Daniel Alicea
Woodstock,GA
Summary
I have been in the industry for 19 years. I have worked in all aspects of the culinary world from fine dining restaurants, High end steak houses to 4 star hotels.
Overview
9
9
years of professional experience
Work History
Executive Chef (Chef & B)
Le Méridien
11.2022 - Current
- Oversee all F&B outlets
- Maintains Davidson Restaurant Group & Marriott standards
- Plan and develop creative menus for restaurants, banquets, special events and pop ups
- Create and maintain SOPs for kitchen staff
- Managed scheduling, payroll and food cost budget while ensuring all areas are maintained
- Hire and train all F&B staff
- Attends all Mandatory meetings to ensure goals are met
- Create/oversee revenue driving outlets (I.E Grab & Go, Coffee bar)
Executive Sous Chef
Loews Hotel
08.2021 - 11.2022
- Oversee entire hotel operation (outlets, banquets & restaurant)
- Hire and train all new staff
- Plan and develop menus for restaurants, banquets, special events and pop ups
- Food quality & cost control
- Adhere and train staff on sops and maintain Loews standards.
Senior Sous Chef
Loews Hotel
05.2018 - 08.2021
- Oversee production of kitchen and banquets
- Schedule staff accordingly
- Attend all mandatory meetings
- Adhere and train staff on sops and maintain Loews standards
- Plan and develop menus for restaurants, banquets, special events and pop ups
- Create unique new pop ups to attract guests and drive revenue.
Executive Sous Chef
Hilton Hotel
06.2017 - 01.2018
- Schedule staff for event needs
- Adhere and train staff on sops, sanitization and other procedures
- Maintain a normal food cost and inventory all product
- Plan and develop menus
- Oversee all F&B outlets.
Executive Sous Chef
Revere Hotel
09.2016 - 01.2017
- Scheduling staff
- Assisting in inventory and payroll
- Overseeing the production of the kitchen and ordering
- Oversee All F&B operations
- Create unique menus for special events and all F&B outlets.
Senior Sous chef
Envoy Hotel
10.2015 - 01.2016
- Preparation and maintenance of the kitchen, for all occasions
- Preservation of food for freshness and quality
- Setting of stations according to the chef's guidelines
- Staff training.
Education
Associates of Applied Science Degree in Le Cordon Bleu Culinary Arts -
Le Cordon Bleu-Cambridge
Cambridge, MASkills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- ServSafe Certification
- Team Leadership
- Inventory Control
- Operations Management
Accomplishments
- Recipient of Loews Hotels legacy (2019 manager of the year)
- Created signature dish which generated high-interest and became best-selling dinner entrée for Timeframe.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
References
Available upon request.
Timeline
Executive Chef (Chef & B)
Le Méridien
11.2022 - Current
Executive Sous Chef
Loews Hotel
08.2021 - 11.2022
Senior Sous Chef
Loews Hotel
05.2018 - 08.2021
Executive Sous Chef
Hilton Hotel
06.2017 - 01.2018
Executive Sous Chef
Revere Hotel
09.2016 - 01.2017
Senior Sous chef
Envoy Hotel
10.2015 - 01.2016
Associates of Applied Science Degree in Le Cordon Bleu Culinary Arts -
Le Cordon Bleu-Cambridge