Daniel Wilson

Over see the food Preparation for 55 senior Residents.

Ordering, purchasing, menu planning.

Accommodating dietary Restrictions to Residents who need them.

Work with other chefs on site to utilize food to reduce waste and food costs.

• Cooked or directly supervised cooking of items requiring skillful presentation
• Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs
• Reviewed comment cards, guest satisfaction results and other data to identify areas needing improvement

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Coordinated employee schedules and developed staff teams to boost productivity.

• Checked kitchen staff's worked hours for payroll compilation to submit to accounting
• Trained kitchen associates on fundamentals of good cooking and excellent plate presentations
• Promoted restaurant sales through community events and television appearances
• Assessed staffing levels to meet guest service, operational needs and financial objectives
• Reviewed comment cards, guest satisfaction results and other data to identify areas needing improvement
• Cooked or directly supervised cooking of items requiring skillful presentation
• Guided and directed subordinates by setting performance standards and monitoring performance
• Created new ideas and concepts to motivate staff with incentives and monthly bonuses
• Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers
• Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs
• Monitored inventory levels and enforced best practices, reducing waste
• Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
• Developed seasonal and promotional menus to increase sales
• Documented daily operational info detailing supplies used and labor hours worked
• Enforced sanitation practices to safeguard employees and patrons

• Prepared ingredients and cooked meals according to established recipes
• Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
• Drafted catering menus for weddings, parties and banquets
• Assisted with staff recruitment and training for kitchen stations and supporting roles
• Trained cooks and food preparation workers in cooking techniques and kitchen processes
• Demonstrated new cooking techniques and equipment to staff
• Analyzed food, labor and overhead costs to assign menu pricing
• Forecasted supply needs and calculated costs for approval
• Drafted employee schedules to accommodate staffing needs
• Coordinated kitchen workflows, fostering swift service and high-quality food preparation

• Developed seasonal and promotional menus to increase sales
• Documented daily operational info detailing supplies used and labor hours worked
• Enforced sanitation practices to safeguard employees and patrons
• Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
• Drafted catering menus for weddings, parties and banquets
• Trained cooks and food preparation workers in cooking techniques and kitchen processes
• Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
• Coordinated kitchen workflows, fostering swift service and high-quality food preparation
• Assisted with staff recruitment and training for kitchen stations and supporting roles
• Prepared ingredients and cooked meals according to established recipes
• Drafted employee schedules to accommodate staffing needs
• Forecasted supply needs and calculated costs for approval

• Met deadlines while maintaining high-quality deliverables
• Defined problems, collected data, established facts and validated conclusions
• Provided efficient and courteous service to customers at all times
• Worked with coworkers to complete tasks
• Pursued continuing education opportunities to stay current with industry trends
• Managed and coordinated multiple projects while ensuring timely completion

• Took orders from customers and prepared items requiring short preparation time
• Prepared soups, salads, and sandwiches
• Measured and mixed ingredients for sauces and dressings
• Diced, sliced, and cut vegetables for use in dishes
• Undertook basic cooking duties by reducing sauces and parboiling food
• Maintained clean, organized cook station in compliance with company standards, procedures and sanitation requirements
• Kept clean and orderly kitchen by washing dishes and sanitizing surfaces
• Used approved food recipes and production standards to verify proper quality, serving temperatures and standard portion control
• Verified all food products were properly labeled and stored
• Complied consistently with standard portion size, cooking methods and kitchen rules and policies
• Prepared cooking ingredients by washing and chopping vegetables and cutting meat
• Obtained daily production schedule and preparation requirements from chef
• Prepared food items using quality predetermined method in quick and consistent manner
• Monitored food temperatures to support food safety
• Regulated temperature of ovens, broilers and grills
• Baked breads, rolls and pastries
• Stocked, rotated and faced products with attention to product quality and expiration dates
• Washed and peeled fruits and vegetables to prepare for consumption
• Logged and recorded temperatures of food storage and refrigeration equipment
• Assembled meal trays with foods in accordance with customers' diets
• Made special dressings and sauces as condiments for sandwiches and salads
• Stored food in designated containers and storage areas to prevent spoilage
• Scraped leftovers from dishes into garbage containers
• Prepared relishes and hors d'oeuvres
• Utilized sanitary methods to handle, prepare and serve food
• Stirred and strained soups and sauces
• Demonstrated new cooking techniques or equipment to staff
• Loaded dishes, glasses, and tableware into dishwashing machines
• Seasoned and cooked food according to recipes or personal judgment and experience
• Turned and stirred foods to confirm even cooking
• Determined meal prices based on calculations of ingredient prices
• Compiled and maintained records of food use and expenditures
• Operated industrial ovens, stoves and grills to prepare food
• Removed trash and cleaned kitchen garbage containers
• Met with customers to discuss menus for special occasions