Sammy Garcia
Dallas,Tx
Summary
Dear Hiring Manager,
As a seasoned culinary operations leader transitioning into cybersecurity, I bridge the gap between complex physical operations and digital assets projection. Currently pursuing my CompTIA Security + certification, I translate years of managing high-stakes restaurant environments into robust security workflows. While I am transparent about navigating the professional world with a disability, I let my proven track record of operational excellence speak for itself. My background directing multi-unit operations, enforcing strict compliance standards, and managing risk across global vendors supply chains makes me a highly disciplined, resilient candidate ready to protect organizational assets. I am very motivated to discuss any role and would welcome the opportunity to sit down with you to discuss my suitability in more detail. Please call me at (214) 998-4699 or email at sammy967@gmail.com. Thank you for your consideration and I look forward to speaking with you. Best regards, Sammy Garcia
Overview
13
13
years of professional experience
Work History
Executive Chef
Gibson’s Restaurant Group
01.2021 - 01.2023
- Quartino Ristorante- Annual Sales: $20 Million
- Gibson’s Steakhouse- Annual Sales: $38 Million
- Learning all systems for future Gibson's Steakhouses in Texas
- Gibson’s Italia Steakhouse- Annual Sales: $35 Million
- Learning all systems for future Gibson’s Italia locations in Texas
- Overseeing day to day operations
- Directing 40+ BOH employees; including 8 Sous Chefs, 4 supervisors.
- Training Chefs on hiring process, ordering, inventory and kitchen systems
- Training Chefs for future Texas locations
- Out sourcing venders for Texas locations (product from Italy)
- Working kitchen line and prep stations with cooks and running expo with Chefs.
- Reason for stepping down- natural injury (medical leave)
Executive Sous Chef
Perry's Steakhouse & Grille
09.2019 - 01.2021
- Annual Sales Volume: $12 Million
- Directing 40+ BOH employees; over seeing both floors during service and making sure food is to spec.
- In charge of Hiring employees and entering them in Aloha, Verifying employees documents.
- Training all new Chefs in butchering, systems, ordering, inventory.
- Making sure new hires are well aware of Perry's Standards from recipes, sanitation, closing procedures, as well as current employees.
- Over see schedules, in and out times, (All BOH employees)
- Head Butcher (Beef and seafood)
Chef Partner
Paul Martin’s Austin Grill
03.2015 - 09.2019
- Annual Sales Volume: $8 Million
- Hired in as Sous Chef. Promoted to Executive Chef in 2016
- Directed and developed 20 BOH employees
- BOH Expert in all areas; menu development; knowledge and experience in a diverse range of cuisines
- FOH Bartended, Server duties as the needed & leads by example
- P&L strength: Strong understanding
- Food Cost maintenance: at arrival food costs was at 45% then dropped to 28.5%. We were able get to this percentage by stopping employees eating product, watching waste, watching comps; make sure everything was accounted for when left the kitchen
- Labor Cost: started at 19% reduced to 10.8% by cutting down hours of overpaid people; stepped in to personally do work (up to 3 stations) during slow times
- Sales: doing well - have 13 stores & growing
- Training: Sous Chefs trained new hires; As Chef Partner, supervised from prep stations to grill & sauté etc. Would review the experience with employees to uncover their strengths
Executive Sous Chef
Nicolas Ristorante Italiano
01.2013 - 02.2015
- Annual Sales Volume: $5 Million
- Hired in as Executive Sous Chef
- Directed and developed 15 BOH employees
- Coordinated with Executive Chef to plan, design and develop menu requirements, serving measures & guest remarks
- Efficient running of the kitchen area and overseeing preparation of all food which is cooked for dining
- Supervised food preparation for compliance in taste and quality consistency
- Maintained reasonable prices of food items without compromising quality, taste and standards.
Sous Chef
Roy’s Hawaiian Restaurant
01.2010 - 07.2013
- Annual Sales Volume: $6 Million
- Hired in as Prep Cook. Promoted to Sous Chef in 2010
- Directed and developed 12 BOH employees
- Restaurant seats 200
- Formally commended by the Executive Chef and Front of the House Manager for significantly improving unique menu selections and presentation
- Provided high-level support to the Executive Chef with responsibility for preparing Japanese / Hawaiian Cuisine
Education
Associates degree - Culinary Arts and Applied Science
Le Cordon Bleu
Dallas, TXCompTIA Security + - Cybersecurity
The University of Texas At Arlington
Arlington, TXSkills
Food safety
Menu planning
Cost control
Menu development
Strong work ethic
Team leadership
Hiring, training, and development
Inventory control
Kitchen management
Safe food handling
Operations management
Customer service
Vendor relationship management
Inventory management
Recipe creation
Attention to detail
Recruitment and onboarding
Staff management
Fine dining
Menu supervision
Food service safety training
Policy development
Purchasing management
Decision-making
Business operations oversight
Personal Information
Title: Chef and Restaurant Manager
Timeline
Executive Chef
Gibson’s Restaurant Group
01.2021 - 01.2023
Executive Sous Chef
Perry's Steakhouse & Grille
09.2019 - 01.2021
Chef Partner
Paul Martin’s Austin Grill
03.2015 - 09.2019
Executive Sous Chef
Nicolas Ristorante Italiano
01.2013 - 02.2015
Sous Chef
Roy’s Hawaiian Restaurant
01.2010 - 07.2013
Associates degree - Culinary Arts and Applied Science
Le Cordon Bleu
CompTIA Security + - Cybersecurity
The University of Texas At Arlington