Danilo Munoz
Reno,NV
Summary
Accomplished Executive Chef with a proven track record at Como, enhancing dining experiences through innovative menu development and stringent quality control. Skilled in vendor negotiations and team motivation, I increased customer satisfaction by focusing on exceptional guest service and culinary excellence. Expert in food cost management and employee training, consistently achieving high standards in both customer service and kitchen efficiency. Well versed in front of the house and the back of the house.
Overview
7
7
years of professional experience
Work History
Shift Lead
Great Basin Brewing Company
11.2023 - Current
- Completes closing procedures. Ensures everything is done to a high standard.
- Increased shift productivity by setting clear expectations and providing consistent guidance on job responsibilities.
- Maintains a clean and organized work environment, ensuring safety standards, and includes food safety standards are met consistently.
- Provides exceptional customer service by addressing inquiries, resolving issues, and maintaining a welcoming atmosphere for customers.
Server
Chart House
11.2022 - 11.2023
- Served food and beverages promptly with focused attention to customer needs.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
Executive Chef
Como
07.2021 - 11.2022
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Head Chef
Pink House
12.2020 - 11.2021
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Hired, managed, and trained kitchen staff.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Disciplined and dedicated to meeting high-quality standards.
- Created recipes and prepared advanced dishes.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Kitchen Manager
Reds 395 Grill
02.2018 - 12.2020
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Education
Training For Como Restaurant - Restaurant Administration
Culinary Institute of America
Incline Village 06.2021
Bachelors Degree - Acting
Douc UC
Vina Mar 06.2009
Sommelier - Bartender/Server
Vineyard Concha Ey Todor
Vina Del Mar Chile 12.2005
Skills
- Customer service focus
- Employee training
- Guest service
- Team motivation
Languages
Spanish
Native or Bilingual
Timeline
Shift Lead
Great Basin Brewing Company
11.2023 - Current
Server
Chart House
11.2022 - 11.2023
Executive Chef
Como
07.2021 - 11.2022
Head Chef
Pink House
12.2020 - 11.2021
Kitchen Manager
Reds 395 Grill
02.2018 - 12.2020
Training For Como Restaurant - Restaurant Administration
Culinary Institute of America
Bachelors Degree - Acting
Douc UC
Sommelier - Bartender/Server
Vineyard Concha Ey Todor
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