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Executive Chef Food Safety

Location:
Chicago, Illinois, United States
Posted:
November 05, 2019

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Resume:

Daniel Sanchez Espinoza

**** *. ******** ***.

Chicago, Il, 60659

773-***-****

adarkg@r.postjobfree.com

EDUCATION

St. Augustine College June 1999

Certificate in Professional Cooking Degree in Culinary Arts

PROFESSIONAL EXPERIENCE

Truluck`s Seafood, Steak & Crab House, 41 East Chestnut, Chicago IL, 60611

(June 2017 – April 2019)

Executive Chef

Manages daily operation in kitchen by overseeing food preparations and all sanitations standards are in place and being followed

Facilitates and manages labor and food cost as directed by the company budget

Interviews, hires, trains, and develops passionate and highly motivated back of house employees

Creates all fish, shell fish and other seafood specials

Joe’s Seafood, Prime Steak, and Stone Crab, 60 E. Grand, Chicago IL, 60611 (September 2000 – October 2016)

Executive Chef

Manages daily operation in kitchen by overseeing food preparations are ensured through food safety procedures

Develops new menu twice every year and creates new specials: fish, salads, sides, and pies

Interviews, hires, trains, and develops passionate and highly motivated back of house employees

Facilitates and manages labor and food cost in line with a strict restaurant budget

McCormick & Schmick’s, 41 E. Chestnut, Chicago IL, 60611

(October 1997 - April 2000)

Sous Chef

Placed produce, dairy, and all supply order for the restaurant

Supervised 35 back of house employees

Contributed and worked with the executive chef to develop new food items

Facilitated and managed labor and food cost in line with budgeted percentages

Rainforest Café Restaurant, 615 N. Clark, Chicago IL, 60611

(August 1996 - October 1997)

Coordinator

Worked all positions on the line and helped train each position

Ensured regular maintenance of utensils, kitchen area and equipment

Supervised and coordinated all health and sanitation standards directed by employer

Pete Miller’s Seafood & Prime Steak, 1557 Sherman Ave, Evanston IL, 60201

(January 1994 – May 1996)

Line Cook/Lead Cook

Made all sauces from scratch

Created and prepared a prep list and also ran kitchen in Chef’s absence

Was the Saucier, worked the Broiler and Sautee Station

Rock Bottom Restaurant, 1 W. Grand, Chicago IL, 60613

(January 1993-June 1996)

Line Cook

Set up stations and collect all necessary supplies to prepare menu for service

Prepared a variety of foods: meat, seafood, poultry, vegetables and cold food items

Maintained and prepared all food items and kept up with all sanitation standards

ADDITIONAL SKILLS, ACTIVITIES & AWARDS

Proficient in MS Excel, Open Table, Compeat, Chef Tec & many POS Systems

Sanitation Certificates – State of Illinois and City of Chicago

Bilingual - English & Spanish

Opened and worked many opening teams throughout my career

Ability to work in high volume with staffs up to 200 plus

Well versed in Steakhouse and Seafood Concepts



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