Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Danyell Mackey

Raleigh,NC

Summary

.

Detail-oriented Prep Cook accustomed to performing effectively in high-volume fast food roles. Highly skilled in banquet and fine dining with strong commitment to teamwork.

Self-motivated Line Chef used to working in busy kitchen. Proficient in preparing main dishes, appetizers, salads and desserts. Experienced training and supervising new employees.

Talented Line Chef implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.

Prompt Line Chef cultivates fast-paced environment by efficiently and systematically assembling meals. Dynamic individual develops meals briskly and accurately while working stand-alone or within team settings.

Qualified Cook with 8 years of experience in restaurant environments. Team-player highly skilled at communicating clearly with cashiers and kitchen staff. Current Food Handler permit. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Punctual Chef experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.

Overview

10
10
years of professional experience

Work History

Chef

The Cardinal of North Hills
Raleigh, NC
06.2023 - Current
  • Planned menus, ordered supplies and managed kitchen staff.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Prepared high-quality dishes according to established recipes.
  • Checked quality of raw materials before use.
  • Managed daily operations of the kitchen including scheduling shifts for staff.
  • Resolved customer complaints regarding food quality or service issues.
  • Created weekly schedules for employees based on projected business volume.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.

Line Cook/Expo

Improv
Cary, NC
05.2022 - Current
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Executed proper techniques when preparing menu item ingredients.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Maintained a neat and organized work area throughout each event.
  • Analyzed customer requirements, identified potential problems and implemented solutions accordingly.

Line Cook/Baker

Craft Public House
Cary, NC, NC
02.2022 - 03.2023
  • Prepared dough for a variety of bakery items such as breads, pastries, pies, cakes and cookies.
  • Measured out ingredients accurately to ensure consistent product quality.
  • Operated ovens and other equipment to bake products according to established recipes.
  • Checked baked goods periodically during baking process to ensure desired results were achieved.
  • Monitored temperature of ovens and adjusted accordingly to maintain consistency in baking times.
  • Rotated stock as needed to keep freshness intact.
  • Inspected finished products before packaging them up for sale.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Performed basic knife skills such as dicing onions or slicing meats.

Assistant Cook

Glacier Fish Company
Seattle, WA
05.2021 - 02.2022
  • Replenished food items from inventory and rotated ingredients.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Collaborated with First Cook to maintain timely food preparation goals.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Performed workstation prep prior to shift start.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Kept detailed records of food and supply inventory, ordering more or alerting chefs of deficiencies.
  • Oversaw food product inventory, making recommendations to Chief Steward to streamline kitchen operations.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.

Line Cook

The Cypress of Raleigh
Raleigh, NC
01.2021 - 05.2021
  • Kept stations stocked and ready for use to maximize productivity.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maximized kitchen speed and efficiency by preparing salads, desserts and meats for First Cook.

Lead Line Cook

The New Bern Golf and Country Club
New Bern, NC
03.2020 - 11.2020
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Mentored and trained 2 line cooks through service and action station, improving overall quality and performance.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Kept stations stocked and ready for use to maximize productivity.
  • Created approximately 80-120 orders simultaneously during busy periods.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Responsible for providing the catch of the day and catch of the week along with daily starches and vegetables

Morning Prep Cook

Cypress Hall
New Bern, NC
03.2020 - 11.2020
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Assisted with training and development of new talent.
  • Sliced meats to prepare for cooking and assembly of menu items such as Iberico Ham, Duck Prosciutto and Octopus Terrine.
  • Kept stations stocked and ready for use to maximize productivity.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Executed proper techniques when preparing menu item ingredients.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Offered support to other stations in high-volume shifts or as needed.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Cooked food following specific measurements and recipes.
  • Verified proper food preparation by regulating temperature of ovens, broilers, grills and roasters.

Line Cook

The Blue Point
Duck, NC
07.2019 - 11.2019
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Created approximately 300 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Prepared more than 150 dishes per day in fast-paced fine dining environment while maintaining high customer satisfaction rate.
  • Kept stations stocked and ready for use to maximize productivity.
  • Precooked garnishes such as fried leeks, candied carrots for later use to top off fresh dishes.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.

Breakfast Chef

Ramada Inn At Oceanside Nags Head
Nags Head, NC
07.2019 - 10.2019
  • Prepped everything for buffet menu such as frittatas, bacon, egg, quiche, grits, donuts
  • Ran al carte between 7am-11pm making items such as omelets, waffles, French toast, egg benidicts
  • Prepared various food items served at restaurant's buffet, including specialty pancakes, slow-cooked ham and miscellaneous breakfast food.
  • Created exciting and innovative menu offerings for special events, which helped bring in new clientele.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.

Line Cook/Banquet Cook

Carolina Inn
Chapel Hill, NC
12.2016 - 08.2018
  • Maintained and operated Grill/Sautee station during lunch periods
  • Prepped daily soups, and entrees
  • Platted for parties 20-400 people
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Grilled and deep fried various foods, including seafood, sandwiches and Garde Manger garnishes.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.

Line Cook/Banquet Cook

Hope Valley Country Club
Durham, NC
05.2014 - 11.2015
  • Ran action stations such as pasta and omelets and also carved
  • Ran Garde Manger station, responsible for night menu prep
  • Cleaned Seafood such as Salmon, shrimp, assorted fish and beef
  • Operated all kitchen equipment safely to avoid injuries.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Responsible for daily soups and stocks that were used throughout the week

Line Cook

The Fearrington Inn
Pittsboro, NC
12.2013 - 07.2014
  • Operated all kitchen equipment safely to avoid injuries.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.

Education

High School Diploma -

Southside High School
Chocowinity, NC
05.2004

Some College (No Degree) - Culinary Art

Art Institute of Raleigh Durham
Durham, NC

Skills

  • Recipe preparation
  • Punctual and honest
  • Effective prioritization
  • Food preparation
  • Team-oriented
  • Active listener
  • Equipment maintenance
  • Results-oriented
  • Dish preparation
  • Highly motivated
  • Cleaning and organization
  • Multitasking
  • Food storage
  • Sauce preparation
  • Food presentation
  • Recipe creation
  • Ingredient inspection
  • Cutting and slicing techniques
  • Meal Preparation
  • Menu development
  • Grilling and deep frying skills
  • Menu Planning
  • Menu Supervision
  • Effective Communications
  • Waste control
  • Forecasting and planning
  • Process Improvements
  • Culinary expertise
  • Recipe Development

References

References available upon request.

Timeline

Chef

The Cardinal of North Hills
06.2023 - Current

Line Cook/Expo

Improv
05.2022 - Current

Line Cook/Baker

Craft Public House
02.2022 - 03.2023

Assistant Cook

Glacier Fish Company
05.2021 - 02.2022

Line Cook

The Cypress of Raleigh
01.2021 - 05.2021

Lead Line Cook

The New Bern Golf and Country Club
03.2020 - 11.2020

Morning Prep Cook

Cypress Hall
03.2020 - 11.2020

Line Cook

The Blue Point
07.2019 - 11.2019

Breakfast Chef

Ramada Inn At Oceanside Nags Head
07.2019 - 10.2019

Line Cook/Banquet Cook

Carolina Inn
12.2016 - 08.2018

Line Cook/Banquet Cook

Hope Valley Country Club
05.2014 - 11.2015

Line Cook

The Fearrington Inn
12.2013 - 07.2014

High School Diploma -

Southside High School

Some College (No Degree) - Culinary Art

Art Institute of Raleigh Durham

Similar Profiles

CREATE PROFILE
Danyell Mackey