Matthew Danna
Summary
High-performing individual with a solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
14
14
years of professional experience
Work History
Sous Chef
Fords Colony Country Club
08.2019 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
Kingsmill Resort
10.2018 - 03.2019
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Chef
Gourmet Services Inc
04.2018 - 10.2018
- Manage food products for 1200+ per meal period
- Maintains product sheets and temperature logs
- Direct supervisor of a staff of 15+
- Ensure food quality
- Up hold sanitation practices
Sous Chef
Riverside Health System
04.2012 - 03.2018
- Develop menus 11 week rotating menu
- Ordering
- Inventory
- Motivating staff
- Monitor Dietary restrictions
- Train and assist in food preparation
- Insure all equipment is in working order
Sous Chef
Aramark at ODU, Rounds
08.2016 - 04.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Director of Meals on Wheels
Custom Culinary Connections
01.2010 - 04.2012
- Prepare 100+ meals from scratch Mon-Fri
- Deliver hot meal
- Develop weekly menus
- Clean and sanitize kitchen
- Assist Executive chef with Catering prep
- Work Various catering action stations
- Set up and break down of catering functions
Education
BBA - Business Management
Strayer University
Newport News, Va09.2023
No Degree - Culinary Arts
Baltimore International Culinary College
Baltimore, MD2000
Skills
- Inventory Management
- Garnishing and Plating
- Kitchen Staff Management
- Safe Work Practices
- Farm-to-Table
- Industry Trends
- Food Spoilage Prevention
- Verify Food Quality
- BOH Operations
- Cook Consistent Dishes
- Kitchen Equipment Operation
- Organization and Prioritization
Additional Information
- Authorized to work in the US for any employer
Timeline
Sous Chef
Fords Colony Country Club
08.2019 - Current
Sous Chef
Kingsmill Resort
10.2018 - 03.2019
Chef
Gourmet Services Inc
04.2018 - 10.2018
Sous Chef
Aramark at ODU, Rounds
08.2016 - 04.2017
Sous Chef
Riverside Health System
04.2012 - 03.2018
Director of Meals on Wheels
Custom Culinary Connections
01.2010 - 04.2012
BBA - Business Management
Strayer University
No Degree - Culinary Arts
Baltimore International Culinary College
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