Hi, I’m
DAN DENTON
Evecutive Chef
Rutherfordton,NC
Summary
25 Years of professional experience as a dynamic, resourceful and skilled Executive Head Chef with a proven success record in both fine dining and catering. To provide excellent skills along with a good work ethic for employer. With ability to learn quickly, sure to be an asset to the company.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplished Chef with 25-year proven ability to drive sales growth, reduce costs and build business relations.
Overview
25
years of professional experience
Work History
Tryon International Equestrian CenterMill Spring, NC
General Manager of General Store
03.2017 - 03.2021
Job overview
- Prepared variety of different written communications, reports and documents to ensure smooth operations.
- Used Microsoft Word and other software tools to create documents and other communications.
- Worked with all customers to understand needs and provide excellent service.
- Collaborated with Food and Beverage Director to achieve Company standards.
- Received and processed stock into inventory management system.
- Successfully maintain clean, valid driver's license and access to reliable transportation.
- Led projects and analyzed data to identify opportunities for improvement.
- Drove operational improvements which resulted in savings and improved profit margins.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Maintained excellent attendance record, consistently arriving to work on time.
- Carried out day-day-day duties accurately and efficiently.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Identified issues, analyzed information and provided solutions to problems.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
- Reduced corporate risk by managing shrink processes and controlling inventory levels.
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability.
- Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.
- Designed modern employee recognition program which boosted productivity and improved morale.
- Managed team of 30 employees, overseeing hiring, training, and professional growth of employees
Tryon International Equestrian CenterMill Spring, NC
Executive Catering Chef
01.2017 - 03.2021
Job overview
- Worked with customers to understand requirements and provide exceptional service.
- Monitored social media and online sources for industry trends.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Kept labor at or below 17-22 % to support business profit targets.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Investigated and integrated enhanced service and team management strategies to boost business profits.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Worked with chefs to plan menus according to client needs and budgets.
- Placed orders with vendors on regular basis.
- Handled day-to-day processes of catering including scheduling, ordering food and planning events.
- Hired and trained both permanent and temporary staff members.
- Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
CASPERS CATERINGHazel Park, Michigan
Catering Chef
08.2008 - 01.2018
Job overview
- Worked closely with chef and cooks to determine menu plans for special events or occasions
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas
- Consistently kept clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Consistently produced exceptional menu items that regularly garnered diners' praise
- Prepared healthy, enjoyable breakfasts and dinners for diners
- Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
- Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food
- Displayed positive and friendly attitude towards customers and fellow team members
- Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues
- Directed and motivated 30 members of catering team
STONE SOUPLandrum, SC
Executive Chef
11.2015 - 05.2016
Job overview
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions
- Assigned tasks and oversaw direction of employees to ensure compliance with food safety procedures and quality control guidelines
- Developed and maintained exceptional customer service standards
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality
- Assessed inventory levels every month and placed orders to replenish goods before supplies depleted
- Maintained labor at under 22% to promote long-term business profitability
TRYON INTERNATIONAL EQUESTRIAN CENTER, Catering ChefMill Spring, NC
Sou Chef,Executive Chef
03.2014 - 12.2015
Job overview
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes
- Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws
- Collaborated closely with Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas
- Consistently kept clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Followed proper food handling methods and maintained correct temperature of all food products
- Consistently produced exceptional menu items that regularly garnered diners' praise
- Quickly and courteously resolved all guest problems and complaints
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
- Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
- Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency
- Scheduled and directed staff in daily work assignments to maximize productivity
- Maintained labor at under 22% to promote long-term business profitability
KOSCH CATERINGSterling Heights, Michigan
Executive Chef
03.2011 - 10.2012
Job overview
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions
- Assigned tasks and oversaw direction of employees to ensure compliance with food safety procedures and quality control guidelines
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality
- Collaborated with Executive Chef to analyze and approve all food and beverage selections
- Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives
- Consistently obtained highest rating from county health department
- Maintained labor at under 17% to promote long-term business profitability
Education
L'anse Creuse High SchoolMacomb, MI
High School Diploma
1996
Skills
- Food and beverage handling expert Skillful kitchen staff trainer
- Ability to handle/resolve problems Back of house operations understanding
- Food handling knowledge Successful kitchen staff supervisor
- High level of cleanly kitchen maintenance Ability to handle fast-paced environment
- Interviewing and training ability Knowledge of products and selections
- Knowledge of basic food preparation Proficiency in inventory and ordering
- Plate presentation skills Sensitive to cultural diversity
- Banquet operations and off-site catering expert Staff scheduling knowledge
- Customer service
- Staff training
- Special events
- Budgeting understanding
- ServSafe Manager
Accomplishments
- Staff Development: Launched well-received program of professional development courses for all staff.
- Mentored and coached employees resulting in a 12% increase in productivity.
- ServSafe certification Operations Management: Managed Culinary food program.
- Handled all functions related to Purchasing.
- Increased customer attendance at weekly Bar Trivia night by providing fast and friendly service.
- Supported all kitchen operations when chef was absent.
- Assisted in maintaining preparation and service areas in a sanitary condition.
Timeline
General Manager of General Store
Tryon International Equestrian Center
03.2017 - 03.2021
Executive Catering Chef
Tryon International Equestrian Center
01.2017 - 03.2021
Executive Chef
STONE SOUP
11.2015 - 05.2016
Sou Chef,Executive Chef
TRYON INTERNATIONAL EQUESTRIAN CENTER, Catering Chef
03.2014 - 12.2015
Executive Chef
KOSCH CATERING
03.2011 - 10.2012
Catering Chef
CASPERS CATERING
08.2008 - 01.2018
L'anse Creuse High School
High School Diploma
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