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Uploaded byDaniel Vega
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NickResume112016

Daniel Nicolas Vega is an Executive Chef with over 15 years of culinary experience, including most recently as Executive Chef at Redwood Retirement in Napa, CA from 2012 to 2016. He has strong skills in food safety, inventory management, culinary operations, and staff supervision. Vega is fluent in English and Spanish and has a proven track record of preparing meals for large volumes of residents and customers.

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Daniel Nicolas Vega Executive Chef 1240 Grant Street Fairfield CA, 94533 707-225-7252 vicknega@gmail.com Skills Fluent in English and Spanish Perform various tasks simultaneously while maintaining decorum. Inventory, order, and Cost controls. Interpret P&L statements. Certified Food Safety Manager. Proficient in the use of all kitchen equipment including meat-saw, knives and all hot line equipment. ​EXPERIENCE Redwood Retirement, Napa CA​ - Executive Chef April 2012 - Nov. 2016 ● Hire, Train, and Schedule all kitchen associates. ● Monitor compliance with Industry Safety Standards. ● Prepare recipe binders for daily use including HACCP production logs. ● Conduct regular satisfaction meetings with residents. ● Monitor product quality and consistency. ● Maintain inventory, submit and receive product orders, maintain food cost within a tight budget. ● Attend regular operations and marketing meetings. ● Provide support for Sales Leader and Activities Coordinator through special menu requests and execution of special events and daily activities. ● Prepare and serve 3 square meals per day with various options for over 100 residents. Ress Restaurant, St Helena CA​ - Sous Chef Feb. 2007 - April 2012 ● Monitor protein and dried goods inventory, order product as necessary working with multiple vendors to ensure product quality and availability.
● Butcher, clean and portion all steaks and seafood. ● Make all stocks, work with morning prep crew to maintain proper par and product quality. ● Assist Chef in monitoring and managing line cooks and support staff. ● Work as liaison with overnight cleaning crew. ● Lead service as the primary grill cook, expedite and coordinate service process between stations. ● Float between stations to maintain speed and efficiency of course turns. Dean and DeLuca, St Helena CA​ - Cook October 2007 - Feb. 2010 ● Preparation and packaging of daily catering orders ranging from boxed lunches to high end picnic baskets and charcuterie platters. When there where no catering orders I assisted in Prepared Food production for the Dean and DeLuca, and Oakville grocery deli department. Aegis Assisted Living, Napa CA ​- Lead Cook January 2004 - Feb. 2007 ● Duties included preparation of daily meals, desserts, and meal service. Putting away merchandise, washing dishes when needed and regular cleaning, ● For a period of six months I serve as the acting culinary director during the hiring process. Duties included, order placement, inventory, scheduling and menu planning. Overseeing kitchen staff and coordinating event buffets. ● Assist in the training of the new Culinary Service Director. EDUCATION Temescal High School ​- High School Diploma 2001 REFERENCES AVAILABLE UPON REQUEST.