Overview
Work History
Education
Skills
Timeline
Generic

Daniel Dagostino

Westbury,NY

Overview

10
10
years of professional experience

Work History

Lead Cook

Whitsons Culinary Group
, New York
08.2022 - 01.2025
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Ensured compliance with all relevant laws and regulations regarding food safety.
  • Implemented cost-control measures to maintain budgetary guidelines.
  • Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
  • Double-checked plated meals for last-minute changes before sending to dining room.
  • Assessed performance levels of subordinate cooks through regular reviews and feedback sessions.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Ordered and maintained inventory of kitchen supplies and food materials.
  • Resolved conflicts between employees in a timely manner while enforcing established policies.
  • Scheduled kitchen staff shifts and managed workload distribution.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
  • Assisted Sous Chef with training and development of culinary staff.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored and reported food and labor costs and waste, consistently saving establishment funds.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Supervised food preparation staff to deliver high-quality results.
  • Modified existing recipes and created new recipes to meet changing nutritional content needs.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
  • Coordinated with suppliers to ensure timely delivery of fresh ingredients.
  • Trained new kitchen staff on cooking techniques and kitchen procedures.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Optimized kitchen processes to increase efficiency and reduce order preparation times.
  • Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Developed and executed menu items, maintaining consistency with restaurant's culinary standards.
  • Maintained accurate records of food costs, consumption, and wastage.
  • Collaborated with management team to develop new recipes and update existing ones in order to improve the overall dining experience.
  • Stood in for other members of kitchen staff.
  • Operated variety of kitchen equipment to measure and mix ingredients.
  • Experimented with new recipes and ingredients to refresh menu offerings.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Kept stations stocked and ready for use to maximize productivity.
  • Assessed staff performance and provided constructive feedback and training.
  • Distributed food to service staff for prompt delivery to customers.
  • Served as lead cook, guiding and assisting training of less experienced cooks.

Lead Kitchen Supervisor

Doherty Enterprises-Applebees
, New York
08.2014 - 08.2022
  • Tracked employee attendance records including vacation time requests and shift swaps.
  • Resolved customer complaints in a timely manner while ensuring satisfaction was achieved.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Managed sanitation processes throughout the kitchen area to maintain a safe environment for staff members and customers alike.
  • Maintained detailed records of all financial transactions related to the kitchen operation.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Responded promptly to any emergency situations that may arise in the kitchen area.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Developed weekly schedules for kitchen personnel to ensure efficient coverage during peak hours.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Assisted in creating weekly specials designed to increase sales volume while minimizing costs.
  • Ensured compliance with food safety regulations and quality control standards.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Distributed food to service staff for prompt delivery to customers.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Explained goals and expectations required of trainees.
  • Oversaw personnel scheduling to maintain adequate staffing and minimize overtime.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.

Education

Some College (No Degree) -

Queensborough Community College
Oakland Gardens, NY

Skills

  • Food safety
  • Menu development
  • Inventory management
  • Cost control
  • Recipe modification
  • Team leadership

Timeline

Lead Cook

Whitsons Culinary Group
08.2022 - 01.2025

Lead Kitchen Supervisor

Doherty Enterprises-Applebees
08.2014 - 08.2022

Some College (No Degree) -

Queensborough Community College

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Daniel Dagostino