Summary
Overview
Work History
Education
Skills
Timeline
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Daniel Royalty

Harrodsburg,KY

Summary

Diligent worker possessing excellent team skills. Proficient in maintaining well-stocked, organized and clean workspace areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.

Overview

6
6
years of professional experience

Work History

Line Cook

Greenbrier Golf And Country Club
10.2023 - Current
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Plated and presented all dishes to match established restaurant standards.

Junior Sous Chef

Merrion Cricket Club
02.2023 - 10.2023
  • Prepped daily menu items to quickly deliver upon request.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Worked with Cooks to produce 200+ covers daily.

Sous Chef

SageLife
07.2022 - 01.2023
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Managed 10+ Personnel while serving High Quality product to 100+ Customers nightly.

Lead Line Cook

Hilton Curio
05.2021 - 07.2022
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Performed routine cleaning procedures across kitchen.
  • Developed process that reduced waste and improved supply turnover.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared average of 100 covers per shift.

Lead Line Cook

Marriott
12.2019 - 04.2021
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Performed routine cleaning procedures across kitchen.
  • Performed tasks as needed throughout kitchen. Including dish to serving if necessary.
  • Work with team to efficiently produce dishes during rushes of over 100 guests multiple times during dinner service.

Line Cook

Hyatt
01.2018 - 12.2019
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained quality of product through varying levels of business, anywhere from less than 10 covers daily, up to 600 covers for dinner service.

Education

Associate of Arts - Culinary Arts

Sullivan University
Lexington, KY

No Degree - Music Education

Morehead State University
Morehead, KY

Skills

  • Problem resolution
  • Efficient multitasking
  • Stocking and Replenishing
  • Supervising Food Prep
  • Coordinating Kitchen Staff
  • Team Leadership
  • Quality Control and Oversight
  • Portioning
  • Food Spoilage Prevention
  • Food Rotation
  • Ingredients Measuring
  • Kitchen Equipment
  • Garnishing
  • Food Presentation
  • Institutional And Batch Cooking
  • Food Presentation Talent

Timeline

Line Cook

Greenbrier Golf And Country Club
10.2023 - Current

Junior Sous Chef

Merrion Cricket Club
02.2023 - 10.2023

Sous Chef

SageLife
07.2022 - 01.2023

Lead Line Cook

Hilton Curio
05.2021 - 07.2022

Lead Line Cook

Marriott
12.2019 - 04.2021

Line Cook

Hyatt
01.2018 - 12.2019

Associate of Arts - Culinary Arts

Sullivan University

No Degree - Music Education

Morehead State University

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