Daniel Mendez

• Transformed kitchen operations, reducing food waste and enhancing efficiency

• Implemented streamlined processes and optimized staff scheduling

• Elevated customer satisfaction by addressing dietary restrictions and allergen concerns

• Maintained a clean and safe environment, adhering to health regulations

• Cultivated strong vendor relationships

• Improved profitability through budget management and cost control strategies

• Fostered positive kitchen culture through mentoring, training, and teamwork

• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.

• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.

• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Checked and tested foods to verify quality and temperature.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.

• Maintained accurate records of employee attendance, performance evaluations, and other pertinent information to facilitate workforce management decisions.
• Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
• Assisted in budgeting tasks such as forecasting sales trends, tracking expenses, and identifying cost-saving opportunities.
• Streamlined communication between kitchen and front-of-house teams, resulting in improved service times and increased customer satisfaction ratings.
• Maintained a clean and sanitary work environment, ensuring compliance with health code regulations and preserving food quality.
• Enhanced team productivity by providing comprehensive training on proper food handling, safety procedures, and equipment usage.