DANA WHITEMORE
New Orleans,USA
Summary
Knowledgeable Sous Chef with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.
Overview
2024
2024
years of professional experience
Work History
Sous Chef
3rd Block Depot
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Server
Herbsaint
06.2022 - 10.2023
- Maintained company standards in all aspects of service quality.
- Created dining experiences for all guests.
Project Manager
Michael Riotto Design
08.2019 - 03.2020
- Established great working relationships with on board clients and team members.
- Launched projects in phases by organizing team members and supplies to achieve completed projects under budget in accordance with tough time limits.
- Mentored all team members in professional conduct throughout the project.
- Negotiated all aspects of the project with the Chief Electrical Officer on board for the benefit of onshore clients and MRD.
- Completed every phase of projects assigned.
Executive Kitchen Manager
Creole Cuisine
12.2021 - 06.2022
- Recruited all fresh staff members and trained them to company standards.
- Established a safe and productive working environment.
- First executive kitchen manager in the history of the restaurant to make Tommy’s Cuisine profitable.
- Maintained profitability throughout tenure at the restaurant.
Executive Chef/Food and Beverage Director
Troubadour Hotel
10.2017 - 01.2019
- Established new guidelines for associates working in food and beverage.
- Improved working environment with team development for the benefit of the associates.
- Creation of new seasonal menus for all outlets, by working with suggestions from all associates in food and beverage.
- Launched several events to create new revenue streams for the hotel.
- Achieved all budgetary requirements stated by corporate within the revenue/profits margin.
- Resolved all associated issues with checks and balance guidelines.
- Increased revenue streams in all outlets by negotiating better pricing through using new food distributors.
- Cut food costs to maintain the allotted budget.
- Improved all labor costs and achieved an allocated labor budget every month.
Sous Chef
Taverna
01.2015 - 07.2017
- Achieved successful knowledge of Italian Cuisine.
- Worked all stations.
- Resolved all issues with inventory and food quality.
Sous Chef/Chef de Cuisine
Marriott Hotels and Resorts
01.2015 - 06.2016
- Achieved all budget requirements stated by the home office every month.
- Launched several seasonal menus.
- Established training guidelines for all associates.
- Created all schedules while maintaining labor costs for the month.
- Collaborating with senior management and associates to create useful inventory procedures for the closing out at the end of month.
- Effective in making good working environments for all associates.
Sous Chef
Del Fuego
01.2014 - 01.2015
- Opening Sous Chef with David Wright.
- Ordered all food items, labor cost analysis, team building and created all closing procedures with executive chef.
- Maintained high cooking standards in traditional Oaxacan cuisine.
Non-Salary Sous Chef
Tujague’s Restaurant
04.2013 - 01.2014
- Collaborated with Chef Richard Bickford in establishing a new concept of food.
- Helped with training of all new employees.
- Established a system of using several purveyors to cut food costs.
- Created a weekly inventory model to chart expenses.
Education
Bachelor of Science - Chemistry
University of New Orleans
01.2011
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Cooking techniques
- Kitchen organization
- Safety management
- Food preparation
Timeline
Server
Herbsaint
06.2022 - 10.2023
Executive Kitchen Manager
Creole Cuisine
12.2021 - 06.2022
Project Manager
Michael Riotto Design
08.2019 - 03.2020
Executive Chef/Food and Beverage Director
Troubadour Hotel
10.2017 - 01.2019
Sous Chef
Taverna
01.2015 - 07.2017
Sous Chef/Chef de Cuisine
Marriott Hotels and Resorts
01.2015 - 06.2016
Sous Chef
Del Fuego
01.2014 - 01.2015
Non-Salary Sous Chef
Tujague’s Restaurant
04.2013 - 01.2014
Sous Chef
3rd Block Depot
Bachelor of Science - Chemistry
University of New Orleans
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