1. Beyond.com
Career Portfolio provided by Beyond.com
Richard Garcia
Experience comes with age, not a title
Virginia Beach, VA 23456
Job Function: Management & Business, Military &
Government, Other
Highest Education: Some College
Portfolio: http://www.beyond.com/B5F9CC68-F397-4AD9-AAAA-937B39FDA64E
Career Summary
Experienced Line Cook with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in fast-
paced Food Service. Above average Knife Skills. 5 years service in a 3 Star Restaurant. 5 years service in a Fine Dinning
5 Star Restaurant. Highlights Restaurant experience 11 years Back of House operations Food
regulation compliance Temp, Storage, Control, Portion Control Kitchen staff training
Appetizers, Saute'é, Fry, Grill, Steamer, and Pantry. Extensive food/Prep knowledge Sides, Main Entree', Garnish, and
Meat Special event catering cutter/Prep Meal preparation Ability to multi-task and work well under
pressure Ability to communicate clearly Ability to handle fast-paced environment Ability to maintain supplies Ability to work
fast and accurately Food production quality knowledge General knowledge of computer software
Education
High School Diploma (COMPLETED '71) | Bussiness management, Rotc
Camden, San Jose
Sep '68 - Jun '71
Skills
Cooking
(Expert)
Planning
(Advanced) More than 10 Years
Equipment, Personnel, Operations and Placement
Award
(Expert) More than 10 Years
Multiple awards for performance and skill at and every job hired for.
Food Production
(Advanced) More than 10 Years
Operations
(Advanced) More than 10 Years
Military Surveillance Aerospace Systems
Food Service
(Advanced) More than 10 Years
Sous Chef
(Intermediate) 5 to 6 Years

2. Richard Garcia
Production specialist
(Expert) More than 10 Years
I get the job done
Work Experience
Line Cook
Ruth Chris Steakhouse, Sides and appetizer
Mar '06 - Dec '11 (5 Years, 10 Months)
Line Cook/Sides, 03/2006 - 12/2011 Ruth's Chris Steakhouse TC Va Beach, Virginia Operated large-volume cooking
equipment such as steamers, deep-fat fryers, ovens, saute, and salamanders Cooked a multiple number of items ordered
by customers, while working on several different orders simultaneously Weighed, measured, and mixed ingredients
according to recipes using various kitchen utensils and equipment, Executed various kitchen stations and assisted with,
meat, fish, saute or pantry Specialized in preparing fancy dishes and/or food Portioned, arranged, and garnished food
Prepared food for parties, holiday meals, luncheons, special functions, and other social events Instructed cooks and other
workers in the preparation, cooking, garnishing, and presentation of foods Frequently switched between positions as Cold
Food prep, Hot Station and Pantry to support changing needs Baked, roasted, broiled, and steamed meats, fish,
vegetables, and other foods Performed other tasks as assigned by the sous chef or chef
Line Cook/Lead Grill
Golden Corral RMC Va, Golden Corral RMC Va
Mar '04 - Mar '06 (2 Years)
Line Cook/Lead Grill, 03/2004 - 03/2006 Golden Corral RMC Va Beach, Virginia Assistant to Hot Bar Manager Lead Grill
and Hot Bar Leader Managed 5-person team of cooks and back of house staff for a high-volume buffet restaurant.
Assisted diners with obtaining food from buffet/serving table as needed Baked, roasted, broiled, and steamed meats, fish,
vegetables, and other foods Trained kitchen staff on proper use of equipment, food handling, and portion sizing. Worked
stations including pizza, omelet, soup, salad, sandwich, and grill Operated large-volume cooking equipment such as grills,
deep-fat fryers, and griddles Cut and prepared meats, seafoods, and poultry, portions and seasonings,
Line Cook
Ruby Tuesday's Va, Ruby Tuesday's Va
Mar '00 - Mar '05 (5 Years)
Line Cook, 03/2000 - 03/2005 Ruby Tuesday's Va Bch, Virginia Baked, roasted, broiled, and steamed meats, fish,
vegetables, and other foods Cleaned and prepared various foods for cooking or serving Trained kitchen staff on proper
use of equipment, food handling, and portion sizing. Worked stations including pizza, omelet, soup, salad, sandwich, and
dessert and appetizers. Responsible for the production and plating of desserts. Trained staff of 5 employees for correct
station procedures, proper recipes and plating techniques. Executed various kitchen stations and assisted with, meat, fish,
saute or pantry
Operation Supervisor
DoD Raytheon Electronics, NSGA NorthWest
Oct '94 - Oct '98 (4 Years)
LONG DISTANCE SURVEILLANCE DETECTION & OPERATIONS
Line Cook,sous chef,expo
shoreline bar and grill, Virginia Beach, VA
Apr '12 - Mar '13 (11 Months)

3. Richard Garcia
Opening Line chef,line prep and setup
CHOPS SEAFOOD and Steakhouse, Virginia Beach, VA
Apr '13 - Mar '15 (1 Year, 11 Months)
Line Cook fry and prep
bahama breeze, Virginia Beach
Mar '15 - Present (6 Months)
Line production
Ford Motor Company, Norfolk Virginia
Apr '04 - May '06 (2 Years, 1 Month)
Private Bussiness Owner
Cash for Cans recycling program, Bangor Maine
Mar '91 - Oct '94 (3 Years, 8 Months)
Work Samples
post military experience
20 years MILITARY. 5 years DOD contract. 15 post Military culinary.