Yoely Garcia
Miami,FL
Summary
Pastry and bakery Sous Chef with experience in production, distribution, and commercialization of artisanal products for restaurants and cafeterias,in Miami Florida. Specialized in cost management, inventory control, and raw material procurement, optimizing operational efficiency and business profitability. Extensive knowledge of the local market is utilized to develop innovative recipes that blend tradition and creativity, meeting diverse cultural preferences. Experience in distribution processes ensures efficient logistics to supply restaurants, cafés, and other establishments. Focused on quality, presentation, and customer satisfaction, seeking to expand presence in the industry and explore new business opportunities in Miami's competitive culinary sector.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Gig Pastry Chef
Fountanblue Hotel
02.2025 - Current
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
Executive Pastry Chef
Elys Desserts & Bakery
12.2018 - Current
- Work directly with restaurants and their owners, creating recipes that align with their needs and culinary style
- Strive to balance different flavors and create recipes that are compatible with their customers' tastes
- Each dessert is presented and finished in a visually appealing way, ensuring the restaurant does not need to decorate the product when serving it to the final customer at the table
- Once the product is finished and packaged, it is distributed to each location
- Together with the shift manager, orders are counted, and desserts are placed in their respective refrigerators, always keeping expiration dates in mind
- As a chef, each dessert involves not only creating an efficient recipe but also requires cost control analysis and knowledge of the best places to purchase ingredients
- Stay alert to the inventory of each product used in the kitchen
Pastry Sous Chef
Havana Harry's Restaurant
11.2016 - 07.2017
- Company Overview: Restaurant Associates
- Managed inventory of baking ingredients, adequate supply levels for daily production
- Maintained cleanliness and organization of the bakery area, adhering to food safety standards and regulations
- Collaborated with other managers and kitchen staff to coordinate baking schedules and secure timely delivery of baked goods
- Developed new pastry recipes based on market trends and customer preferences
- Implemented cost-saving measures by optimizing ingredient usage without compromising quality or taste
- Trained new bakery staff members on proper baking techniques, recipe execution, and equipment operation
- Performed quality control checks on finished products to maintain high standards of taste, texture, and appearance
- Managed multiple orders simultaneously while meeting strict deadlines for special events or large-scale catering projects
- Utilized specialized tools such as mixers, pastry cutters, piping bags etc
- In the baking process
- Collaborated with sales team to develop seasonal menus that showcased unique pastries to attract customers' attention
- Ensured consistent product quality by conducting regular taste tests throughout the baking process
- Created and prepared a wide variety of pastries, breads, and desserts according to established recipes and customer requests
- Restaurant Associates
Chef de Partie
InterContinental Hotels Group
11.2014 - 12.2016
- Prepared and plated high-quality desserts for the fine-dining to the Toro Toro restaurant and large-scale banquet events in the intercontinental hotel
- Managed the pastry station, ensuring consistency in taste, texture, and presentation
- Developed and executed a variety of pastries, cakes, and confections to meet guest expectations and event requirements
- Collaborated with the Executive Pastry Chef to create seasonal menus and special dessert offerings
- Maintained strict control over ingredient inventory, minimizing waste and ensuring freshness
- Worked efficiently in a high-paced environment, balancing à la carte restaurant service with large banquet operations
- Led the pastry station for high-end banquets, catering to events with over 800 guests
Server/Waiter
Sergios Family Restaurant
02.2011 - 05.2015
- My function as a restaurant server was to provide excellent customer service by taking orders, serving food and beverages, and ensuring a pleasant dining experience
- Greeting and seating guests
- Presenting menus and making recommendations
- Taking food and drink orders accurately
- Communicating orders to the kitchen and bar
- Serving meals and beverages in a timely manner
- Checking on customers to ensure satisfaction
- Handling payments and processing transactions
- Maintaining cleanliness and organization of tables and dining areas
- Addressing customer concerns and resolving any issues professionally
- Always creating a positive dining experience and ensuring customer satisfaction
Education
Associate in Desserts and bakery -
Le Cordon Bleu College of Culinary Arts
Miramar, FL09.2015
Associate's degree in Civil construction -
Sierra Maestra
Cojímar, MO08.1998
Associate's degree in Teacher 1er grade -
José Marti
Cuba, MO08.1998
Skills
- Inventory Control
- Labor Cost Analysis
- Banquet Experience
- Cake Decorating
- Food Safety
- Retail Sales
- Food Preparation
- Culinary experience
- Catering
- Cooking
- Restaurant Experience
- Restaurant Management
- Kitchen Management Experience
- Food Production
- Management
Certification
- ServSafe Food Protection Manager, 04/01/23, 06/01/28
- Food Handler Certification, 02/01/13, 02/01/26
Willing To Relocate
Miami, FL, 33126
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Gig Pastry Chef
Fountanblue Hotel
02.2025 - Current
Executive Pastry Chef
Elys Desserts & Bakery
12.2018 - Current
Pastry Sous Chef
Havana Harry's Restaurant
11.2016 - 07.2017
Chef de Partie
InterContinental Hotels Group
11.2014 - 12.2016
Server/Waiter
Sergios Family Restaurant
02.2011 - 05.2015
Associate in Desserts and bakery -
Le Cordon Bleu College of Culinary Arts
Associate's degree in Civil construction -
Sierra Maestra
Associate's degree in Teacher 1er grade -
José Marti
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