Danny Hernandez
SACRAMENTO
Summary
Results-oriented professional with over 15 years of expertise in high-volume food service and kitchen management. Adept at implementing quality control measures and collaborating effectively with teams to achieve operational excellence.
Overview
16
16
years of professional experience
Work History
Sous Chef
Midtown Spirits
Sacramento
03.2021 - 08.2025
- Assisted in menu planning and development with culinary team.
- Oversaw food preparation and presentation for high-volume service.
- Trained new cooks on kitchen procedures and safety standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Collaborated with front-of-house staff to streamline service flow.
- Implemented quality control measures for food safety compliance.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Complied with all health department regulations regarding proper food handling methods.
- Monitored inventory levels to ensure adequate supplies on hand.
Sous Chef
Zuma Poke
Davis
06.2017 - 03.2020
- Oversaw food preparation and presentation for high-volume service.
- Maintained inventory levels and ordered supplies for kitchen operations.
- Trained kitchen workers on culinary techniques.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Sushi Chef
Aji Japanese Bistro
El Dorado Hills
06.2015 - 03.2020
- Crafted authentic sushi dishes using traditional techniques and fresh ingredients.
- Collaborated with staff to design seasonal menu items and special offerings.
- Trained junior chefs on sushi preparation and presentation methods.
- Managed inventory of sushi ingredients to ensure freshness and availability.
- Cleaned, cut, and prepared fish for sushi dishes.
- Organized the kitchen in a clean and sanitary manner to meet health standards.
- Conversed with patrons and explained different sushi menu items and what ingredients were used in preparation.
- Assisted in opening and closing duties such as cleaning, restocking.
- Improved performance of team members resulting in high-quality meals produced daily.
- Ensured quality of product was consistent throughout shift.
- Created visually appealing sushi platters for catering and special events.
Line Cook
Tokyo Fro's Sushi Bar
Sacramento
03.2009 - 03.2016
- Operated grills, ovens, and fryers to cook meals efficiently.
- Maintained cleanliness and organization of kitchen workstations.
- Collaborated with team members to ensure timely meal service.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
Education
High School Diploma -
American Legion High School
Sacramento06-2007
Skills
- Food safety compliance
- Menu development
- High-volume service
- Garnishing and plating
- Allergen awareness
- Verbal and written communication
- Inventory management
- Kitchen operations
- Attention to detail
- Plating
References
References available upon request.
Timeline
Sous Chef
Midtown Spirits
03.2021 - 08.2025
Sous Chef
Zuma Poke
06.2017 - 03.2020
Sushi Chef
Aji Japanese Bistro
06.2015 - 03.2020
Line Cook
Tokyo Fro's Sushi Bar
03.2009 - 03.2016
High School Diploma -
American Legion High School
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