Offshore Cook

Gino Garcia

Cook

Chula Vista, CA

****************@*****.*** - 619-***-****

To prepare and present the highest quality dishes in the culinary industry. WORK EXPERIENCE

Cook

Edison Chouest Offshore - Cut Off, LA - June 2014 to December 2015 From 06/01/2014-11/01/2014 I was aboard the KURT T280 boat cooking for 30 people, two meals a day; as well as placing food and cleaning supply orders every two-weeks; Maintained cleanliness of the

galley.

• From 12/01/2014-12/01/2015 I was aboard the AIVIQ Icebreaker Unlimited cooking for 60 people, two meals a day, created menus daily, ordered food and cleaning supplies for not only the galley, but the entire boat; Maintained the cleanliness of the galley.

• I was in charge of baking breads daily as well as desserts, and also created a "diet" menu for individuals with special needs.

Chef

Now Hospitality Inc. Catering - San Diego, CA - November 2009 to February 2014

• On-site Chef at catering events throughout the city.

• Staff/team member organizer at all events.

• Time-Management and Quality-Control manager at all event. Chef

Cafe Bleu - San Diego, CA - August 2009 to October 2009

• In charge of food inventory and purchasing.

• Prepared daily specials.

• In charge of kitchen management.

Sous Chef

The Springs of El Cajon - San Diego, CA - October 2008 to August 2009

• I assist the chef with food ordering and kitchen management.

• I bake breads, cookies and pastries.

I am the special events coordinator and this 80 resident retirement community.

Head Baker

Stephanie's Bakery - Ocean Beach, CA - January 2007 to July 2007 I worked as a Head Baker at this vegan bakery always performing a variety of duties including Baking pastries, breads, and pizzas. I did the grocery shopping and distributing to our contract clientele. I did the

food cost budget and reorganized the entire kitchen to make it more efficient, therefore increasing production and lowering cost. Cook

Embassy Suites Hotel - San Diego, CA - September 2005 to December 2005 I worked as a Line Cook always performing a variety of duties including Banquets, Pantry, Broiler and Grill. This is large hotel that provides a Restaurant, Buffet, Room Service and Catering.

Teppanyaki Chef

Benihana Restaurant - San Diego, CA - January 2005 to August 2005 I entertained diners as I prepare their complete meals tableside. Cook

Pear Tree Catering - Chula Vista, CA - August 2004 to December 2004 I assisted in food preparation for large events over 15,000 people. I worked the Ronald Reagan Aircraft Carrier party for President Bush. I also

worked as a line cook at such events.

Cook

La Hacienda Restaurant - National City, CA - 1995 to 2004 Main food preparation for a small Mexican food restaurant Cook

Narconon - Newport Beach, CA - 2000 to 2001

Prepared daily lunch and dinner for 60 students.

EDUCATION

Certificate in Culinary Arts

San Diego Culinary Institute - La Mesa, CA

2003 to Present

General Education

Southwestern Community College - Chula Vista, CA

1996 to 1998

High School Diploma

Hilltop High School - Chula Vista, CA

1993 to 1996

ADDITIONAL INFORMATION

I have successfully obtained a certificate degree from the San Diego Culinary Institute. Additionally, I completed the ServSafe food handler's training program, I have nine years of experience as a restaurant cook and over 300 days at sea as a mariner's cook.

PERSONAL STRENGTHS

I am a reliable, self-motivated individual who is detail oriented and very organized. I have a willingness to learn new skills, and I easily adapt to change. I work well under pressure and know how to prioritize my duties.

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