Daniel Munoz
Chicago,IL
Summary
Dedicated Sous Chef experienced in high-volume and fine dining kitchens. Led team development and station operations, consistently delivering refined dishes while maintaining exceptional standards of food quality and presentation. Committed to optimizing kitchen efficiency and enhancing menu offerings in fast-paced environments.
Overview
2
2
years of post-secondary education
15
15
years of professional experience
Work History
Sous Chef
THE CHICAGO CLUB
09.2024 - 07.2026
- Promoted to Sous Chef, overseeing daily kitchen operations and leading a team to deliver exceptional dining experiences.
- Supervised kitchen staff, coordinating prep, service, and cleanliness to foster effective teamwork and streamline operations.
- Developed menus, daily specials, and seasonal offerings to enhance guest experience and reflect culinary trends.
- Ensure consistent quality, presentation, and portion control.
- Managed inventory, ordered supplies, and controlled food costs to maintain budget compliance and quality standards.
- Collaborate with Chef and management to plan events and private functions.
- Began as Chef Tournant, contributing to all stations and supporting daily operations with precision and consistency.
CHEF DE PARTIE
PROXI
06.2022 - 07.2024
- Managed grill station during peak service hours.
- Broke down proteins and crafted sauces to enhance dish flavor profiles.
- Maintained station cleanliness and organization.
- Contributed to menu development and coordinated special events, elevating dining experience.
CHEF DE PARTIE
GT FISH & OYSTER
10.2017 - 03.2020
- Assigned to various stations weekly.
- Maintained station organization by following chef-provided recipes.
- Prepared dishes following chef-driven standards.
LINE COOK
ROKA RESTAURANTS
07.2015 - 08.2017
- Cooked proteins and prepared sauces according to recipes, ensuring flavor and presentation aligned with restaurant standards.
- Maintained quality and consistency of dishes while executing orders in a timely manner for optimal customer satisfaction.
- Prepared high-quality dishes following ROKA's signature recipes and presentation standards.
- Collaborated with kitchen staff to ensure efficient food preparation and timely service.
- Maintained cleanliness and organization of workstations in accordance with health regulations.
LINE COOK
LETTUCE ENTERTAIN YOU
07.2011 - 07.2015
- Gained experience in three restaurants, including Bub City, Paris Club, and RPM Italian.
- Progressed from fry cook to lead line cook, demonstrating growth in responsibilities and skills across multiple kitchen stations.
- Built strong foundational skills across all kitchen stations, contributing to overall kitchen efficiency and team collaboration.
Education
Associate of Arts - Culinary Arts
Le Cordon Blue
Chicago, IL 09.2011 - 05.2013
High School -
KELLY HIGH SCHOOL
Chicago, ILSkills
- Kitchen Leadership & Team Management
- Inventory management
- Recipe Creation
- Sauce making
- Grilling Techniques
- Meat Cookery
- Fish Cookery
- Braising methods
- Frying methods
- Vegetable preparation
- Pasta Making
- Bread Baking
- Plating techniques
- Dish Composition
- Food Presentation
- Proper Food Handling
- Sanitation Practices
- Kitchen Organization
- Knife Skills
- Portion Standards
Languages
Spanish, Native or Bilingual
Timeline
Sous Chef
THE CHICAGO CLUB
09.2024 - 07.2026
CHEF DE PARTIE
PROXI
06.2022 - 07.2024
CHEF DE PARTIE
GT FISH & OYSTER
10.2017 - 03.2020
LINE COOK
ROKA RESTAURANTS
07.2015 - 08.2017
Associate of Arts - Culinary Arts
Le Cordon Blue
09.2011 - 05.2013
LINE COOK
LETTUCE ENTERTAIN YOU
07.2011 - 07.2015
High School -
KELLY HIGH SCHOOL