Danny Hofmann
Hinsdale,IL
Summary
High-performing individual with solid background in culinary arts. Skilled in innovative and delicious dishes while managing kitchen lines and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
9
9
years of professional experience
Work History
Sous Chef/Cook
Nabuki
Hinsdale, IL
08.2017 - 05.2021
- Demonstrated proficiency in sushi cuisine by expertly preparing a variety of sushi rolls, nigiri, and sashimi., creating sushi rolls plus nigiri and sashimi style.
- Managed food prep activities for over 300 orders a night, such as cutting ingredients to size and preparing sauces and garnishes. Created all appetizers and desserts.
- Maintained composure and quality while under stress and prepared, distributed and expedited food orders to support waitstaff.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Utilized a wide variety of kitchen tools and appliances to prepare ingredients and meals, including knives and oven, stove, fryers.
Assistant Chef/Lead Line Cook
Stein Eriksen Lodge
Deer Valley, Utah
05.2021 - 09.2022
- Created and cooked memorable dishes that brought new customers into the establishment with up to 200 covers a night.
- Chopped vegetables, sliced meat and prepared sauces in advance to serve guests promptly and efficiently for banquets.
- Directed training for 10 new kitchen staff from CIA, ensuring readiness for fast-paced environment.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Observed food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored kitchen staff, preparing them for demanding roles and enhancing team capabilities.
- Collaborated with staff members to create meals for large banquets.
- Implemented food cost and waste reduction initiatives, contributing to overall budget efficiency.
- Conducted inventory checks on food, ingredients, and supply stock to ensure adequate levels for kitchen operations. to prepare and plan orders.
Line Cook
Viceroy Hotels & Resorts
Chicago, IL
02.2024 - 05.2024
- Prepared high-quality dishes in accordance with established recipes and standards.
- Prepared and executed high-quality banquet meals in fast-paced environments.
- Coordinated with kitchen staff to deliver timely meal service and streamline workflow.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Maintained cleanliness and organization of workstations, adhering to food safety regulations.
- Assisted in inventory management, tracking supplies, and minimizing waste effectively.
- Trained new line cooks to meet kitchen's high standards, promoting consistency and quality.
Line Cook
Tre Dita
Chicago, IL
07.2024 - 04.2025
- Oversaw daily kitchen operations, ensuring adherence to quality standards and guest satisfaction.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Implemented process improvements that enhanced kitchen efficiency and reduced preparation time.
- Collaborated with front-of-house staff to streamline service flow during peak hours, improving efficiency.
- Trained new team members on kitchen procedures, equipment usage, and safety protocols.
- Developed seasonal menu items based on customer feedback and ingredient availability.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Line Cook
Westin Hotel
Chicago, IL
03.2025 - Current
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Boosted employee morale through positive attitude and willingness to assist others.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Collaborated closely with team members to ensure smooth operations during service. with front-of-house staff to facilitate excellent customer service.
Education
Associate of Science - Culinary Arts
Kendall Culinary College
Chicago05.2024
High School Diploma -
Hinsdale Central High School
Hinsdale, IL06.2020
Skills
- Plates Presentation/Food Prep/Food Safety
- Sushi Cuisine Proficient
- Hand Tools/Strong knowledge Commercial Kitchen Appliances
- Leadership/Great Listening Skills/Adaptability
- Detail-oriented
- Problem-solving
- Yes attitude
Additional Information
Guatemala Mission Trips Built homes, worked with children in local orphanage.
Younglife Spiritual Retreat, Colorado.
Overland Volunteer outreach program.
Timeline
Line Cook
Westin Hotel
03.2025 - Current
Line Cook
Tre Dita
07.2024 - 04.2025
Line Cook
Viceroy Hotels & Resorts
02.2024 - 05.2024
Assistant Chef/Lead Line Cook
Stein Eriksen Lodge
05.2021 - 09.2022
Sous Chef/Cook
Nabuki
08.2017 - 05.2021
High School Diploma -
Hinsdale Central High School
Associate of Science - Culinary Arts
Kendall Culinary College