders.
  • Safely and punctually delivered auto parts to local automobile stores from large distributor.
  • Checked parts computer for stock items and initiated special orders.
  • Recommended, selected and helped locate and obtain out-of-stock products based on customer requests.
  • Kept up-to-date records for clients and distribution center to maintain long-lasting relationships.
  • Operated and maintained tractor-trailer in compliance with state and federal regulations.
  • Loaded truck and properly secured items to prevent damage for deliveries.
  • Inspected load security and checked for damages.
  • Minimized company liability and risks to loads by obeying traffic laws.
  • Protected people and equipment from hazardous materials by using correct procedures.
  • Filled out load paperwork and DOT-mandated log books.
  • Identified mechanical issues, completed basic repairs and reported serious concerns to management.
  • Operated light trucks to deliver loads as far as necessary miles from home location.
  • Collaborated with team members to streamline workflows and improve turnaround times on orders.

Assistant Banquet Chef

Julia Scott Art Inc
12.2023 - 06.2024
  • Adapted quickly when presented with changes in orders or unexpected requests from customers.
  • Improved food quality and consistency by creating new, diverse recipes.
  • Planned and prepared menus for a variety of events, utilizing seasonal ingredients and catering to dietary restrictions.
  • Drafted catering menus for weddings, parties and banquets.
  • Managed inventory control, minimizing waste while maintaining stock levels for events.
  • Assisted in budget management by accurately forecasting food costs and monitoring expenses regularly.
  • Conducted regular equipment maintenance checks, minimizing downtime due to malfunctions or safety concerns.
  • Ensured timely delivery of meals during events by effectively coordinating with the front-of-house team.
  • Efficiently handled high-volume events, successfully executing large-scale meal preparation without compromising quality or presentation standards.
  • Streamlined kitchen operations for increased efficiency by optimizing staff schedules and tasks.
  • 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.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Assisted in preparation of ingredients for daily menu items
  • Maintained cleanliness and organization of kitchen workspace
  • Learned food safety protocols and hygiene standards
  • Followed recipes accurately to prepare consistent dishes
  • Operated kitchen equipment under supervision to enhance cooking skills
  • Collaborated with chefs to streamline food preparation processes
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

Executive Chef

Tierra Colombiana Restaurante
07.2021 - 11.2023
  • Maintained high standards for quality control and sanitation practices.
  • Cooked or directly supervised cooking of items requiring skillful presentation.
  • Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
  • Managed kitchen staff, ensuring all employees followed health and safety regulations.
  • Developed efficient systems for ordering supplies, tracking inventory, and scheduling staff shifts.
  • Implemented strategies to reduce waste while maintaining product quality.
  • Developed new recipes to provide a more diverse selection of dishes.
  • Supervised daily operations including food preparation, inventory management, and staffing levels.
  • Evaluated current trends in cuisine styles while keeping up with industry innovations.
  • Ensured cost-effectiveness through effective utilization of ingredients and labor costs.
  • Performed regular inspections of kitchen equipment to ensure optimal performance.
  • Organized tasting events featuring new menu items prior to launch date.
  • Monitored sanitation and safety standards, as well as local health regulations.
  • Reviewed comment cards, guest satisfaction results, and other data to identify areas needing improvement.
  • Trained cooks and food preparation workers in cooking techniques and kitchen processes.
  • Prepared ingredients and cooked meals according to established recipes.

Sous Chef

Hotel Flamingo
03.2018 - 06.2021
  • Guided kitchen personnel in line cooking, food preparation and dish plating.
  • Checked inventory and ordered supplies as needed.
  • Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating.
  • Assisted head chef in creating new dishes and menu items.
  • Trained employees on proper sanitation techniques and cross-contamination prevention methods.
  • Ensured compliance with all health codes and safety regulations while overseeing the cleanliness of the kitchen area.
  • Created a positive work environment through effective communication and team building initiatives.
  • Assisted executive chef with kitchen operations and preparation.
  • Checked quality of raw and cooked food products to meet standards.
  • Prepared and cooked foods of all types for special guests or functions.
  • Displayed proficiency in cost control procedures, ordering practices, and inventory systems.
  • Operated and maintained equipment and reported malfunctions.
  • Supervised and coordinated activities of cooks and workers engaged in food preparation.
  • Developed and maintained systems to ensure food quality and freshness.
  • Assisted in presenting and creating decorative food displays.
  • Planned special events catering from 10-500 guests ensuring all dietary requirements were met.
  • Developed new recipes, menus, and food concepts to promote sales.
  • Monitored and controlled food and labor costs to support profitability.
  • Monitored stock levels to ensure adequate supplies were on hand at all times.
  • Demonstrated expertise in menu planning, food preparation, and presentation standards.
  • Collaborated closely with chefs to create new recipes utilizing seasonal ingredients.
  • Established standard operating procedures for efficient workflow within the kitchen area.
  • Utilized advanced culinary techniques such as braising, curing, smoking and pickling to create unique dishes.
  • Implemented creative solutions to reduce waste while optimizing labor costs.
  • Conducted regular meetings with staff to provide feedback on performance and address any issues.
  • Monitored inventory levels and enforced best practices, reducing waste.
  • Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines.

Executive Chef Manager

El Patio de La Catedral
02.2000 - 03.2018
  • Developed and implemented innovative menu items to ensure customer satisfaction.
  • Managed the scheduling of kitchen staff to meet staffing needs while staying within budget.
  • Negotiated contracts with vendors to obtain best prices for ingredients and equipment.
  • Analyzed customer feedback data to identify trends in order preferences or complaints.
  • Supervised the development of training materials for new employees related to food safety guidelines.
  • Established quality control procedures to ensure all dishes were prepared according to standards.
  • Ensured compliance with local health department regulations regarding storage temperatures.
  • Maintained a clean work environment by adhering to health codes and regulations.
  • Monitored food waste levels to optimize efficiency in production processes.
  • Utilized cost-saving strategies such as bulk purchasing and portion control.
  • Trained new cooks in proper preparation methods, safety protocols, and sanitation standards.
  • Held weekly meetings with kitchen staff to discuss upcoming menus, specials, and events.
  • Identified opportunities for process improvements resulting in faster turnaround times.
  • Met company standards by complying with food and physical safety programs.
  • Worked side by side with kitchen staff to deliver top-quality meals.
  • Coordinated staffing levels by hiring and training highly skilled kitchen personnel.
  • Developed skilled culinary team through individual and group coaching and mentoring.
  • Planned menus and assigned kitchen duties for special meals or occasions.
  • Oversaw kitchen staff by delegating responsibilities, placing food orders and preparing menus.
  • Identified business development opportunities and managed budgets, enabling successful kitchen activities.
  • Directed sanitation and maintenance of kitchen facilities and equipment.
  • Leveraged automated food inventory, production and management systems to perform tasks.
  • Assisted in the development and execution of special events and catering functions, ensuring timely and successful execution.
  • Collaborated with front-of-house staff to coordinate and deliver exceptional dining experiences for guests.
  • Counted money and made bank deposits.
  • Scheduled and received deliveries and verified goods received against paperwork.
  • Performed some food preparation and service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Scheduled staff hours and allocated resources to maximize team member performance.
  • Investigated and resolved complaints regarding food quality and service.
  • Monitored food preparation and presentation to enforce adherence to portion sizes and quality standards.
  • Kept accurate records in compliance with sanitation and food service requirements.
  • Coordinated kitchen workflow to optimize supply usage and preparation time.
  • Estimated food and beverage consumption to determine purchasing requirements.
  • Monitored compliance with health and fire regulations to reduce risk.
  • Greeted guests, escort them to seats and present them with menus and wine lists.
  • Monitored budgets and payroll records to verify authorization of expenditures.
  • Reviewed menus and analyzed recipes to assess labor and overhead costs.
  • Monitored employee and patron activities to enforce liquor regulations.
  • Cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Created specialty dishes and developed recipes to be used in dining facilities.

Sous Chef

Hotel Santa Isabel
03.1998 - 01.2000
  • Guided kitchen personnel in line cooking, food preparation and dish plating.
  • Checked inventory and ordered supplies as needed.
  • Created a positive work environment through effective communication and team building initiatives.
  • Assisted executive chef with kitchen operations and preparation.
  • Developed and maintained systems to ensure food quality and freshness.
  • Monitored stock levels to ensure adequate supplies were on hand at all times.
  • Managed kitchen staff of up to 20 personnel including hiring, scheduling, training, evaluating performance.
  • Developed seasonal and promotional menus to increase sales.
  • Analyzed food, labor and overhead costs to assign menu pricing.
  • Drafted catering menus for weddings, parties and banquets.
  • Organized and managed catered events, ensuring quality food and service standards were met.
  • Created cost-effective recipes that reduced food waste.
  • Demonstrated new cooking techniques and equipment to staff.
  • Streamlined ordering processes to reduce wait times for customers and improve overall efficiency in the kitchen.
  • Drafted employee schedules to accommodate staffing needs.
  • Trained cooks and food preparation workers in cooking techniques and kitchen processes.
  • Prepared ingredients and cooked meals according to established recipes.
  • Developed and implemented innovative menus to enhance the customer experience.
  • Collaborated closely with chefs to create new recipes utilizing seasonal ingredients.
  • Demonstrated expertise in menu planning, food preparation, and presentation standards.
  • Developed new recipes, menus, and food concepts to promote sales.
  • Assisted in presenting and creating decorative food displays.
  • Supervised and coordinated activities of cooks and workers engaged in food preparation.
  • Prepared and cooked foods of all types for special guests or functions.
  • Checked quality of raw and cooked food products to meet standards.
  • Ensured compliance with all health codes and safety regulations while overseeing the cleanliness of the kitchen area.
  • Assisted head chef in creating new dishes and menu items.

Education

Chef - Accelerated Culinary Arts

IPE ANDRES LUJAN VAZQUEZ
06.1997

Forklift Certification - OSHA

Certus
Orlando, FL
10-2024

Skills

  • Customer service
  • Cooking techniques
  • Time management
  • Meal preparation
  • Food quality
  • Food safety and sanitation
  • Kitchen management
  • Problem-solving
  • Food presentation
  • Food storage
  • Team collaboration
  • Culinary expertise
  • Kitchen operations
  • Allergen awareness
  • Sanitation guidelines
  • Menu planning
  • Menu development
  • Attention to detail
  • Labeling and tagging
  • Loading and unloading
  • Shipping and receiving
  • Heavy lifting
  • Warehouse operations
  • Safety procedures
  • Work order management
  • Route planning
  • Storage organization
  • Deadline management
  • Hazardous materials handling
  • Vehicle maintenance
  • Packing and unpacking
  • Shipment preparation
  • Inventory replenishment
  • Order processing
  • Delivery scheduling
  • Order verification
  • Reading comprehension
  • Returns processing
  • Stock control
  • Load securing
  • Parts pickup
  • Parts identification
  • Excellent customer service
  • Safe driving
  • Punctuality
  • Product delivery
  • Defensive driving
  • Truck loading
  • Inventory counting
  • GPS navigation
  • Local routes
  • Parts delivery
  • Warehouse support
  • Hospitality and accommodation
  • Special request management
  • Multi-tasking
  • Local traffic laws
  • Teamwork
  • Teamwork and collaboration
  • Efficiency and time management
  • Problem-solving abilities
  • Multitasking
  • Multitasking Abilities
  • Reliability
  • Strong working relationships
  • Dependability and honesty
  • Organizational skills
  • Active listening
  • Effective communication
  • Adaptability and flexibility
  • Valid Driver's license
  • Decision-making
  • Ability to lift 50 pounds
  • Clean driving record
  • Safe food handling
  • Order picking and processing
  • Relationship building
  • Map reading and navigation skills
  • Vehicle loading
  • Vehicle inspections
  • Documentation skills
  • Vehicle inspection
  • Basic math skills
  • Forklift operation
  • Task prioritization
  • Equipment operation
  • Self motivation
  • Team building
  • Physical fitness
  • Traffic laws and regulations
  • Communication and interpersonal skills
  • Vehicle safety and maintenance
  • Excellent communication
  • Safe driving practices
  • NSC safety trained
  • Attendance oversight

Languages

Spanish
Native or Bilingual
English
Limited Working

Personal Information

Juan Carlos Garcia Fernandez

Timeline

Parts Runner

Land Rover North Miami
06.2024 - 09.2025

Assistant Banquet Chef

Julia Scott Art Inc
12.2023 - 06.2024

Executive Chef

Tierra Colombiana Restaurante
07.2021 - 11.2023

Sous Chef

Hotel Flamingo
03.2018 - 06.2021

Executive Chef Manager

El Patio de La Catedral
02.2000 - 03.2018

Sous Chef

Hotel Santa Isabel
03.1998 - 01.2000

Chef - Accelerated Culinary Arts

IPE ANDRES LUJAN VAZQUEZ

Forklift Certification - OSHA

Certus

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