Technician Medical
Resume:
Jesse Garcia
abli94@r.postjobfree.com
**** *. **** ** *** Bernardino, CA 92407
Summary Of Qualifications
Classically trained in French techniques and global cuisine.
Ability to produce quickly under pressure without sacrificing quality.
Capable to follow instructions correctly and efficiently.
Detail Oriented, reliable and professional.
Key understanding of all health and sanitation concerns.
Bilingual: Fluent in English and Spanish.
Educated in Culinary Arts.
Education
Le Cordon Bleu College of Culinary Arts, Pasadena, CA April 2009 to June 2010.
Associate of Occupational Studies Degree.
Honors
College of the Desert, Palm Desert, CA. June 2004 to August 2004.
Emergency Medical Technician certification.
Culinary Skills
Assisted Chef Instructors to lead team to prepare, create, and present food while maintaining a clean,
safe and organized kitchen by prompting team with time management and delegation.
Properly trained to use a wide variety of kitchen equipment.
Mastered classic knife cuts and Methodology.
Knowledge to efficiently fabricate meat, poultry, and seafood.
Knowledge of classic French Sauces.
Educated and trained in the process, chemistry and techniques of baking.
Ability to precisely follow recipes by accurately measuring and mixing ingredients.
Educated in wine selections and food pairing.
Work History
ZE KITCHEN GALERIE AND KITCHEN GALERIE BIS (KGB) Paris, France April to June 2010
Both restaurants owned and operated by Chef William Ledeuil
Michelin Star Restaurant (Ze Kitchen)
Stagiaire, Prep and Line Cook
As a prep and line cook my roles and responsibilities included:
Checking in order daily (produce, proteins and dry goods) and organizing them in its proper place.
Responsible for preparing, cutting, and pre cooking a variety of vegetables for service "mise en place".
Fabricate a variety of fish daily.
Prepared and cook a variety of shell fish that included lobsters and clams.
Prepared and cooked several soups for Garde Manger station.
Prepare approximately 200 ravioli daily from scratch for service.
Prepare approximately 200 croquettes daily from scratch for service.
During service responsible for cooking orders and maintain its quality.
CULINARY STAFFING SOLUTIONS Pasadena, Ca. February 2010 to present
Prep and Cook
As a cook my duties included:
Setting up cooking stations for dinner buffet.
Assisted Chef de Cuisine and staff with all mise en place.
Responsible for cooking orders in public on live stations.
Responsible for platting and garnishing orders in public view.
Ensured proper food handling techniques were applied that followed health and safety standards.
AMERICAN MEDICAL RESPONSE Palm Springs, California October 2005 to October 2009
Emergency Medical Technician (E.M.T)
SAV ON PHARMACY
Pharmacy Technician Indio, California May 2000 to June 2003
Certifications
ServeSafe National Restaurant Association, Valid until 5/11/2014
Emergency Medical Technician (EMT) Valid until December 2010.
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