David Hernandez
13332 Redbird St,CA
Summary
Accomplished Sous Chef with a proven track record at Buca Di Beppo, enhancing kitchen operations through effective team leadership and inventory management. Skilled in elevating food preparation standards and reducing waste, leading to significant cost savings. Expert in fostering a detail-oriented environment that prioritizes food safety and customer satisfaction.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Executive Chef Partner
Buca Di Beppo
Huntington Beach, CA
10.2024 - Current
- Led culinary team in menu development and execution of seasonal offerings.
- Collaborated with suppliers to source high-quality ingredients, ensuring sustainability and freshness.
- Implemented cost-control measures, reducing food waste while enhancing flavor profiles.
- .
- Coordinated catering services for special events, showcasing culinary creativity and flexibility in meeting diverse client needs.
- Collaborated with front-of-house staff to ensure seamless service and positive guest experiences.
Sous Chef
Brio Tuscan Grille
Irvine
10.2023 - 09.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Sous Chef
Buca Di Beppo
Brea
09.2021 - 10.2023
- 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.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Line Cook Supervisor
Buca Di Beppo
Garden Grove
02.2019 - 09.2021
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
Education
High School Diploma -
Santiago High School
Garden Grove06.2019
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food Preparation
- Cooking demonstrations
- Sanitation standards
- Food presentation
- Kitchen management
- Cost control
- Food safety regulations
Certification
- ServSafe Training - 2022
Languages
Spanish
Native or Bilingual
Timeline
Executive Chef Partner
Buca Di Beppo
10.2024 - Current
Sous Chef
Brio Tuscan Grille
10.2023 - 09.2024
Sous Chef
Buca Di Beppo
09.2021 - 10.2023
Line Cook Supervisor
Buca Di Beppo
02.2019 - 09.2021
High School Diploma -
Santiago High School