Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
background-images

Danny Amaya

San Fernando,CA

Summary

Seeking a challenging position in the business industry, where I will be able to utilize my work experience skills. I have strong management skills and an educational background. I have worked independently and managed a team of 200 kitchen staff, overseeing daily operations and ensuring efficiency.

Overview

23
23
years of professional experience
1
1
Certification

Work History

Executive Chef

The Proud Bird Bazaar
01.2015 - Current

Executive Chef

  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.

Sous Chef

  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Monitored food production to verify quality and consistency.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Kitchen Manager

  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Collaborated with management to develop strategies for increasing restaurant profitability.
  • Boosted team morale and performance through effective leadership and training programs.
  • Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
  • Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

Assistant Restaurant Manager

LAX Terminal 1 and 4
01.2002 - 01.2015
  • Oversaw daily operations to maintain store cleanliness and organization.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.
  • Coordinated with vendors for timely inventory replenishment, ensuring product availability.
  • Engaged with customers to gather feedback, using insights to improve service and product offerings.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
  • Analyzed sales data to identify trends and adjust inventory orders accordingly.
  • Collaborated with management team to set sales targets and strategies, achieving consistent sales growth.
  • Led weekly team meetings to discuss goals and review performance, fostering culture of continuous improvement.

Education

High School - undefined

San Antonio High School
01.2000

Skills

  • Bilingual (English, Spanish)
  • Leadership
  • Team management
  • Customer service
  • Food safety and sanitation
  • Fine dining
  • Food preparation
  • Culinary skills
  • Catering and special event coordinator
  • Budgeting and cost control
  • Quality control
  • Problem solving, critical thinking
  • Kitchen management
  • Food safety
  • Inventory management
  • Recipes and menu planning
  • Employee scheduling
  • Budget management
  • Team building
  • Microsoft Office
  • Microsoft Excel
  • Microsoft Outlook
  • Documentation and reporting
  • Operations management
  • Financial management
  • Cash handling and management
  • Shift management
  • Food safety compliance
  • Staff training and development
  • Knife skills
  • Cooking techniques
  • Menu planning
  • Menu development

Certification

ServSafe: Food Handler, Alcohol, Manager

Languages

English
Native or Bilingual

Timeline

Executive Chef

The Proud Bird Bazaar
01.2015 - Current

Assistant Restaurant Manager

LAX Terminal 1 and 4
01.2002 - 01.2015

High School - undefined

San Antonio High School
Danny Amaya