Dani Guillot
Des Allemands,LA
Summary
Confident kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with various cuisines and cooking techniques, sourcing ingredients, controlling budgets and boosting restaurant profiles. Greatly efficient in all culinary fields while proficient in pastry.
Overview
6
6
years of professional experience
Work History
Executive Chef
Cinclare Southern Bistro
01.2023 - 03.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Sous Chef/Expo Chef De Partie
Cinclare Southern Bistro
06.2021 - 01.2022
- Improved kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Pastry Chef De Partie
Cinclare Southern Bistro
08.2020 - 06.2021
- Streamlined pastry production process for increased efficiency and consistent quality.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Developed new recipes based on seasonal ingredients and current trends, keeping the menu fresh and exciting.
Kitchen Lead
Fresh Market/ Grady V Bistro
04.2020 - 08.2020
- Improved kitchen efficiency by streamlining food preparation processes and reducing waste.
- Maintained high standards of cleanliness and sanitation by implementing strict kitchen cleaning routines.
- Ensured consistent quality in all dishes served by implementing standardized recipes and portion control measures.
Line Cook
Fremin's Restaurant
05.2019 - 03.2020
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line Cook
Spahr's Seafood
10.2016 - 05.2019
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
Bachelor of Science - Culinary Arts
Nicholls State University
Thibodaux, LA12.2021
High School Diploma -
Hahnville High School
Boutte, LA05.2017
Skills
- Quality Assurance
- Safe Food Handling
- Food Plating and Presentation
- BOH Operations
- Recipes and Menu Planning
- Kitchen Staff Management
Timeline
Executive Chef
Cinclare Southern Bistro
01.2023 - 03.2023
Sous Chef/Expo Chef De Partie
Cinclare Southern Bistro
06.2021 - 01.2022
Pastry Chef De Partie
Cinclare Southern Bistro
08.2020 - 06.2021
Kitchen Lead
Fresh Market/ Grady V Bistro
04.2020 - 08.2020
Line Cook
Fremin's Restaurant
05.2019 - 03.2020
Line Cook
Spahr's Seafood
10.2016 - 05.2019
Bachelor of Science - Culinary Arts
Nicholls State University
High School Diploma -
Hahnville High School
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