Daniel Abina
Minden
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets, and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
11
11
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work History
Sou chef
Valage Senior Living
Minden
06.2025 - Current
- Supervised kitchen staff to ensure efficient meal preparation.
- Developed innovative menus catering to dietary needs of seniors.
- Trained new cooks on food safety and hygiene standards.
- Managed inventory and ordered supplies to maintain kitchen operations.
- Collaborated with dietary staff to create balanced meal plans.
- Maintained cleanliness and organization of kitchen equipment and tools.
- Assisted in budgeting for food costs and kitchen expenses.
- Implemented quality control measures for food presentation and taste.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Established standard procedures for plating presentations.
- Performed weekly inspections of all equipment for safety compliance.
- Maintained accurate records for cost analysis purposes.
- Contributed to the successful execution of catered events from start to finish.
- Assisted with interviewing, hiring and training kitchen personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Developed diverse menus reflecting seasonal ingredients and culinary trends.
- Managed kitchen staff, ensuring efficient workflows and high-quality food preparation.
- Supervised food safety practices and maintained cleanliness standards in the kitchen.
- Collaborated with suppliers to source fresh, high-quality ingredients for menu items.
- Trained new kitchen employees on techniques, equipment usage, and safety protocols.
- Created and enforced standard operating procedures for food production processes.
- Conducted inventory management to ensure proper stock levels and reduce waste.
- Coordinated special events catering, tailoring menus to client requests and preferences.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored quality, presentation, and quantities of plated food across line.
- Provided guidance and support for Sous Chefs during peak service hours.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Tracked sales figures for each dish served in order to identify popular items.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Improved performance of team members resulting in high-quality meals produced daily.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created daily specials based on seasonal ingredients and customer feedback.
- Coordinated with front-of-house staff regarding reservations and table management.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Utilized local, fresh food products to support local economies and showcase community support.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Monitored meals served for temperature and visual appeal.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Observed food safety and sanitation protocols to reduce germ spread.
Banquet chef
Coco n moes
Minden
08.2023 - 04.2024
- Created diverse banquet menus tailored to client preferences and dietary needs.
- Supervised kitchen staff during large events ensuring timely food preparation.
- Managed inventory for banquet supplies and ingredients, minimizing waste.
- Coordinated with event planners to align menu offerings with event themes.
- Trained new staff on food safety protocols and kitchen best practices.
- Developed recipes and presentation styles to enhance guest dining experiences.
- Ensured compliance with health regulations in food preparation areas.
- Collaborated with service teams to ensure smooth kitchen operations during events.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Directed presentation and portioning of food for banquet functions.
- Prepared banquet meals according to standard recipes and customer preferences.
- Kept kitchen work stations, utensils, and equipment clean and sanitized between banquet rushes.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
- Coordinated food orders between stations and food servers to reduce wait times.
- Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
- Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
- Trained and coached banquet staff to maintain groups' reputation for impeccable service.
- Managed production of food for catered corporate and private events.
- Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings, and charity events.
- Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
- Handled guest complaints effectively using six-step procedures to maximize satisfaction.
- Created detailed reports on daily operations including sales figures, labor costs, menu changes and customer feedback.
- Managed buffet set-up prior to events including arranging decorations, utensils, plates.
- Completed purchase orders to requisition food and equipment for upcoming events.
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Developed menus and recipes for special events according to client specifications.
- Collaborated with other departments to coordinate banquet services for large groups or functions.
- Kept up-to-date with current trends in cuisine styles and flavors through research and experimentation.
- Reviewed staffing levels to meet service, operational, and financial objectives.
- Adjusted cooking times based on volume of orders received during peak hours of service.
- Ensured quality control by tasting dishes before they were served to guests.
- Maintained cleanliness throughout work area while adhering to safety procedures.
- Maintained all equipment in good working order through regular cleaning, maintenance and repair activities.
- Provided assistance with planning and organizing catering services for corporate meetings and conferences.
- Consistently monitored temperature of ovens, grills and other cooking equipment during meal preparation.
- Organized kitchen staff schedules and delegated tasks accordingly.
- Worked closely with waitstaff to ensure prompt delivery of dishes from kitchen to dining room.
- Determined appropriate plate presentations based on event type and theme.
- Planned event courses to orchestrate proper set up of banquet room.
- Reviewed guest feedback surveys regarding meal quality, presentation and overall experience.
- Assisted in training new employees in the proper methods of food preparation, presentation and sanitation protocols.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Supervised food preparation staff to deliver high-quality results.
- Prepared workstations with ingredients and tools to increase efficiency.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Identified needs of customers promptly and efficiently.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Assisted with customer requests and answered questions to improve satisfaction.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Worked with cross-functional teams to achieve goals.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Recognized by management for providing exceptional customer service.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
- Utilized various software and tools to streamline processes and optimize performance.
- Achieved cost-savings by developing functional solutions to problems.
- Conducted testing of software and systems to ensure quality and reliability.
- Operated a variety of machinery and tools safely and efficiently.
Olive Garden
Prep cook/ Line Cook
Carson City
04.2021 - 04.2023
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Identified needs of customers promptly and efficiently.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Assisted with customer requests and answered questions to improve satisfaction.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Worked with cross-functional teams to achieve goals.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Recognized by management for providing exceptional customer service.
- Utilized various software and tools to streamline processes and optimize performance.
- Achieved cost-savings by developing functional solutions to problems.
- Managed inventory and supplies to ensure materials were available when needed.
- Worked effectively in team environments to make the workplace more productive.
- Operated equipment and machinery according to safety guidelines.
Overland
Lead Cook
Minden
06.2019 - 04.2021
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Identified needs of customers promptly and efficiently.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Assisted with customer requests and answered questions to improve satisfaction.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Worked with cross-functional teams to achieve goals.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Assisted chefs in preparing ingredients for daily meal service.
- Maintained cleanliness and organization of kitchen workstations.
- Supported meal plating and presentation for customer service.
- Operated kitchen equipment safely and efficiently during food preparation.
- Collaborated with team members to ensure timely meal delivery.
- Followed food safety guidelines to maintain hygiene standards.
- Assisted in inventory management by restocking supplies as needed.
- Participated in team meetings to discuss menu changes and improvements.
- Communicated effectively with other members of the kitchen staff.
- Followed safety guidelines when handling knives and other sharp objects.
- Prepared ingredients for meals according to recipes and instructions.
- Assisted in training new cooking assistants.
- Restocked condiments and sauces as necessary.
- Inspected workstations for compliance with health regulations regarding temperature control, cleanliness and sanitation standards.
- Checked expiration dates on all perishable food items prior to use or sale.
- Monitored quality assurance of all prepared dishes before serving.
- Kept a record of daily waste disposal activities.
El Agaveno
Lead cook
Minden
05.2018 - 04.2019
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Developed recipes and menus catering to diverse dietary needs and preferences.
- Prepared and cooked meals following established safety and sanitation guidelines.
- Collaborated with kitchen staff to streamline food preparation processes.
- Trained new team members on cooking techniques and kitchen equipment usage.
- Conducted inventory checks and managed food supplies effectively.
- Assisted in the development of seasonal menu items based on fresh ingredients.
- Engaged with customers to provide information about menu offerings and specials.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Evaluated quality of products received from suppliers prior to being used in meal preparation.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Manager
Sonic
Minden
05.2015 - 04.2017
- Managed daily operations to ensure smooth service delivery at fast-food restaurant.
- Trained and supervised team members on food preparation and customer service standards.
- Scheduled staff shifts to optimize coverage during peak hours and improve efficiency.
- Maintained inventory levels by tracking supplies and placing orders as needed.
- Enforced health and safety regulations to ensure a clean and safe working environment.
- Resolved customer complaints promptly to enhance overall dining experience.
- Collaborated with management on promotional initiatives to boost sales and engagement.
- Implemented training programs for new hires to promote consistent service quality.
- Monitored staff performance and addressed issues.
- Enforced customer service standards and resolved customer problems to uphold quality service.
- Coached, mentored and trained team members in order to improve their job performance.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Trained employees on additional job positions to maintain coverage of roles.
- Provided leadership during times of organizational change or crisis situations.
- Assigned tasks to associates to fit skill levels and maximize team performance.
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Maintained up-to-date records of employee attendance, payroll information, vacation requests.
- Ensured compliance with all applicable laws, regulations, industry standards.
- Recruited and hired qualified candidates to fill open positions.
- Conducted regular meetings with staff to discuss progress and identify areas of improvement.
- Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
- Analyzed customer feedback data to develop action plans for improving services offered.
- Resolved conflicts between employees by providing guidance on company policies and procedures.
- Implemented quality control measures to uphold company standards.
- Proposed or approved modifications to project plans.
Education
High School Administration
Douglas High School
Gardnerville, NV 08.2014 - 05.2017
Skills
- Food safety
- Menu development
- Inventory management
- Quality control
- Culinary techniques
- Event coordination
- Customer relationship management
- Budgeting and cost analysis
- Staff scheduling
- Team building
- Effective communication
- Conflict resolution
- Training and mentoring
- Time management
- Creativity in cooking
- Workflow optimization
- Staff training
- Sanitation procedures
- Kitchen equipment operation
- Sauce preparation
- Motivational team management
- Culinary trends
- Sales planning
- Recipes and menu planning
- Operations support
- Ingredient knowledge
- Team leadership
- Menu planning
- Culinary trends monitoring
- Butchery skills
- High-quality ingredients
- Vendor relations
- Safe handling
- Staff motivation
- Kitchen management
- Heavy lifting
- Safety management
- Bread baking
- Station oversight
- Detail-oriented
- Food preparation supervision
- Pastry skills
- Safe food handling
- Portion control
- Recipe creation
- Customer service
- Performance improvement
- Kitchen organization
- Garnishing techniques
- Food presentation
- Cost control
- Foodservice
- Equipment usage
- Food spoilage prevention
- Special diets
- Verbal and written communication
- Farm to table
- Garnishing and plating
- Positive and professional
- Pasta making
- Line inspections
- Wine pairing
- Catering background
- Cooking techniques
- Food preparation
- Plating
- Kitchen leadership
- Menu pricing
- Compliance
- Order delivery practices
- Supervising food prep
- Vendor relationship management
- Menu memorization
- Employee scheduling
- Mentoring and coaching
- Ordering and requisitions
- Allergen awareness
- Wine expertise
- Seafood preparation
- Special dietary requirements
Certification
- ServSafe Certification
- ServSafe Manager Certification
Timeline
Sou chef
Valage Senior Living
06.2025 - Current
Banquet chef
Coco n moes
08.2023 - 04.2024
Olive Garden
Prep cook/ Line Cook
04.2021 - 04.2023
Overland
Lead Cook
06.2019 - 04.2021
El Agaveno
Lead cook
05.2018 - 04.2019
Manager
Sonic
05.2015 - 04.2017
High School Administration
Douglas High School
08.2014 - 05.2017