Daniel Hudson
Philadelphia,PA
Summary
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 worker with over 10 years of proven ability to drive sales growth, reduce costs and build business relations.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Sous Chef /Retail Sales Manager
Morrison Healthcare
Philadelphia, PA
09.2023 - Current
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Trained new hires in proper cooking techniques and recipes.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Performed weekly inspections of all equipment for safety compliance.
Lead Cook
Wesley Enhanced Living
Hatboro, PA
07.2022 - 09.2023
- Completed workstation set up and break down, properly disposing of leftover food.
- Kept stations stocked and ready for use to maximize productivity.
- Trained new chefs on menu items and kitchen procedures.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
- Inventoried kitchen sections and refilled supplies.
- Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
- Stood in for other members of kitchen staff.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Lead Line Cook
SAGE Dining Services
Bryn Mawr, PA
01.2022 - 06.2022
- Kept stations stocked and ready for use to maximize productivity.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Prepared sandwiches, specialty items and custom orders to meet guest requests.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Prepared garnishes for later use in meal production.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed proper food handling methods and maintained correct temperature of food products.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up and performed initial prep work for soups, sauces and salads.
- Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
Line Cook Supervisor
Reef
Philadelphia, PA
05.2021 - 01.2022
- Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Set up and performed initial prep work for soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Supervised cooks and kitchen staff, providing direction in preparing specialty items and ethnic cuisine.
- Developed process to accurately track food costs more efficiently, saving in food waste.
Chef
Urban Outfitters
Phila, PA
06.2014 - 07.2020
- Created exciting dishes to draw in clientele and increase revenues.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
- Monitored quality, presentation and quantities of plated food across line.
- Managed kitchen operations for 2 locations.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Incorporated customer recommendations and feedback to experiment with new dish creations.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Line Cook
American Food & Vending Corp.
Philadelphia, PA
08.2012 - 06.2014
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Kept stations stocked and ready for use to maximize productivity.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Operated all kitchen equipment safely to avoid injuries.
- Marinated food items according to corporate-provided instructions and recipes.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
- Grilled and deep fried various foods, including meats, potatoes and fish.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Washed and peeled ingredients to prepare for use in different meals and recipes.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
Line Cook
Sodexho
Philadelphia, PA
09.2006 - 08.2012
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Kept stations stocked and ready for use to maximize productivity.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Operated all kitchen equipment safely to avoid injuries.
- Marinated food items according to corporate-provided instructions and recipes.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Grilled and deep fried various foods, including meats, potatoes and fish.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Washed and peeled ingredients to prepare for use in different meals and recipes.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Education
High School Diploma -
University City High School
Philadelphia, PA06.2002
Skills
- Budgeting and cost control
- Banquets and catering
- Food and beverage pairing
- Portion and cost control
- Waste control
- Food preparation techniques
- Pantry restocking
- Meal preparation
- Kitchen equipment and tools
- Regulatory compliance
- Company safety standards
- Verbal and written communication
- Dish preparation
- Customer service oriented
- Cleaning and sanitizing methods
Certification
- Food Handlers Certification
- Food Managers Certification
- Dept of Public Health Food Establishment Personnel Food Safety Certificate (Philadelphia, Pa)
Timeline
Sous Chef /Retail Sales Manager
Morrison Healthcare
09.2023 - Current
Lead Cook
Wesley Enhanced Living
07.2022 - 09.2023
Lead Line Cook
SAGE Dining Services
01.2022 - 06.2022
Line Cook Supervisor
Reef
05.2021 - 01.2022
Chef
Urban Outfitters
06.2014 - 07.2020
Line Cook
American Food & Vending Corp.
08.2012 - 06.2014
Line Cook
Sodexho
09.2006 - 08.2012
High School Diploma -
University City High School