Summary
Overview
Work History
Education
Skills
Timeline
Generic

Luis Garcia

Chicago,IL

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills.

Overview

11
11
years of professional experience

Work History

Catering Kitchen Prep Cook

Soul And Smoke
02.2021 - Current
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed innovative, creative menu items and recipes.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Assisted in menu planning, ensuring diverse and satisfying options for clients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Reduced food waste by efficiently utilizing ingredients during meal preparation.
  • Collaborated with fellow staff members to provide seamless event execution and exceptional customer service.
  • Managed proper disposal of waste according to environmental guidelines, contributing to the catering company''s eco-friendly practices.
  • Increased customer satisfaction by promptly addressing any dietary restrictions or special requests.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Optimized kitchen performance with thorough knowledge of recipes, cooking methods, and presentation standards required for each dish.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Maintained inventory levels through careful monitoring of supplies and promptly placing orders when needed.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Implemented food cost and waste reduction initiatives to save money.
  • Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Maintained well-organized mise en place to keep work consistent.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.

Event Chef

Feast And Imbide
08.2020 - 01.2022
  • Disciplined and dedicated to meeting high-quality standards.
  • Traveled across [Number] mile-range to provide exceptional service, offering critically-acclaimed [Type] catering in various settings.
  • Maintained high food quality standards by implementing strict safety protocols and adhering to HACCP guidelines.
  • Implemented sustainable practices in the kitchen, minimizing environmental impact through recycling initiatives and local sourcing of ingredients whenever possible.
  • Coordinated with team members to prepare orders on time.
  • Implemented food cost and waste reduction initiatives to save money.
  • Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Safeguarded company reputation by strictly adhering to local health department regulations during all stages of food handling and preparation process.
  • Cooked for large groups of people and managing various types of food for large events.
  • Assisted in the growth of the catering business through successful collaborations with external event spaces, expanding available venue options for clients.
  • Developed close relationships with suppliers to source best ingredients.
  • Set up and broke down kitchen for service.
  • Reinforced a positive team culture within the kitchen staff by fostering open communication channels and providing regular opportunities for professional development.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Collaborated with other chefs to design seasonal menus, incorporating fresh ingredients for optimal taste and presentation.

Intern Head Chef

Goat And Vine
06.2020 - 12.2020
  • Prepared comprehensive reports summarizing data analysis findings, informing key decision-makers of important trends and patterns.
  • Facilitated successful completion of projects from concept to launch.
  • Helped meet changing demands by recommending improvements to business systems or procedures.
  • Provided exceptional customer service by promptly addressing inquiries, ensuring a high level of satisfaction among clientele.
  • Sorted and organized files, spreadsheets, and reports.
  • Developed and maintained relationships with key internal stakeholders.
  • Analyzed problems and worked with teams to develop solutions.
  • Utilized strong communication abilities during presentations which led to increased understanding among colleagues regarding project goals and objectives.
  • Cultivated positive relationships with vendors to deliver timely and cost-effective supply of services and materials.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Monitored food production to verify quality and consistency.

Catering and Meal Prep for Clients

Cook Chicago
07.2019 - 02.2020
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Evaluated food products to verify freshness and quality.
  • Monitored food and labor costs to verify budget targets were met.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Developed close relationships with suppliers to source best ingredients.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Set up and broke down kitchen for service.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Line Cook, Inventory Receiver, Oyster Shucker

Shaws Crab House
04.2018 - 10.2018
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Maintained a clean and organized work station, ensuring the highest level of food safety standards.
  • Discarded defective matters into waste.
  • Kept service areas well-stocked with fresh ice, lemon wedges, cocktail sauce, horseradish, mignonette sauces as needed.
  • Ensured compliance with local health department regulations regarding seafood handling procedures.
  • Opened and removed raw materials.
  • Stocked and rotated inventory of meats, poultry and fish to maintain quality and freshness.
  • Developed strong communication and organizational skills through working on group projects.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Ensured compliance with industry regulations during the receiving process, including proper handling of hazardous materials when applicable.
  • Conducted counts and audits of inventories to identify and resolve discrepancies in records.
  • Handled day-to-day shipping and receiving overseeing more than [Number] packages per day.
  • Rejected damaged items, recorded shortages and corresponded with shippers to rectify issues.
  • Inspected merchandise and sent damaged pieces for repair before shipment.
  • Resolved shipment discrepancies by liaising with suppliers and adjusting records as needed.
  • Processed invoices and order forms for goods received and shipped for proof of transactions.
  • Worked effectively with shippers to resolve shipment issues, damaged materials and shortages.
  • Conducted research to address shipping errors and packaging mistakes.
  • Verified transactions, product orders and shipping dates and entered information into databases and reports.

Busser,Prep Cook,Lead Line Cook and Sushi Creator

RA Sushi Bar And Restaurant
02.2017 - 03.2018
  • Developed new sushi roll recipes, contributing to the restaurant''s innovative menu offerings.
  • Implemented effective cost control measures to reduce waste while maintaining product quality and freshness.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Demonstrated strong knowledge of various types of fish, sauces, and garnishes used in traditional Japanese cuisine.
  • Disciplined and dedicated to meeting high-quality standards.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained a clean and organized workstation, ensuring compliance with food safety standards.
  • Adhered to strict portion control guidelines, optimizing ingredient usage and reducing costs.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted in inventory management, maintaining optimal levels of ingredients for seamless sushi production.
  • Utilized expert knife skills for precise cuts of fish and other ingredients, resulting in consistent presentation across all dishes.

Prep Cook

Potbelly's Sandwich Shop
06.2017 - 11.2017
  • Measured and mixed ingredients according to precise recipes for best results.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Monitored food quality and presentation to maintain high standards.
  • Assisted with menu planning, incorporating seasonal ingredients for fresh and innovative dishes.
  • Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Planned menus to estimate food and labor costs, ordering accurate quantities of ingredients and supplies.
  • Addressed and resolved customer complaints to increase trust and satisfaction.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.
  • Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
  • Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.

Prep Cook

Einstein Bagels
10.2016 - 03.2017
  • Measured and mixed ingredients according to precise recipes for best results.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
  • Reduced food waste by properly storing ingredients and monitoring expiration dates.
  • Trained and assisted new kitchen staff members.
  • Embraced full responsibility for food quality and garnished artful dishes for maximum appeal to discerning customers.
  • Controlled food cost and waste by selecting and using correct ingredients and amounts.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Increased customer satisfaction by consistently delivering visually appealing and delicious dishes.

Busser, Line Cook and Prep Cook

Morimoto
04.2013 - 08.2013
  • Identified issues, analyzed information and provided solutions to problems.
  • Worked well in a team setting, providing support and guidance.
  • Organized and detail-oriented with a strong work ethic.
  • Acted as a team leader in group projects, delegating tasks and providing feedback.
  • Developed strong communication and organizational skills through working on group projects.
  • Demonstrated a high level of initiative and creativity while tackling difficult tasks.
  • Strengthened communication skills through regular interactions with others
  • Strengthened communication skills through regular interactions with others.
  • Monitored food quality and presentation to maintain high standards.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Cooked memorable dishes that brought new customers into establishment.

Education

GED -

Wilburt Wright College
Chicago, IL
02.2016

Skills

  • Food Handler Certification
  • Interpersonal Communication
  • Operations Support
  • Cutting techniques
  • Staff Management
  • Recipe Adherence
  • Sanitization
  • Kitchen Equipment Operation
  • Flexible Schedule
  • Ticket Time Monitoring
  • Food handling
  • Portion Control
  • Time Management
  • Plating and presentation
  • Proper Portioning
  • Ingredient inspection
  • Highly motivated
  • Sushi rolling
  • Event Planning
  • Teamwork and Collaboration
  • Plating
  • Inventory Management
  • Knife Skills
  • Operational Oversight
  • Team Collaboration

Timeline

Catering Kitchen Prep Cook

Soul And Smoke
02.2021 - Current

Event Chef

Feast And Imbide
08.2020 - 01.2022

Intern Head Chef

Goat And Vine
06.2020 - 12.2020

Catering and Meal Prep for Clients

Cook Chicago
07.2019 - 02.2020

Line Cook, Inventory Receiver, Oyster Shucker

Shaws Crab House
04.2018 - 10.2018

Prep Cook

Potbelly's Sandwich Shop
06.2017 - 11.2017

Busser,Prep Cook,Lead Line Cook and Sushi Creator

RA Sushi Bar And Restaurant
02.2017 - 03.2018

Prep Cook

Einstein Bagels
10.2016 - 03.2017

Busser, Line Cook and Prep Cook

Morimoto
04.2013 - 08.2013

GED -

Wilburt Wright College

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Luis Garcia