Anissa Garza
? 469.777.2014 ? ANISSAGARZA27@GMAIL.COM
QU A L I F I C A T I O N S PR O F I L E
A dynamic performer with strong cooking, kitchen and general management experience striving
to add value while utilizing resources to increase revenue. An effective communicator, listener
and troubleshooter, able to prioritize and manage multiple tasks, and able to relate exceptionally
well to employees/customers with diverse backgrounds and personalities.
MA J O R SK I L L S
Opening/Setup/Launch
Restaurant Buyouts
Onsite Confidential/Celebrity
Appearances
Media Demos/Photos
Menu Drafting/Redesign
Banquet Service
FIFO Productivity Knowledge
Customer Satisfaction & Retention
Fine Dining Expertise
Food Preparations & Preservation
Maximizing Productivity
Food Truck Preparations
Chef & Event Coordination/ Promotions
Kitchen Management
PR O F E S S I O N A L EX P E R I E N C E
F&B MANAGER, DALLAS, TX JAN 2020 – CURRENT
Overall F&B manager for multiple client accounts
FOH MANAGER/SOUS CHEF, MANHATTAN, NY JUNE 2018 – DECEMBER 2019
LIFEWORKS
In addition to duties below, specific to LIFEWORKS, as an overall sous chef and FOH manager for
multiple client accounts
? Responsible for executing day to day functions
? Assist in coordinating and meeting with private vendors
? Liaison for elite clients regarding exclusive menus, events and promotions
? Coordinate with communications and advertising teams to ensure promo and marketing of
events including social media
? Lead all teams within specific stations to work as a one; primarily during larger events
? Expert in local NYC events and collaborations with other industry leaders to ensure
smoothest execution
? Assisted in preparation to open before targeted deadline
? Trained all new staff in opening new LIFEWORKS account, continuous expectation
evaluations within the American Airlines/Aramark partnership
? Responsible for creating and executing daily chef specials designed specifically designed
for chef’s table
? Assisted in employee staff growth progress and evaluations, and disciplinary actions as
needed
? Experienced in placing small ordering
? Implemented high quality food production “checklist”/standards for all stations
? Performed special promotions for AA LIFEWORKS account; often multiple promos
regarding multiple account activities scheduled consecutively
KITCHEN LEAD/STATION LEAD
BON APPÉTIT MANAGEMENT, MANHATTAN, NY SEPTEMBER 2017 – APRIL 2018
A management lead of the elite culinary team serving the needs of corporate clients within iconic
landmark –Empire State Building.
? Collaborated weekly with event coordinator for exclusive events of billion dollar account,
LinkedIn
? Assisted with catering private events atop Empire State Building, including special menu
design
Anissa A. Garza
? 469.777.2014 ? ANISSAGARZA27@GMAIL.COM
Page 2 of 2
? Implemented launch and soft opening of new restaurant with Empire State Building
? Constructed and execute daily menus
? Responsible for training all crew members; existing and new
TEAM LEAD/FISH STATION
CUT BY WOLFGANG PUCK, MANHATTAN, NY AUGUST 2016 – DECEMBER 2016
The first New York restaurant for the master chef; CUT New York is located within the Four Seasons
Hotel in Downtown. The menu features breakfast, lunch and dinner along with a full bar and lounge area.
? Assisted in setup and opening of specialty branded location in New York City
? Provided on-site cooking demo for media: video and photography
? Solved daily prep team and station challenges
? Coordinated and trained local team daily to maintain corporate standards, policies and recipes
? Successfully led team in efficient daily corporate productivity evaluations
? Trained associates with various workstations (in addition to fish station), staging, knife skills,
and specific presentations
? Created checklist for prep and station teams
? Executed daily and evening covers of 200 – 300
LEAD LINE COOK (PASTRY, PANTRY, SAUTÉ, FISH STATION, BANQUET PREP)
FIVE SIXTY BY WOLFGANG PUCK, DALLAS, TX NOVEMBER 2014 – JULY2016
The first of the master chef’s fine-dining restaurants in Dallas sits atop the Reunion Tower. The Asian
fusion menu offers guests incredible food and a most memorable view; 560 feet above ground.
? Evaluated daily product for location specific fine-dining quality control criteria saving
restaurant an average of $200 – $1,000 weekly
? Executed 300 plus covers nightly as evening line cook
? Lead team of 8-10 in celebrity/special event menu design and execution
? Assisted in training new hires with basic prep work, specific event menu, banquet prep, and
staging performances
? Selected “by invitation only” among national internal employee base to launch branded
restaurant opening in New York
LEAD CHEF
DALLAS COWBOYS GOLF CLUB, GRAPEVINE, TX MARCH 2012 – NOVEMBER 2014
The world’s only NFL themed golf club that serves club members, visitors and high-level
corporate executives daily in a resort-style environment. Special events and wedding guests
also included.
? Increased number of special event bookings by over 50 percent after tasting menu
presentations
? Assisted in the increase of Food and Beverage revenue for the golf club by 50 percent
? Designed the standard menu utilized by all golf clubs under corporate chain
? Current record holder for fastest plated dinner execution in club history (300 guests; 33mins.)
? Accomplished the creation, implementation and execution of the most successful Mother’s
Day brunch and Easter brunch
ED U C A T I O N
Certificate of Culinary Arts
Le Cordon Bleu, Dallas, Texas
AF F I L I A T I O N S
American Culinary Federation, Member