Danny Palucho
Alexandria,VA
Summary
Dynamic Executive Chef with a proven track record at Landry’s, excelling in menu development and cost control. Expert in fostering team leadership and enhancing customer satisfaction through innovative culinary creations. Recognized for implementing effective training programs that improved kitchen efficiency and elevated service standards, ensuring a memorable dining experience.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Forward-thinking professional offering more than 25 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven bilingual skills.
Overview
25
25
years of professional experience
Work History
Executive Chef
Landry’s
Alexandria, VA
02.2019 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Streamlined kitchen processes for improved efficiency and faster service times.
Executive Sous Chef
Landry’s
Annapolis, MD
01.2014 - 02.2019
- Maintained cleanliness and functionality of kitchen appliances.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Managed production stages adhering to quality benchmarks.
- Enhanced the team dynamic through effective conflict resolution and communication.
- Reduced food waste through effective inventory management and menu planning.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Upheld strict adherence to allergen safety procedures.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Implemented standardized portion control practices for consistency across all dishes served at the establishment.
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Managed scheduling to ensure full coverage during busy periods without overstaffing.
- Optimized kitchen layouts for improved workflow and safety.
Sous Chef
Chart House Restaurant
Alexandria, Virginia
03.2004 - 01.2014
Electrician
LT Bowden Electric
Leesburg, VA
03.2000 - 03.2004
- Worked from ladders, scaffolds and lifts to install, maintain, or repair electrical wiring equipment and lighting fixtures in ceilings, on roofs and on towers.
- Installed and wired electrical transformers, service panels, and circuit breakers.
- Planned layout and installation of electrical wiring, equipment, and fixtures based on specifications and applicable code.
- Used testing instruments such as ohmmeters, voltmeters, ammeters, and multimeters.
- Performed routine and complex maintenance and repairs on various electrical equipment.
- Stored and maintained power tools and equipment for each job.
- Read and interpreted electrical, mechanical, and architectural drawings and electrical code specifications for wiring layouts.
- Demonstrated expertise in use of cable reels, stripping tools, voltage detectors, and wire and cable cutters to complete fast-paced work.
- Reduced downtime for clients by quickly diagnosing and repairing complex electrical issues.
Education
Hotel, Motel, And Restaurant Management
Nova C.C.
Alexandria, VaT.C. Williams H.S.
Alexandria, Va06.1996
Skills
- Food safety
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Coaching and mentoring
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef
Landry’s
02.2019 - Current
Executive Sous Chef
Landry’s
01.2014 - 02.2019
Sous Chef
Chart House Restaurant
03.2004 - 01.2014
Electrician
LT Bowden Electric
03.2000 - 03.2004
Hotel, Motel, And Restaurant Management
Nova C.C.
T.C. Williams H.S.