Daniel Crumb
Elmer,NJ
Summary
Accomplished Executive Chef with a robust background in menu planning and team leadership, demonstrated during tenure at Center Square Tavern. Expert in culinary arts and ingredient sourcing, I elevated dining experiences by innovating dishes that catered to diverse dietary needs, achieving a significant increase in customer satisfaction. Skilled in mentoring teams to excellence in food quality and presentation. Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary and leadership skills.
Overview
24
24
years of professional experience
Work History
Private Chef
Freelance
01.2024 - Current
- Created customized meal plans based on client dietary restrictions and preferences.
- Provided easy-to-read cooking preparation instructions for clients.
- Shopped for ingredients.
- Safely packaged and labeled each individual meal.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Executive Chef
Center Square Tavern
07.2021 - 01.2024
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
Center Square Tavern
01.2020 - 07.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Line Cook
Center Square Tavern
09.2018 - 01.2020
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Verified proper portion sizes to consistently attain high food quality standards.
- Prepared and cooked meals according to recipes and customer specifications.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Sous Chef
Appel Farm Arts and Music Campus
06.2018 - 08.2018
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
Education
Associate of Arts - Culinary Arts
Atlantic Cape Community College
Mays Landing, NJ05.2013
Skills
- Nutritional knowledge
- Menu Planning
- Passion for culinary arts
- Knowledge of cooking equipment
- Ingredient Sourcing
- Culinary expertise
- Team Management
- Food presentation
- Allergy awareness
- Wine pairing
- Banquets and catering
- Team Leadership
Languages
Spanish
Professional Working
Timeline
Private Chef
Freelance
01.2024 - Current
Executive Chef
Center Square Tavern
07.2021 - 01.2024
Sous Chef
Center Square Tavern
01.2020 - 07.2023
Line Cook
Center Square Tavern
09.2018 - 01.2020
Sous Chef
Appel Farm Arts and Music Campus
06.2018 - 08.2018
Associate of Arts - Culinary Arts
Atlantic Cape Community College