Daniel Bonilla
Costa Mesa,CA
Summary
Dynamic Director of Culinary Operations with extensive experience in enhancing food quality and operational efficiency. Expertise in vendor management, cost control, and team training to ensure optimal service delivery and customer satisfaction.
Overview
13
13
years of professional experience
Work History
Director of Culinary Operations
Amorelia Mexican Group
Costa Mesa, California
12.2025 - Current
- Oversaw daily culinary operations and ensured high-quality food standards.
- Developed innovative menus showcasing authentic Mexican cuisine and seasonal ingredients, enhancing customer satisfaction and engagement.
- Managed vendor relationships to source fresh, local produce and supplies.
- Trained kitchen staff on food safety protocols and cooking techniques.
- Implemented cost control measures optimizing ingredient usage and minimizing waste, contributing to overall budget management.
- Collaborated with marketing to create promotional campaigns for new menu items.
- Conducted regular kitchen inspections to maintain cleanliness and compliance standards.
- Implemented systems for tracking orders and deliveries in order to optimize supply chain operations.
- Provided guidance and mentorship to junior chefs regarding recipe creation and presentation techniques.
- Reviewed operational performance and developed strategies to enhance efficiency and profitability, driving sustainable growth.
Restaurant Owner
Krispy Pollo
Veracruz, Veracruz México
12.2024 - 12.2025
- Created promotions and special events to attract customers and boost sales.
- Coordinated catering services when requested by customers .
- Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
- Established standards for quality control, customer service, health and safety regulations.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Maintained relationships with suppliers and distributors in order to secure best deals on orders placed .
Executive Chef
Puerto99
Dubai, United Emirates
11.2022 - 10.2024
- Developed innovative menus catering to diverse international guests.
- Supervised kitchen staff to uphold food quality standards, ensuring guest satisfaction.
- Ensured compliance with health and safety regulations in food preparation.
- Collaborated with suppliers to source fresh, sustainable ingredients.
- Managed inventory levels to reduce waste in food production, optimizing resource use.
- Coordinated with service teams to streamline dining experiences for guests.
- Implemented cost-control measures for efficient kitchen management.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
Restaurant Owner
Vatra
Veracruz, Veracruz México
09.2018 - 04.2021
- Managed daily restaurant operations, enhancing service flow and customer satisfaction.
- Trained and supervised staff to maintain high service standards and efficiency.
- Oversaw inventory management to ensure optimal stock levels and reduce waste.
- Implemented marketing strategies to attract new customers and enhance brand visibility.
- Established supplier relationships, securing quality ingredients at competitive prices to support menu excellence.
- Ensured compliance with health regulations and safety standards throughout the restaurant.
- Managed cash flow by setting budgets for expenses such as labor cost, food cost, ensuring timely payment of bills and taxes as well as monitoring accounts receivable and payable records.
- Optimized profits through effective control of food, beverage, and labor costs.
- Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
- Maintained relationships with suppliers and distributors in order to secure best deals on orders placed.
Executive Chef
Royal Caribbean International
Miami, Florida
11.2015 - 11.2017
- Supervised kitchen staff to uphold food quality standards, enhancing guest satisfaction.
- Developed innovative menus tailored for diverse international guests, increasing restaurant appeal.
- Collaborated with suppliers to source fresh, sustainable ingredients.
- Trained new chefs on culinary techniques and kitchen operations.
- Managed inventory levels to minimize waste in food production.
- Implemented cost-control measures to streamline kitchen operations and optimize resource use.
- Controlled labor costs through effective use of staff scheduling techniques.
- Provided guidance and support for Sous Chefs during peak service hours.
- Monitored quality, presentation, and quantities of plated food across the line.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
Executive Sous Chef
Royal Caribbean International
Miami, Florida
11.2014 - 11.2015
- Supervised kitchen staff to ensure high-quality meal preparation.
- Developed innovative menu items that enhanced guest satisfaction and reflected seasonal themes.
- Managed food safety protocols to maintain cleanliness and hygiene standards.
- Trained new chefs on culinary techniques and kitchen operations.
- Collaborated with front-of-house staff to enhance overall guest experience.
- Assisted in planning large-scale events and themed dining experiences aboard ships.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Implemented cost control measures that streamlined kitchen operations and optimized budget usage.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Created cost-effective menus that improved customer satisfaction and contributed to profitability.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
Sous Chef
Cantina No. 20
CDMX , México
04.2014 - 11.2014
- Trained new kitchen staff on food safety practices and kitchen operations to ensure compliance and efficiency.
- Developed seasonal menu items in collaboration with the culinary team.
- Assisted head chef in managing kitchen operations during peak service periods to maintain quality and service standards.
- Monitored inventory levels and communicated needs to the head chef regularly.
- Collaborated with kitchen staff to ensure timely food preparation and service.
- Directed kitchen staff in daily operations, overseeing food production, sanitation, safety practices, and personnel management to optimize workflow.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Instructed kitchen staff on various culinary techniques to enhance skills.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Chef de Partie
Santa Fe Grill
Mobile, Alabama
03.2013 - 02.2014
- Prepared and cooked diverse menu items, ensuring quality and consistency for high-volume service.
- Maintained cleanliness and organization of kitchen workstations and storage areas to promote efficient workflow.
- Assisted in training new kitchen staff on cooking techniques and safety protocols.
- Collaborated with team members to coordinate meal preparation, ensuring timely delivery during peak service hours.
- Monitored food quality and presentation standards before serving to customers.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Education
Butcher Master - Beef Specialist -
ABC Culinary School
Croacia 02-2017
Lic. Gastronomia -
Universidad De Oriente
Puebla México 06-2011
Skills
- Menu development
- Culinary arts
- Food safety protocols
- Cost control measures
- Inventory management
- Vendor management
- Kitchen management
- Operational efficiency
- Event planning
- Team leadership
- Staff training
- Effective communication
- Allergy awareness
- Customer service
Languages
English
Professional
Spanish
Native/ Bilingual
Timeline
Director of Culinary Operations
Amorelia Mexican Group
12.2025 - Current
Restaurant Owner
Krispy Pollo
12.2024 - 12.2025
Executive Chef
Puerto99
11.2022 - 10.2024
Restaurant Owner
Vatra
09.2018 - 04.2021
Executive Chef
Royal Caribbean International
11.2015 - 11.2017
Executive Sous Chef
Royal Caribbean International
11.2014 - 11.2015
Sous Chef
Cantina No. 20
04.2014 - 11.2014
Chef de Partie
Santa Fe Grill
03.2013 - 02.2014
Butcher Master - Beef Specialist -
ABC Culinary School
Lic. Gastronomia -
Universidad De Oriente