Miguel Garcia Email & Phone Number | To obtain position of Exec Chef /F&B Director,where I can use my education and culinary experiences to further both my employer’s and my own success I am a multi-faceted individual with over twenty three years experience in the food service industry I have extensive knowledge of restaurant operationincludinginventory ,ordering ,menucreation ,schedulig ,production ,profit accountability and quality control.I am fluent with many styles of food presentation including elegant resort cuisine, theme restaurant, casual dining and institutional preparation.My supervisory position have varied from being a chef/owner to multi-unit manager ,also including work with a union employeesSup / training of culinary and stewarding teams, recruit, interview and hire staff required to restaurants and banquet operations. Concepts included; pool side lunch and ocean front dining,tapas and dinner menu. Breakfast,in suite dining and fine dining dinner with local Caribbean inspired menus.Menu development, specifying provisions, plate presentations, review with culinary and service teams, follow up test/ review for comprehension and retention of all menu requirements and procedures, recipe cost analysis, conducted menu taste panel reviews forcompliance of recipes and presentation with food and beverage management teams Systems development Restaurant inventory order control, daily station production and standardized mise en plus set-up, writtenstation guides, recipes, high cost red meat and seafood reconciliation systemof food purchasingplanfoodspecifications, interview vendors, formalized ordering timelines, ordering guides forall food provisioning. Trained for succession turnover reviewing for comprehension and retention of informationTeam development culinary/stewarding ¬ coached for leadership, goal and task orientation, kitchen sanitationstandards,culinaryaccountabilities and responsibilitiesDirectly responsible for organizing high profile events , numerous weddings and social events

Miguel Garcia

To obtain position of Exec Chef /F&B Director,where I can use my education and culinary experiences...
Nassau, New Providence, Bahamas

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Miguel Garcia’s Email miguel.garcia@hyatt.com

Miguel Garcia’s Phone Numbers

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Miguel Garcia’s Location Nassau, New Providence, Bahamas

Miguel Garcia’s Current Industry Grand Hyatt At Baha Mar

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Work Experience

Hyatt Hotels

Executive S Chef

Present

Grand Hyatt At Baha Mar

Executive S Chef

2017-03-01 00:00:00 - Present

Aruba Marriott Resort And Stellaris Casino

Complex Exec. S Chef At Marriott Aruba Resort & Stellaris Casino, Mvci Ocean Club, Mvci Surfclub

2013-10-01 00:00:00 - 2017-03-01 00:00:00

Occidental Hotels And Resorts

Kitchen Director F&B

2009-09-01 00:00:00 - 2013-10-01 00:00:00

Live Achievements

Award Reconceived

1991-01-01 00:00:00 - 2012-05-01 00:00:00

Parador Campomar

Director Of Operations Food And Beverages And Culinary

2009-01-01 00:00:00 - 2009-09-01 00:00:00

Hyatt Regency

Executive Chef

2004-11-01 00:00:00 - 2008-12-01 00:00:00

Hyatt Chesepeakebay

Executive Sous Chef

2002-08-01 00:00:00 - 2004-11-01 00:00:00

Goblelle Institute

Chef Instructor

1997-08-01 00:00:00 - 2002-08-01 00:00:00

Hyatt Dorado Beach

Sous Chef /Chef Tournant

1997-12-01 00:00:00 - 2002-08-01 00:00:00

Skills

No Skills Available

Languages

No Languages Available

FAQ About Miguel Garcia

Miguel Garcia is located at
Nassau, New Providence, Bahamas

Miguel Garcia is a To obtain position of Exec Chef /F&B Director,where I can use my education and culinary experiences to further both my employer’s and my own success I am a multi-faceted individual with over twenty three years experience in the food service industry I have extensive knowledge of restaurant operationincludinginventory ,ordering ,menucreation ,schedulig ,production ,profit accountability and quality control.I am fluent with many styles of food presentation including elegant resort cuisine, theme restaurant, casual dining and institutional preparation.My supervisory position have varied from being a chef/owner to multi-unit manager ,also including work with a union employeesSup / training of culinary and stewarding teams, recruit, interview and hire staff required to restaurants and banquet operations. Concepts included; pool side lunch and ocean front dining,tapas and dinner menu. Breakfast,in suite dining and fine dining dinner with local Caribbean inspired menus.Menu development, specifying provisions, plate presentations, review with culinary and service teams, follow up test/ review for comprehension and retention of all menu requirements and procedures, recipe cost analysis, conducted menu taste panel reviews forcompliance of recipes and presentation with food and beverage management teams Systems development Restaurant inventory order control, daily station production and standardized mise en plus set-up, writtenstation guides, recipes, high cost red meat and seafood reconciliation systemof food purchasingplanfoodspecifications, interview vendors, formalized ordering timelines, ordering guides forall food provisioning. Trained for succession turnover reviewing for comprehension and retention of informationTeam development culinary/stewarding ¬ coached for leadership, goal and task orientation, kitchen sanitationstandards,culinaryaccountabilities and responsibilitiesDirectly responsible for organizing high profile events , numerous weddings and social events

Miguel Garcia currently works in the Grand Hyatt At Baha Mar |

No Languages Available

Miguel Garcia has prior
experience in the following industries:
Aruba Marriott Resort And Stellaris Casino | Occidental Hotels And Resorts | Live Achievements | Parador Campomar | Hyatt Regency | Hyatt Chesepeakebay | Goblelle Institute | Hyatt Dorado Beach

Miguel Garcia has the following professional experience:
Hyatt Hotels | Grand Hyatt At Baha Mar | Aruba Marriott Resort And Stellaris Casino | Occidental Hotels And Resorts | Live Achievements | Parador Campomar | Hyatt Regency | Hyatt Chesepeakebay | Goblelle Institute | Hyatt Dorado Beach