Richard+Garcia+Resume

Richard+Garcia+Resume

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  Summary Highlights Accomplishments Experience Richard Garcia 1756 TurquoiseCt. Va Beach, Va 23456 Phone: 757-965-4955 ext 5 Cell: 757-685-9272 Rags-doll@webtv.net Experienced Line Cook with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in fast-paced Food Service. Above average Knife Skills. 5 years service in a 3 Star Restaurant. 5 years service in a Fine Dinning 5 Star Restaurant. Restaurant experience• Food regulation compliance• Kitchen staff training• Extensive food/Prep knowledge• Special event catering• 11 years Back of House operations• Temp, Storage, Control, Portion Control• Appetizers, Saute'é, Fry, Grill, Steamer, and Pantry. • Sides, Main Entree', Garnish, and Meat cutter/Prep • Meal preparation• Ability to multi-task and work well under pressure Ability to communicate clearly Ability to handle fast-paced environment Ability to maintain supplies Ability to work fast and accurately Food production quality knowledge General knowledge of computer software WOW Food Winner 5 times YES Food Winner 2 times Creative Food Award Winner Corporate Food Award Winner 3 times Service Excellence Award Winner Employee of the Month 5 times Line Cook, 03/2000 - 03/2005 Ruby Tuesday's – Va Bch, Virginia Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods Cleaned and prepared various foods for cooking or serving Trained kitchen staff on proper use of equipment, food handling, and portion sizing. Worked stations including pizza, omelet, soup, salad, sandwich, and dessert and appetizers. Responsible for the production and plating of desserts. Trained staff of 5 employees for correct station procedures, proper recipes and plating techniques. Executed various kitchen stations and assisted with, meat, fish, saute or pantry
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  Education Affiliations Line Cook/Lead Grill,03/2004 - 03/2006 Golden Corral RMC – Va Beach, Virginia Assistant to Hot Bar Manager Lead Grill and Hot Bar Leader Managed 5-person team of cooks and back of house staff for a high-volume buffet restaurant. Assisted diners with obtaining food from buffet/serving table as needed Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods Trained kitchen staff on proper use of equipment, food handling, and portion sizing. Worked stations including pizza, omelet, soup, salad, sandwich, and grill Operated large-volume cooking equipment such as grills, deep-fat fryers, and griddles Cut and prepared meats, seafoods, and poultry, portions and seasonings, Line Cook/Sides, 03/2006 - 12/2011 Ruth's Chris Steakhouse TC – Va Beach, Virginia Operated large-volume cooking equipment such as steamers, deep-fat fryers, ovens, saute, and salamanders Cooked a multiple number of items ordered by customers, while working on several different orders simultaneously Weighed, measured, and mixed ingredients according to recipes using various kitchen utensils and equipment, Executed various kitchen stations and assisted with, meat, fish, saute or pantry Specialized in preparing fancy dishes and/or food Portioned, arranged, and garnished food Prepared food for parties, holiday meals, luncheons, special functions, and other social events Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foods Frequently switched between positions as Cold Food prep, Hot Station and Pantry to support changing needs Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods Performed other tasks as assigned by the sous chef or chef 1971 Camden High School – Campbell, Ca, U.S.A. Bussiness High school diploma 1979 U.S.A.F. NCO Academy – Alberquerque, NM, U.S.A. Personell Management Coursework includes: Speech and Communication, Sociology and Psychology Retired Military: 20 years Active Duty 3 years Inactive