Chef

DANIEL R.

WILDA

**** *. *** **. **** Valley, IL. 61240

ad7f49@r.postjobfree.com 414-***-****

PERSONAL STATEMENT

Exceptionally innovative Chef with broad experience in a variety of settings including high volume fast paced restaurants, resorts, and country clubs. As a natural leader I am able to assign duties and delegate tasks and able to reliably carry out orders as well. As an experienced Chef he has a proven track record of creating memorable experiences that will entice diners and leave them wanting more. I have love for the freedom of expression that cooking gives and am confident my experience will benefit a well-established and growing restaurant company. SUMMARY OF QUALIFICATIONS

• Energetic, motivated culinary professional offering 20 years of experience who blends creativity and passion for food with exceptional cooking skills.

• Excel in analyzing food and labor, ordering and receiving of all food and supplies.

• A demonstrated history of superior leadership and communication skills.

• Committed individual looking to go above and beyond guaranteeing a memorable experience

• Enforces strict health and hygiene standards in the cooking and food preparation area WORK HISTORY

I have served in various capacities since 2019 in food service in health care settings. Starting in August 2019 as Sous Chef of Genesis East in DavenportIA,, followed by a Sous Chef Position with Ridgecrest Village in Davenport, IA and Nutrition services lead and Cook 3 at Unity Point Rock Island, Rock Island, IL. Isle of Capri Casino Hotel, Bettendorf, IA May 2016-July 2018 Chef de Cuisine Keller’s American Grill

• Daily guest interaction and service

• Provided guidance and support to all kitchen staff and front of house staff

• Menu Development

• Weekly purchasing, inventories and scheduling

• Employee reviews, disciplinary actions as well as praises Aurora Zilber Hospice April 2014-May 2016

Chef

• Daily guest interaction and service

• Provided guidance and support to all kitchen staff

• Menu Development

• Weekly purchasing, inventories and scheduling

• Daily cash handling

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The Legend Clubs, Wales, WI June 2013-April 2014

Sous Chef

• Provided guidance and support to all kitchen staff

• Assist and support executive chef in routine and additional tasks

• Ensure that all food is prepared and arranged properly to meet high quality standards

• Maintained hygiene standards of kitchen and equipment Coopers Hawk Winery & Restaurants, Brookfield, WI August 2012-June 2013 Sous Chef

• Directed daily operations in kitchen while communicating with FOH managers to meet high standards and ensure flawless execution, as well as weekly purchasing, inventories and scheduling

• Daily recipe study and execution to teach and keep teammates current on menu items and presentation

• Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines

• Maintained a skilled kitchen staff by properly coaching, counseling, and disciplining employees Maggiano’s Little Italy, Milwaukee, WI February 2008-April 2012 Sous Chef

• Overseeing staff of 50 BOH employees in addition to 75 servers and banquet staff

• High volume and fast paced environment seeing anywhere from 600 to 1300 guests daily

• Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business

• Participated in developing and implementing policies and procedures for food preparation and safety

• Labor, food and supply responsibility, both physically and financially, weekly

• Verified proper portion sizes and consistently attained high food quality standards

• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering

• Responsible for accommodating to guests with specific food allergies while preparing individual meals

Old Chicago, Green Bay, WI & Bettendorf, IA January 2006-February 2008 Kitchen Manager

• Leading a kitchen team of 20, offering direction and training on new menu items and monthly features

• Labor, food and supply responsibility weekly

• Practiced safe food handling procedures at all times

• Promptly reported any maintenance and repair issues to Executive Chef

• Verified proper portion sizes and consistently attained high food quality standards

• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees

• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues

Fratellos Riverfront, Appleton, WI December 2003-January 2006 Executive Chef

• Was promoted to Executive Chef after 10 months

• Oversaw the concept change of the fine dining "J" restaurant to Fratellos Riverfront, both restaurants being ventures for the Supple Restaurant Group

• Upscale casual dining environment with emphasis on Italian dishes as well as seafood

• Bi-weekly inventories and schedule writing to track food and labor

• Daily staff "line-ups" for restaurant communication

• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering

• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues

• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction

• Verified proper portion sizes and consistently attained high food quality standards

• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation

• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering

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