Terry Daniels
Miami,FL
Overview
2026
2026
years of professional experience
Work History
Assistant Executive Chef
Cooper’s Hawk
Pembroke Pines, FL
2025 - Current
- Led culinary team in creating innovative seasonal menus aligning with brand standards
- Streamlined kitchen operations to enhance efficiency and reduce food waste
- Trained and mentored junior chefs, fostering skill development and teamwork
- Implemented quality control measures to ensure consistency in dish presentation and taste
- Collaborated with front-of-house staff to improve service flow and customer satisfaction
- Developed training programs for kitchen staff on safety protocols and food handling procedures
- Managed inventory levels to optimize cost control while maintaining ingredient freshness
- Researched industry trends to incorporate new techniques and flavors into menu offerings
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Responded swiftly to customer feedback regarding dishes or service, implementing improvements as needed to maintain a stellar reputation.
- Spearheaded creative culinary initiatives, elevating the dining experience for customers seeking unique flavor combinations.
- Evaluated vendor relationships regularly, negotiating contracts as necessary for cost-effective procurement of high-quality ingredients without compromising consistency or availability requirements throughout the year.
- Led cross-training initiatives among team members for enhanced skill development opportunities and overall operational flexibility within the kitchen staff roster.
- Implemented effective staff schedules for optimized labor management, reducing overtime costs while maintaining service standards.
- Participated in recruiting efforts, identifying top talent for key roles within the kitchen team to drive performance excellence.
- Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining areas for efficient service delivery.
- Supported ongoing professional development of kitchen team members by sharing industry trends and best practices through regular workshops and discussions.
- Ensured consistent high-quality food presentation by closely monitoring plating guidelines and staff adherence.
- Provided expert guidance on ingredient selection, portion control, and cooking techniques during menu development discussions with Executive Chef.
- Developed innovative menu items for improved customer satisfaction and increased repeat business.
- Assisted in catering special events, delivering exceptional food quality tailored to client preferences and dietary restrictions.
- Maintained a safe and sanitary kitchen environment by promoting strict adherence to health regulations and cleanliness protocols.
- Collaborated with Executive Chef to create seasonal menus that showcased fresh ingredients and appealed to diverse tastes.
- Conducted regular equipment maintenance checks, addressing issues promptly to minimize downtime and ensure smooth operations.
- Contributed to positive workplace culture by fostering open communication channels among team members, leading to increased morale and productivity.
- Managed inventory and controlled food costs, resulting in reduced waste and increased profits.
- Mentored junior chefs through hands-on training, fostering a culture of teamwork and continuous improvement.
- Assisted in budget planning and monitoring, identifying areas for potential cost savings while maintaining the highest standards of quality and service.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Sous Chef
Mastros Restaurants
Miami, FL
2022 - 2025
- Led kitchen operations, ensuring timely preparation and presentation of high-quality dishes.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Trained and mentored junior chefs, fostering skills in food preparation and safety standards.
- Implemented inventory management systems to optimize ingredient usage and reduce waste.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Senior Sou Chef
PF Changs Restaurant
Tampa, FL
2016 - 2019
- Supervised kitchen operations, ensuring adherence to food safety and sanitation standards.
- Developed new menu items, incorporating seasonal ingredients and customer preferences.
- Trained and mentored junior staff, fostering culinary skills and teamwork.
- Streamlined food preparation processes, enhancing efficiency during peak service hours.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Kitchen Manager in Training
BJ's Restaurant & Brewhouse
Jacksonville, FL
2013 - 2016
- Assisted in managing daily kitchen operations and staff scheduling.
- Trained team members on food safety standards and kitchen procedures.
- Monitored inventory levels and assisted in ordering supplies as needed.
- Prepared menu items following standard recipes for quality consistency.
- Ensured cleanliness and organization of kitchen workstations during shifts.
- Collaborated with chefs to optimize workflow and improve service efficiency.
- Performed quality checks on ingredients, ensuring freshness and reducing instances of spoilage or contamination.
- Implemented inventory management systems for better stock control and reduced waste.
- Streamlined order processing system, leading to faster ticket times and improved customer satisfaction ratings.
Education
High School Diploma -
Miami Norland Senior High
Miami, FLSkills
Able to work in high intensity kitchens Very big on leadership, inventory and cost control, problem solving, staff scheduling and training, conflict resolution Budgeting, Quality Asurance & Control Adaptability and Flexibility
Timeline
Assistant Executive Chef
Cooper’s Hawk
2025 - Current
Executive Sous Chef
Mastros Restaurants
2022 - 2025
Senior Sou Chef
PF Changs Restaurant
2016 - 2019
Kitchen Manager in Training
BJ's Restaurant & Brewhouse
2013 - 2016
High School Diploma -
Miami Norland Senior High