David Quintana
Las Vegas,NV
Summary
My main goal is to succeed in every opportunity i am presented whith. i have had my challenges and in occasions boarded line impossible, however i have managed to keep thriving and accomplished my set goal. i'm eager to learn and use my current skills to make the company successful. Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
16
16
years of professional experience
Work History
Sous Chef
Ocean Prime
02.2024 - Current
- Supervised daily kitchen operations, ensuring quality and consistency in food preparation.
- Developed and implemented seasonal menu items, enhancing guest satisfaction and dining experience.
- Trained and mentored junior kitchen staff on culinary techniques and safety protocols.
- Collaborated with front-of-house team to streamline service flow during peak hours.
- Managed inventory levels, reducing waste through efficient purchasing and storage practices.
- Created innovative recipes that aligned with restaurant's brand identity and customer preferences.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Executive Chef
Bentleys steak house
05.2023 - 02.2025
- Managed kitchen operations, ensuring high standards of food quality and presentation.
- Developed seasonal menus, incorporating local ingredients and culinary trends.
- Trained and mentored kitchen staff to enhance skills and maintain consistency.
- Streamlined workflows to optimize efficiency and reduce food waste.
- Implemented safety and sanitation protocols to comply with health regulations.
- Collaborated with suppliers to source premium ingredients at competitive prices.
- Led culinary team in executing large-scale events, maintaining quality under pressure.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Chef
El Dorado Cantina
06.2021 - 05.2023
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets.
Private Chef
Tony Hsien
02.2020 - 04.2021
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
Chef
Herbs And Rye
01.2019 - 03.2020
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Verified compliance in preparation of menu items and customer special requests.
Sous Chef
Hillstone Restaurant Group - R+D Kitchen
01.2016 - 12.2018
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Verified compliance in preparation of menu items and customer special requests.
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
Sous Chef
South Beverly Grill
12.2014 - 01.2016
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
Line Cook, Chef Parties
Gordon Ramsay At The London West Hollywood
03.2010 - 12.2014
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Transitioned between breakfast and lunch service.
- Collaborated with other personnel to produce and modify menus and selections.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Verified compliance in preparation of menu items and customer special requests.
- Obtained fresh, local ingredients to lower grocery costs.
Education
Associate of Arts - Cocina Internacional
Institute of Culinary Education, Los Angeles Ca
Los Angeles, CA11.2014
Associate of Arts - Artes Culinarias
Le Cordon Bleu College of Culinary Arts - Pasadena
Pasadena, CA07.2011
Skills
- Process Improvement
- Equipment Maintenance
- Fine Dining Expertise
- Order Delivery Practices
- Employee Training
- Food Preparation and Safety
- Resource Management
- Vendor Relations
- Performance Improvement
- Cost Control
- Hygiene Policy Implementation
- Recipe Development
- Inventory Control
- Purchasing Management
- BOH Operations
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Sous Chef
Ocean Prime
02.2024 - Current
Executive Chef
Bentleys steak house
05.2023 - 02.2025
Executive Chef
El Dorado Cantina
06.2021 - 05.2023
Private Chef
Tony Hsien
02.2020 - 04.2021
Chef
Herbs And Rye
01.2019 - 03.2020
Sous Chef
Hillstone Restaurant Group - R+D Kitchen
01.2016 - 12.2018
Sous Chef
South Beverly Grill
12.2014 - 01.2016
Line Cook, Chef Parties
Gordon Ramsay At The London West Hollywood
03.2010 - 12.2014
Associate of Arts - Cocina Internacional
Institute of Culinary Education, Los Angeles Ca
Associate of Arts - Artes Culinarias
Le Cordon Bleu College of Culinary Arts - Pasadena