UMMARY

PROFESSIONAL S

SKILLS

WORK HISTORY

**/**** ** **/****

**/**** ** **/****

**/**** ** **/****

**/**** ** **/****

**/**** ** **/****

DANIEL MONAHAN

**** ******** ****, **venport, FL 33837

Cell: 775-***-**** - ac0zdd@r.postjobfree.com

Energetic culinary professional with a blend of creativity, passion for food and

exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.

Team oriented multi tasking

Leadership skills detail to taste and presentation

ability to look outside the box Wow the guest

Sous Chef/Kitchen Manager

Furnace Creek Resort – Death Valley, California

Leading staff through all phases of the kitchen

Upscale dining serving breakfast, lunch, dinner and buffets

Training students from Thailand

Prepared food items consistently and in compliance with recipes, portioning,

cooking and waste control guidelines

Warehouse Dock Supervisor/Store Manager

Reno-Sparks Gospel Mission, Inc. – Reno, Nevada

Unloading trucks, distributing donations to specific departments

Loading trucks to deliver items to our Thrift stores

Forklift operator

Helping the homeless with shelter, food, clothing

Sous Chef/Kitchen Manager

Furnace Creek Resort – Death Valley, CA

Leading staff through all phases of the kitchen

Upscale dining serving breakfast, lunch, dinner and buffets

Training students from Thailand

Prepared food items consistently and in compliance with recipes, portioning,

cooking and waste control guidelines

Assistant Master Cook

Peppermill Resort Spa Casino – Reno, Nevada

Ordering, receiving, recipes and preparation of menu items

High volume dining restaurants, including fresh seafood, steaks and comfort foods.

Serving between 800 and 1500 guests per shift

Training students for Job Corp Program

Assistant Sous Chef

04/2005 to 01/2007

01/1998 to 02/2005

EDUCATION

1992

1992

Boca Raton Resort & Club A Waldorf Astoria (Hilton) – Boca Raton, Florida

Organizing daily preparation for day of events

Over seeing culinary staff in all phases of the operation

Working multiple functions up to 5000 guests, from plated entrees, buffets, action

stations and receptions

Executive Chef

Mano A Mano Tapas Restaurant – Delray Beach, Florida

Ordering, receiving, recipes and daily specials

Food cost control according to owners specifications

Expediting final product presentation and taste

Featured in Simply the Best Magazine 2006

Assistant Banquet Chef

Quidnessett Country Club – North Kingstown, Rhode Island

Responsible for daily preparation and staffing levels

Over seeing functions up to 1000 guests from start to finish, from buffets to plated

dinners

Responsible for ordering produce on a daily basis

Bachelor of Science: Hospitality Management

Johnson & Wales University - Providence, Rhode Island

Associate of Science: Culinary Arts

Johnson & Wales Unversity - Providence, Rhode Island

Contact this candidate