DANIEL SOMMERFELD
Fargo,ND
Summary
Energetic culinary professional with various cooking skills and a passion for food. I work well as a leader in high-pressure settings
and am team orientated. I love a challenging environment and eager to learn new skills and techniques. Experienced in kitchen
management, line cooking, and soup making. I truly love to cook.
Overview
18
18
years of professional experience
Work History
Chef, Line Cook
WindCrest Erickson Living
Highlands Ranch, CO
04.2020 - 04.2025
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Chef, Line Cook
Columbine Country Club
Littleton, CO
09.2017 - 04.2020
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Line Cook
The Toasted Frog
Fargo, ND
02.2014 - 09.2017
- Manage various stations as a utility person, including broil, saute, pantry, and wood fire grill.
- Assist chef with menu planning and beer pairings with regional breweries using local farm to table products.
- Collaborate with bar staff to develop unique and creative drink specials.
- Offer special food offerings to accommodate guest\\'s dietary guidelines.
- Positively engage with customers at chefs bar offering menu information and suggesting current specials.
Lead Line Cook
VIP Room Restaurant, Main Avenue, Fargo, ND, United States
Fargo, ND
04.2007 - 12.2015
- Prepared food items consistently and in compliance with recipe guidelines.
- Maintained updated knowledge of local competition and industry trends.
- Followed expectations and parameters of kitchen goals and daily work.
- Developed menus, pricing and special food offerings to increase revenue.
- Made soups, sauces, and stocks.
Education
Public Relations
Metropolitan State College of Denver
Denver, CO2002
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Allergen awareness
- Sauce preparation
- Food pairing
- Sanitation practices
- Menu development
- Menu planning
- Vegetarian cooking
- New hire training
- Pantry restocking
- Roasting techniques
Interests
I enjoy playing the guitar, drawing, writing, traveling, and bmx riding
Additional Information
- Hobbies I enjoy playing the guitar, drawing, writing, traveling, and bmx riding.
Timeline
Chef, Line Cook
WindCrest Erickson Living
04.2020 - 04.2025
Chef, Line Cook
Columbine Country Club
09.2017 - 04.2020
Line Cook
The Toasted Frog
02.2014 - 09.2017
Lead Line Cook
VIP Room Restaurant, Main Avenue, Fargo, ND, United States
04.2007 - 12.2015
Public Relations
Metropolitan State College of Denver