Daniella Cervantes
Cactus Restaurants
Seattle,WA
15
years of professional experience
Experienced Chef with a proven track record in high-volume scratch kitchens, team development, and creative menu execution. Passionate about leading with integrity, fostering a positive kitchen culture, and delivering exceptional dining experiences.
Work History
Executive Chef
10 Months- Oversaw daily kitchen operations, ensuring adherence to food safety and quality standards.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Trained and mentored culinary staff, fostering a collaborative and efficient team environment.
- Implemented cost-control measures, optimizing ingredient usage to reduce waste and enhance profitability.
Head Chef
5 Months- Supervised kitchen staff, fostering teamwork and communication to enhance service quality.
- Streamlined food preparation processes, improving efficiency and reducing waste in operations.
- Trained junior chefs on techniques and presentation standards, enhancing overall kitchen performance.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Sous Chef
1 Year 6 Months- Oversee all day-to-day operations of a high-volume, scratch kitchen focused on elevated Southwestern cuisine.
- Led hiring, onboarding, scheduling, and vendor relations while managing kitchen labor strategy and invoice processing.
- Spearheaded menu changes that elevated guest satisfaction while optimizing cost-efficiency.
- Reduced food and labor costs by 2% year-over-year through proactive inventory control, waste reduction, and team training.
- Set a company record for cleanliness scores and upheld the highest sanitation standards across all locations.
- Maintained the #1 performance ranking among company stores for over a year.
- Fostered a high-performance kitchen culture focused on accountability, respect, and continuous growth.
Executive Sous Chef
11 Months- Led daily operations in a high-volume, scratch kitchen serving Southern fine dining and brunch services.
- Supervised and coached back-of-house staff, enhancing skills and ensuring high-quality food production.
- Spearheaded banquet execution for events up to 250 guests, interpreting BEOs and coordinating prep.
- Executed 5 seasonal menu rollouts and collaborated with CDC on innovative 5–7 course event menus, elevating guest dining experiences.
- Managed inventory, ordering, quality control, and compliance with food safety and sanitation standards.
- Led hiring, training, and performance coaching initiatives, resulting in improved team retention and morale.
Senior Cook
1 Year 3 Months- Supervised a team of cooks and student workers in a large-batch production environment.
- Delegated station assignments, maintained food quality, and ensured recipe compliance.
- Oversaw temperature and food waste logs, and collaborated with shipping/receiving on inventory.
- Developed plant-based recipes featured in the university's rotating menu.
Cook
2 Years 8 MonthsCook
4 MonthsLead Line Cook
1 Year 6 MonthsLine Cook
1 YearLine Cook, Baker, Expo
2 Years 11 MonthsExpeditor
7 MonthsLine Server
1 Year 3 MonthsEducation
Skills
Food safety
Menu planning
Cost control
Menu development
Inventory control
Kitchen management
Recruitment and onboarding
Allergy awareness
Recipe development
Timeline
Head Chef
Pablo Y Pablo
05.2026 - 10.2026Read More
Executive Chef
Cactus Restaurants
10.2025 - CurrentRead More
Executive Sous Chef
Cactus Madison Park
11.2023 - 05.2025Read More
Executive Sous Chef
Reba's Place
12.2022 - 11.2023Read More
Senior Cook
University of California
09.2021 - 12.2022Read More
Cook
UCR
01.2019 - 09.2021Read More
Cook
Manpower Solutions
08.2018 - 12.2018Read More
Lead Line Cook
Marriott
02.2017 - 08.2018Read More
Line Cook
Birt's Bistro
02.2016 - 02.2017Read More
Expeditor
Buffalo Wild Wings
10.2014 - 05.2015Read More
Line Cook, Baker, Expo
Texas Roadhouse
04.2013 - 03.2016Read More
Line Server
Hometown Buffet
11.2011 - 02.2013Read More
Grace Davis High School
Read More