Danyale Barnett
Houston,TX
Summary
Innovative Sous Chef with experience in diverse culinary techniques and management of kitchen staff. Strong background in menu development, food preparation, and cost control. Demonstrated ability to maintain high quality standards while increasing efficiency in fast-paced environments. Consistently achieve customer satisfaction through creative culinary skill set and effective communication abilities.
Overview
17
17
years of professional experience
Work History
Sous Chef
Glacier Fish Company
Seattle, Washington
05.2022 - 05.2024
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Created a positive work environment by encouraging teamwork among staff members.
Banquet Chef
Hilton Hotels Corporation
Washington, District Of Columbia
01.2017 - 03.2022
- Developed menus and recipes for special events according to client specifications.
- Prepared meals in accordance with health regulations, ensuring food safety standards were met.
- Organized kitchen staff schedules and delegated tasks accordingly.
- Supervised a team of cooks, providing guidance and direction on preparation techniques.
- Assisted in training new employees in the proper methods of food preparation, presentation and sanitation protocols.
- Monitored food costs and maintained an accurate inventory system for ordering purposes.
- Collaborated with other departments to coordinate banquet services for large groups or functions.
- Ensured quality control by tasting dishes before they were served to guests.
- Determined appropriate plate presentations based on event type and theme.
- Maintained cleanliness throughout work area while adhering to safety procedures.
- Managed buffet set-up prior to events including arranging decorations, utensils, plates.
Head Chef
Harris Teeter
California, Maryland
02.2015 - 12.2016
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored food production to guarantee quality standards were met.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
Lead Line Cook/Junior Sous Chef
American Queen Steamboat
Memphis , TN
06.2012 - 02.2015
- Resolved customer complaints in a timely manner while maintaining a professional demeanor.
- Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
- Planned, prepared and cooked meals according to restaurant specifications.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Ensured proper food safety standards were met at all times.
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
- Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
- Monitored cooking temperatures and ensured that dishes were presented properly.
- Collaborated with chefs on menu changes and special dishes for customers.
- Assessed employee performance regularly providing feedback when necessary.
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY05-2011
Skills
- Vendor Relationship Management
- Dish preparation
- Menu Memorization
- Food Safety
- Employee Scheduling
- Workflow Optimization
- Customer Service
- Inventory Management
- Food Preparation
- Cost Control
- Portion Control
- Positive and professional
- Kitchen Equipment Operation
- Menu development
- Ordering and Requisitions
- Equipment usage
- Motivational team management
- Special dietary requirements
- High-quality ingredients
- Safe Food Handling
Timeline
Sous Chef
Glacier Fish Company
05.2022 - 05.2024
Banquet Chef
Hilton Hotels Corporation
01.2017 - 03.2022
Head Chef
Harris Teeter
02.2015 - 12.2016
Lead Line Cook/Junior Sous Chef
American Queen Steamboat
06.2012 - 02.2015
Associate of Arts - Culinary Arts
Culinary Institute of America
Similar Profiles
PETER O'LEARYPETER O'LEARY
Controller at Glacier Fish Company, LLCController at Glacier Fish Company, LLC
Roman DerevianskyiRoman Derevianskyi
Marine Electrician at Glacier Fish CompanyMarine Electrician at Glacier Fish Company
Michael SmithMichael Smith
Fish Processor at Glacier Fish CompanyFish Processor at Glacier Fish Company