Manager Service
Resume:
M ichael E. Garcia
Phoenix, AZ. 85008
**************@***.***
Objective: C hef for all culinary operations on a daily basis including cost control,
organization, safety and sanitation of all culinary areas. Responsible for maintaining
quality and ethical standards. Specializing Southwestern, Fine Dining and I talian Cuisine.
S trong verbal communication skills. Leadership skills with the ability to motivate and
manage all levels of staff.
Qualifications:
• Thi r teen years of experience in culinary art
• Manage staff and t raining employee relations
• Execution of all menu categories and specific recipes for each menu i tem including
t iming, quality, temperature, portion and presentation.
• Abili ty to empower staff to deliver the standard of service and exceeding guest
expectations
• Execute all special events to company standards and specifications
Education and T raining:
2000 to 2002 - Art Institute of Phoenix – Associates in Culinary Ar ts and Sciences
1995 to 1999 - New Mexico State University – Enrolled in teaching program in H istory Arts
Work Experience :
01/2010 to Present – Executive Sous Chef – Atlasta Catering and Event Concepts
Responsible for planning and directing food preparation in the ki tchen for large events up to
1000 guest. Handling a large degree of supervising other kitchen staff and keeping eye out
for problems that arise in the kitchen and seizing control of a situation at a moment’s
notice. Responsible for all food purchase and inventory. Prepare special sauces and
delicate specialties.
04/2006 to 03/2009 – Executive Sous Chef – Embassy Suites Airport
Maintain standards and specifications related to food preparation and food handling on a
daily basis. Responsible for compliance with all environmental and health food board
requirements related to preparation and service of food and beverage. Maintain safety and
sanitation standards. Responsible for all purchases and inventory that included
communication with variety of vendors on a daily basis. Generated most daily menu
p lanning for restaurant, room service and pool area. Handled banquet functions that
i ncluded wedding and executive events. Manager of the year 3rd quarter 2008.
2005 to 2006 – Banquet Cook – Royal Palms Hotel and Resort and Conference
Center
Assist in cooking all banquets foods and organization of ki tchen area. Responsible for the
quality of guest experience.
2001 to 2005 – Sous Chef – Tempe M ission Palms
Manage and scheduled 5 employees. Assist in creating and building variety of frui t,
dessert, soups, dressings and salad t rays. Work restaurant line with hot and cold food
i tems on a daily basis.
Computer Skills: E xcel, Word, Outlook Messenger and Windows XP and 7.
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