Daniel DeJesus
Tampa,FL
Summary
Culinary professional with a solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
26
26
years of professional experience
Work History
Building Substitute/ISS Teacher
Kelly Education
Tampa, FL
09.2025 - Current
- Instructional Coverage: Execute lesson plans left by permanent teachers across various subjects and grade levels.
- Classroom Management: Maintain a safe, orderly, and positive learning environment conducive to effective learning.
- Daily Flexibility: Report to one specific school daily, accepting assignments to cover absences or assisting as a para-educator/support staff when needed.
- Student Support: Provide academic support, such as individual tutoring, monitoring, or assisting in classrooms, even when not directly covering a teacher's absence.
- Record Keeping: Maintain accurate attendance records and provide feedback or summaries of the day to regular teachers.
- Supervisory Duties: Assist with hall monitoring, lunch duty, or testing coverage, per school administrator requests.
- In School Suspension/Discipline Management: Implement behavior management techniques, reinforce positive behavior, and report inappropriate behavior to administration.
- Logistic Support: Manage students' lunches, bathroom breaks, and ensure proper security for students.
Catering Manager/Chef/Sous Chef
Compass Group USA
New York City, USA
09.2023 - 06.2025
- Ensure appropriate sanitation and safety levels in respective areas are met.
- Oversee the kitchen when the Executive Chef is not available.
- Plan, organize, execute events, and manage the catering team.
- Assist in the development, planning, and implementation of kitchen/catering operation.
- Assist with the purchasing of produce, proteins, and paper goods.
- Conducted weekly audits on all products.
Food Service Director
Trinity Services Group
Goshen, NY
05.2021 - 03.2023
- Ensured work orders as necessary for all equipment were in proper working order.
- Ensured proper sanitation in accordance with NYSDOC.
- Ensured compliance with food safety, sanitation, and overall workplace safety standards.
- Supervised inmates, employees, and management staff.
- Assisted with the purchasing of produce, proteins, and paper goods.
- Conducted weekly inventory of all products.
- Created daily, weekly, and monthly sales reports using operating systems (e.g., Excel, PowerPoint, Word).
- Served as the initial point of contact with the customer to discuss specified objectives.
- Successfully reduced costs in purchasing and food usage by identifying potential savings and reworking methods, menus, and systems.
- Monitored budgets and payroll records and reviewed financial transactions to ensure that expenditures were authorized and budgeted.
- Adhered to federal, state, and local regulations.
- Managed a $1.5 million establishment.
Sous Chef/Asst. Director
Compass Group USA
New York City, NY
07.2016 - 09.2020
- Ensured that requirements for appropriate sanitation and safety levels in respective areas were met.
- Ensured that all food and labor costs were met and up to par.
- Oversaw the kitchen when the Executive Chef was not available.
- Prepared meals for on-site catering events.
- Assisted with the purchasing of produce, proteins, and paper goods.
- Conducted weekly audits on all products.
- Met with clients to discuss future catering.
- Responded to incoming emails for future catering via CaterTrax.
- Set up and break down catering events.
- Trained temps and staff.
- Performed data entry, prioritized, and organized own work to meet agreed-upon deadlines.
- Created monthly sales reports using Excel.
- Created daily, weekly, and monthly sales reports using operating systems (e.g., Excel, PowerPoint, Word).
- Served as the initial point of contact with the customer to discuss specified objectives.
- Managed a $4 million establishment.
Sous Chef
BLT Steak
White Plains, NY
01.2011 - 07.2016
- Ensured appropriate sanitation and safety levels in respective areas were met.
- Oversaw the kitchen when the Executive Chef was not available.
- Assisted with the purchasing of produce, proteins, and paper goods.
- Conducted weekly audits on all products.
Cook/Asst. Manager
Outback Steakhouse
Harriman, NY
03.2006 - 05.2010
- Supervised and provided direction to a team of Line Cooks, Prep Cooks, and Servers.
- Hired, trained, and ensured quality control while minimizing waste.
- Expertise in Line Cook and Hot/Cold food preparation.
Banquet Server/Team Lead/Line Cook
Aramark
Tampa, FL
09.2000 - 10.2005
- Assisted co-workers in designing the ceremony hall and chair arrangements.
- Served each guest politely and sufficiently, following the proper sequence of meal courses.
- Welcomed guests and ensured their seating arrangements were taken care of.
- Coordinated with other teammates for quick and efficient service.
Education
Associate of Arts - Business Management
Full Sail University
Winter Park, FL09-2021
Culinary Degree - Culinary
Star Career Academy
New York, NY09-2014
Skills
- Maximizing kitchen productivity
- Staff performance
- Catering experience
- Cultural food knowledge
- Health and sanitation understanding
- Ability to work in a fast-paced environment
- Teamwork
- Training food service personnel
- Managing food service personnel
- Supervising food service personnel
Languages
English
Spanish
Timeline
Building Substitute/ISS Teacher
Kelly Education
09.2025 - Current
Catering Manager/Chef/Sous Chef
Compass Group USA
09.2023 - 06.2025
Food Service Director
Trinity Services Group
05.2021 - 03.2023
Sous Chef/Asst. Director
Compass Group USA
07.2016 - 09.2020
Sous Chef
BLT Steak
01.2011 - 07.2016
Cook/Asst. Manager
Outback Steakhouse
03.2006 - 05.2010
Banquet Server/Team Lead/Line Cook
Aramark
09.2000 - 10.2005
Associate of Arts - Business Management
Full Sail University
Culinary Degree - Culinary
Star Career Academy