David Dominguez
Chef
Livermore,CA
Summary
I am a high-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
15
15
years of professional experience
Work History
Chef de Cuisine
Bon Appetit/Google
03.2023 - Current
- Managed Multi-Unit Operations, Customer Satisfaction and Vendor Relations, Follows HACCP guidelines to ensure quality and safety of food supply, Daily Operations/Staff Development/Coaching, Set up/Manage Breakfast and Lunch, Menu design and execution, Purchasing/Receiving/Managing Cost Controls, Food Waste Control (LeanPath), Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Sous Chef
Bon Appetit/Google
10.2019 - 03.2023
- Customer Satisfaction and Vendor Relations, Follows HACCP guidelines to ensure quality and safety of food supply, Daily Operations/Staff Development/Coaching, Set up/Manage Breakfast and Lunch, Assists Chef with menu design and execution, Purchasing/Receiving, Food Waste Control (LeanPath), Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Kitchen Lead Cook
Bon Appetit/Google
07.2017 - 03.2023
- Customer Satisfaction and Vendor Relations, Follows HACCP guidelines to ensure quality and safety of food supply, Daily Operations/Staff Development/Coaching, Set up/Manage Breakfast and Lunch, Assists Sous Chef with menu design and execution, Purchasing/Receiving, Food Waste Control (LeanPath), Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
- Improved kitchen efficiency by streamlining food preparation processes and reducing waste.
- Maintained high standards of cleanliness and sanitation by implementing strict kitchen cleaning routines.
- Enhanced customer satisfaction by ensuring timely and accurate order fulfillment.
Cook
Bon Appetit/Oracle
02.2017 - 07.2017
- Customer Satisfaction and Vendor Relation, Prep, Daily Operations, Set up and manage breakfast and lunch, Inventory count
Associate Manager
Market Broiler
06.2015 - 02.2017
- Managed restaurant operations in terms of staffing and scheduling functions, Greeted guests and make arrangements to seat them, Ensured provision of service in terms of order accuracy and time management, Interviewed, hired and trained personnel to work in a restaurant environment, Ensured smooth coordination between the back-end and front-end activities, Managed inventory, stocks and supplies, Managed customer complaints and queries
Education
Culinary Diploma -
Connecticut Culinary Academy
Cromwell, Connecticut10.2008
High School Diploma -
Washington High School
Fremont, California08.2000
Skills
- Food Safety
- Knowledge of Cooking Equipment
- Knife Skills
- Kitchen Sanitation
- Inventory management
- Multitasking abilities
- Recipe creation
- Allergen awareness
- Vendor relations
- Menu development
- Customer service
- Purchasing Management
Accomplishments
- While on the Culinary team at Evolution Cafe and The Kitchen Cafe on Google Campus we received awards for being 1000+ days safe.
- Volunteered for numerous events in different Cafes on Google Campus including: Pop-ups, T.G.I.T ( Thank Goodness It's Thursday), and YTF (YouTube Fridays), Chef's Table, Also Lead the culinary team in starting BOBA Fridays. (2 new flavors of Boba Tea every Friday for up to 250 people.)
Timeline
Chef de Cuisine
Bon Appetit/Google
03.2023 - Current
Sous Chef
Bon Appetit/Google
10.2019 - 03.2023
Kitchen Lead Cook
Bon Appetit/Google
07.2017 - 03.2023
Cook
Bon Appetit/Oracle
02.2017 - 07.2017
Associate Manager
Market Broiler
06.2015 - 02.2017
Culinary Diploma -
Connecticut Culinary Academy
High School Diploma -
Washington High School