Daniel Bustamante Email & Phone Number

Redwood City, Ca, Us

Redwood City, Ca, Us

Glendale, California, Us

Key Achievements:• Received positive scores from Hilton Quality Assurance and Ecosure for consistently improving and maintaining a SALT score >95%• Managed BOH & FOH operations and onboarded, trained, and directed 40 staffsKey Functions:• Operations• Process Optimization• Event Management• Team Leadership• Compliance• Client Satisfaction• Cost Control• Order Purchasing• Inventory Management• Vendor ManagementKey Contributions:• Lead a team of 2 sous chefs, 20 cooks & 4 dishwashers• Satisfy 500+ clients on a daily basis• Oversee food preparation & production• Ensure 100% compliance with food safety procedures• Ensure accident free kitchen• Provide monthly safety training• Improve food presentation and service delivery• Coordinate with the front of the house for timely delivery• Ensure excellent client experience• Design ~10 custom menus for special occasions• Control labor & food costs• Maintain food cost and training the staff for FIFO• Negotiate ingredient and equipment prices• Oversee the inventory• Create specials, executive menus and lunch buffet• Boost revenue from 8% to 20%• Track food and area cost• Create prep list for staff• Draft and update cleaning check lists• Reduce waste by 20%• Draft action plans to fix issues• Establish food preparation timelines • Planning special events and scheduling and cost-training staff• Manage vendor relationships with: US Food, Sysco, Worldwide Produce, Pasadena Bakery, Frisco Bakery, Kools Bakery, Doms and wine warehouse

West Conshohocken, Pa, Us

• Direct and coordinate Sous Chefs, cooks and other kitchen workers• Schedule and supervises employees, creating weekly schedules• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery• Keep low the labor under 10%% and food cost 22%• Work with operation department to ensure standards are maintained• Managed Inventory Control process including ordering• Menus Development working with Sales Staff on new concepts and themes• Design Menus and plans production• Oversee food Production for retail operations and all special events• Responsible for maintaining sanitations standards • Oversee all retail operations• Units oversee with Savor SMG: Aquarium of the Pacific, Irwindale Speedway, USS IOWA Battleship

• Promoted from Sous Chef LACMA to Sous Chef Nick and Stef’s Steakhouse to CDC Hollywood Bowl Rooftop Grill Exec. Chef at LACMA overseeing Pentimento Restaurant, Plaza Café and Catering Operations.• Managed the inventory control process including ordering items.• Hired, trained, and managed about 30 employees. • Oversaw all aspects of food preparation to • Designed menu layout and daily specials including making price determinations. • Keep low the labor under 12% and food cost 29.50, P&L responsable• Responsible for maintaining sanitations standards • Units worked with Patina: Nick & Stef’s Steakhouse, Pentimento, Plaza café • Hollywood bowl, Market Café at West Fargo Center, Market Cafe at AT&T Center, Music Center and Patina Catering

Culver City, Ca, Us

• Gained experience in catering. • Planed menus for all kinds of events such as wedding, corporate parties and private events ranging from 20 to 2000 guess.• Recruited, hired, and trained all new cooks and kitchen helpers.• In charge of inventory control and ordering products from vendors.• Worked with the standard recipes and came up with new recipes

• Prepare food and cooked meals to order• Contributed ideas and suggestions in menu development and design• Assisted in inventory control by coordinating ordering for products each day• Applied my creativity and knowledge to develop recipes and test them in order to ensure quality• In charge of training new employees