Antonio Quiroz Garcia
Nashville
Overview
10
10
years of professional experience
Work History
Lead Kitchen Supervisor
The Westin Nashville
11.2022 - Current
- Supervised daily kitchen operations, ensuring adherence to quality standards and efficient workflow.
- Conducted regular inventory assessments to optimize stock levels and reduce waste.
- Developed and implemented training programs for kitchen staff on culinary techniques and safety protocols.
- Monitored food preparation methods to ensure compliance with health and safety regulations.
- Implemented new menu items based on seasonal availability and customer feedback.
- Enforced strict adherence to food safety standards, reducing incidents of contamination.
- Enhanced team productivity by providing comprehensive training on proper food handling, safety procedures, and equipment usage.
- Collaborated with the executive chef to develop new menu items that catered to diverse customer preferences and dietary needs.
- Maintained a clean and sanitary work environment, ensuring compliance with health code regulations and preserving food quality.
Line Cook
Pao by Paul Qui
10.2020 - 08.2022
- Prepared ingredients efficiently, ensuring freshness and quality for daily menu items.
- Maintained organized workstations to streamline food preparation and cooking processes.
- Executed diverse cooking techniques to create authentic dishes in a high-pressure environment.
- Monitored food inventory levels, assisting in ingredient management and reducing waste.
- Adapted to menu changes quickly, demonstrating flexibility in cooking methods and recipes.
- Ensured compliance with kitchen sanitation standards to uphold health and safety regulations.
- Collaborated with kitchen staff to optimize workflow and enhance overall kitchen performance.
- Executed precise cooking techniques to consistently deliver high-quality dishes.
Prep Cook
Fairmont Austin
10.2018 - 10.2019
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
Line Cook
Sonora Grill
02.2018 - 08.2018
- Assisted in training new kitchen staff on standard operating procedures and best practices.
- Implemented efficient cooking methods to reduce preparation time during busy service hours.
- Conducted regular equipment checks and maintenance to ensure optimal functionality.
- Participated in menu planning discussions, contributing ideas for seasonal and special items.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
Cook's Assistant
Viva Mexico Restaurant
02.2016 - 01.2018
- Assisted in preparing ingredients for daily menu items, ensuring freshness and quality.
- Supported chefs by organizing kitchen stations, promoting efficient workflow during meal preparations.
- Monitored food temperatures to guarantee compliance with safety and quality standards.
- Collaborated with team members to maintain a positive and productive kitchen environment.
Trainee Cook
Real Inn
08.2015 - 02.2016
- Assisted in daily food preparation tasks, contributing to overall meal quality and efficiency.
- Learned basic cooking techniques, enhancing skills in food preparation and presentation.
- Maintained cleanliness and organization of kitchen work areas, promoting a safe cooking environment.
- Supported preparation of menu items, ensuring adherence to recipes and portion sizes.
Education
Bachelor in Gastronomy -
ICEST
Nuevo Laredo, Tamaulipas, Mexico09-2017
Skills
- Kitchen organization
- Food safety protocols
- Scheduling staff
- Sanitation standards
- Menu development
- Recipe creation
- Allergy awareness
- Menu costing
- Food safety
- Team management
- Operations management
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Lead Kitchen Supervisor
The Westin Nashville
11.2022 - Current
Line Cook
Pao by Paul Qui
10.2020 - 08.2022
Prep Cook
Fairmont Austin
10.2018 - 10.2019
Line Cook
Sonora Grill
02.2018 - 08.2018
Cook's Assistant
Viva Mexico Restaurant
02.2016 - 01.2018
Trainee Cook
Real Inn
08.2015 - 02.2016
Bachelor in Gastronomy -
ICEST