Rabbie Kyle Garcia
Andrews Farm,SA
Summary
Versatile and results-driven professional with a strong background in both the culinary arts and finance industry. Experienced chef with a proven ability to lead kitchen operations, craft high-quality menus, and deliver exceptional dining experiences in fast-paced environments. Adept in food safety, team supervision, and hospitality management. In addition, brings valuable experience in the finance sector, with a focus on business operations, client relations, and administrative support. Combines creativity with analytical thinking to deliver service excellence and operational efficiency across both industries. Recognized for adaptability, strong work ethic, and a commitment to continuous learning and growth.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Head Chef
Student Explore Australia
Adelaide, South Australia
12.2024 - Current
- Maintained strict adherence to health department hygiene standards.
- Developed effective waste reduction strategies through portion control.
- Procured food supplies to ensure optimal inventory levels.
- Created a diverse array of menus and recipes, featuring appetizers, entrees, desserts, and specialty items.
- Maintained high-quality levels in food production.
- Consistently communicated with guests for feedback on product quality and service levels.
Managing Partner
JGM Finance Corporation
Davao City, Davao Del Sur
04.2012 - Current
- Implemented tailored solutions enhancing performance and addressing unique challenges.
- Implemented rigorous quality inspections before distributing deliverables.
- Supervised team members while maintaining strong relationships with clients.
- Guaranteed adherence to regulatory standards.
- Analyzed financial data monthly and produced detailed reports.
- Performed market analysis to uncover growth trends.
Senior Hospitality Assistant/Laundry Supervisor
ElderCare
Hendon, SA
05.2025 - 07.2025
- Coordinated interdepartmental services to enhance operational efficiency.
- Conducted regular staff meetings to address operational issues and safety protocols.
- Developed and implemented strategies that improved customer service and boosted productivity.
- Managed supply orders to ensure smooth facility operations.
Head Chef
Ratio Specialty Cafe
Athetstone, South Australia
07.2024 - 01.2025
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Resolved conflicts between kitchen staff members in a professional manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Established portion control guidelines to reduce waste and maximize profits.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Monitored food production to guarantee quality standards were met.
Corporate Executive Chef
The Anomaly Gastropub
Davao City, Davao Del Sur
01.2022 - 10.2022
- Ensured compliance with health codes by regularly inspecting kitchen equipment, utensils, and work areas.
- Established efficient production schedules to optimize workflow within the kitchen environment.
- Researched new recipes, ingredients, and cooking techniques to expand culinary repertoire.
- Provided input on pricing decisions related to food items served at the restaurant.
- Inspected food items for quality assurance prior to serving guests.
- Supervised the daily operations of kitchen staff, ensuring that all safety protocols were followed.
- Developed innovative menus for corporate events and banquets.
- Trained new chefs in proper cooking techniques and sanitation procedures.
Commis Chef
Karaway Kitchen
Davao City, Davao Del Sur
02.2019 - 01.2022
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
- Maintained a clean working area at all times in compliance with health codes.
- Ensured all food was stored properly in accordance with safety regulations.
- Tracked inventory levels of foods and supplies used in daily production.
- Checked quality of raw materials before use to ensure freshness.
Pastry Chef
Levain Specailty Bakery
Davao City, Davao Del Sur
07.2017 - 01.2019
- Tracked production costs to ensure profitability goals were met.
- Ordered necessary supplies to maintain adequate inventory levels of baking ingredients.
- Stocked shelves with freshly-baked goods throughout the day as needed.
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Monitored food quality and safety standards in the kitchen.
- Managed time efficiently to produce high-quality goods within tight deadlines.
- Planned daily production schedules based on customer orders and sales forecasts.
Pastry Commis
Velasco Food Corporation
Kidapawan, Cotabato
01.2015 - 01.2017
- Ensured that food safety regulations were followed at all times during pastry preparation process.
- Operated kitchen appliances such as mixers and ovens to bake various types of pastries.
- Packaged baked goods for delivery or pick up by customers.
- Restocked ingredients on shelves after use was complete.
- Demonstrated knowledge of baking techniques such as tempering chocolate or rolling out dough.
- Assisted in creating and developing new recipes for pastries and other desserts.
- Inspected finished products for quality assurance before they were served.
Line Cook
Bleu Chili WingBar
Davao City, Davao Del Sur
04.2012 - 12.2014
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Adhered to sanitation policies at all times when handling food products.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Maintained accurate records of daily production sheets including waste logs.
- Inspected equipment for cleanliness prior to use every shift.
Education
Diploma - Hospitality Management
Quality College of Australia
Adelaide, SA09-2024
Certificate III Commercial Cookery - Hospitality
Quality College of Australia
Adelaide, SA04-2024
Certificate IV Kitchen Management - Hospitality
Quality College of Australia
Adelaide, SA04-2024
MBA - Hotel, Resort And Restaurant Management
Southwestern University PHINMA
Cebu City05-2016
Bachelor of Science - Hotel And Restaurant Management
Philippine Womens College of Davao
Davao City03-2012
Certificate - Cooking And Baking Skills
Center For Asian Culinary Studies
Davao City11-2009
Skills
- Menu development
- Food safety
- Inventory management
- Customer service
- Team building
- Quality assurance
- Financial analysis
- Time management
- Signature dish creation
- Menu pricing
- Menu planning
- Staff training
- Purchasing
- Nutritional advice
- Kitchen management
- Cost control and budgeting
- Menu design
- Recipe creation
- Sanitation standards
Affiliations
- 2023 – Silver Award & 3rd overall Tabasco National Student Competition SA
- 2014 – Grand prize winner Davao Chocolate Festival
- 2012 – Special Citation Philippine Women’s College of Davao
- 2010 – 1st place Unilever food solutions Creative Pannacotta Desert Competition
- 2010 – 1st Place Unilever food solutions Creative Lava cake Desert Competition
- 2010 – 2nd Place Unilever food solutions Creative Lime Category Competition
- 2010 – 1st Place Unilever food solutions Creative mousse Desert Competition
- 2009 – Bronze Medal Centre for Asian Culinary Studies
Certification
Centre for Asian Culinary Studies
• Basic Baking Workshop
• Dressed up Chicken
• Salad Time
• Vietnamese cooking
• Deserts & Savoury Pies
• Barbeque-ing the world
• Red Carpet Cupcakes
• Cookies Galore
• Wine Appreciation
Marco Polo Culinary Showcase
Tara Angkor Hotel Khmer & Thai Food cooking
Southwestern University
• Human Resources Management
• Recruitment & Retention
• Issues Challenges & Responses
• Personal finance and investment • Accounting systems and practices • Tourism destination marketing
• Accounting Systems & practices
• Tourism Destination Marketing
Timeline
Senior Hospitality Assistant/Laundry Supervisor
ElderCare
05.2025 - 07.2025
Head Chef
Student Explore Australia
12.2024 - Current
Head Chef
Ratio Specialty Cafe
07.2024 - 01.2025
Corporate Executive Chef
The Anomaly Gastropub
01.2022 - 10.2022
Commis Chef
Karaway Kitchen
02.2019 - 01.2022
Pastry Chef
Levain Specailty Bakery
07.2017 - 01.2019
Pastry Commis
Velasco Food Corporation
01.2015 - 01.2017
Managing Partner
JGM Finance Corporation
04.2012 - Current
Line Cook
Bleu Chili WingBar
04.2012 - 12.2014
Diploma - Hospitality Management
Quality College of Australia
Certificate III Commercial Cookery - Hospitality
Quality College of Australia
Certificate IV Kitchen Management - Hospitality
Quality College of Australia
MBA - Hotel, Resort And Restaurant Management
Southwestern University PHINMA
Bachelor of Science - Hotel And Restaurant Management
Philippine Womens College of Davao
Certificate - Cooking And Baking Skills
Center For Asian Culinary Studies
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