Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Sergio Garcia Jr

447 Mckenzie Ct, Watsonville,CA

Summary

Motivational leader and organizational problem-solver with team building and customer service skills. Experience stepping into roles and quickly making positive changes to drive projects success. Focused on using training, monitoring and morale-building techniques to maximize team goals.

Overview

13
13
years of professional experience

Work History

Project Manager

Cazo & Pala Carnitas
Houston, TX
04.2021 - 11.2023
  • Managed and executed multiple design projects simultaneously, ensuring adherence to timelines, budget, and quality standards.
  • Led cross-functional teams of designers, engineers, and contractors, fostering collaboration and communication to achieve project goals.
  • Oversaw the entire project lifecycle, from initial concept development and design to construction and final delivery.
  • Developed alternative warewashing techniques for the health department so our equipment would be permitted for operational uses.
  • Implemented recipe standardization, ingredient inventory pars, temperature logs, cleaning schedules and costing methods to ensure profitability and quality control.
  • Administered basic book keeping principles, while instructing family how to utilize, maintain, and interpret financial information.
  • Created clever marketing schemes that elevated weekly sales.

Cook

Tatemo
Houston, TX
02.2022 - 07.2023
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Mentored younger cooks in cooking techniques, procedures, practices and grinding maiz.
  • Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Executed proper techniques when preparing menu item ingredients.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.

Owner

Dos Tierras
San Diego, CA
07.2017 - 04.2023
  • Created plant based forward concept, recipes, dishes, and executed them out of mobile carts in underserved communities.
  • Administered human resources, hiring, marketing, finances, recruiting, social media, and hands on training
  • Empowered colleagues from within to become the executive chef, social media manager, logistics coordinator, and admin for Dos Tierras.
  • Fostered change in consumer habits by being one of San Diego's first mobile plant based food carts.
  • Procured, shopped, prepped, cooked, and catered events from start to finish.
  • Maintained cleanliness, inventory, supplies, packaging, and laundry duties.
  • Developed recipes in accordance to business needs that traveled well.
  • Managed daily operations of business, including hiring,operational procedures and training staff.

Sushi Cook

Sushi On A Roll
San Diego, CA
08.2016 - 08.2018
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Prepared and butchered finfish, shellfish and fresh produce items to use in sushi.
  • Checked quality of ingredients before using them in dishes.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.

Executive Chef

Del Sur Mexican Eatery
San Diego, CA
09.2015 - 07.2016
  • Hired, trained, managed and supervised kitchen staff to ensure efficient and smooth operations
  • Developed and implemented innovative menus and recipes to meet customer preferences and dietary restrictions
  • Oversaw food preparation, cooking, and presentation to maintain high quality standards
  • Ensured compliance with health and safety regulations and maintained cleanliness and hygiene standards in the kitchen
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed inventory and food cost control to optimize profitability
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.

Cook

Cafe Chloe
San Diego, CA
03.2013 - 06.2015
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Applied braising, caramelizing, poaching, sous vide, fermentation, searing, sweating, pickling, mother french sauces among other techniques.
  • Worked as prep, line, grill, saute, pantry and breakfast cook.

Cook

Kimpton Hotels & Restaurants
San Diego, CA
01.2011 - 02.2014
  • Started as pantry but worked my way up to saute
  • Checked quality of ingredients before use in order to ensure freshness.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Cooked varieties of foods according to exact instructions and recipe specifications.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Executed season, regional and food sensitive dishes for hotel and restaurant guests.
  • Prepared pastas, desserts, vinaigrettes, rubs, sauces, cold cuts, and other food items from scratch.
  • Serviced banquets, caterings, restaurants and restaurant customers.
  • Operated tilt skillets, rationals, blast chillers, stand up mixers and hand mixers.

Education

Bachelor of Arts in International Business - Management

San Diego State University

Skills

  • Staff Development
  • Operations Management
  • Cross-Functional Teamwork
  • Systems Implementation

References

Upon Request

Timeline

Cook

Tatemo
02.2022 - 07.2023

Project Manager

Cazo & Pala Carnitas
04.2021 - 11.2023

Owner

Dos Tierras
07.2017 - 04.2023

Sushi Cook

Sushi On A Roll
08.2016 - 08.2018

Executive Chef

Del Sur Mexican Eatery
09.2015 - 07.2016

Cook

Cafe Chloe
03.2013 - 06.2015

Cook

Kimpton Hotels & Restaurants
01.2011 - 02.2014

Bachelor of Arts in International Business - Management

San Diego State University

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Sergio Garcia Jr