Carlos Daniel
Columbia,SC
Summary
Dynamic culinary professional with extensive experience as Head Chef at Sumo Japanese Steakhouse, excelling in kitchen management and quality control. Proven track record in enhancing customer satisfaction through exceptional meal preparation and team leadership. Skilled in food storage and sanitation procedures, fostering a collaborative kitchen environment while reducing waste effectively.
Overview
12
12
years of professional experience
Work History
Cook Shift Leader
Kao Thai Cuisine
11.2024 - Current
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Placed orders to restock items before supplies ran out.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
- Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
- Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
Head Chef
Sumo Japanese Steakhouse
05.2013 - 11.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Education
High School Diploma -
Eau Claire High School
4800 Monticello RdSkills
- Customer service
- Team leadership
- Cooking techniques
- Kitchen organization
- Food storage
- Food preparation
- Quality control
- Multitasking and organization
- Meal preparation
- Knife skills
- Kitchen management
- Sanitation procedures
- Food presentation
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Cook Shift Leader
Kao Thai Cuisine
11.2024 - Current
Head Chef
Sumo Japanese Steakhouse
05.2013 - 11.2024
High School Diploma -
Eau Claire High School
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