Manager Driver
Resume:
Andrew Garcia
**** ***** *** ** ********, TX. ***84
***-***-***** ***-***-5418C
ablt8p@r.postjobfree.com
Objective:
To secure a position as an entry level Chef so that I can continue to
enhance and fine tune the skill and techniques that I have acquired while
pursuing my dream at Culinary Institute LeN tre.
Summary of Qualifications:
Hard working and easy to get along with. Love to be around people and
am passionate about becoming a Chef. Enjoy making people feel at ease and
get excited when I witness expressions of those who enjoy and appreciate
the food they consume . Am a team player and always attempt to make a
difference in positions I have held. Am willing to learn new tasks and am
able to handle large ones in a timely manner.
Education
Culinary Institute LeN tre
Houston TX
Associate of Applied Science Degree- Culinary Arts
February '09- May 7,2010
Training in Culinary Arts (1580 Total clock hours - 820 hands-on hours);
95% of lab time was spent in the Kitchen; 5% theory
. 320 hours of Cuisine Level One included: (completed)
-Mise en place principles, herb identification and principles of
cooking
- Introduction of knife skills and standard knife cuts
- Stock production, five mother sauces, and Cooking techniques
-Soups, clarifications, salads and custards
-Grilling, poaching, saut ing, roasting, stewing, Trussing, filleting
-Breaking down and fabricating meats, poultry and seafood
-Tourn r (turned) vegetables, gastrique, glazing, confit and
reductions
- Introduction to buffet style presentation and action station serving
. 160 hours of Cuisine Level Two included: (completed)
- Focus on Classical recipes, techniques and presentations
- Improving stock, sauce and clarification production and presentation
-Charcuterie presentations, Aspic, Mousses, Custards, P t and
Forcemeats
. 150 hours of Cuisine Level Three included: (completed)
-Plate Decoration, Tray Decoration, Culinary Travel, Banquet
Preparation
-International Cuisine, Asian Cuisine, Italian Cuisine, American
Regional Cuisine
-Spa Cuisine, "Sous Vide"
. Practicum - Internship 150 hours
Internship
Naturally Healthy Chefs
Houston TX,
2/2010 -5/2010
Hrs. Worked 150
Personal Chef Temp:
There were many duties that I was responsible for such as meeting with my
boss on a weekly basis where we would go over new client's wants and needs.
I would also create healthy menus, due the grocery shopping at places such
as Whole Foods, World Foods, etc. Calculate the totals. I was also
responsible for weighing out each portion of the meal and made sure that
foods were cooked for each member in the family and ready to be eating.
Also went to practice new menu ideas for catering events inside a
commercial kitchen.
Experience
Pizza Hut
Pearland, TX
2/2009- 2/2010
Lead Driver/Food Expeditor:
First and foremost, I am a lead driver. I also prep food, line work, and
assist at the counter. I prepare pastas and wings and restock stations
with ingredients. Coordinate driver's schedules and assign tasks for
restocking and prepping for the following day's business. I tally the
driver's totals and verify the completion of their task of restocking
inventory.
Chili's Restaurant
Pearland, TX
2006 to 2007
Lead Waiter and Trainer:
Responsible for greeting customers, seating them, taking food orders,
suggesting and recommending different side dishes, drinks and dessert.
Meet and greet the customers to ensure they were being waited on in a
timely manner. Trained new wait staff and was awarded many company
citations for excellence. Performed opening and closing procedures weekly.
Handled cash transactions. Assited staff members with variances in
reconciling their accounts. Assisted in the interviewing process. Was the
recipient of several monthly contests. Received a $250.00 reward for
outstanding service.
Certifications: Certified with the American Culinary Federation C.C
References: Available Upon Request
References:
Kris Jakob, CEC
Professional
Director of Culinary Arts
Culinary Institute LeN tre
713-***-**** ext. 29
Emmanuel Pose, CEC
Professional
Chef/Instructor - Cuisine
Culinary Institute LeN tre
713-***-****, ext. 35
Sara Hanson
Professional
Career Services Coordinator
Culinary Institute LeN tre
Marla Grossman
Professional
Pizza Hut
General Manager
Dennis Collins
Personal
Jimmy Seleby
Personal
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