Chef Daniel Meadows
Lexington
Summary
Professional with deep expertise and readiness for leadership. Proven track record in driving business growth and operational efficiency. Strong focus on team collaboration and delivering impactful results. Known for reliability, adaptability, strategic vision, and effective problem-solving. Skilled in business management, financial planning, and customer relations.
Overview
17
17
years of professional experience
Work History
Owner/Operator Personal Chef Services
The Dynamic Apron
11.2023 - Current
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Consulted with customers to assess needs and propose optimal solutions.
- Created and built menus for other clients
- Create menus for various types of events
Head Private Chef
Upper Crust Food Service
08.2023 - Current
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Prepared high-quality meals for clients with diverse palates, emphasizing fresh, local ingredients.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Collaborated with other household staff to provide seamless client services, fostering a positive work environment.
- Created customized meal plans based on client dietary restrictions and preferences.
Hospital Chef
Baptist Health Medical Center
03.2012 - 09.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained a well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Seafood Manager
Wholefoods
10.2008 - 06.2010
- Prepared and placed seafood cuts and products on the display counter to appeal to customers.
- Wrapped, weighed, labeled, and priced cuts of seafood.
- Created a clean and inviting appearance for fresh seafood cases to encourage sales.
- Provided detailed information to customers about available seafood products and self-service items.
- Budget Control
Education
Associate of Arts - Plant-Based Cuisines
Auguste Escoffier School of Culinary Arts
Boulder, CO10-2020
Associate of Science - Culinary Arts And Operations
Auguste Escoffier School of Culinary Arts
Boulder, CO10-2018
Skills
- Manager Serv Safe Certified
- Plant-Based Cuisines
- Modern French Cuisine
- Farm-To-Table
- Italian Cuisine
- Vegan/Vegetarian
- Special Diets
- Menu Development
- Recipe Creation
- Menu Costing
- Special Events
- Budget Managing
Timeline
Owner/Operator Personal Chef Services
The Dynamic Apron
11.2023 - Current
Head Private Chef
Upper Crust Food Service
08.2023 - Current
Hospital Chef
Baptist Health Medical Center
03.2012 - 09.2016
Seafood Manager
Wholefoods
10.2008 - 06.2010
Associate of Arts - Plant-Based Cuisines
Auguste Escoffier School of Culinary Arts
Associate of Science - Culinary Arts And Operations
Auguste Escoffier School of Culinary Arts
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