Frank Garcia

I am a professional cook with 10 years of work
experience in international hotels and restaurants where I have performed different activities, including preparing dishes, ordering and inspecting ingredients,making inventories, planning events, and makingmenus based on raw materials availability. I am anuptight and organized person who is very committedto work and teamwork in order to achieve and maintain high standards in terms of service provision, dishes preparation, and other related processes.
In addition, I am skilled at organizing staff efficiently and encouraging them to work as a team while they perform the different dishes preparation-related tasks by implementing practices based on commitment,planning and readiness and aimed at achieving continuous learning...

WORK EXPERIENCE
JW MARRIOTT BOGOTÁ
Sous chef, I am responsible for ordering ingredients, inventory control,
and costs management and control. Also, I am in charge of personnel
selection processes, scheduling work shifts, and the 24 members of
the kitchen work team. In addition, I am responsible for mise en place,
dishes preparation and the supervision of food to be used in dishes à
la carte for approximately 150-200 pax per breakfast, lunch, dinner
service ando banquetes.

JW MARRIOTT BOGOTÁ
Bogotá, Colombia. July 2018 –December 2021.

Chef de cuisine, I am responsible for ordering ingredients,
inventorycontrol, and costs management and control. Also, I am in
charge ofpersonnel selection processes, scheduling work shifts, and
the 15members of the kitchen work team. In addition, I am responsible
formise en place, dishes preparation and the supervision of food to
beused in buffets and dishes à la carte for approximately 150 pax
perbreakfast, lunch and dinner service.
 

ALDO’S RESTORÁN & VINOTECA
Buenos Aires, Argentina. April 2015 – April 2018.
Head chef, I was responsible for
mise en place and the preparation, deliveryand supervision of dishes to
be served in the lunch and dinner services of Aldo’s Restaurant & Wine
Shop(approximately 80 pax) and in businessevents (up to 200 pax).
Also, I was in charge of making daily menus,ordering and inspecting
ingredients, scheduling work shifts, handling thekitchen staff and
stewards, as well as of costs management and control.

NATIONAL TRAINING SERVICE (SENA, FOR ITS ACRONYM IN
SPANISH), BOGOTÁ, COLOMBIA
Associate Degree in Culinary Arts.

COLEGIO DE COCINEROS GATO DUMAS(GATO DUMAS COLEGIO DE
COCINEROS, BUENOS AIRES , ARGENTINA
Professional Baker and Pastry Chef