Daniel Reyes

Assisted head chef with staff supervision, inventory management, quality control, and adherence to food safety regulations by training/cooking alongside cooks and maintaining station operations.

Managed overall operations, ensuring smooth customer experience while maintaining tight control over food and labor costs.

• Managed employee reviews, training, schedules, and contract negotiations.

Responsible for daily operation of kitchen, this includes prepping/cooking food and the development of kitchen employees.

Daily review of food cost, labor,scheduling.

Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.

Scheduled and managed food and beverage deliveries

Managed team and coordinated daily road schedules, working alongside insurance companies to assess and determine liability. Supervised employees in daily tasks to meet deadlines and quality service.

Traveled to California, Nevada, & Colorado to assist in training and completing jobs.