DANIEL PARDO RUIZ GOMEZ

I have been responsible for:

• Creating recipes and preparing advanced dishes.
• Overseeing scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Hiring and training new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planning promotional menu additions based on seasonal pricing and product availability.
• Food inventory, ingredients, and supply stock to prepare and plan vendor orders.
• Obtaining fresh, local ingredients to lower grocery costs.

• Contribution to the restaurant launch phase.
• Crafted fresh culinary creations, curated menus, standardized production recipes for consistent quality, and chose plate presentations.
• Assessed staffing needs to align with service, operational, and financial goals.
• Oversaw staff recruitment and training, and formulated schedules.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Enforced hygiene protocols and inspected equipment for cleanliness.
• Managed administrative matters such as inventory, control of food and equipment supplies, generating purchase orders, calculating food expenses, and cost

• Assisted with menu development and planning.
• Controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food costs and budget.
• Trained and managed kitchen personnel and supervised related culinary activities.
• Provided leadership and direction in overseeing the preparation of all food items in accordance with quality standards.
• Managed main kitchen, breakfast, and banquet staff.

• I was responsible for the coordination of different positions within the kitchen.
• Assigned, delegated and managed all line personnel.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Placed orders to restock items before supplies ran out.
• Development of seasonal dishes and menus.
• Assistance with ordering, inventory and scheduling.

• I was responsible for the stations of Pantry, Grill, Sauté
• Maintained well-organized station to keep work consistent.