Food Safety Executive chef
Resume:
Daniel Sanchez Espinoza
Chicago, Il, 60659
*************.***@*****.***
EDUCATION
St. Augustine College June 1999
Certificate in Professional Cooking Degree in Culinary Arts
PROFESSIONAL EXPERIENCE
Gibson’s Steak House / Hugo’s Frog Bar & Fish House, 1028 N Rush Street Chicago, IL 60611
( September 2019 - to Present )
Executive Sous Chef
Manages daily operations in kitchen by overseeing food preparations sanitations 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
Truluck`s Seafood, Steak & Crab House, 41 East Chestnut, Chicago IL, 60611
(June 2017 – June 2019)
Executive Chef
Manages daily operations in kitchen by overseeing food preparations sanitations 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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