Daniel Bernshausen
Williamsburg,VA
Summary
Highly trained, creative, decisive, and very dependable Chef bringing strong background in demanding culinary environments. Runs successful kitchens with well-trained staff and attractive dishes to delight customers and encourage repeat business. Trained in Sous Vide techniques.
Overview
13
13
years of professional experience
Work History
Sous Chef
Common House
08.2021 - 08.2024
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef de Partie
Colonial Williamsburg Inn
08.2018 - 05.2021
- Maximized productivity and minimized waste through effective supervision of food preparation and production areas
- Protected staff and guests with fully enforced safety and sanitary practices
- Maintained performance standards by working with chef-partner to coach and counsel employees
- Upheld operational standards with total commitment and passion by offering knowledgeable direction to house associates
- Verified line quality with regular inspections and tests and corrected deficiencies
- Operated a Sous Vide production with proper taking of temps
Cook 5
Colonial Williamsburg Lodge
04.2012 - 08.2018
- Memorized recipes and cooked meals to meet all required nutrition and portion specifications
- Followed corporate recipes and standards to prepare consistent menu options
- Prioritized orders to maintain efficiency and synchronize timely delivery of guest orders
- Used Sous Vide to prepare meats, vegetables, and sauces for high-volume establishment.
Line Cook
Waypoint Seafood & Grill
04.2011 - 04.2012
- Supported kitchen operations by restocking and preparing stations with necessary supplies and equipment
- Kept sufficient levels of food items on foodline by monitoring stock and replenishing low materials
- Prepared recipe ingredients, including chopping vegetables and creating sauces
- Covered kitchen needs at any station, filled in for absent team members and brought cooks up to speed.
Education
J. Sargeant Reynolds
Richmond, VAColonial Williamsburg Apprenticeship
Williamsburg, VASkills
- Food preparation
- Safety management
- Quality assurance
- Menu development
- Employee training
- Batch cooking
- Recipe development
Timeline
Sous Chef
Common House
08.2021 - 08.2024
Chef de Partie
Colonial Williamsburg Inn
08.2018 - 05.2021
Cook 5
Colonial Williamsburg Lodge
04.2012 - 08.2018
Line Cook
Waypoint Seafood & Grill
04.2011 - 04.2012
J. Sargeant Reynolds
Colonial Williamsburg Apprenticeship
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