J o s h u a   A d a m   G a r c i a

C H E F - J A G

-Experienced Executive Chef


-Multi-culturally diverse


-Multi-unit corporate experience and culture


-Honorably discharged United States Marine


-Recipe Chef Semper Fidelis health & wellness


-Current national serve safe manager's training certification


-Chef instructor Tampa Bay Food and Wine Experience


-Creation and implementation of systems, procedures, recipe development and menu engineering

 

Self Employed 2015- Present



-Food service director (non-profit organization)


-Project consultant Tavern on The Square Ocala, Fl. 


-Owner/ Chief instructor Nogi Shoot Box MMA

 



Executive Chef Multi unit- 2014

The Village Gainsville, Fl.


-2.5 million dollar food service operation


-1500+ meals weekly


-Centralized production system


-Fine dining restaurant element


- Multiple satellite kitchens, and 9 dining rooms


-Multi unit internal and external catering, events banquets and galas.


-Management 70+ employees, fine dining training and multi unit interviewing and scheduling.

 

-Multi-unit cost control systems and PNL analysis. Data entry, Microsoft word, excel and power point.


-Budgeting, food cost, menu engineering, marketing, Inventory control systems and food service training.


-Implemented culinary instruction and procedure, multiple unit menu and recipe creation and development. Manager training, KM development, Executive culinary and multiple Sous chef training and development.


-Team building, Food cost management, ordering, quality control, budget compliance and serve

 



F&B Executive Chef 2012-2014

Gilchrist Club- Trenton Fl. (Project consultant)


-Staff development and training

-Management of daily central club food and beverage operations

-Executive Chef and director of food & beverage implementing procedures as to the management of successful 28% food 25% Liquor, 40% fine wine and 30% Beer COGS.

 

 

Executive Chef

Stone Creek Golf & Country club - Ocala, FL.


-Successfully Managed unit inventory and food and beverage cogs.


-Implemented Culinary instruction and procedure, Menu/recipe development, Manager training, KM development, food cost, ordering, quality control, and HACCP Procedure.


-Coordinated multiple catering and high-end on and off site banquets, catering and events.


-Supervised cooking, kitchen personnel, and coordinated their assignments to ensure Preparation to spec, economical-and timely food production.


-Created special dishes and developed recipes. 


-Hired and discharged employees.


 

 

Corporate Executive Chef  2008-2012

Davanti Restaurant group


-Hired for multiple location concept development for TAPS Tampa, Orlando and Naples Locations.


-Responsible for the creation, development of Posh 27 in Tampa and Orlando, Fl. and opening of Jade Dragon China Grill in Ocala FL.


-Implemented Culinary instruction and procedure, Menu/recipe development, Manager training, KM development, food cost, ordering, quality control, and HACCP Procedure.


-Coordinated multiple catering and high-end on and off site events including Taste of Tampa, Taste of Winter Park, Sea grapes, and The Tampa bay wine and food experience.


-Supervised cooking, kitchen personnel, and coordinated their assignments to ensure Preparation to spec, economical-and timely food production.


-Created special dishes and developed recipes and procedure for multiple units.


-Familiarized multi unit staff with developed restaurant kitchen procedure and oversaw the training of all new hires, cooks and kitchen managers.

 

 


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Executive Chef 2006-2008




Food Network Star (Season 3)


-Top 2 finalist and stand out contestant.  




Lieu Secret


-Stacia's Lieu Secret the restaurant component of A Catered Affair; a French themed gourmet catering concept in New Bern NC. Catering in excess of 800 plus guests. Banquets, expos, galas etc.


-Menu creation, food cost, ordering, quality control, and sanitation.


-Supervised cooking, kitchen personnel, and coordinated their assignments to ensure Preparation to spec, economical-and timely food production.


-Created special dishes and developed recipes.


-Hired and discharged employees.


 -Familiarized newly hired Cooks with the practices of restaurant kitchen procedure and oversaw the training of multiple apprentices.



Personal Executive Chef


-Don Turner (Pro-Boxing trainer owner / Costello's restaurant Havelock, NC.)


-Restaurant Executive Chef and personal chef to Professional fighters

 



Sous Chef 2004-2006

Marcello's Ristorante  New York, NY


-Sous Chef and Apprentice to Chef Marcello Russodivito (Renowned Italian cuisine Chef, author and restaurateur)   Responsible for ala-cart cookery and catering in a fine dining Italian cuisine restaurant.

 



Cook 1999-2003

United States Marine Corps


-Food service specialist responsible for the production in portion and catering in mass quantity for over 400 plus marines daily Aboard M.C.A.S. Cherry point NC. Also, various food service operations, deployments, and culinary arts training certification from The US-Army Quartermaster's school in Fort Lee, Virginia. Additional tasks included maintenance of food service equipment, sanitation, training, inventory and troop management.


-Assistant Close quarter combat instructor for Marine Corps. LINE

 



Apprenticeship and exposure


-4 year Apprentice to Chef Cindy Le, Canton's Chinese restaurant Eastern N. Carolina     www.cantonhavelock.com 


-2 year Apprentice to Chef Tori-san, Oki's Japanese cuisine restaurant Eastern N. Carolina


-Restaurant and family oriented exposure in Hispanic, Latin and Persian cuisine

-2 year active stauge New York City


-Line Cook Cheesecake Factory West Nyack, New York 

 



Education in Culinary arts and Business


-The New York Restaurant School, New York, NY


-US-Army Quartermaster's school in Fort Lee, Virginia


-Craven college, New Bern, N.C