Daniel Hickman

*Hired and trained team on all Kitchen Operations.

*Maintained Safety and Sanitation Standards that received a perfect score on every evaluation on record at the San Antonio Public Health Department.

*Present Data for Profits and Loss Calls Monthly.

*Control Food COGS & Labor within budget given.

*Prepare and Execute Lunch and Dinner service.

*Open and Close Kitchen and train Sous Chefs, Line Cooks and Dishwashers to do so as well.

*Execute Bi-Weekly Inventory of all Food Products.

*Expedite Food with Front of House.

*Train Front of House on Menu regarding allergies, recommendations, etc.

*Booking Parties/Banquets.

*Adapt to new applications for any aspect of Business administration.

*New Menu training, staging, and execution.

*Grand Opening of the New Location in San Antonio, Texas.

* Ordering Product and Developing Vendor Relationships.

• Managed daily kitchen operations, ensuring efficient workflow and high standards of food quality.
• Collaborated with head chef to develop seasonal menus, incorporating fresh, local ingredients.
• Trained and mentored junior kitchen staff on food preparation techniques and safety protocols.
• Streamlined inventory management procedures, reducing waste and optimizing ingredient usage.
• On-site Execution of Breakfast and Lunch Catered events and Daily Services.
• Production for multiple locations at the Commissary Kitchen.

• Supervised kitchen staff to ensure optimal food preparation and presentation standards.
• Developed and implemented daily menus based on seasonal ingredients and guest preferences.
• Maintained inventory levels, ensuring timely ordering of supplies and minimizing waste.
• Trained new cooks in culinary techniques and safety protocols to enhance team performance.
• Streamlined kitchen operations, reducing prep time while maintaining high quality standards.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Took over line positions in event of emergency.
• Maintained well-stocked stations with supplies and spices for maximum productivity.