Daniela Amend
Streamwood,Il
Summary
A Skilled Culinary Professional recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 9 years of progressive experience managing the provision of fine dining for restaurants, entertainment establishments, hospitals, refining the art of cooking, developing impressive menus, and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtain obtaining the freshest and highest quality ingredients and committed to leaving patrons with an especially memorable dining experience. Skilled in food safety compliance and staff training to ensure high- quality meal service. Passionate about providing nutritious meals that cater to diverse patient needs while maintain exceptional hygiene standard and fostering a collaborative kitchen environment.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef Manager
Sodexo USA
09.2025 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Pitched in to work line during busy periods or in place of sick employees.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Motivated staff to perform at peak efficiency and quality.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Sous Chef
Touchpoint/Compass Group USA
09.2023 - Current
- Oversee daily kitchen operations, ensuring high standards of food quality and safety.
- Develop and implement patient-centered menus tailored to various dietary needs.
- Manage inventory and ordering processes to maintain optimal stock levels.
- Train kitchen staff on food safety protocols and culinary techniques.
- Develop and execute nutritious meal plans for patients with diverse dietary needs.
- Monitor food preparation and presentation to ensure compliance with hospital standards.
- Lead team meetings to foster communication and improve kitchen workflows.
- Ensured safe use of all equipment by staff, promoting a culture of safety.
Kitchen Manager
Dave & Buster’s
06.2021 - 09.2023
- Review daily inventory of the kitchen, look for variances.
- Cross-reference inventory with the scheduled deliveries of ingredients.
- Schedule appropriate number of staff according to daily needs of restaurant functions and weekly forecast.
- Check on the quality of all products to be used in the day’s operations.
- Provide assistance to stations that lack manpower or are lagging behind.
- Ensure cleanliness and hygiene standards consistently followed.
- Demonstrated leadership/management skills including problem solving and decision making.
- Provides consistent feedback to staff regarding job performance.
- Reviewing applications, interviewing, and hiring Back of House employees.
Executive Chef
Hofbräuhaus
08.2015 - 04.2020
- Managed operations for a high-volume restaurant specializing in German cuisine.
- Created and executed innovative menus, adapting to seasonal changes and customer preferences.
- More than 1000 seats.
- Led a team of around 30, focusing on hiring, training, and performance management to foster a collaborative environment.
- Ensured compliance with food quality and safety standards, focusing on presentation and flavor to delight guests.
- Promoted daily specials and catered events, driving sales.
- Oversaw the preparation of daily meals, maintaining high standards of taste and presentation.
- Collaborated with suppliers to source high-quality ingredients while maintain cost-effectiveness, resulting in a 5% decrease in food cost.
Kitchen Manager
Hallbacks Bar&Grill
01.2014 - 08.2015
- Order products and ensure proper preparation.
- Function as the subject matter expert regarding all health codes and sanitation practices.
- Coordinated large parties and banquets for guests up to 150 people.
- Ensured kitchen was properly staffed and food was properly prepared for banquet and regular line day by day service.
- Monitored food waste by training staff to pay diligence and take pride in their work and quality.
- Manage inventory levels using proper training techniques of prep cooks and line cooks to maintain proper portion sizes and minimal waste.
- Coordinated all food ordering, and non-food, maintaining costs under set company parameters month in and month out.
- Used the strengths of each staff member, ensured appropriate staffing and scheduling.
Leod Cook/ First Cook
Gate Gourmet
07.2013 - 01.2014
- Managed various food products such as seafood, beef, pork, poultry, fruits, and vegetables.
- Oversaw knives and kitchen tools properly.
- Worked assigned schedule which varied.
- Safety uses of kitchen equipment.
- Preparing, seasoning, cooking, and plating a wide variety of salads, entrees, and desserts.
- Baking, roasting, grilling, boiling, and frying.
Cook1
Brose
01.2009 - 12.2013
- Cook and prepare the provided menu items.
- Sanitize food preparations and serving areas.
- Stir or turn foods to ensure even cooking.
- Cook and season food according to recipes.
Cook
Hacienda- Steakhouse
- 05.2013
- Preparing, seasoning, cooking, and plating a wide variety of foods, entrees, and dessert (Mexican cuisine and Steak)
- Experience in baking, roasting, grilling, boiling, and frying meats.
- Weigh, measure, and mix ingredients according to recipe instructions.
- Clean work areas, floors, fridges, equipment, utensils, dishes and so on.
- Ensure that kitchen safety standards are adhered to.
- Check the freshness of food and ingredients.
Cook
Awo assisted living facility
01.2010 - 01.2013
- Preparing ingredients at an establishment that serves food.
- Processing customer orders.
- Producing meals.
- Cleaning their workspace throughout the day to follow health and safety guidelines.
- Sanitizing food preparation and serving areas.
- Stirring or turning food to ensure even cooking.
- Cooking and seasoning food according to recipes.
- Executing cold food production in accordance with standard of plating guide specifications.
Cook 1
United States Army, 126th Infantry (Civilian Cook)
09.2004 - 01.2009
- Cook and prepare the provided menu items.
- Sanitize food preparations and serving areas.
- Stir or turn foods to ensure even cooking.
- Cook and season food according to recipes.
Education
Associate of Science - Culinary Arts
Franz Oberduerr Schule
Wuerzburg, Germanyundefined
Hotel Gasthof Schiff
Winterhausen, Germany09-2004
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Feasting Marienberg
Wuerzburg, Germany08-2002
Skills
- Food service innovation
- Personnel management Training facilitation Customer engagement
- Catering services Event logistics Banquet management
- Restaurant operations Kitchen workflow optimization Guest service excellence
- Inventory control and analysis
- Food service management
- Operational oversight
- Service excellence and guest engagement Interpersonal communication Solution-oriented thinking Team synergy Time optimization
- Food safety standards HACCP implementation Sanitation management
Certification
- Food Handler Certification Manager
- Chef Beverage Management (30 hr.)
- Chef Nutrition (30 hr)
- Food Allergies and Celiac Disease
- Kosher Certification
- Retail Certification
- Women in Culinary upward program certification
LANGUAGES
English
German
Timeline
Executive Chef Manager
Sodexo USA
09.2025 - Current
Sous Chef
Touchpoint/Compass Group USA
09.2023 - Current
Kitchen Manager
Dave & Buster’s
06.2021 - 09.2023
Executive Chef
Hofbräuhaus
08.2015 - 04.2020
Kitchen Manager
Hallbacks Bar&Grill
01.2014 - 08.2015
Leod Cook/ First Cook
Gate Gourmet
07.2013 - 01.2014
Cook
Awo assisted living facility
01.2010 - 01.2013
Cook1
Brose
01.2009 - 12.2013
Cook 1
United States Army, 126th Infantry (Civilian Cook)
09.2004 - 01.2009
Cook
Hacienda- Steakhouse
- 05.2013
Associate of Science - Culinary Arts
Franz Oberduerr Schule
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Hotel Gasthof Schiff
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Feasting Marienberg