Daniel Padilla
San Tan Valley,AZ
Summary
Dynamic Chef de Partie skilled in inventory management, food safety compliance, and kitchen organization. Proven ability to train teams and develop high-quality menu offerings. Results-driven Chef with a strong background in managing kitchen operations and ensuring food safety compliance. Committed to delivering high-quality meals while fostering team development and enhancing kitchen efficiency.
Overview
8
8
years of professional experience
Work History
Chef de Partie
Cafe Monarch
Scottsdale, Arizona
01.2026 - Current
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Improved performance of team members resulting in high-quality meals produced daily.
Chef de Partie
Course
San Tan Valley, Arizona
03.2024 - 01.2026
- Executed food preparation tasks, including chopping and marinating ingredients, to enhance meal quality and presentation.
- Collaborated with team to execute high-quality service during peak hours.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food inventory, ensuring freshness and compliance with safety standards.
- Supported staff training by demonstrating cooking techniques and best practices.
- Interacted with customers to understand their needs and preferences. to accommodate dietary preferences and feedback.
- Supported head chef in organizing and maintaining kitchen cleanliness to ensure efficient workflow.
Grill Cook
Bourbon and Bones
Gilbert, Arizona
08.2022 - 03.2024
- Grilled meats to perfection using various cooking techniques and methods.
- Prepared marinades, rubs, and sauces to enhance flavor profiles of dishes.
- Monitored cooking temperatures to ensure food safety compliance consistently.
- Followed health and safety regulations while handling food products.
- Maintained cleanliness and organization of the grill station during shifts.
- Trained new team members on grill operations and best practices in the kitchen.
Junior Sous Chef
Hightide Steelyard
Gilbert, Arizona
10.2021 - 08.2022
- Supervised kitchen staff to ensure efficient food production and service delivery.
- Collaborated with senior chefs to develop new recipes and seasonal menus.
- Trained new team members on food preparation techniques and safety protocols.
- Assisted in preparing and cooking menu items according to restaurant standards.
- Maintained cleanliness and organization of kitchen tools and workstations.
- Monitored inventory levels and assisted in ordering ingredients.
- Implemented proper food storage practices to maintain quality and safety standards.
- Engaged with front-of-house staff to ensure seamless communication during service hours.
Line Cook
Sushi Creek
San Tan Valley, Arizona
12.2018 - 10.2021
- Cooked multiple orders simultaneously during busy periods.
- Collaborated with team members to ensure efficient food preparation and service.
- Followed safety and sanitation guidelines to uphold food quality standards.
- Operated kitchen equipment including rice cookers, knives, and cutting boards safely.
- Maintained cleanliness and organization in the kitchen workspace and storage areas.
- Communicated effectively with front-of-house staff to coordinate orders promptly.
- Received and inspected food deliveries for freshness and quality assurance.
Education
High School Diploma -
Sun Valley Highschool
Mesa, AZ05-2018
Skills
- Food safety compliance
- Cooking techniques
- Menu development
- Inventory management
- Quality assurance
- Kitchen organization
- Vendor relations
- Staff training
- Team collaboration
- Problem solving
- Attention to detail
- Effective communication
- Time management
- Leadership skills
Accomplishments
- Voted Top 3 Restaurants in the country
- Michelin Letter Of Consideration/Invite to michelin ceremony august 26th
Timeline
Chef de Partie
Cafe Monarch
01.2026 - Current
Chef de Partie
Course
03.2024 - 01.2026
Grill Cook
Bourbon and Bones
08.2022 - 03.2024
Junior Sous Chef
Hightide Steelyard
10.2021 - 08.2022
Line Cook
Sushi Creek
12.2018 - 10.2021
High School Diploma -
Sun Valley Highschool