DANIEL HENDON

***** ********* ******, **** *****, FL 33498

Telephone: 561-***-**** Email: acf8c8@r.postjobfree.com

EXECUTIVE CHEF

Dedicated, classically trained Executive Chef with15+ years of combined professional experience in a hospital

environment; Skilled expertise in diverse high volume food operations including restaurants, hotels, country clubs and off -

premise catering; Possess strong work ethic with a passion for cooking; Adept at preparing multi-ethnic cuisine; Adhere to

established budget controls without sacrificing quality. Knowledge of Microsoft Office Software including W ord and Excel.

Professional Strengths:

Budget, Pricing & Cost Controls Promote Food & Workplace Safety Team Building & Leadership

Accurate Forecasting Ability Excellent Food Presentation Skills Training & Supervision

Vendor Sourcing & Negotiations Menu Planning & Pricing Customer Service & Management

Key Achievements:

Certified Food Manager with Florida Department of Business and Professional Regulation

Grand prize winner in 5th Annual Philips Food Recipe Contest

2nd Place prize winner in Driscoll Berry Recipe Contest

Bronze Medal winner in ACF Culinary Salon

Professional Experience:

Executive Chef 1999-2014

Holy Cross Hospital (Sodexo)

Fort Lauderdale, FL

Create menus expanding wellness initiative providing healthy recipes including vegetarian and vegan choices for

patient care and retail; Oversee and Supervise multiple outlets serving approximately 2500 meals daily

Utilize best practice models to elevate production standards for food service operation

Assist in purchasing food and beverages of approximately $2 million yearly within budgetary guidelines

Owner/Operator 1995-1998

Sandwich Depot Boca Raton, FL

Created, Planned and Directed activities related to Breakfast and Lunch retail food outlet and Corporate Catering

Determined goods to be sold, set prices and credit terms, based on forecast of customer demand

Initiated and Implemented catering promotions; Represented food establishment in the community

Executive Chef 1990-1995

Imperial Point Medical Center Fort Lauderdale, FL

Managed daily production of 1500 meals serving staff patients and general public and onsite bakery

Maintained high quality food standards; Food rated Number 1 for North Broward Hospital District

Trained and Supervised production staff of 20 associates

Demonstrated efficient budget management, vendor sourcing and negotiations

Previous experience included: Executive Chef at Hunters Run Country Club, Boynton Beach, FL, Sheraton Hotel

and Towers of Boca Raton in Boca Raton, FL and Racquet Club at Old Westbury in Westbury, New York.

Education:

Culinary Institute of America Hyde Park, NY

Associates of Occupational Studies (AOS) degree in Culinary Arts

Rider University Lawrenceville, NJ

College coursework in Accounting, Economics and Marketing

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