DANIAH DAIFALLAH
Oak Lawn,IL
Summary
Hardworking passion in cooking flied , driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence Proven history of innovative dishes, effective leadership and maximized productivity. Energetic kitchen professional with excellent leadership and organizational skills Focused on increasing team productivity while meeting exacting standards for presentation and taste Accomplished multitasker with disciplined approach.
Overview
8
8
years of professional experience
Work History
Kitchen Supervisor
Spectrum
Palos Heights, IL
12.2023 - Current
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Monitored food preparation, production, and plating for quality control.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
Sous Chef
Hilton
Chicago, IL
12.2022 - Current
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food and labor costs to verify budget targets were met.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Lead Line Cook
The Barrel Club 'Fine Dinning'
Oak Lawn, IL
07.2021 - 11.2022
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Communicated with management on food inventory stock to request order placement.
Banquet Sous Chef
Marriott
Chicago, IL
11.2019 - 07.2021
- Enhanced guest satisfaction by consistently delivering high-quality banquet dishes and ensuring timely service.
- Supported the executive chef in menu planning and development, resulting in diverse and appealing offerings for various events.
- Managed kitchen staff effectively, maintaining a positive work environment that fostered teamwork and productivity.
- Implemented strict food safety standards, reducing the risk of contamination and ensuring the well-being of guests.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
Kitchen Manager
Hard Rock Casino
Gary, IN
05.2018 - 08.2019
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
Line Cook/Lead Cook
Cheesecake Factory Inc
Orland Park, IL
10.2015 - 04.2018
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Designed high-quality menu items using in-season ingredients, reducing overall costs 40%.
Education
Associate of Arts - Culinary Arts And Management
MVCC
Palos Hills, IL10.2018
Skills
- Recipes and Menu Planning
- Food Production Management
- Catering Oversight
- Kitchen Equipment Operation and Maintenance
- Customer Service
- Employee Scheduling
- Cost Control
- Food Preparation
- Team Leadership
- Staff Training
- Multitasking
Languages
Arabic
Native or Bilingual
English
Native or Bilingual
Spanish
Limited Working
Timeline
Kitchen Supervisor
Spectrum
12.2023 - Current
Sous Chef
Hilton
12.2022 - Current
Lead Line Cook
The Barrel Club 'Fine Dinning'
07.2021 - 11.2022
Banquet Sous Chef
Marriott
11.2019 - 07.2021
Kitchen Manager
Hard Rock Casino
05.2018 - 08.2019
Line Cook/Lead Cook
Cheesecake Factory Inc
10.2015 - 04.2018
Associate of Arts - Culinary Arts And Management
MVCC