Daniel Madrigal Padilla
Norwalk,CA
Summary
Dynamic Chef De Cuisine with a proven track record at The Los Angeles Country Club, excelling in menu development and kitchen management. Renowned for enhancing guest satisfaction through innovative dishes and exceptional plating techniques. Strong leadership qualities foster a collaborative kitchen environment, ensuring adherence to food safety standards and minimizing waste.
Culinary professional bringing wealth of experience in high-end kitchen environmentsfocusing on delivering exquisite dining experiences. Known for collaborating effectively with team members to achieve culinary excellence and adapt to changing demands. Proficient in menu developmentkitchen operationsand fostering positive team culture.
Overview
13
13
years of professional experience
Work History
Chef De Cuisine
The Los Angeles Country Club
07.2019 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Participated in food tastings and taste tests.
Sous Chef
Paley
12.2017 - 12.2019
Prep Line Cook
Bestia Restaurant
01.2019 - 07.2019
Lead Line Cook
Pok Pok Restaurants
07.2016 - 12.2017
Line Cook
Plan Do See Japan
07.2017 - 08.2017
Sous Chef
Phantom Carriage Brewery
05.2014 - 06.2016
Banquet Chef
Ponte Winery
05.2012 - 04.2014
Education
Culinary Arts
The Art Institutes
San Bernardino, CA04-2012
Skills
- Seafood preparation
- Plating techniques
- Vegetable cookery
- Leadership qualities
- Food safety
- Kitchen sanitation
- Knife skills
- Food presentation
- Creativity and innovation
- Menu development
- Sauce making
- Recipe creation
- Fine-dining expertise
- Wine pairing
- International cuisine
- Kitchen management
- Plating and presentation
Languages
Spanish
Full Professional
Timeline
Chef De Cuisine
The Los Angeles Country Club
07.2019 - Current
Prep Line Cook
Bestia Restaurant
01.2019 - 07.2019
Sous Chef
Paley
12.2017 - 12.2019
Line Cook
Plan Do See Japan
07.2017 - 08.2017
Lead Line Cook
Pok Pok Restaurants
07.2016 - 12.2017
Sous Chef
Phantom Carriage Brewery
05.2014 - 06.2016
Banquet Chef
Ponte Winery
05.2012 - 04.2014
Culinary Arts
The Art Institutes
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