Daniel Lynch

**** *** **.

Mays Landing, NJ *****

609-***-****/ acyla2@r.postjobfree.com

Professional Experience

Executive Working Chef

Tun Tavern Restaurant & Brewery, Sheraton Convention Center, Atlantic City, NJ (2014-present)

Responsible for interviewing, hiring, scheduling, and management of all kitchen staff of 27.

Responsible for the "In Room Dining" 560 room Starwood Hotel

I oversee the 235 seat restaurant and brewery and all BEO and Conventions Services!

Maintained relationships and managed expenses with reputable food purveyors.

Designed, developed and executed menus, quality control, and seasonal specials.

Initial Training and continued training of all BOH staff, Safety and sanitation practices

Planned, cooked and arranged dinners, luncheons, and functions for up to 3,500 people, over 28,000sq.ft.of banquet

space! $6.5 mm in F&B sales

ServeSafe Certified

Executive Sous Chef / BEO Chef -Manager

Mountaineer Casino Racetrack and Resort, Newell, WV (2010 - 2015)

Responsible for interviewing, hiring, scheduling, and management of all kitchen staff 0f 47.

I oversee 5 outlets including LBV our classic Steak House, The Gatsby our 3 meal a day outlet, the Riverfront Buffet

2,000 meals a day, the deli and our employee dining as well as IRD

Maintained relationships and managed expenses with reputable food purveyors.

Designed, developed and executed menus, quality control, and seasonal specials. Safety and sanitation practices,

Initial Training and continued training of all BOH staff

Planned, cooked and arranged dinners, luncheons, and functions for up to 2,500 people, over 38,000sq.ft.of banquet

space! $17.5 mm in F&B sales

ServeSafe Certified

Chef de Cuisine

Devons Restaurant, Provincetown, MA (2000 - 2010) seasonal

Created recipes for menu items and daily breakfast, lunch and dinner specials.

Improved quality of classic Steak House and New American cuisine menu.

Developed presentation and garnishment.

Prepared menu items for lunch and dinner.

Responsible for all kitchen staff of 12

ServeSafe Certified

Chef de Cuisine

Roys Bayside Grille Anguilla, British West Indies (2000 - 2010) seasonal

Menu development, in a classic Steakhouse setting including daily breakfast, lunch and dinner specials and new menu

items.

Developed presentation and garnishment.

Prepared menu items for lunch and dinner.

Responsible for all kitchen staff of 16

Serve Safe Certified

Education

The Restaurant School @ Walnut Hill College. Philadelphia PA. 19104 BS Culinary Arts

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