Open To Work
Diego Salinas
OAKLAND,CA
Work Preference
Summary
Culinary professional with extensive experience in menu development and kitchen operations. Expertise in creating diverse menus that accommodate various dietary needs while adhering to food safety standards. Skilled in managing large teams and optimizing kitchen efficiency to improve overall dining experiences.
Overview
33
33
years of professional experience
Work History
Executive Chef
Caña Restaurant
Oakland
03.2010 - Current
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Oversaw kitchen operations ensuring food quality and safety standards compliance.
- Created seasonal menus featuring local ingredients and unique flavor profiles.
- Supervised kitchen staff to ensure high standards of food preparation.
- Managed inventory and ordered supplies to maintain optimal stock levels.
Executive Chef - Nuevo Latino Cuisine with Asian Influence
CIRCOLO RESTAURANT
San Francisco, CA
01.2003 - Current
- Collaborated on startup operations, focusing on kitchen design/layout, equipment selection, vendor negotiations, and implementation of operational policies and procedures to establish efficient workflows.
- Created and designed the menu with a focus on daily specials, enhancing customer offerings.
- Implement inventory control strategies to maximize profitability.
- Supervised and recruited 28 employees, setting development goals and evaluating performance to enhance team effectiveness.
- Trained staff in customer relations, product knowledge, safety protocols, and kitchen procedures to ensure high service standards.
Producer
BAY TV - LATIN EYES
San Francisco, CA
01.2000 - Current
- Oversaw creative development for weekly cooking segment in innovative program highlighting Latino news, views, and culture.
- Developed engaging content for television segments tailored to diverse audiences.
- Coordinated production schedules with teams to ensure timely delivery of broadcasts.
- Managed budgets for various projects while ensuring resource allocation efficiency.
Chef - Nutritional Services
ST MARY’S HOSPITAL and ST FRANCIS MEMORIAL HOSPITAL
San Francisco, CA
01.2000 - 01.2003
- Planned and prepared meals for 100 patients, producing 300 meals daily across 2 hospitals; evaluated nutritional and special needs for diverse units including psychology and burn units.
- Prepared nutritious meals for patients in accordance with dietary guidelines.
- Managed kitchen inventory to ensure availability of fresh ingredients.
- Collaborated with healthcare staff on patient dietary requirements and preferences.
Instructor
MISSION LANGUAGE AND VOCATIONAL SCHOOL
San Francisco, CA
01.2000 - 01.2003
- Developed and taught specialized Latino cooking program for 15 to 20 students, enhancing cultural appreciation and culinary skills.
- Created curriculum and prepared presentations while evaluating individual student abilities to tailor instruction and support learning outcomes.
- Developed engaging lesson plans for diverse student backgrounds.
- Facilitated interactive classroom discussions to enhance language skills.
- Assessed student progress through regular evaluations and feedback sessions.
Executive Chef - Nuevo Latino Cuisine
SOL Y LUNA RESTAURANT
San Francisco, CA
01.1997 - 01.1999
- Transformed menu from Spanish to Nuevo Latin, enhancing customer experience and attracting new clientele.
- Managed kitchen operations including staffing, purchasing, inventory, and food preparation to ensure seamless service.
- Coordinated weekly musical entertainment by selecting and booking performers to enrich dining atmosphere.
Executive Chef - Caribbean Restaurant
MS. PEARL’S JAM HOUSE
San Francisco, CA
01.1994 - 01.1996
Education
Certificate - Culinary Training
CALIFORNIA CULINARY ACADEMY
San Francisco, CA01-2001
Skills
- Diplomacy
- Organization
- Discretion
- Professionalism
- Problem solving
- Multitasking
- Environment management
- Menu creation
- Food safety standards
- Kitchen operations management
- Inventory management
- Staff training
- Quality assurance
- Vendor negotiation
- Cost management
- Project management
- Culinary development
- Effective communication
- Team building
- Customer service
- Time management
- Catering and events
- Kitchen equipment maintenance
- Business management
- Food safety
- Decision-making
- Performance assessments
- Forecasting and planning
- Recipe formulation
- Fine-dining expertise
- Signature dish design
- Problem and complaint resolution
- Food plating
- Creative thinking
- Plating techniques
- Hospitality service expertise
- Staff scheduling
- Coaching and mentoring
- Banquets and catering
- Purchasing management
- Food plating
- Written communication
- Ingredients selection
- Hygiene policy implementation
- Menu pricing
- Operations management
- Cost control
- Performance improvement
- Recipe creation
- Restaurant operations
- Workflow optimization
- Special events
- Recruitment and onboarding
- Dietary restrictions
- Sanitation oversight
- Order management
- Food preparation planning
- Performance review
- Food preparation techniques
- Supply management
- Menu planning
- Menu planning
- Vendor relations
- Productivity optimization
- Nutrition
- Food safety training
- Culinary techniques
- Safe food handling
- Policy development
- Recipe organization
- Waste reduction
- Purchasing
- Equipment maintenance
- Kitchen management
- BOH operations
- Staff training
- Kitchen management
- Customer retention
- Allergy awareness
- Inventory management
- Vendor management
- ServSafe certification
- Sanitation standards
- Staff management
- Order delivery practices
Summary Of Qualifications
- 10 years of management experience supervising up to 25 employees.
- Special knowledge of Spanish and California wines.
- All aspects of meal planning and preparation for dinner parties, special events, holidays, corporate functions and cocktail parties.
- Experienced with all aspects of kitchen management that includes purchasing, inventory control, equipment selection and maintenance, cost control and loss prevention.
Timeline
Executive Chef
Caña Restaurant
03.2010 - Current
Executive Chef - Nuevo Latino Cuisine with Asian Influence
CIRCOLO RESTAURANT
01.2003 - Current
Producer
BAY TV - LATIN EYES
01.2000 - Current
Chef - Nutritional Services
ST MARY’S HOSPITAL and ST FRANCIS MEMORIAL HOSPITAL
01.2000 - 01.2003
Instructor
MISSION LANGUAGE AND VOCATIONAL SCHOOL
01.2000 - 01.2003
Executive Chef - Nuevo Latino Cuisine
SOL Y LUNA RESTAURANT
01.1997 - 01.1999
Executive Chef - Caribbean Restaurant
MS. PEARL’S JAM HOUSE
01.1994 - 01.1996
Certificate - Culinary Training
CALIFORNIA CULINARY ACADEMY