Daniel Parades

**** ** **** ****** *****, Oklahoma 73160

405-***-****

Accomplished culinary professional with over thirty years of culinary experience combined, progressive culinary expertise and knife skills. Experienced in management of operations, quality, and service and staffing.

March 2017 to Present:

Experience:

Executive Chef @ Epworth Villa: Senior Living Community.

Run 3 Different Restaurants (Fine Dining, Bistro & Café style)

Develop and train new employees 26 From Cooks, servers & dish persons

Inventory, purchase, schedule weekly meetings work with Certified Dietician on Assisted living and Health services menu to Meet State Diet Recruitment

Develop Special Events Menu (Mother’s day Thanks Giving and all yearly Holidays.)

Experience:

Executive Chef: Saint Anthony Hospital: Sodexo

2004-Febrary 2017

Manage 60 Employees from cooks, dishwashers, runners, expediter, foodservice workers, retail, cashiers and Supervisors.

Train and direct employees to ensure high food quality

Assist in creation of special menus.

Utilize Food Management System to reduce waste and ensure proper quantities are produced for service.

Assist in any area of the kitchen as needed

Attend to all departments weekly mitting’s

Executive Chef: El Torito Grill Beverly Hills

2003-2004

Oversee daily operations of kitchen with revenue of 3 million annually.

Train staff and maintain schedule while coaching and training on safe food handling and technique.

Maintain food and labor budgets.

Sous Chef: McCormick & Schmick’s Seafood Restaurant Downtown Los Angeles

10/2001-12/2002

Conduct weekly inventory and post purchases for all items.

Maintain food cost and labor budgets

Executive Sous Chef: Zone Perfect West LA

08/2000-09/2001

Oversee operations for dietary program consisting of balancing protein, carbohydrate and fats.

Assist in development of weekly menu while maintaining budgets and food cost.

Executive Sous Chef: The Peninsula Hotel Beverly Hills, Quail Lodge Caramel California

07/1999-07/2000

Responsible for all food production for two restaurants, room service, and banquet facilities

Oversaw production for U.S Open Golf Tournament

Sous and Banquet Chef: The Peninsula Hotel, Beverly Hills

08/1992-07/1999

Responsible for Quarterly menu planning

Chosen for promotion to Executive Sous Chef.

Education:

Two Semesters Culinary Arts

Serve Safe Certified