Daniel Neira
Greenacres,FL
Summary
Accomplished professional with passion for creating innovative and delicious dishes. Proactive in managing kitchen operations, ensuring high standards of food quality and presentation. That is well-versed in preparing meals in a a high volume restaurant environment. Skilled in preparing traditional in international dishes while adhering to food safety regulations. Proven ability to deliver excellent customer service and ensure efficient operations. Skilled in reducing waste, maximizing profits, and training staff. Ensuring top-quality dining experience.
Overview
13
13
years of professional experience
Work History
Line Cook
Hilton
12.2023 - Current
- 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.
Cook
Lulu's Cafe
01.2023 - 12.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
Executive Chef (Part Time)
Inti Peruvian Cuisine
05.2021 - 12.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Sous Chef
Mussel Beach
12.2016 - 12.2023
- Started as line cook and worked my way up to sous chef in December 2019.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Managed inventory control, reducing food waste and optimizing budget allocation.
Cook
Madam Tusan
01.2012 - 12.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Education
Culinary Arts
Le Cordon Bleu
Lima, Peru11-2015
Skills
- Time Management
- Attention to Detail
- Highly motivated
- Cleaning and organization
- Professional Attitude
- Food safety knowledge
- Food Preparation
- Knife Skills
- Kitchen Organization
- Food presentation
- Inventory Management
- Food Storage
Languages
Spanish
Native or Bilingual
Timeline
Line Cook
Hilton
12.2023 - Current
Cook
Lulu's Cafe
01.2023 - 12.2023
Executive Chef (Part Time)
Inti Peruvian Cuisine
05.2021 - 12.2021
Executive Sous Chef
Mussel Beach
12.2016 - 12.2023
Cook
Madam Tusan
01.2012 - 12.2016
Culinary Arts
Le Cordon Bleu