High School Service
Resume:
Daniel Lusk
Email: ********@******.***
Address:
City: Costa Mesa
State: CA
Zip: 92626
Country: USA
Phone: 714-***-****
Skill Level: Any
Salary Range:
Primary Skills/Experience:
Dynamic and accomplished catering and food service professional with prior work in social and corporate markets. Notable success in large-scale event planning, food preparation and menu development. Currently seeking a food service management role.
Educational Background:
High School Dipolma from Orange Coast College & Art Institute, Costa Mesa CA 1/2001 to 9/2006 (Culinary Arts)
High School Dipolma from Calvary Chapel, Costa Mesa CA 1/2001 to 10/2012
Job History / Details:
Summary
Dynamic and accomplished catering and food service professional with prior work in social and corporate markets. Notable success in large-scale event planning, food preparation and menu development. Currently seeking a food service management role.
Highlights
Microsoft Office, Excel, PowerPoint proficiency
Strong knowledge of restaurant operations
Point of Sale (POS) system operation
ServSafe and Safeway certification
Extensive hospitality background
Top-tier, full-service dining background
Quick problem solver
Works well under pressure
CPR certification
Thrives in fast-paced environment
Trained in liquor, wine and food service
Food ingredients expert
Accomplishments
Efficiently operated two high volume restaurants with a combined staff of 120 culinary and restaurant professionals.
Improved online restaurant reviews by successfully handling customer complaints, implementing monthly staff training and refining lunch and dinner menus.
Experience
August 2011 to April 2012
Anqi by Crustacean Costa Mesa, CA
Dinner Cook Lead
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
March 2009 to June 2011
Club 33 Anaheim, CA
Dinner Cook
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Ensured proper cleanliness was maintained in all areas of the Back of House.
Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Prepared for and executed new menu implementations.
Skillfully interacted with external vendors to obtain the best quality in pricing and product.
Performed in expediter, grill, saute, platters, and pantry stations with cleanliness and safety in order to maintain quality food preparations.
February 2005 to April 2006
French 75 Brasserie Tustin, CA
Server, Trainer, Banquet Captain
Regularly checked on guests to ensure satisfaction with each food course and beverages.
Handled private events, banquets, and high volume client's.
Demonstrated genuine hospitality while greeting and establishing rapport with guests.
Educated employees on the skills needed to succeed within the company.
April 2001 to January 2002
The Rainforest Cafe Costa Mesa, CA
CSAT representative, Server, Trainer
Work with other employees to ensure teamwork and proper work environment.
Managed closing duties, including restocking items and reconciliation of the cash drawer.
Assisted guests with making menu choices in an informative and helpful fashion.
Education
2013 Orange Coast College & Art Institute Costa Mesa, CA
Associate of Arts Culinary Arts
Basic Vocational Certificate: Culinary Management
Basic Vocational Certificate: Restaurant Operations
Coursework in Business, Restaurant and Hotel Management
Coursework in: Marketing, Accounting, Cost Control, Sustainable Purchasing
Received Deans List Scholarship
2001 Calvary Chapel Santa Ana, CA
High School Diploma
Spanish AP/Honors Classes
References
Ron Lee - Chef de Cuisine Anqi - 213-***-****
Marcel St. Pierre - Executive Chef Club 33 -714-***-****
Ryan Carson - Executive Chef Prive - 909-***-****
Gilberto Orozco - 714-***-****
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