Dainika Raynor
Windsor,NY
Summary
Passionate and innovative cook with experience in diverse culinary techniques and management of kitchen staff. Strong background in menu development, food preparation, and cost control. Demonstrated ability to maintain high quality standards while increasing efficiency in fast-paced environments. Consistently achieve customer satisfaction through creative culinary skill set and effective communication abilities.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Aiellos
Whitney Point, New York
08.2024 - Current
- Monitored temperatures of prepared food and cold-storage areas.
- Assisted in menu development and recipe testing.
- Monitored inventory levels to ensure adequate supplies on hand.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Trained kitchen workers on culinary techniques.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Complied with all health department regulation regarding proper food handling methods.
- Established standard procedures for plating presentations.
Head Chef/Kitchen Manager
The Salvation Army
Binghamton, US
01.2024 - 08.2024
- Teach residents at rehabilitation center kitchen skills, sanitation, and etiquette
- Planned and prepared food product orders to maintain appropriate stock levels.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Supervised specialty dish preparation to satisfy customer requests
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored food production to guarantee quality standards were met
Line Cook
River & Post
Jacksonville, US
02.2023 - 09.2023
- Pantry, fry, grill, prep stations
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Performed workstation prep prior to shift start.
- Kept stations stocked and ready for use to maximize productivity.
- Made meals in accordance with company standards and requirements.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Followed proper food handling methods and maintained correct temperature of food products.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Cook
Atrium Cafe and Grill
Jacksonville, US
09.2022 - 03.2023
- Managed portion control using correct utensils during preparation and plating.
- Monitored temperatures of prepared food and cold-storage areas.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Executed proper techniques when preparing menu item ingredients.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
Kitchen Manager
World of Beer
Jacksonville, US
02.2022 - 11.2022
- Oversaw all kitchen duties in a brand new restaurant
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ensured compliance with health and safety regulations.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
Caterer
Just for Jets
Fleming Island, US
01.2022 - 07.2022
- Make personal catering orders/displays and deliver to airports in surrounding areas
- Developed menus and recipes according to client requests.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Organized and coordinated catering events with clients to ensure their needs were met.
- Monitored food preparation times in order to deliver hot meals on time.
- Monitored temperatures of prepared food and cold-storage areas.
- Ordered necessary supplies from vendors for catered events.
- Ensured proper storage of food items prior to catering events.
- Inspected food quality and presentation prior to delivery or service at catered events.
- Accurately estimated amount of food to prepare for events.
Cook
Good Shepherd Village at Endwell
Endwell, US
08.2021 - 12.2021
- Prep/plate/serve over 150 retired residents per night; mostly scratch entrees based on a five week plan
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Executed proper techniques when preparing menu item ingredients.
- Used standardized recipes and other instructions to prepare food.
Garmache Cook
Athenaeum Hotel, Chautauqua Institution
Chautauqua, US
07.2018 - 09.2018
- Seasonal/summer
- Prepared cold food for buffet style breakfast/lunch with fresh ingredients
- Created catering displays for events such as weddings/holidays
- Time management/knife skills/presentation skills
Garmache Cook
Athenaeum Hotel, Chautauqua Institution
Chautauqua, US
03.2016 - 09.2016
- Seasonal/summer job
- Prepared cold food for buffet style breakfast/lunch with fresh ingredients
- Created catering displays for events such as weddings/holidays
- Time management/knife skills/presentation skills
Prep Cook
Brazill's on Main
Westfield, US
01.2015 - 12.2015
- Heated sauces, soups and gravies according to specified methods.
- Assisted in serving meals to customers as needed.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared variety of foods according to exact instructions and recipe specifications.
Education
Associate's - Hospitality Management
Bryant & Stratton College
01.2022
Skills
- Food Preparation
- Knife skills
- Efficient
- Creative
- Working under pressure
- Time management
- Adaptable
- Food Safety
- Communication skills
- Plating
- Team leadership
- Recipe creation
- Pastry skills
- Menu planning
- Food safety
- Positive and professional
- Mentoring and coaching
Certification
- ServSafe Manager, 08/01/22, 08/31/27
- Food Handler Certification
Personal Information
Authorized To Work: US
Timeline
Sous Chef
Aiellos
08.2024 - Current
Head Chef/Kitchen Manager
The Salvation Army
01.2024 - 08.2024
Line Cook
River & Post
02.2023 - 09.2023
Cook
Atrium Cafe and Grill
09.2022 - 03.2023
Kitchen Manager
World of Beer
02.2022 - 11.2022
Caterer
Just for Jets
01.2022 - 07.2022
Cook
Good Shepherd Village at Endwell
08.2021 - 12.2021
Garmache Cook
Athenaeum Hotel, Chautauqua Institution
07.2018 - 09.2018
Garmache Cook
Athenaeum Hotel, Chautauqua Institution
03.2016 - 09.2016
Prep Cook
Brazill's on Main
01.2015 - 12.2015
Associate's - Hospitality Management
Bryant & Stratton College