Danny Teer
Saint Petersburg
Summary
Dynamic Executive Chef with a strong work ethic, excelling in team leadership and creative menu development. Achieved significant waste reduction through effective food prep planning and quality assurance, enhancing dining experiences with visually appealing presentations. Proven track record in coaching staff and optimizing kitchen workflows for maximum profitability. Gained skills in team management, menu development, and cost control, looking to transition into new field where these abilities can be applied. Seeks to leverage culinary experience to drive success in dynamic and innovative role.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Executive Chef
Salvation Army ARC
12.2023 - 07.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Experience as grill,saute and prep cook.
Education
Culinary Arts
Pinellas Technical Collage
St. Petersburg, FLSkills
- Strong work ethic
- Team leadership
- Workflow optimization
- Food prep planning
- Special events
- Coaching and mentoring
- Creative thinking
- Food plating and presentation
- Attention to detail
- Waste reduction
- Quality assurance
- Staff training
Certification
ServSafe Food Handler Certification
Timeline
Executive Chef
Salvation Army ARC
12.2023 - 07.2025
Culinary Arts
Pinellas Technical Collage
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