Summary
Overview
Work History
Education
Skills
References
Timeline
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DANIELLE MCKELVEY

Summary

Self-motivated professional successful in seizing viable opportunities for expansion and innovation in business. Background in increasing profits and transforming customer service standards. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.

Overview

18
18
years of professional experience

Work History

Owner/Head Chef

Brambleberry Farms
01.2020 - 10.2022
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.

Head Chef

Ashland Gourmet Catering
09.2014 - 12.2019
  • Created recipes and prepared advanced dishes.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

Executive Chef

Rockwell
07.2012 - 09.2013
  • Hiring, training and managing of staff to ensure proper preparation, cooking, garnishing, and presentation of food.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.

Head Chef

Abby's Kitchen
08.2011 - 07.2012
  • Excelled in attention to detail and time management of multiple, coinciding daily events for up to 5,000 guests while maintaining the highest quality, presentation, and sanitation.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Sous Chef

Hi-Life, Chowfoods, INC.
03.2009 - 07.2011
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Chef de Partie

Cruise West
09.2007 - 03.2009
  • Preparation and execution of breakfast, lunch, and dinner service for 140 guests as well as crew meal production.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Maintained well-organized mise en place to keep work consistent.

Chef de Partie

Norwegian Cruise Lines
05.2006 - 08.2007
  • Mastered the art of garde manger, baking and pastry, and overall presentation of mass production plating.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.

Catering Assistant

California Culinary Academy
06.2004 - 05.2006
  • Provided friendly, courteous service to create memorable moments for guests.
  • Maintained professional demeanor under pressure during high-stress situations, contributing to overall success of catered events.
  • Collaborated with team members to execute seamless catering events for clients.
  • Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.

Education

Le Cordon Bleu Degree -

California Culinary Academy
01.2006

Skills

  • Experience with menu development and creatively utilizing product, staff and space
  • Enthusiasm and great passion for the job
  • Excellent communication, organizational and time management skills
  • Customer Relations
  • Operations Management
  • Entrepreneurial personality
  • Team Collaboration and Leadership
  • Ability to control costs, budget and administer the overall responsibility of the kitchen

References

  • Deb Barry, Rockwell Owner, (907) 321-6125, rampprincess@yahoo.com
  • Thomas Hamlin, C.E.C, Mentor, (425) 647-5771, thomsta@frontier.com
  • Anthony Hubbard, C.E.C., (206) 605-3700, anthony@chowfoods.com

Timeline

Owner/Head Chef

Brambleberry Farms
01.2020 - 10.2022

Head Chef

Ashland Gourmet Catering
09.2014 - 12.2019

Executive Chef

Rockwell
07.2012 - 09.2013

Head Chef

Abby's Kitchen
08.2011 - 07.2012

Sous Chef

Hi-Life, Chowfoods, INC.
03.2009 - 07.2011

Chef de Partie

Cruise West
09.2007 - 03.2009

Chef de Partie

Norwegian Cruise Lines
05.2006 - 08.2007

Catering Assistant

California Culinary Academy
06.2004 - 05.2006

Le Cordon Bleu Degree -

California Culinary Academy

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DANIELLE MCKELVEY