Danny Sihabouth
Las Vegas,NV
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Professional culinary expert with strong track record in leading kitchen operations and producing high-quality dishes. Adept at team collaboration, ensuring smooth service, and adapting to changing needs. Highly skilled in menu development, food safety, and cost management. Known for reliability and achieving results in fast-paced environments.
Overview
14
14
years of professional experience
Work History
Chef De Cuisine
CinCin Brewhouse & Seafood Bar
01.2023 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Sushi Chef
Kumi Japanese Restaurant And Bar
03.2023 - 02.2024
- Prepared high-quality seafood, rice and ingredients for sushi.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Maintained well-organized mise en place to keep work consistent.
Chef
Yu-or
11.2020 - 12.2022
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Established controls to alleviate supply and food waste.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Sushi Chef
Nobu Paris (formally Sushi Street)
02.2017 - 03.2020
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Established controls to alleviate supply and food waste.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
Owner/Operator
Crazy Horse III
09.2010 - 08.2018
- Conducted market research activities and competitive analysis to facilitate implementation of aggressive company marketing strategy.
- Executed performance reviews to encourage improved productivity for team members.
- Employed and managed vendors by negotiating deliverables, cost and expected quality.
- Oversaw staff hiring, initiating new training and scheduled processes to streamline operations.
- Set pricing structures according to market analytics and emerging trends.
- Managed sales presentations to promote product and brand benefits.
- Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
- Oversaw project execution, phase progress, workmanship and team performance to drive on-time completion of deliverables.
- Hosted special events to boost brand awareness and increase community engagement.
- Promoted business on social media platforms to maximize brand identity and generate revenue.
- Mentored and trained new hires on sales techniques and customer service procedures.
- Kept records for production, inventory, income and expenses.
- Established favorable relationships with vendors and contractors, facilitating contract negotiation and development of marketing and sales strategies.
- Managed operations budgeting, accounts payable and accounts receivable and payroll.
- Improved company's quality and productivity by streamlining systems and processes.
- Determined pricing for products or services based on costs and competition.
- Analyzed financial statements and trends to manage cash flow and make business decisions.
Education
Associate of Arts - Culinary Arts
Le Condon Bleu College of Culinary Arts - Orlando
05.2007
Serve Safe Certified Bar Code) -
Orlando Bartending School
06.2005
Skills
- Budgeting and Cost Control
- Food Preparation Techniques
- Food and Beverage Pairing
- Portion and Cost Control
- Banquets and Catering
- Production Scheduling
- Coordinating Kitchen Staff
- Restaurant Operations
- Culinary Trends
- Kitchen Staff Management
- Quality Control and Oversight
- Customer Service
- Safe Food Handling
- Data Analysis
- Sanitation and Cleaning
- Equipment Inspection and Maintenance
- Food Prep Planning
- Scheduling Equipment Repairs
- Quality Assurance
- Menu Planning
- Inventory Management
- Recipe Development
- Quality Control
- Food Stock and Supply Management
- Supply Ordering
- Food safety
- Kitchen sanitation
- Knife skills
- Vegetable cookery
Timeline
Sushi Chef
Kumi Japanese Restaurant And Bar
03.2023 - 02.2024
Chef De Cuisine
CinCin Brewhouse & Seafood Bar
01.2023 - Current
Chef
Yu-or
11.2020 - 12.2022
Sushi Chef
Nobu Paris (formally Sushi Street)
02.2017 - 03.2020
Owner/Operator
Crazy Horse III
09.2010 - 08.2018
Serve Safe Certified Bar Code) -
Orlando Bartending School
Associate of Arts - Culinary Arts
Le Condon Bleu College of Culinary Arts - Orlando
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