Daniel Madrigal

• Supervised culinary hourly team members and unit chefs to standardize menu offerings.
• Directed multiple kitchen operations to ensure exceptional food quality and presentation standards.
• Developed and implemented strategies for cost control, focusing on optimizing inventory management and reducing waste.
• Provided training and support to junior chefs, fostering professional growth and elevating team effectiveness.
• Established standard operating procedures for food safety and sanitation compliance.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
• Led kitchen operations, ensuring seamless service during high-volume periods.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Evaluated food products to verify freshness and quality.
• Assisted with menu development and planning.
• Participated in food tastings and taste tests.

• Managed daily operations to ensure compliance with health regulations and safety standards throughout kitchen operations.
• Maintain menu availability at all times, delivering positive results on guest experience.
• Hiring and onboarding processes to maintain full staff compliment.
• Maintained active communication with Front of the House operations.
• Streamlined food preparation processes, improving kitchen efficiency and reducing waste.
• Oversaw production pars, ensuring timely stock replenishment and minimizing shortages.
• Maintain team moral and positive work environment trough daily reinforcing of company mission and values.

• Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
• Participated in the implementation of seasonal menu items, incorporating standardized recipes.
• Streamlined food preparation processes, resulting in improved efficiency during peak service hours.
• Collaborated with head chef on inventory management and cost control measures for effective budgeting.
• Led training sessions for new team members on cooking techniques and operational procedures to ensure consistent service quality.
• Oversaw food preparation tasks during peak service periods, ensuring timely execution of all orders while maintaining quality and presentation standards.
• Controlled standardized recipes to maintain consistency and quality across all dishes served.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines.
• Set up and broke down kitchen for service.

• Led kitchen staff in preparing high-quality dishes for large-scale catering events.
• Developed seasonal menus and individual tastings aligned with culinary trends and client preferences.
• Managed inventory control, ensuring ingredient availability and minimizing waste.
• Manage daily menu needs for the 5 different restaurants available at the museum food plaza.
• Collaborated with event coordinators to customize catering options for diverse clientele.
• Managed logistics and coordination of high-profile events, adhering to strict timelines while fostering strong client relationships.

• Supervised daily operations, ensuring adherence to Hilton's service standards and protocols.
• Maintained a clean and safe work environment while ensuring all employees adhered to safety guidelines and protocols.
• Enforced company policies and regulations with employees.
• Resolved conflicts between team members in a professional manner, preserving strong working relationships in the process.
• Monitored food preparation, production, and plating for quality control.
• Coordinated staff schedules to optimize coverage during peak periods and special events.
• Resolved guest complaints promptly, maintaining high levels of satisfaction and loyalty.
• Trained new employees and delegated daily tasks and responsibilities.

• Prepared high-quality dishes following established recipes and presentation standards.
• Collaborated with kitchen team to ensure timely service during peak hours.
• Maintained cleanliness and organization of workstations to meet health regulations.
• Assisted in training new staff on food preparation techniques and safety protocols.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Maintain a clean and safe working environment, adhering to health and safety guidelines.
• Adapted quickly to new recipes and techniques.
• Checked food temperature regularly to verify proper cooking and safety.

• Maintained seasonal menu items developed for all specific students needs based on allergen restriction a personal or cultural limitations.
• Collaborated in different university events in the preparation and execution of banquets.
• Worked on busy stations during all dining periods maintained service flow efficient.
• Prepared and cooked full course meals based on restaurant recipes and specifications.

Managed dining operations during all meal periods, addressing both restaurant and room service requirements to enhance guest satisfaction.

Oversaw planning and coordination of various hotel events to enhance guest experience.

Contributed to menu development.

Assisted in training new staff on food preparation.

Participated in the creative development of seasonal tasting menus based on Molecular cooking techniques.

Executed dinner meal periods based on reservations.

Consistently collaborated in the research and creation of different recipes and menu components based on Molecular cooking trends.