Daniel Salazar

Responsibilities include/ not limited to

Ordering all consumable products for the F&B operation

Hiring, Termination & Scheduling of all F&B Staff

Close and positive relationships with all the vendors; local farms, growers & seafood mongers to ensure a local superior level of quality at a reasonable market price. Using local seasonal ingredients as inspiration to create a daily/weekly offerings of different preparations that are focused on the freshness and availability of ingredients

Receive and Prepare all restaurant menu consumable products

Create Menu based on purchased items, being creative in preparation to enhance profit

Fire and Execute all daily menu items to create a menu of five to seven starters, along with seven to eight mains- within a timely matter of seven to ten minutes for starters and twelve to sixteen minutes for mains (depending on item; thickness, etc)

Ensured all items being plated and taken to the guests remained with the original integrity as presented initially

Plan and Create menus for both restaurant and inn buyouts with various offerings based off of requests from clients- this includes the planning, ordering and execution of composition, action and carving stations

maintain the cleanliness and accessibility of the kitchen and all other food and beverage outlets

Maintaining a positive and productive relationship with the owners and financiers of the business to ensure profitability and company growth

Engage with local food distributor representatives to create and capitalize on food inventory, pricing of goods and menu COGS

Maintaining good practice to exceed the standard expectations of state and Local Health Department inspections

Responsibilities include/ not limited to

Collaborating with Chef de Cuisine and creatively implementing specials for daily offerings this included the market fish, vegetarian, vegan, gluten free & dairy free dishes for the daily menu and special requests from guests during service

Maintaining a positive supportive role to assist management in all aspects of preparation, execution and cleanliness of the kitchen before, during and after service

Being a professional, positive, knowledgeable, encouraging and respectable culinarian to my peers as well as other fundamental team members

Worked my way down the line from garde manger, fry, saute and grill stations and covered each station or multiple as needed

Responsibilities included/ not limited to

All the preparation and execution of the saute station

Being a creative factor in the planning, preparation and execution of daily specials, special requests, wine dinners, special chef tastings

Being entrusted and relied on representing the integrity of the restaurant when bestowed with being the special guest chef for private off property events while being responsible of a staff including kitchen and dining room services

Being tasked with high end special functions and VIP fundraisers which included VIP Athletes, Celebrities and Political individuals and groups

Ran the saute line with full menu for busy lunch services and busy weekend night dinner services

This was the very first restaurant I ever worked with when still in high school. I was the pot washer and even though attended the local culinary arts program- I was only used at a entry level in the operation.

I reached out to the Chef owner of the restaurant and with close to twenty years of respected experience, he entrusted me to run his restaurant for a week and he will confirm all the great and positive feedback he received from his loyal, consistent guests

Was able to be creative with menus and special functions