Radames García
Dallas,TX
Summary
Experience in task force chef for one year for omni hotels, I was in charge of improving the quality of the dishes and helping with new menus
Experienced supervisor/ light cook with solid background in foodservice. Offers excellent track record of tackling various tasks to support kitchen and wait staff. Demonstrates genuine hospitality to establish rapport with patrons and deliver memorable experiences.
Punctual and communicative individual driven to exceed sales goals and build long-term, loyal relationships with customers.
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Results-oriented individual with a passion for continuous learning and innovation. Known for leveraging analytical thinking and creativity to solve problems and deliver high-impact solutions in fast-paced environments.
Highly skilled Executive Sous Chef with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Thomas Cuisine Management
Plano, TX
01.2025 - Current
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Sous Chef
Omni Hotels & Resorts
Irving, Texas
08.2022 - 01.2025
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Established standard procedures for plating presentations.
- Performed weekly inspections of all equipment for safety compliance.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Assisted with interviewing, hiring and training kitchen personnel.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked quality of food products to meet high standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with other departments to ensure successful execution of all tasks.
- Organized training sessions for new members of the task force team.
Line Cook Supervisor
mexican sugar restaurants
Plano, TX
09.2020 - 09.2022
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Received and stored food and supplies.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Cooked multiple orders simultaneously during busy periods.
- Adhered to portion controls and presentation specifications.
Grill Cook
Jasper’s
Plano, Texas
04.2018 - 10.2021
- Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
- Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
- Monitored grill temperature to ensure proper cooking times.
- Cooked hamburgers, hot dogs, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
- Grilled vegetables such as onions, peppers and mushrooms for burgers and sandwiches.
- Prepared a variety of foods including salads, sandwiches and entrees using established recipes.
- Ensured all food was cooked to the correct temperature as per health code regulations.
- Made sure that all orders were filled in an accurate and timely manner.
- Stored food in designated containers and storage areas to prevent spoilage.
- Inspected equipment daily for cleanliness and functionality prior to use.
- Kept work area clean at all times by sweeping floors, wiping down counters, tables with sanitizer solution and washing dishes, utensils properly after each shift.
- Communicated effectively with customers regarding orders and special requests.
- Responded promptly and courteously to guest inquiries and complaints.
- Operated cash register accurately and efficiently when needed.
- Complied with all safety standards while on the job.
- Followed proper sanitation procedures during food preparation and storage.
- Assisted in restocking kitchen supplies when necessary.
- Trained new employees on grill operations and safety protocols.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Maintained cleanliness and organization of line workstations.
- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Distributed prepared food to servers.
- Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
Supervisor
City Works - Frisco
Plano, TX
01.2018 - 08.2021
- Resolved customer complaints and adjusted policies to meet changing needs.
- Established and enforced clear goals to keep employees working collaboratively.
- Provided ongoing training to address staff needs.
- Complied with company policies, objectives and communication goals.
- Identified and corrected performance and personnel issues to reduce impact to business operations.
- Maintained operating schedules to provide effective coverage for key areas and achieve objectives.
- Coached staff members to develop long-term career goals.
- Interviewed applicants, recommended individuals for hiring and evaluated staff performance.
- Evaluated processes and employee strengths to realign workflows with changing business demands.
- Responded to customer questions regarding products, prices and availability.
- Planned and managed resources to consistently meet production, quality and cost goals.
- Supervised overnight team functions and services for youth and adult shelter, managed resident intake, assigned work, maintained security and delivered resident support and discipline.
- Drove quality assurance and effective evaluation, modification and improvement of services and developed work plans consistent with program goals and objectives.
- Hired team members and trained in collaborative team environment.
- Maintained safe work and collaboration spaces for night employees.
- Managed communication within organization and to outside clients and partners and thoroughly documented and reported overnight activities to management.
- Led university overnight security and patrol operations and staff members, monitored building access, coordinated emergency response and assisted students and staff.
- Identified needs of customers promptly and efficiently.
- Enforced company policies, answered coworkers' questions and trained new personnel.
- Defined appropriate metrics and measurements to drive results.
- Served as liaison between certain departments to implement new improvement plans and changes.
- Drafted internship report to summarize position, responsibilities, learning outcomes and skills developed.
- Wrote reports outlining results to facilitate management decision making.
- Compiled and verified data to resolve issues and streamline efficiency.
- Coordinated services with external companies to check whether utility installations were completed on schedule.
Line Cook
Watermere at Frisco
Frisco, Texas
10.2018 - 10.2020
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Performed basic knife skills such as dicing onions or slicing meats.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Cooked multiple orders simultaneously during busy periods.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Adhered to portion controls and presentation specifications.
- Set up and performed initial prep work for soups, sauces and salads.
Pizza Maker
Cane Rosso
Frisco, Texas
09.2019 - 03.2020
- Operated the pizza oven, ensuring pizzas were cooked to order.
- Prepared dough and sauce for pizzas according to recipes.
- Cleaned and sanitized kitchen surfaces and equipment.
- Maintained inventory of ingredients such as cheese, vegetables, meats and spices.
- Handled customer orders in a timely manner, ensuring accuracy of order.
- Monitored quality of all products served to customers.
- Ensured compliance with health and safety regulations in the kitchen area.
- Assisted other cooks in preparing salads, sandwiches, desserts and appetizers.
- Inspected workstations for cleanliness before beginning shift.
- Checked temperature of ovens prior to use to ensure optimal cooking temperatures.
- Organized storage areas for unused ingredients or supplies.
- Performed daily maintenance tasks on kitchen equipment such as cleaning fryers or grills.
- Rotated stock items so that oldest product was used first.
- Received deliveries of food items, checking each item against invoices for accuracy.
- Measured ingredients accurately using measuring cups or scales.
Cook
Hotels Cresent court
Dallas, TX
10.2018 - 09.2019
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Supervised and trained kitchen staff on proper preparation techniques.
- Checked quality of ingredients before use in order to ensure freshness.
Cook Shift Leader
Liberty Burger
Dallas, TX
10.2016 - 09.2018
- Ensured kitchen staff followed health and safety regulations.
- Monitored food preparation to ensure quality standards were met.
- Trained new cooks on proper food handling techniques.
- Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.
- Supervised all aspects of the kitchen operations including inventory control and ordering of supplies.
- Created weekly schedules for kitchen staff according to restaurant needs.
- Conducted daily meetings with kitchen staff to review specials and daily menus.
- Assisted in developing new menu items based on customer feedback.
- Kept accurate records of employee hours worked each day, week, month.
- Inspected equipment and ensured it was properly maintained by kitchen staff.
- Reviewed food orders to verify accuracy before they were sent out.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Managed cashiering duties such as counting money at the end of shift.
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Implemented cost saving measures while still maintaining high quality standards.
- Participated in periodic performance reviews for all members of the kitchen team.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Trained kitchen workers on culinary techniques.
- Followed recipes and procedures to prepare, season and cook food products.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Improved performance of team members resulting in high-quality meals produced daily.
- Generated food production sheets to forecast product and volume requirements based on menu selections.
- Placed orders for food and supplies used for preparing and cooking meals.
- Modified existing recipes and created new recipes to meet changing nutritional content needs.
- Enforced strict health and hygiene standards in the kitchen and work areas.
- Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
Line Cook
Street’s fine chicken
09.2016 - 05.2018
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Maintained accurate records of daily production sheets including waste logs.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Adhered to sanitation policies at all times when handling food products.
- Inspected equipment for cleanliness prior to use every shift.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
Cook
Liberty Burger
Dallas, TX
03.2014 - 09.2016
- Prepared food for service based on daily specials and chef's needs.
- Set up and performed initial prep work for soups, sauces and salads.
- Grilled and deep fried various foods from meats to potatoes.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Maximized kitchen speed and efficiency by preparing salads, desserts and meats for liberty burger .
- Kept detailed records of food and supply inventory, ordering more or alerting chefs of deficiencies.
- Monitored temperatures of prepared food and cold-storage areas.
- Checked inventory levels and recorded supply usage on log sheets or in company software.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Adhered to food safety and sanitation protocols to reduce germ spread.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Finished orders with cutlery, napkins and condiments.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Distributed food to service staff for prompt delivery to customers.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
Education
High School Diploma -
Escuela De Talento Deportivo
Barinas , vzla 07.2014
Skills
- Food inspection
- Food safety understanding
- Quality control
- Safe food handling
- Regulatory compliance
- Buffet setup and takedown
- Service prioritization
- High-volume dining
- Seating assignment preparation
- Menu memorization
- Food safety
- Cost control
- Recipe creation
- Inventory management
- Culinary techniques
- Kitchen management
- ServSafe certification
- Fine dining
- Menu development
- Staff training
- Food cost management
- Culinary creativity
- Allergy awareness
Certification
- Servsafe
- Servsafe allergens certificate
References
References available upon request.
Timeline
Executive Sous Chef
Thomas Cuisine Management
01.2025 - Current
Sous Chef
Omni Hotels & Resorts
08.2022 - 01.2025
Line Cook Supervisor
mexican sugar restaurants
09.2020 - 09.2022
Pizza Maker
Cane Rosso
09.2019 - 03.2020
Line Cook
Watermere at Frisco
10.2018 - 10.2020
Cook
Hotels Cresent court
10.2018 - 09.2019
Grill Cook
Jasper’s
04.2018 - 10.2021
Supervisor
City Works - Frisco
01.2018 - 08.2021
Cook Shift Leader
Liberty Burger
10.2016 - 09.2018
Line Cook
Street’s fine chicken
09.2016 - 05.2018
Cook
Liberty Burger
03.2014 - 09.2016
High School Diploma -
Escuela De Talento Deportivo