Daniel Estrada

Obtain a position in a professional atmosphere that will present me with new and challenging ideas and concepts, Chef for a high class establishment where my experience and culinary specialties will be utilized in preparing a wide range of international cuisines.

Kitchen operations - allplants ltd - Unit 5A, Uplands Business Park, Blackhorse Ln, London E17 5QJ

(2024-08 - 2024-12)

• Manage all team tasks.
• Maintain standards of food quality
• Ensure high standard of cleanliness of the kitchen by maintaining crew health levels associated with food.
• Check that the dishes are prepared under all appropriate quality standards.

Chef owner - Gourmet en casa By Daniel Estrada - Lima, Peru

(2016 - 2020)

• Chef and owner of a catering company, created to elevate Peruvian food.

Sous chef - Danes' Yard Kitchen - 133 High Street, Stratford, London E15 2RB

(2013-03 - 2014-01)

• Improvement of the menu items.
• Creating new dishes.
• Lead all kitchen staff.
• Making sure that all orders are properly done with suppliers.
• Manage all team tasks.
• Maintain standards of food quality
• Ensure high standard of cleanliness of the kitchen by maintaining crew health levels associated with food.
• Check that the dishes are prepared under all appropriate quality standards.

Chef de partie - Les Deux Salons - 40.42 William IV Street London WC2N 4DD

(2012-01 - 2012-03)

• Been in charge of all food preparation both the MEP and the evening service.
• Maintain quality standards to ensure that the food costs remain affordable.
• Making sure that all orders are properly done

Chef de partie - The swan (Shakespeare's Globe) London - 21, New Globe Walk Bankside London SE1 9DP

(2012-08 - 2013-01)

• Developed presentation and garnishment
• Managed food preparation processes
• Maintained the standards of the quality to ensure that cost of food remain economical.
• Managing and training any demi-chef de parties or commis working with me
• Ensuring me and my team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margin

Sous Chef - tierra Peru - 164, Essex road N1 8LY

(2012-01 - 2012-08)

• Food preparation
• Developed presentation and garnishment.
• Checked and maintained stock levels
• Managed all team tasks

Chef - D'gaf Restaurant - 11 Leytonstone Road, Stratford, London E15 1JA

(2010-06 - 2011-01)

• Created recipes for menu items
• Developed presentation and garnishment.
• Maintained the standards of the quality to ensure that cost of food remain economical.
• Ensured that high standard of cleanliness was maintained throughout the kitchen areas at all times.
• Established controls to minimize food and supply waste and theft
• Coordinated with front-of-house staff
• Kept an eye on the stock level and ordered appropriately.
• Managed food preparation processes

Chef - vapiano Restaurant - 19-21 great portland street,London W1W 8QB

(2010-09 - 2011-06)

• Train and manage new kitchen stuff
• Managed all team tasks
• Checked food expiry dates and discarded any outdated food
• Checked and maintained stock levels
• Checked garnishes and meal presentation

Assistant Chef - Giannis Pizzeria - 11 market square penrith Cumbria CA11 7BY

(2010-06 - 2010-09)

• Stored food
• Made sure all stations in the kitchen were clear and up to OH&S standard
• Checked food expiry dates and discarded any outdated food
• Helped with all garnishes
• Prepared sauces

Sous Chef - pulcinella Restaurant - 37,Old compton street,london W1D 5JY

(2009-09 - 2010-05)

• Managed food preparation processes
• Checked and maintained stock levels
• Cooked meals, entrees, snacks and desserts