Daniel Brown
Seattle,WA
Summary
Forward-thinking professional offering more than 22 years of experience working in fast-paced kitchens. Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Suites Sous Chef
Sodexo Live
Seattle, WA
02.2024 - Current
- Supervised kitchen staff to ensure timely food preparation and service during events.
- Maintained high standards of food safety and sanitation in compliance with health regulations.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Trained junior cooks in culinary techniques and best practices for efficient kitchen operations.
- Collaborated with event planners to create customized catering solutions for various functions.
- Implemented cost-control measures that enhanced profitability while maintaining quality standards.
- Led culinary team in preparing dishes for large-scale events, ensuring consistency and excellence in presentation.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Outlet Chef
Omni Hotels & Resorts
Fernandina Beach, FL
02.2023 - 02.2024
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed seasonal menus emphasizing local ingredients and culinary trends.
- Supervised kitchen staff, ensuring adherence to food safety and quality standards.
- Collaborated with management on inventory control and cost management strategies.
Suites Sous Chef
Jacksonville Jaguars Stadium
Jacksonville, FL
08.2022 - 02.2023
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Integral in preparing for and executing Game Day meal plans as well as Club member meals during Concerts nd other high volume events.
Culinary Specialist
United States Coast Guard
Various
10.2001 - 07.2022
- Inspected deliveries for accuracy and safety.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Managed delivery of fresh rations in many different countries for hundreds of personnel.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
Education
High School Diploma - Restaurant And Culinary Management
United States Coast Guard
Skills
- Purchasing
- Food cost analysis
- Kitchen Operations Oversight
- Vendor Relations
- Equipment Maintenance
- Cost Control
- Workflow Optimization
- New Hire Training
- Payroll and Scheduling
- Team leadership
- Inventory management
- Safe food handling
- Allergen awareness
- Mentoring and coaching
- Menu development
- Detail-oriented
Certification
ServSafe Manager certified
Timeline
Suites Sous Chef
Sodexo Live
02.2024 - Current
Outlet Chef
Omni Hotels & Resorts
02.2023 - 02.2024
Suites Sous Chef
Jacksonville Jaguars Stadium
08.2022 - 02.2023
Culinary Specialist
United States Coast Guard
10.2001 - 07.2022
High School Diploma - Restaurant And Culinary Management
United States Coast Guard