Osvaldo Garcia
Summary
Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively carry out all job duties and goal oriented to achieve 5 Star Forbes rating.
Overview
7
7
years of professional experience
Work History
Cook II
Terranea Resort, Catalina Kitchen
01.2024 - Current
- Supervised and coached Cook III 's to enhance their skills and culinary knowledge
- Successfully trained Externs from C.I.A. in various stations of the line as well as cooking methods, plating technique, and recipe execution.
- Successfully developed specials for the restaurant taking into account revenue and food cost/ inventory
- Provide support and guidance to culinary team members in order to succeed in their roles
- Served as a resource to FOH to resolve question/concerns in any allergies or special requests and overcoming daily obstacles
- Suggested actionable improvements to improve efficiency in daily operations
- Maintained well-stocked stations for maximum productivity.
- Collaborated with the CDC and Sous Chef to develop new menu items that are innovative and in season.
Cook III
Terranea Resort, Catalina Kitchen
08.2022 - 01.2024
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Strived for 5-Star Forbes standards by enforcing daily efforts to ensure all goals are met.
- Worked closely with Head Chef and Sous to anticipate business levels and provide the most efficient productivity throughout the shift
- Incorporated ideas from on going experience and personal for new dishes for Friday Buffet such as pizza, pasta dishes as well as special of the month.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Worked all stations such as Pasta, Pizza, Salad, Fish, and Grill Station.
- Effectively developed systems for each station to ensure maximum prep and setting up for success each shift
- Maintained communication with Chef's of out of stock items and always offering solutions to arising problems
- Mastered all basics of cookery and have advanced to create my own recipe or dishes.
Culinary Professional
Olive Garden Restaurant
07.2017 - 07.2022
- Collaborated with kitchen management to maintain efficient workflows, reducing food preparation time and waste.
- Mentored and trained new line cooks on proper cookery techniques, cleanliness, organization, and presentation of food items.
- Took inventory of supplies/produce and maintained accurate stock records to minimize losses and support supply ordering.
- Evaluated team members performance and adjusted training depending on the individual.
- Lead and set the example of our guidelines of "prepare, plate, and present!" ensuring picture perfect dishes and effective execution of them.
- Managed staff according to strengths and weakness to ensure high productivity
- Went through company provided training and became a BOH Certified Trainer and Lead Line Cook before the final position of Culinary Professional.
- Before certification, held Backup position which dealt with all restaurant prep and quality control of on hand and how much to fire throughout every hour of the night shift covering dishwasher positions, salad, and soup positions out of the hot line.
- Maintain cleanliness of all sinks, walk-ins, freezers, dry storage, trash, and all floors including break room areas.
- Also worked A.M. Positions such as line opener, sauce station, prep cook, And pasta cook.
Education
No Degree - Real Estate
El Camino College
Torrance, CA06.2025
High School Diploma -
Nathaniel Narbonne Senior High School
Harbor City, CA06.2017
Skills
- Ability to work in stressful and high-volume operations
- Problem Solver
- Attention to detail
- Efficient Multitasking
- Ability to lead team members and train new hires
- Interpersonal Skills
- Maintain a calm and positive attitude in highly stressful situations
- Computer Skills
- Sanitation practices
- Inventory Control
- Leadership Skills
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Cook II
Terranea Resort, Catalina Kitchen
01.2024 - Current
Cook III
Terranea Resort, Catalina Kitchen
08.2022 - 01.2024
Culinary Professional
Olive Garden Restaurant
07.2017 - 07.2022
No Degree - Real Estate
El Camino College
High School Diploma -
Nathaniel Narbonne Senior High School
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