Daniel Monsevais
Bellevue ,WA
Summary
Accomplished Sous Chef with a proven track record at Hyatt, enhancing kitchen operations through expert menu planning and culinary expertise. Skilled in food safety and kitchen organization, I've led teams to maintain near-perfect customer satisfaction scores. My ability to foster teamwork and implement cost-reduction strategies showcases my leadership and operational efficiency.
Overview
14
14
years of professional experience
Work History
Lead Line Cook / Sous Chef
Cogir Management USA
05.2024 - 08.2024
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
Sous Chef
Hyatt
01.2023 - 12.2023
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Lead Line Cook
The Coalman
05.2023 - 08.2023
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
Lead Line Cook
Panera Bread
02.2022 - 01.2023
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Grilled meats and seafood to customer specifications.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
Line Cook
Big Fish Grill
08.2021 - 02.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
Lead Cook
Hilton
08.2020 - 08.2021
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior staff members in culinary techniques, fostering an environment of continuous learning within the team.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
Lead Busser/Dish Washer/Waiter
El Toreador Restaurant
09.2010 - 08.2020
- Trained new bussers on restaurant procedures, standards, and safety protocols, fostering a strong team dynamic.
- Enhanced customer satisfaction by efficiently clearing and resetting tables for a smooth dining experience.
- Maintained clean and organized work areas, contributing to a safe and inviting dining environment.
- Handled high-pressure situations gracefully by remaining calm under pressure while addressing customers'' concerns swiftly to maintain the flow of service within the establishment.
- Provided support during high-volume events like banquets and weddings, contributing to successful execution and memorable experiences for all attendees.
- Adhered to strict sanitation guidelines when handling dishes and utensils, maintaining a hygienic dining environment.
- Assisted team members during busy periods, ensuring seamless operations and excellent guest experiences.
- Provided exceptional assistance to guests with special needs or requests, ensuring a comfortable dining experience for all patrons.
- Boosted customer loyalty by addressing issues promptly, offering solutions and consistently delivering exceptional service, thus enhancing the overall dining experience.
- Supported the waitstaff in taking orders from customers as needed, demonstrating flexibility in job responsibilities.
- Streamlined communication between kitchen staff and servers, minimizing errors and enhancing overall service efficiency.
- Upheld cleanliness standards consistently through regular wipe-downs of tabletops, chairs, booths while also monitoring general tidiness around the floor area.
- Collaborated with servers to ensure timely delivery of food and beverages, resulting in improved service quality.
Skills
- Food safety knowledge
- Food assembly
- Menu Planning
- Cooking techniques
- Food Safety
- Quality Control
- Kitchen Organization
- Food Preparation
- Food presentation
- Sanitation Practices
- Cost Reduction
- Special Diets Knowledge
- Ingredient Preparation
- Culinary expertise
- Pastry Skills
- Baking Fundamentals
- Portion Control
- Garnishing Techniques
- Cleaning and organization
Languages
Spanish
Native or Bilingual
Timeline
Lead Line Cook / Sous Chef
Cogir Management USA
05.2024 - 08.2024
Lead Line Cook
The Coalman
05.2023 - 08.2023
Sous Chef
Hyatt
01.2023 - 12.2023
Lead Line Cook
Panera Bread
02.2022 - 01.2023
Line Cook
Big Fish Grill
08.2021 - 02.2022
Lead Cook
Hilton
08.2020 - 08.2021
Lead Busser/Dish Washer/Waiter
El Toreador Restaurant
09.2010 - 08.2020