Daniel Solis
Visalia
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service, Fast Casual, Catering kitchens and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.
Innovative Head Chef known for high productivity and efficient task completion. Specialize in menu development, inventory management, and culinary team leadership. Excel in time management, adaptability, and creative problem-solving skills to deliver exceptional dining experiences.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Kitchen Management/ Head Chef/Assistant GM
Fugazzis
Visalia
08.2007 - Current
- Created seasonal menus that showcased local ingredients and culinary trends.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained high standards of food safety and sanitation throughout the kitchen.
- Catering Chef/Manager
- Supervisor Customer service ( Cashier/ Delivery Drivers,Togo Station)
- Scheduling
- Kitchen Equipment maintenance/sanitation knowledge
- Food Sanitation
- Money Management
- Labor/ Food control management ( meet goals n percentage for daily and weekly expectations)
- Food Control FIFO ( Ordering, Receiving. Stocking)
- Collaborated with suppliers to source fresh produce and quality ingredients.
- Managed inventory levels to minimize waste and control costs effectively.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Organized special events such as banquets or catering services when required.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Oversaw daily operations to ensure efficient restaurant management.
- Coordinated staff schedules to optimize workforce productivity and coverage.
- Managed inventory levels to maintain adequate supplies for service demands.
- Provided training, guidance, and support to staff members on proper procedures and policies.
Education
Redwood High School
Visalia, CASkills
- Menu development
- Food safety management
- Kitchen staff supervision
- Inventory management
- Attention to detail
- Time management
- Budgeting and cost control
- Cost control
- Kitchen equipment safety
Certification
- Food Safety and Sanitation Certification
References
Victor Gallardo-Assistant Manager Phone # 559 280-9365
Mikey Fong- Line Cook Phone # 559 802-2937
Richard Diaz- Phone # 559 723-1055
Crysta Brito - Phone # 559 678-6809
Timeline
Kitchen Management/ Head Chef/Assistant GM
Fugazzis
08.2007 - Current
Redwood High School