Daniel Collazos
Cali
Summary
Talented kitchen leader, nine years of restaurant experience, team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Asian cuisine, Colombian cuisine, Fast Food cuisine, grilled techniques, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English/Spanish skills.
Overview
8
8
years of professional experience
Work History
Restaurant Owner/Operator
La Callejera Fast Food
11.2018 - Current
- Enhanced customer satisfaction by implementing efficient service processes and training staff on exceptional customer service techniques.
- Increased restaurant profitability with cost-effective inventory management and strategic pricing strategies.
- Streamlined operations by developing and implementing effective workflow systems, optimizing staff scheduling, and minimizing waste.
- Boosted revenue through targeted marketing campaigns, special events, and promotions.
- Developed strong relationships with vendors to secure favorable pricing agreements, ensuring timely deliveries of quality products.
- Recruited, hired, and trained talented staff to fill vacancies.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
Executive Chef
FMC Group
07.2017 - 10.2018
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Head Chef
FMC Group
06.2016 - 06.2017
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Cook
FMC Group
12.2015 - 06.2016
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Collaborated with the management team to develop new menu items based on customer feedback and preferences.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Education
Technical Degree - Chef Training
Comfandi
Cali, Colombia04.2017
Skills
- Inventory Control
- Menu Development
- Leadership Abilities
- Staff Training
- Problem Solving
- Decision Making
- Recruitment and Hiring
- Menu Pricing and Writing
- Kitchen Staff Coordination
Timeline
Restaurant Owner/Operator
La Callejera Fast Food
11.2018 - Current
Executive Chef
FMC Group
07.2017 - 10.2018
Head Chef
FMC Group
06.2016 - 06.2017
Cook
FMC Group
12.2015 - 06.2016
Technical Degree - Chef Training
Comfandi
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