Sergio García

Chef ejecutivo con ganas de aportar mis conocimientos y seguir aprendiendo y creciendo laboralmente.

Executive Chef

Ochuna Restaurant April 2023 - October 2023

Supervised kitchen operations to ensure efficiency and excellence.

Followed food safety standards and sanitary regulations in the preparation of innovative and high-quality menus.

Selected and purchased fresh and high-quality ingredients.

Developed strategies for cost optimization and kitchen inventory management.

Created culinary concepts that adapt to customer preferences and the market.

Prepared dishes from the menu offered at the establishment.

Ensured compliance with health and safety standards.

Recruited and trained kitchen staff.

Managed kitchen cleanliness at the end of the day and prepared for the next shift.

Developed innovative and attractive menus and dishes.

Inspected and cleaned facilities, utensils, and kitchen equipment used.

Created new recipes for sweet dishes.

Executive Chef

La Antojería - Restaurant Bar - Cuautitlan Izcalli / October 2021 - March 2022

Manual procedure development.

Menu development.

Opening.

Costs and inventory.

Chef - Kitchen Manager

El Portón - Mexican Cuisine Restaurant - Cuautitlan Izcalli / 2017 - 2021

Ordering and inventory management.

Supervision and preparation of menu items.

Training and supervision of personnel.

Supervision of PECSA and ICA systems.

Ensured service and cleanliness standards.

Executive Chef

ETAL - Industrial Dining - Tacubaya- CDMX / July

Manual procedure development.

Menu development.

Opening.

Costs and inventory.

Kitchen Operations Manager

La Raclette, Restaurant -State of Mexico / March 2013 - May 2013

Responsible for the operation of 4 units and opening 2.

Production manual development.

Controlled and reduced waste.

Personnel training in managerial and kitchen areas.

Organization and supervision of logistics in the delivery area.

Hygienic handling of food based on H distinction.

Chef

Sigma Foods Logistics and Promotional -State of Mexico / November 2007 - January 2011

Preparation of dishes at point of sale.

Cost control and daily budgets.

Sales of Alpura brand products.

Creation of new dishes focused on all brand products.

Publication of created recipes in brand brochures and promotions.

Hygienic handling of food based on H distinction.

Chef

Princess Cruises - Miami, Florida / March 2001 - December 2001

Service for 2500 guests on board.

Preparation of Italian cuisine and international food service.

Direct attention to guests in buffet service.

Kitchen Manager

Italianni's - State of Mexico / March 1999 - January 2001

Reception, supervision, and storage of raw materials.

Responsible for personnel within the production and sales area.

Coordination of special events.

Cost control and inventory management.

First Cook

Cocinas del Mar CD. Del Carmen - Campeche / 1998 - 1999

Service for 1100 guests on semi-submersible platforms.

Coordination of full-time services.

Menu preparation.

Sub Chef

Hotel Fiesta Inn - San José del Cabo / 1998 - 1998

Supervised the main restaurant.

Coordination of special events.

Personnel management in the production and sales area.

Cost control and inventory management.

Assistant Pantry

Apollo Ship Chandlers - Miami, Florida / 1997 - 1997

Preparation of dressings and salads.

Service for 800 guests on board.

Specialization in cold cuisine.

EDUCATION

Diploma in Italian Cuisine / Sep. 2007

UNADEM / Bachelor's in Tourism Business Administration / 2023

 2023

PROJECTS

Opening of Antojería Restaurant Bar 2021

Creation of procedures manual, inventory, and sea and land recipes.

Establishment and online sale of kitchen H&E store based on important Mexican dates with own recipes.

Lic.adm empresas turísticas trunca unadm 2015