Yesenia Flores Garcia
Mundelein
Summary
Adept at kitchen management and fostering vendor relations, I significantly reduced food waste at Prestwick Country Club by optimizing inventory control. My leadership promoted a creative and collaborative environment, enhancing menu diversity and ensuring high sanitation standards.
Overview
16
16
years of professional experience
Work History
Executive Sous Chef
Prestwick Country Club
03.2022 - 02.2025
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Cook
Brookdale Assisted Living
12.2008 - 05.2013
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
Sous Chef
Royal Melbourne Country Club
05.2013 - 02.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
Education
Associate - Hospitality And Culinary Management
College of Lake County
Grayslake, IL05.2013
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Recipe creation
- Cost control
- Menu pricing
- Staff scheduling
- Food safety
- Inventory control
- Food stock and supply management
- Purchasing management
- Recipes and menu planning
- Purchasing
- Strong work ethic
- Vendor relations
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Executive Sous Chef
Prestwick Country Club
03.2022 - 02.2025
Sous Chef
Royal Melbourne Country Club
05.2013 - 02.2022
Cook
Brookdale Assisted Living
12.2008 - 05.2013
Associate - Hospitality And Culinary Management
College of Lake County
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