DANAE ALLEN
Orlando,FL
Summary
Enthusiastic and accomplished culinary professional with 6+ years of food-service experience in high-volume kitchens, hospitality, healthcare dining, and large-scale events. Experienced with The Walt Disney Company and The Jefferson Hotel, with a proven ability to lead culinary teams, execute high-volume food production, and maintain exceptional standards for food safety, sanitation, quality, and guest service. Experienced in preparing 1,000+ covers per night, managing allergy and dietary requirements, and supporting large-scale catered events. Holds an Associate Degree in Culinary Arts and a Bachelor's Degree in Food Service Management.
Overview
1
1
Certification
7
7
years of professional experience
Work History
ASSISTANT SOUS CHEF
The Walt Disney Company
Orlando, FL
02.2025 - Current
- Lead and support culinary teams in high-volume restaurant operations while maintaining quality, consistency, and timely service.
- Supervise cooks and coordinate daily kitchen operations to ensure efficient food production and service.
- Ensure food is prepared safely and according to established food-safety, sanitation, and allergen-management standards.
- Accommodate guests with food allergies and dietary restrictions while maintaining quality and presentation standards.
- Support training, coaching, and development of culinary team members.
- Assist with inventory, food preparation, kitchen organization, and operational efficiency.
COOK 1
The Walt Disney Company
Orlando, FL
09.2024 - 02.2025
- Prepared and executed food in a high-volume kitchen serving 1,000+ covers per night.
- Maintained consistent food quality, portion control, presentation, and timely ticket execution during peak service.
- Followed food-safety, sanitation, and allergen-control procedures throughout food preparation and service.
- Collaborated with culinary team members to maintain efficient kitchen operations in a fast-paced environment.
- Operated commercial kitchen equipment while following proper safety procedures.
BANQUET ASSISTANT SOUS CHEF
The Jefferson Hotel
Richmond, VA
08.2023 - 08.2024
- Prepared plated breakfast service for 500+ guests while maintaining presentation, quality, and timing standards.
- Assisted with the execution of large-scale banquets, catered events, and hospitality functions.
- Supported kitchen operations through food preparation, production, plating, and service.
- Maintained sanitation and food-safety standards throughout banquet operations.
- Worked closely with culinary and banquet teams to ensure smooth and timely event execution.
LINE COOK
The Dirty Buffalo
Norfolk, VA
09.2021 - 11.2021
- Completed a culinary externship in a high-volume restaurant environment.
- Prepared menu items according to established recipes, specifications, and quality standards.
- Maintained an organized and sanitary workstation throughout service.
- Supported the kitchen team during high-volume periods to ensure efficient and timely food production.
DIETARY AIDE
Lucy Corr
Chesterfield, VA
06.2019 - 08.2021
- Prepared and served breakfast, lunch, and dinner while accommodating residents' dietary needs and preferences.
- Maintained sanitation and cleanliness of kitchen equipment, dining areas, and food-service spaces.
- Operated stationary commercial kitchen equipment while following established safety procedures.
- Assisted with dishwashing and maintained clean and sanitary kitchenware.
- Cleaned resident rooms and dining areas to support a safe, comfortable, and welcoming environment.
- Worked as part of a team to provide consistent and timely meal service.
Education
Bachelor’s Degree - Food Service Management
Culinary Institute of Virginia
Norfolk, VA12.2022
Associate Degree - Culinary Arts
Culinary Institute of Virginia
Norfolk, VA11.2021
High School Diploma -
Lloyd C. Bird High School
Chesterfield, VA06.2020
Skills
Culinary Operations
Team Leadership & Supervision
High-Volume Food Production
Food Safety & Sanitation
Allergen Management
Dietary Accommodations
Event & Banquet Catering
Food Preparation & Plating
Inventory Management
Kitchen Operations
Meal Preparation
Quality Control
Commercial Kitchen Equipment
Guest Service
Staff Training & Development
Certification
ServSafe Food Protection Manager — November 2022, ServSafe Alcohol — October 2021
Timeline
ASSISTANT SOUS CHEF
The Walt Disney Company
02.2025 - Current
COOK 1
The Walt Disney Company
09.2024 - 02.2025
BANQUET ASSISTANT SOUS CHEF
The Jefferson Hotel
08.2023 - 08.2024
LINE COOK
The Dirty Buffalo
09.2021 - 11.2021
DIETARY AIDE
Lucy Corr
06.2019 - 08.2021
Associate Degree - Culinary Arts
Culinary Institute of Virginia
Bachelor’s Degree - Food Service Management
Culinary Institute of Virginia
High School Diploma -
Lloyd C. Bird High School