Daniel Boka
La Línea De La Concepción,CA
Summary
Seasoned culinary leader with a robust background in enhancing operational efficiency and customer satisfaction at Wagamama. Excelled in staff management and business development, significantly reducing food waste. Demonstrates exceptional relationship building and financial management skills, ensuring sustainable business growth and team empowerment. Hard-driving business leader offering skill in strategic business planning and team development. Skillfully recruit and train employees at all levels to meet customer and business demands. Articulate, forward-thinking and resourceful in meeting unique needs. Self-motivated professional successful in seizing viable opportunities for expansion and innovation in business. Background in increasing profits, reducing costs and transforming customer service standards. Experienced in leading and supervising operational and sales teams.
Overview
16
16
years of professional experience
Work History
Owner/Head Chef
Carnivore S.L.
12.2022 - 10.2024
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Trained and motivated employees to perform daily business functions.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
Head Chef
Wagamama
03.2021 - 12.2022
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
Sous Chef/ Senior Sous Chef
Wagamama
05.2019 - 03.2021
Team Leader
Wagamama
01.2017 - 05.2019
- Set performance expectations for the team, monitoring progress towards goals and providing constructive feedback as needed.
- Empowered team members by delegating responsibilities according to individual strengths and areas of expertise.
- Managed conflict resolution among team members, fostering a positive and collaborative work environment.
- Maintained an inclusive and diverse team culture, promoting respect and understanding among all members.
- Developed team members'' skills through targeted coaching sessions, resulting in improved individual performance.
- Established open and professional relationships with team members to achieve quick resolutions for various issues.
Line Chef
Wagamama
07.2016 - 01.2017
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Assisted in training new line chefs, sharing best practices for efficient food preparation and service consistency.
Chef
Hendrix Pub
01.2016 - 06.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Chef De Partie
La Sala
01.2015 - 12.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
Wok Chef
Fusion Deli
01.2014 - 12.2014
- Oversaw grill, stove, and wok, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Chef De Partie
The Mitre Pub
02.2013 - 01.2014
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Team Leader
Wagamama
05.2011 - 02.2013
- Set performance expectations for the team, monitoring progress towards goals and providing constructive feedback as needed.
- Empowered team members by delegating responsibilities according to individual strengths and areas of expertise.
- Managed conflict resolution among team members, fostering a positive and collaborative work environment.
- Maintained an inclusive and diverse team culture, promoting respect and understanding among all members.
- Developed team members'' skills through targeted coaching sessions, resulting in improved individual performance.
- Collaborated with other department leaders to establish shared goals and ensure alignment across teams.
- Established open and professional relationships with team members to achieve quick resolutions for various issues.
Line Chef
Wagamama
11.2008 - 05.2011
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Established positive working relationships with colleagues through effective communication and teamwork strategies.
- Continuously sought opportunities for professional development, attending industry workshops and learning new culinary techniques.
Education
Chef/Waiter - Hospitality
Krudy Gyula Hospitality Vocational School
Szeged05-2007
Skills
- Customer Relations
- Small business operations
- Relationship Building
- Verbal and written communication
- Client Service
- Project Management
- Operations Management
- Business Management
- Business Planning
- Staff Management
- Team Oversight
- Financial Management
- Staff hiring
- Business Development
- Business launch
- Business Administration
- Employee Development
- Product branding
- Administrative Oversight
- Contract Management
- Cost Reduction
- Budget Development
Languages
Hungarian
Bilingual or Proficient (C2)
English
Advanced (C1)
Spanish
Beginner (A1)
Timeline
Owner/Head Chef
Carnivore S.L.
12.2022 - 10.2024
Head Chef
Wagamama
03.2021 - 12.2022
Sous Chef/ Senior Sous Chef
Wagamama
05.2019 - 03.2021
Team Leader
Wagamama
01.2017 - 05.2019
Line Chef
Wagamama
07.2016 - 01.2017
Chef
Hendrix Pub
01.2016 - 06.2016
Chef De Partie
La Sala
01.2015 - 12.2015
Wok Chef
Fusion Deli
01.2014 - 12.2014
Chef De Partie
The Mitre Pub
02.2013 - 01.2014
Team Leader
Wagamama
05.2011 - 02.2013
Line Chef
Wagamama
11.2008 - 05.2011
Chef/Waiter - Hospitality
Krudy Gyula Hospitality Vocational School
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