Daniel Reinheimer
Las Vegas,NV
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
16
16
years of professional experience
Work History
Chef De Partie
Jw Marriot/Speidini
Las Vegas, Nevada
11.2024 - Current
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Managed food usage with proper stock rotation to prevent spoilage.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Observed food safety and sanitation protocols to reduce germ spread.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Trained kitchen workers on culinary techniques.
Lead Line Cook
Anthem Country Club
Henderson, NV
01.2024 - 09.2024
- Planned, prepared and cooked meals according to restaurant specifications.
- Ensured proper food safety standards were met at all times.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Assisted in developing cost-effective strategies to reduce waste while ensuring quality control.
- Performed other related duties as assigned by the Head Chef or Kitchen Manager.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Improved employee performance by providing constructive suggestions and encouragement.
Sous Chef
Peacemaker at 4 Hands brewery
St Louis, MO
10.2022 - 10.2023
- Ensured food preparation and presentation met high standards of quality and sanitation.
- 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.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Kitchen Manager
Stacked STL
St. Louis, MO
08.2021 - 09.2022
- Oversee and Participate in daily kitchen operations
- In charge of ALL menu prep daily
- Trained new staff members on line procedures and prep
- In charge of ALL food ordering from Multiple sources weekly
- Maintain proper sanitation, recipe and health code standards
- Participate in developing new menu items with other staff (monthly specials).
Asst. Kitchen Manager
SqWries Restaurant & Annex
St. Louis, MO
07.2020 - 08.2021
- Run day-to-day operations of kitchen (Dinner/Brunch)
- Participate in all food preparation and production
- Develop multiple weekly menus and prepare a variety of foods
- Trained all new staff on line procedures and prep
- Ran the entire dinner line independently often
- Weekly Inventory on all back of the house
- Ensure proper sanitation standards, recipe standards, and health code regulations
- Maintained a clean work environment no matter what
- Assisted with large Banquets to ensure proper flow and consistency of plates
- Maintain a proper closing procedure to lock up the business at the end of the night.
Broil Cook/Saute Cook
801 Chophouse
Clayton, MO
09.2017 - 01.2020
- Run day-to-day operations of kitchen
- Participate in food preparation and production
- Determine quantities to be cooked and servings to be served
- Prep all food as needed for that day; cut and portion, meats, vegetables, and dairy products
- Trained in butchering all kinds of high-quality meat including; beef, lamb, pork, fish, and poultry items
- Efficiently operating grills, high-temperature broiler, and saute stations
- Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
- Ensure proper sanitation standards, recipe standards, and health code regulations
- Maintains a clean work environment.
Transloader
Biodiesel of Las Vegas
Las Vegas, NV
05.2014 - 08.2017
- Work with/handle hazardous materials including Sulfuric Acid, Sodium Methylate, Caustic Acid, Sodium Hydroxide, and Methanol
- Work in a 14 track rail yard, receiving and shipping hazardous and nonhazardous materials
- Maintain cleanliness of rail yard and unloading areas
- Maintain all valves and temperatures using steam lines and computer automated TCV's (temperature control valves)
- Unload and load semi-truck trailers with hazardous and nonhazardous materials
- Release empty railcars for pickup, ensuring the railcar was properly sealed before being released
- Sample/test used cooking oil and B100 coming into the facility
- Handle paperwork for inbound and outbound railcars and truck trailers
- Use various sized hoses and valves during loading/unloading procedures.
Lead Chef de Partie
Bouchon French Bistro
Venetian Hotel Las Vegas, NV
08.2012 - 05.2014
- Run day-to-day operations of kitchen
- Develop weekly menus and prepare a variety of foods
- Oversee and participate in food preparation and production
- Determine quantities to be cooked and servings to be served
- Prep all Food as needed for that day; cut and portion, vegetables, dairy products, frozen items such as meat and deep-fried items
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
- Coach, teach and train new kitchen staff
- Ensure proper sanitation standards, recipe standards, and health code regulations
- Maintains a clean work environment
- Runs morning service - inside expo.
Sous Chef
Bachi Burger
Las Vegas, NV
02.2012 - 08.2012
- Key holder - opened and closed restaurant daily
- Worked seven days a week - 12-15 hours a day
- Picked up morning bakery order daily
- Develop and maintained new menu items and recipe standards for all menu items
- In charge of morning and evening services - ran the line
- Conducted interviews for potential new hires as well as employee reviews at 6 months of employment
- Coach, teach and train new kitchen staff
- Ensure proper sanitation standards, recipe standards, and health code regulations
- Safe key holder - handled paychecks, register drawers, and money drops for the end of each night
- Maintained labor logs and kept labor cost within daily budget.
Assistant Chef
Adobe Reds
St. Louis, MO
06.2011 - 12.2011
- Key holder - opened and closed restaurant daily
- Develop and maintained new menu items and recipe standards for all menu items
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods while maintaining temperature
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
- Oversee all closing and opening procedure as done by other Cooks and other employees such as dishwashers and bar staff
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
- Coordinate and supervise work of kitchen staff
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Lead Morning Shift Line Cook
Buffalo Wild Wings
St. Charles, MO
04.2010 - 06.2011
- Close the line; break down stations clean and stock- rotate fryer oil according to company policy-rotate pans to ensure they meet sanitary standards, as well as day dot items being used more than one day
- Coach, teach and train new kitchen staff
- Prep all Food as needed for that day; cut and portion, vegetables, dairy products, frozen items such as meat and deep-fried items
- Regulate temperature of ovens, broilers, grills, and roasters
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Line Cook
Joe's Crab Shack
Fairview Heights, IL
10.2009 - 04.2010
- Prep all Shellfish for the weeks use
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
- Preparing large amounts of clarified butter
- Closing the line down at the end of the night - cleaning fryers, ovens, grills, and steamers rotating all pans and items that need refreezing - cleaning behind and above all stations insuring proper sanitary standards
- Coach, teach and train new kitchen staff
- Set up line for the opening of the establishment; turning grills, steamers, ovens, and fryers on prepping daily items such as onions, potatoes, and all Seafood - crab, lobster, scallops, and a variety of fish
- Regulate temperature of ovens, broilers, grills, and roasters
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Education
Electrical Apprentice -
Helix Electric
Las Vegas, NVLe Cordon Bleu
St. Peters, MOSouthwestern Illinois College
Belleville, ILSkills
- Knife Skill certified
- Employee Scheduling
- Staff Training
- Kitchen Management
- Data Entry/ Computer Software Knowledge
- Inventory Control
- Cooking and creating recipes
- Internet proficient
- Manager ServSafe Certified (2024)
Timeline
Chef De Partie
Jw Marriot/Speidini
11.2024 - Current
Lead Line Cook
Anthem Country Club
01.2024 - 09.2024
Sous Chef
Peacemaker at 4 Hands brewery
10.2022 - 10.2023
Kitchen Manager
Stacked STL
08.2021 - 09.2022
Asst. Kitchen Manager
SqWries Restaurant & Annex
07.2020 - 08.2021
Broil Cook/Saute Cook
801 Chophouse
09.2017 - 01.2020
Transloader
Biodiesel of Las Vegas
05.2014 - 08.2017
Lead Chef de Partie
Bouchon French Bistro
08.2012 - 05.2014
Sous Chef
Bachi Burger
02.2012 - 08.2012
Assistant Chef
Adobe Reds
06.2011 - 12.2011
Lead Morning Shift Line Cook
Buffalo Wild Wings
04.2010 - 06.2011
Line Cook
Joe's Crab Shack
10.2009 - 04.2010
Electrical Apprentice -
Helix Electric
Le Cordon Bleu
Southwestern Illinois College
Similar Profiles
Tiana SkendzicTiana Skendzic
Bartender and Server at JW MarriotBartender and Server at JW Marriot
Ahmed ZahirAhmed Zahir
Food and Beverage Supervisor at JW Marriot MaldivesFood and Beverage Supervisor at JW Marriot Maldives
Vineet GehlawatVineet Gehlawat
Night Audit Supervisor at JW MarriotNight Audit Supervisor at JW Marriot