Anissa A. Garza

817-***-**** ac5vc8@r.postjobfree.com

QUALIFICATIONS PROFILE

**Living in DFW AREA**

A dynamic performer with strong cooking, kitchen and general management experience striving to add value while utilizing resources to increase revenue. An effective communicator, listener and troubleshooter, able to prioritize and manage multiple tasks, and able to relate exceptionally well to employees/customers with diverse backgrounds and personalities. MAJOR SKILLS

Restaurant Opening/Setup/Launch

Restaurant Buyouts

Onsite Confidential/Celebrity

Appearances

Media Demos/Photos

Menu Drafting/Redesign

Banquet Service

FIFO Productivity Knowledge

Customer Satisfaction & Retention

Fine Dining Expertise

Food Preparations & Preservation

Maximizing Productivity

Food Truck Preparations

Chef & Event Coordination/

Promotions

Scheduling & Team Management

PROFESSIONAL EXPERIENCE

KITCHEN LEAD/STATIONLEAD, BON APPETIT MANAGEMENT, MANHATTAN, NY SEPT2017-APR2018 A management lead of the elite culinary team serving the needs of corporate clients within iconic landmark –Empire State Building.

Collaborate weekly with event coordinator for exclusive events of billion dollar account, LinkedIn

Assist with catering private events atop Empire State Building, including special menu design

Implement launch and soft opening of new restaurant with Empire State Building

Construct and execute daily menus

Responsible for training all crew members; existing and new KITCHEN MANAGER/SUPERVISOR FOR TCU, FORT WORTH, TX JAN 2017 – SEPT2017 A member of the Texas Christian University kitchen leadership team in Fort Worth, Texas. TCU is one of the most prestigious private universities in the state.

Responsible for training new employees

Created employee schedules

Designed menus for impromptu special events

Executed regularly scheduled events

Coordinated special event logistics as it pertains to menu and themed promo

Completed all food orders and purchasing while keeping within each event budget

Facilitated food cost effectiveness, comprehensive action planning, and production sheets CUT BY WOLFGANG PUCK, MANHATTAN, NY AUG2016 – DEC2016 The first New York restaurant for the master chef; CUT New York is located within the Four Seasons Hotel in Downtown. The menu features breakfast, lunch and dinner along with a full bar and lounge area.

TEAM LEAD/FISH STATION

Assisted in setup and opening of specialty branded location in New York City

Provided on-site cooking demo for media: video and photography

Solved daily prep team and station challenges

Coordinated and trained local team daily to maintain corporate standards, policies and recipes

Successfully led team in efficient daily corporate productivity evaluations Anissa A. Garza

817-***-**** ac5vc8@r.postjobfree.com

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Trained associates with various workstations (in addition to fish station), staging, knife skills, and specific presentations

Created checklist for prep and station teams

Executed daily and evening covers of 200 – 300

FIVE SIXTY BY WOLFGANG PUCK, DALLAS, TX NOV2014 – JULY2016 The first of the master chef’s fine-dining restaurants in Dallas sits atop the Reunion Tower. The Asian fusion menu offers guests incredible food and a most memorable view; 560 feet above ground. LEAD LINE COOK (PASTRY, PANTRY, SAUTÉ, FISH STATION, BANQUET PREP)

Evaluated daily product for location specific fine-dining quality control criteria saving restaurant an average of $200 - $1,000 weekly

Executed 300 plus covers nightly as evening line cook

Lead team of 8-10 in celebrity/special event menu design and execution

Assisted in training new hires with basic prep work, specific event menu, banquet prep, and staging performances

Selected “by invitation only” among national internal employee base to launch branded restaurant opening in New York

DALLAS COWBOYS GOLF CLUB, GRAPEVINE, TX SEPT 2012 – NOV2014 The world’s only NFL themed golf club that serves club members, visitors and high-level corporate executives daily in a resort-style environment. Special events and wedding guests also included. LEAD CHEF MAR 2012– NOV 2014

Increased number of special event bookings by over 50 percent after tasting menu presentations

Assisted in the increase of Food and Beverage revenue for the golf club by 50 percent

Designed the standard menu utilized by all golf clubs under corporate chain

Current record holder for fastest plated dinner execution in club history (300 guests; 33mins.)

Accomplished the creation, implementation and execution of the most successful Mother’s Day brunch and Easter Brunch

PREP COOK/LINE COOK SEPT 2012– MAR 2012

Promoted to head chef/kitchen supervisor: interviewing, hiring, and training staff

Responsible for executing all evening events, promotional presentations and catered menu creations

Presented all tasting menu options to potential clients; contributing to securing guest event bookings

Completed regular daily club menu orders in addition to special event preparations EDUCATION

Certificate of Culinary Arts

Le Cordon Bleu, Dallas, Texas

AFFILIATIONS

American Culinary Federation, Member

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