Summary
Overview
Work History
Education
Skills
Timeline
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Daniel Grimm

Winters,CA

Summary

Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.

Overview

24
24
years of professional experience

Work History

Executive Chef/ Manager

ISS/Guckenheimer @Informatica
10.2019 - Current
  • Responsible to ensure client/guest satisfaction and ISS/GEI best practices are being followed
  • Assisting the Area Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS/GEI
  • Utilize Net Menu to create weekly menus, place orders, and inventory
  • Ensure all menus and recipes are accurately and efficiently prepared, cooked, and portioned
  • Maintain correct production records, temp logs, and cleaning checklists
  • Responsible for training and development of employees in operational standards, food safety, and workplace safety
  • Responsible for food production of all catering events including using Cater Trax to book and bill events and Net menu for all recipes.

Executive Chef/ Manager

Compass Group @Delta Sky Club
05.2019 - 10.2019
  • Oversee day-to-day operations for front and back of the house, paying attention to details and keeping company standards and policies
  • Manage clean and efficient kitchen operation
  • Oversee development, implementation and maintenance of all standardized recipes and production standards
  • Development and implementation of seasonal menus focusing on quality ingredients and presentation
  • Maintain food cost, budget, and vendor relationships
  • Worked closely with celebrity chefs and executed daily chef’s tables.

Executive Chef

Catering and Special Events Compass Group @Microsoft SVMT Moffett Towers
05.2014 - 05.2019
  • Oversee day-to-day culinary operations
  • Oversee development, implementation and maintenance of all standardized recipes and production standards
  • Development and implementation of seasonal menus focusing on quality ingredients and presentation
  • Work with sales staff to develop customized menus, unique events and cooking classes
  • Oversee inventory and procurement, support food cost and vendor relationships
  • Analyze and recommend new products, focusing on local and seasonal ingredients
  • Develop and support training for kitchen staff, focusing on execution, sanitation, culinary skills, organization, and professional conduct
  • Control and watch kitchen labor.

Executive Chef

Hilton San Francisco Airport
06.2009 - 05.2014
  • Promoted from Sous Chef to Executive Chef in 2012
  • Acting F&B Purchaser for all Food and Non-Food items
  • Responsible for inputting all invoices into a daily transmittal and creating P.O.'s for all non-food items to enter in our F&B checkbook
  • Responsible for creating inventory spreadsheets and recording monthly inventories to deliver monthly food costs
  • Duties include creating thoughtful seasonal restaurant and banquet menus and for keeping the organization and sanitation of kitchen
  • Routinely prepare for and pass Eco Sure inspections
  • Work closely with the Health Department to train employees and to pass inspections
  • Responsible for hiring, training, development and staff supervision and the creation of weekly employee schedules
  • Responsible for processing time sheets through hotels time and attendance system and produce daily productivity reports
  • Conduct departmental meetings, hold daily Huddles, and create weekly safety topics
  • Named the Q2 2012 Manager of the Quarter.

Sous Chef

UCSF Mission Bay Conference Center
01.2006 - 02.2009
  • Responsible for placing daily produce, meat, bread and dairy orders and Sysco orders three times a week and receiving, organizing, and storing all deliveries
  • Recorded and tracked monthly inventory using Excel
  • Created weekly employee schedules, trained, and aided prep/line cooks preparing food for banquet, catering, and restaurant operations
  • Oversaw preparing all food for in-house banquets and off-site catering events
  • Always Maintained organization and sanitation of kitchen
  • Aided restaurant line cooks in creating daily specials.

Lead Cook, Banquets / Catering

Carnelian Room
01.2005 - 01.2006
  • Maintained fish and sauté station
  • Responsibilities included making soups, stocks and sauces for the restaurant and all catered events
  • Butchered fish and meat as requested and helped with banquet menu preparations and plating
  • Handled preparation of food for travel to off-site catering events
  • Worked Sunday brunches, as lead line cook, on both prime rib & omelet stations.

Lead Cook, Grill / Sautee

Farallon
01.2004 - 01.2005
  • Maintained the wood-fired grill, fish and sauté stations, raw bar, Garde manger and hot appetizer stations
  • Responsible for the organization, preparation, and sanitation of all stations
  • Expedited incoming lunch and dinner order tickets for the entire line
  • Developed strong knife skills, advanced knowledge of fish & meat butchery, learned elevated sauce building techniques, developed sense of product use and knowledge, and gained experience with management of inventory.

Line Cook, Grill / Sautee

The Auberge du Soleil
01.2001 - 01.2003
  • I began this experience on a 9-month internship from the CIA which led to a permanent position
  • Was trained exclusively by Chef Richard Reddington (of 'Redd' fame - Yountville, CA), and was continuously held accountable to the highest possible standards
  • Developed strong knife skills, learned advanced fish & meat butchery techniques as well as classic sauce building techniques
  • Positions held included Line cook, Banquet Chef, Garde Manger, Hot Appetizers, Assistant Baker and Pâtissier
  • I also took part in many exclusive celebrity chef dinners and off-site events.

Education

Associate of Arts - Baking And Pastry Arts

Culinary Institute of America, Greystone
St. Helena, CA
10.2003

Bachelor of Arts - Culinary Arts

Napa Valley Cooking School
St. Helena CA
11.2002

Skills

  • Sanitation Standards
  • Menu development
  • Kitchen Management
  • Nutrition knowledge

Timeline

Executive Chef/ Manager

ISS/Guckenheimer @Informatica
10.2019 - Current

Executive Chef/ Manager

Compass Group @Delta Sky Club
05.2019 - 10.2019

Executive Chef

Catering and Special Events Compass Group @Microsoft SVMT Moffett Towers
05.2014 - 05.2019

Executive Chef

Hilton San Francisco Airport
06.2009 - 05.2014

Sous Chef

UCSF Mission Bay Conference Center
01.2006 - 02.2009

Lead Cook, Banquets / Catering

Carnelian Room
01.2005 - 01.2006

Lead Cook, Grill / Sautee

Farallon
01.2004 - 01.2005

Line Cook, Grill / Sautee

The Auberge du Soleil
01.2001 - 01.2003

Associate of Arts - Baking And Pastry Arts

Culinary Institute of America, Greystone

Bachelor of Arts - Culinary Arts

Napa Valley Cooking School

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Daniel Grimm