Customer Service Food

Fabian Garcia

NY *****

Phone: 929-***-****

*****************@*****.***

Looking for position where I can utilize my culinary skills in an environment that enhances individual and team abilities.

EXPERIENCE

BANCO AMERICA COMPASS GROUP JANUARY2012 PRESENT

Koi NY SOHO NEW YORK

LINE COOK February 2010 – 2012

• Prepared salads/desserts to ensure the restaurant provides high quality food to its customers.

• Worked well with others and provided customer service assistance to non-English speaking customers.

Complete understanding of basic cooking methods: grilling, sautéing, poaching, braising, roasting, frying and combination

Jumeirah Essex House Hotel New York City, NY

Banquet COOK August 2009 – January 2010

• Set up station and prep for dinner as per hotel guidelines.

• Prepared all food items as directed in a sanitary and timely manner.

• Followed recipes, portion controls, and presentation specifications as set by the restaurant.

• Restocked all items as needed throughout shift.

• Cleaned and maintained station in practicing good safety, sanitation, organizational skills.

• Assisted with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

• Performed additional responsibilities as requested by the Chef, Sous Chef or Kitchen.

Foremost Glatt Kosher New York – New Jersey

Banquet COOK November 2007 – Present (On-call) Part-time Sundays only

• Prepare food to order for Glatt Kosher catering events.

• Ensure product quality for high-end clientele, serving parties from 600 – 1000.

• Garnish the food prior to it being served.

• Prepare assigned foods and maintained designated kitchen area.

• Prepare food items safely, neatly, and efficiently.

• Coordinate hot food catering production during shift.

• Coordinate firing of all hot food for catering, suites, clubs, and staff meals during shift.

• Special projects and assignments as business dictate.

• Experience in banquet organization, production and execution, complete understanding of basic cooking methods: grilling, sautéing, poaching, braising, roasting, frying and combination cooking.

Glen Cove Mansion Hotel Glen Cove, NY

Banquet November 2007 - August 2009

• Responsible for running all the logistics of the kitchen, including the staff, as well as planning, preparing, platting and serving the entrees.

• Created menus and developed specials.

• Taught cooks specials and new items.

• Monitored staff preparation to maximize quality of the meals.

• Buffet preparation for lunch, dinner and special events.

Port Washington, NY Harbor Links Golf Course March 2005 – October 2006

• Prepared food items safely, neatly, and efficiently.

• Prepped the line for service, as well as the Banquet for Lunch.

• Pre-cooked and prepped the line for full service.

• Prepared appetizers, entrees and desserts promptly and correct.

• Prepared entrees a la carte and buffet.

• Prepared entrees for Banquets and various activities.

• Various cleaning tasks throughout the day.

• Organized and planned kitchen.

• Prepared assigned foods and maintain designated kitchen area.

• Took inventory, order and stock galley, making sure sufficient supplies of food and utensils are available.

The Plaza Hotel New York City, NY

Assistant Banquet Chef August 2003 – February 2005

• Responsible for the day to day operations of the galley staff, assisting the Executive Chef and Sous Chef with the food planning, preparation and quality control.

• Coordinate firing of all hot food for catering, suites, clubs, and staff meals during shift.

• Special projects and assignments as business dictate.

• Experience in banquet organization, production and execution, complete understanding of basic cooking methods: grilling, sautéing, poaching, braising, roasting, frying and combination cooking.

Johnson & Wales University, Charlotte, NC

Banquet Cook September 2000 – May 2002

• Prepared assigned foods to feed 500-1000 students during weekdays.

• Grilled and prepared meats, sandwiches, pastas and other entrées.

• Soup and Food Prep.

• Proficient in Knife Cuts.

• Fry and grill Stations; hot and cold sauce prep.

• Stocking and inventory control.

• Prepared orders as per school’s specifications.

• Handled Sauté, Grill, and Fry stations.

• Prepared hot and cold food.

• Performed daily line preparation for orders.

• Practiced Safe Serve guidelines.

• Performed opening and closing procedures of kitchen.

The Cheesecake Factory, Charlotte, NC

Line Cook Trainer July 1999 – Aug 2000

• Prepared salads/desserts to ensure the restaurant provides high quality food to its customers.

• Worked well with others and provided customer service assistance to non-English speaking customers.

• Complete understanding of basic cooking methods: grilling, sautéing, poaching, braising, roasting, frying and combination cooking.

Ballantyne Resort, Hotel and Spa Charlotte, NC

Line Cook Banquet May 1996 – June 1999

• Prepared assigned foods and maintained designated kitchen area.

• Took inventory, ordered and stocked galley, making sure sufficient supplies of food and utensils were available.

• Prepared food items safely, neatly, and efficiently.

• Prepared banquet meals for events (wedding, outings, baptisms, etc)

QUALIFICATIONS

• Languages: Spanish and English.

• Few years of successful experience in food service, preparing various types of gourmet food, and specializing in southern style foods.

• Skilled in all kitchen equipment and various cooking techniques.

• Committed to providing total quality service in culinary arts.

EDUCATION

University of San Francisco

Culinary Diploma

References available upon request

Contact this candidate