1. Summary
Highlights
Accomplishments
Experience
Richard Garcia
1756 Turquoise Ct.
Va Beach, Va 23456
Phone: 757-965-4955 ext 5
Cell: 757-685-9272
Rags-doll@webtv.net
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.
Restaurant experience•
Food regulation compliance•
Kitchen staff training•
Extensive food/Prep knowledge•
Special event catering•
11 years Back of House operations•
Temp, Storage, Control, Portion Control•
Appetizers, Saute'é, Fry, Grill, Steamer, and
Pantry.
•
Sides, Main Entree', Garnish, and Meat
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
WOW Food Winner 5 times
YES Food Winner 2 times
Creative Food Award Winner
Corporate Food Award Winner 3 times
Service Excellence Award Winner
Employee of the Month 5 times
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

2. Education
Affiliations
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/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
1971 Camden High School – Campbell, Ca, U.S.A.
Bussiness
High school diploma
1979 U.S.A.F. NCO Academy – Alberquerque, NM, U.S.A.
Personell Management
Coursework includes: Speech and Communication, Sociology and Psychology
Retired Military: 20 years Active Duty
3 years Inactive